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Chardonnay grapes


Doucet is a restaurant opening soon in Exeter. We will offer a menu focused on our small corner of the world, showcasing food and drinks sourced, prepared and served with thought and care.

More details will be coming soon, but for now you can find out a little more about us below.

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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

Apple orchard

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.

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For all enquiries, please contact us at

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