Located in the market town of Whitchurch, Shropshire, Docket No.33 offers a Tasting Menu by
Stuart Collins focusing on the best local and seasonal produce sourced from Shropshire,
Cheshire & the Welsh Borders.
The menu changes frequently, along with the availability of the freshest ingredients.
***Docket No.33 is currently closed inline with the latest government guidelines.***
Reservations are available for dates after the 19th May 2021 and will be subject to restrictions at that time.
‘Docket at Home’ is now available fromaurant and further information can be found by following the link below. the rest
Our Story
Stuart and Frances
Stuart and Frances opened Docket No.33 in August 2017. With a goal to create a space where people can enjoy great food and service in a relaxed environment, Shropshire was the perfect location due to being surrounded by local growers, producers and distillers.
In October 2019, Docket No.33 was recognised by the Michelin Guide and was awarded a Plate in the 2020 Guide.
Stuart Collins
Having trained with Gary Rhodes at Rhodes in the City, Michael Caines MBE at Gidleigh Park and Gordon Ramsay at Royal Hospital Road and Gordon Ramsay at The London NYC, Stuart took his first Executive Chef role back with Michael Caines at the opening of the Abode Hotel in Chester. After meeting Frances, and with a desire to travel once more, an exciting opportunity to move to Doha, Qatar saw them move once more. Initially overseeing two new restaurants as Executive Chef and later progressing to F&B Director, along with a further opening, Stuart helped to bring award winning restaurants to Doha. After 5 years, it was time to return home and set about opening their own restaurant.
Frances Collins
With an amazing passion for food, wine and service, Frances has a personality that is bubbly at all hours of the day.
Frances has experience in Restaurant Management and Sales and Marketing. She has been involved the opening many restaurant with great names such as Chef Michael Caines, Chef Guy Savoy, and at the Four Seasons Hotel, Doha.
To book a table please complete the form below.
We kindly ask to be informed of any allergies or dietary requirements for any person within your reservation.
We wish to give our guests the best experience possible and if we are not informed in advance
we might not be able to adjust the menu accordingly.
We take online reservations for parties of 6 and under and require credit card details for all bookings.
Cards may be charged in the event of a cancellation or party reduction within 48 hours of the reservation time, or a ‘no show’.
In these instances, a cancellation fee will be charged at £55 per person.
For dietary requirements or private hire please contact the restaurant directly on:
info@docketrestaurant.com or 01948 665553.
COVID – 19 Safety
Our top priority remains the safety of our team and guests, and we are closely following the latest Government guidelines to ensure we make your time with us as safe as possible.
We have implemented all necessary procedures to comply with the guidelines, whilst trying to offer an uncompromised dining experience. We will be displaying a full list of our safer practices in the restaurant.
We want to emphasise just how important it is to us that you have the most enjoyable experience at Docket No.33, and whilst we have made some changes, we also need your help to make this happen….
• If you, or anyone in your party, are not feeling well or showing signs of Covid-19, please do not attend the restaurant.
• We kindly ask that you arrive at your selected reservation time.
• A sanitiser station will be setup near the door. Please sanitise your hands as you enter the restaurant.
• We’re excited to see you, but we must refrain from shaking hands, kisses and cuddles!
• Please maintain distance around others within the restaurant and although very tempting, if you see some friends at another table, please don’t just ‘pull up a chair’ to join them.
• When booking, please ensure you party consists of the most up to date guidelines for ‘social bubbles’. We are not here to police this – please play your part!
• Your contact information may be used as part of the Government Track & Trace program.
We thank you in advance for making Docket No.33 the safest place it can be.
Should you have any questions, queries or concerns before arriving at the restaurant, please reach out to us
to discuss by calling 01948 665553 or emailing info@docketrestaurant.com.
Using Local
Tasting Menu
Our Tasting Menu is carefully designed to flow from one course to the next. Stuart works closely with the local farmers and producers to hand pick the best ingredients available. As well as being locally sourced, using seasonal ingredients is key to our menus and dishes will change along with availability.
Private Dining Room
Gather with up to 12 guests around one large table in your own dedicated space.
With bespoke menus and drink pairings available, we can tailor your dinner party to create a personalised dining experience.
Sourcing Our Ingredients
Our main focus is on using seasonal produce and working closely with small local growers and producers to ensure we have the freshest and most flavoursome ingredients to work with.
Wine Pairing
Working closely with several suppliers and producers, we curate our own wine list and hand-pick each bottle.
Our wine pairing changes with each new dish and we work with the flavours to ensure the perfect pairing.
Art
We’re delighted to be working with Sam Pooley-Stride who creates all of our artwork. As a local artist and creator, Sam’s ethos matches our own and the artwork injects life and colour into our dining rooms.
Sam’s latest collection ‘Consumed’ is currently on display.
Docket At Home
Alongside our weekly offering of a set dinner menu, we are also available to cater for events outside of the restaurant.
For Stuart to cook at your home or the team to manage an event, please get in touch.
Opening Hours
We are currently waiting on government guidelines to advise when we can re-open.
THURSDAY, FRIDAY & SATURDAY
7:00pm – 11:00pm
Get In Touch
If you have any questions about what we do or
would like to book an event.