Chef Stuart Collins
Docket No.33/Great British Menu
Listen to this episode of Birmingham food podcast Breaking Bread with Stuart Collins, chef-patron of Docket No.33 in Shropshire. Press play on the player above, alternatively, you can listen on your favorite podcast app, just select from the list on this LINK
Welcome To Breaking Bread Chef Stuart Collins
Hello & a very warm welcome back to the Birmingham food podcast breaking bread. Co-hosted by food-obsessed mates Liam & Carl, Breaking Bread gives you long-form interviews & discussions with the incredible people that make Brums food scene so amazing. This week we break bread with the awesome Stuart Collins.
Chef patron of the amazing Docket No33 in the lovely Shropshire town of Whitchurch. We talk about Stuart’s journey to restaurant owner working in 1,2 & 3 Michelin Star venues all over the world with some of the biggest names in the industry, including Gordon Ramsey & Michael Caines. We speak about his success on BBC’s Great British Menu & the best things about working in the hospitality industry.
Chef Stuart Collins Awesome Career In Hospitality
After leaving school Stuart followed his curiosity & passion for food by working in a local butchers before getting work cooking in local Shropshire pubs. Some wise words pushed the young chef in the direction of Birmingham’s highly rated College Of Food. (now UCB)
While at college Stuart went on work experience at kitchens run by the legendary Garry Rhodes and Michael Caines. The buzz of the kitchen, being part of a big team & working with the best quality ingredients lit a fire in Stuart.
After four years with Michael, Stuart decided to push on in his career by joining the team at Gordon Ramsey’s three Michelin Star Royal Hospital Road. Chef Stuart Collins thrived under Ramsey, refining his style adding finesse. After a year Stuart jumped at the opportunity to open Gordon’s new restaurant in New York, a dream job for the 24-year-old chef.
While working his way up the ladder and learning more of the management side of the kitchen Stuart was asked to come back to Chester by Michael Caines this time at Abode, as executive chef. However, after a while, Stuart longed to travel again. Soon an opportunity to work in Qatar came about. Big challenges such as recreating chef Guy Savoy’s signature dishes using the exact same ingredients only a thousand miles away did not taint the incredible experience of working in a business and country where no idea was too grand or unattainable.
Docket No.33 Whitchurch, Shropshire
Family issues meant that Stuart & his partner Fran had to return to England. The pair decided it was a good time to open their own restaurant. After struggling for the right premises in Brum the couple found a venue in the beautiful Shropshire town of Whitchurch, which turned out to be perfect being halfway between Stuart’s home town & Frans home town.
After the struggles of sourcing & transporting amazing produce in Qatar. Stuart built Docket’s menu around incredible local seasonal ingredients. “If Guy Savoy (3 Michelin Star) can’t get a carrot to taste good after traveling, then who can.”
Docket Need To Know
- Opening Times- Wednesday/thursday/Friday 7pm-11pm Saturday- 12-4/7-11
- Address- 33 High St, Whitchurch, SY13 1AZ
- Menu/Price- Multi Course Tasting Menu/£65 per person
Chef Stuart Collins/Docket No.33 Social
Instagram Stuart- https://www.instagram.com/_stuartcollinschef_/
Breaking Bread Bitesize
Want to receive our latest episodes straight to your email inbox & never miss a new food or drink opening in Brum? Subscribe to our new bi-weekly newsletter for free now- https://breakingbreadpodcastuk.blog/breaking-bread-bitesize/
Breaking Bread Podcast Social
Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/
If you enjoyed this episode why not take a look back at our episodes with
Jamie Desogus Harborne Kitchen
Simpsons Chef Director Luke Tipping
Breaking Bread Podcast- The Podcast For Food Lovers In Birmingham