The Docket restaurant team is headed by Stuart and Frances Collins, a co-owner husband and wife team. Stuart is the head chef, and has worked across the world, before returning to the UK in 2017, and opening Docket. The goal when opening the restaurant was to create a space where people can enjoy the tastiest of food, along with excellent service, in the most friendly environment. The restaurant has been recognised by the Michelin Guide, and is known for its warm, welcoming environment and innovative twists on classic favourites.
The restaurant is located in Whitchurch within Shropshire, and the tasting menu is one that is inspired by Stuart's travels. Stuart, along with the rest of the kitchen team, love to focus on the very best local and seasonal produce that can be sourced from Shropshire, Cheshire and the Welsh Borders.
The menu begins with a dish of mackerel and horseradish pairing, with golden ale and dill, before moving onto the chickpea and chicken dish, made with harissa and labneh. Next up, enjoy some scrumptious Jerusaelm artichoke with Shropshire coppa, Hafod and truffle, and then the butternut squash blended with yuzu, oxalis and pumpkin seed. The next dish may be the hake with shimeji and mushroom and soy blend topped with nasturtium, and then there is one of pork with celeriac, chardonnay vinegar and apple marigold. Rounding off the savoury dishes are the pairings of beef and onion with beer and chive, before the option to add a cheese plate to share. Last up, it's the rhubarb with white chocolate and vanilla, and then blood orange paired with 70% dark chocolate. What a divine sounding menu.