top of page
David Knapman-76_edited.jpg

About Us

                          handmade

local seasonal handmade delicious accessible

local history recipes stories

Dictionary of Obsolete and Provincial English - frontpage1024_1_edited.png

Welcome

Welcome visitors to your site with a short, engaging introduction. Double click to edit and add your own text.

Dictionary of Obsolete and Provincial English - frontpage1024_1_edited_edited.png

DOUCET, (1) adj. (A.N.) Sweet.

    (2) A custard.

Fresh cheese and dowsets, curds, and clout-ed cream.                               Drayt., Ecl., 9.

    Heer’s dousets and flappjacks, and I ken
    not what.

The King and a Poore Northerne Man, 1640.

DOUCET-PIE, s. A sweet-herb pie. Devon

A Dictionary of obsolete and provincial English, Thomas Wright, 1857

DOUCET, (1) adj. (A.N.) Sweet.

    (2) A custard.

Fresh cheese and dowsets, curds, and clout-ed cream.                               Drayt., Ecl., 9.

    Heer’s dousets and flappjacks, and I ken
    not what.

The King and a Poore Northerne Man, 1640.

DOUCET-PIE, s. A sweet-herb pie. Devon

Thoughtful Food and Drinks

At Doucet our aim is to serve a menu showcasing the best of Devon and the south west. We are an independent business run by a small but committed team.

 

The food and drinks we serve in the restaurant are a reflection of what we like to cook, eat and drink. We want our food to be delicious, but more than that, we want to share the story behind it, whether it's a person, a place, a season, a piece of history, a new discovery or an inspiration from elsewhere.

Dictionary of Obsolete and Provincial English - frontpage1024_1_edited_edited.png

About Us

This is a space to tell users about yourself and your business. Let them know who you are, what you do, and what this website is all about. Double click to start editing.

At the stove

Doucet is the debut restaurant of chef David Knapman. David has spent the past 15 years working in some of the world’s finest restaurants, most recently as Chef Pâtissier at the 3-Michelin star Maison Lameloise and Senior Sous Chef at Heston Blumenthal’s The Fat Duck.

After growing up in Devon and Dorset, David spent several years as a journalist before deciding to follow his love of food and switch to a career in the kitchen. Starting out at the relaunched Paris House on the Woburn Estate, he was a member of the team that earned a Michelin star in their opening year and went on to become sous chef the year after. Since then he’s worked at some of the world’s most iconic restaurants including:

  • Two years at the 3-Michelin star Maison Lameloise in Burgundy (leaving as Chef Pâtissier)

  • Six years at Heston Blumenthal’s The Fat Duck (the last three as Sous Chef/Senior Sous Chef)

  • Stages across the UK, Europe, the USA, Australia and Japan including Ryugin, Alinea, The French Laundry, Maison Pic, L’Enclume, Brae, The Ledbury, Meadowood, SingleThread, Ekstedt, Azurmendi and Mugaritz.

2_CoqAuVinPlating_edited.png
bottom of page