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The Ceres Podcast

Stelios Theocharous (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do.

Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen.

Tune in if you're in the business of making hospitality happen.


Aug 17, 2021

In this episode, I talk to chef Stuart Collins from Docket No.33; Stuart started his career with Michael Caines MBE at Gidleigh Park in Devon before working under Gordon Ramsay at his three Michelin star Hospital Road restaurant in London. 

Stuart was invited to set up Gordon’s New York restaurants, Restaurant Gordon Ramsay and Maze before becoming Head Chef at Maze. Stuart then returned to the UK as Executive Chef for Michael Caines’ venture at the Abode Hotel in Chester before returning to Doha, Qatar. 

In 2017, Stuart and his wife Frances leapt to open their restaurant Docket No. 33 in the market town of Whitchurch, Shropshire. 

The restaurant has now featured in the prestigious Michelin Guide GB & NI for two consecutive years. Seasonality is central to the offering at Docket No. 33. The carefully curated 7-course tasting menu changes throughout the seasons, ensuring that each ingredient is at its freshest and highest quality. 

Follow Stuart on Instagram, and to find out more about Docket No.33 visit their website.

Big thanks to episode sponsor Sauce Intelligence.