Episode 104: Behind the Scenes of Docket Number 33: A Conversation with Chef Stuart Collins

Episode 104 of The Ceres Podcast brings listeners an insightful and engaging conversation with Chef Stuart Collins, owner of the Michelin Guide-listed Docket Number 33 in Whitchurch, Shropshire. Hosted by Stelios Theocharous, this episode takes a deep dive into Stuart’s fascinating culinary journey, from working with Michelin-starred chefs like Gordon Ramsay to creating his own restaurant, celebrated for its seasonal menu and dedication to local sourcing.

The episode starts with an engaging discussion about Stuart’s journey through the culinary world. Having worked at prestigious establishments such as Gidley Park with Michael Caines and Gordon Ramsay’s Hospital Road, Stuart shares how his experiences have shaped his approach to both food and business. His work at these renowned kitchens taught him invaluable lessons in precision, creativity, and the fast-paced nature of high-end cuisine.

One of the episode’s standout moments is when Stuart discusses his philosophy of sourcing ingredients. For him, using local suppliers is not just about supporting the local economy; it’s about ensuring the best quality produce for his guests. He explains how relationships with local producers allow him to offer unique, seasonal dishes that truly reflect the area’s bounty. Stuart is candid about the importance of knowing where his ingredients come from, and he emphasizes the pride he feels in sharing this knowledge with his diners.

Another intriguing part of the episode focuses on the challenges and rewards of running a fine dining restaurant in a rural market town. Whitchurch is far from London’s bustling dining scene, but Stuart has managed to build a loyal customer base and create a destination restaurant that draws people from across the UK. His ability to adapt, especially during the pandemic, is highlighted through the success of their takeaway boxes, which not only sustained the business but helped build deeper relationships with customers.

Stelios and Stuart also have a candid conversation about the realities of running a restaurant—staff shortages, long hours, and the difficulty of balancing quality with the pressures of the industry. Stuart’s insights into managing his team, offering a four-day work week, and ensuring a good work-life balance for his staff are particularly valuable for anyone in hospitality.

A particularly memorable discussion revolves around the evolution of British produce. Stuart shares his passion for British wines, meats, and charcuterie, noting how the rise of local sourcing is reshaping the culinary landscape. He also touches on the impact of Brexit on sourcing practices, highlighting how it’s forced many chefs and restaurateurs to look closer to home for ingredients—a trend he sees as beneficial for the environment and the industry.

The episode’s light-hearted moments provide a refreshing contrast to the more serious discussions. Stuart and Stelios share amusing anecdotes about life in the kitchen, including a funny exchange about Gordon Ramsay’s iconic “idiot sandwich” moment and the behind-the-scenes dynamics of shows like Great British Menu. Their camaraderie and mutual respect shine through, making this episode not only insightful but also highly entertaining.

For business owners in the hospitality industry, this episode offers a treasure trove of practical advice, from sourcing the best local ingredients to creating a sustainable business model. Stuart’s journey to opening Docket Number 33 provides an inspiring blueprint for anyone looking to carve out a successful path in the highly competitive restaurant world.

If you’re a business owner or someone with a passion for fine dining, episode 104 of The Ceres Podcast is a must-listen. Tune in to hear more about Stuart Collins’ incredible career, the art of fine dining, and the challenges and rewards of running a Michelin-starred restaurant.

Don’t miss out on this valuable conversation! Listen to Episode 104 of The Ceres Podcast now, and make sure to subscribe for more inspiring stories from the world of food, hospitality, and business.