Chef Stuart puts Shropshire on the map as he reaches TV show finals

Stuart Collins will appear in the final of BBC Two's The Great British Menu this week after he became the central region champion and progressed to the finals.

Stuart, who is 37 and from Staffordshire, runs Docket No. 33 in Whitchurch with his wife, Frances, which has featured for two consecutive years in the prestigious Michelin Guide GB & NI.

The restaurant has helped put Shropshire on the culinary map, offering a curated tasting menu with selected local produce.

The couple opened the restaurant in October 2017 and after a difficult year for the industry, Stuart said he felt the stars had aligned when he was asked to take part in The Great British Menu.

Stuart is no stranger to TV or working with big names though, as he has previously worked with Gordon Ramsay, Gary Rhodes and Michael Caines, and even appeared in episodes of Hell's Kitchen.

Stuart said his experience on The Great British Menu has been amazing, and he is looking forward to an exciting week as the final episodes air and the winner is announced on Friday, and his restaurant reopens on Thursday.

"I have never done something so focused on me," he said. "I did a little bit on TV on Hell's Kitchen with Gordon but that was different really, this was a lot more public. It was just incredible.

"The support has just been absolutely amazing. It was almost a stroke of luck it coming in lockdown, when everyone had a little bit more time on their hands.

"Equally the community in Whitchurch, and Shropshire and further afield has been so lovely.

"It's funny you go to the shops and walking through Sainsbury's or something and people say hello."

From the TV show airing, Stuart and Frances have seen a knock on effect for bookings as they are now nearly fully booked until January, and they had to update their website server as more than 140,000 people tried to get onto the website when the show aired.

Stuart said when he was approached to do the show, he could see the risks as well as the benefits, but he didn't want to be the first one to go home or get low scores.

"When we opened where we are it was something we had concerns about, as it is a bit quieter compared to a big city," he said.

"But it enabled us to have that community feel and use local suppliers. The TV show has just given us that platform and exposure now. It's sort of like, finally the stars have aligned.

"We dearly love where we are based and all it brings. It's amazing because we were actually approached by the show. You always think it's these top chefs in glitzy city restaurants so it means a lot to us because we are doing what we love and doing our own little thing.

"The level of business on the books now is great and we have taken on seven new members of staff. This has just given us the confidence and security to be able to offer those jobs to people in what is still a tricky time for the industry."

Stuart said competing the in the central region heat was a challenge, but the final was the next level.

"Our regional round did quite well and got decent scores, but then you go into the finals and people are getting eights, nines or tens and you realise this is the best of the best in terms of competition," he said.

"The final is next level. It was just brilliant to be there and stand in the kitchen and cook alongside the others. As an industry, every chef sort of stays in their own kitchen. But here, you're all together its great.

"It's like being back in high school waiting for results. I have ran my own kitchen for 10 years now and people come in and judge you all the time.

"But being judged by an industry great and a well celebrated chef out of 10 – I realised how big of a deal it is."

Docket No. 33 is reopening on May 20.

Visit docketrestaurant.com/no-33 for details.