David Everitt-Matthias

David Everitt-Matthias

Chef proprietor, Le Champignon Sauvage, Cheltenham

London-born chef and author David Everitt-Matthias has been the co-owner and head chef of two Michelin-starred Le Champignon Sauvage in Cheltenham since 1987, a joint venture he shares with his wife Helen.

David began his career in 1978 atLondon’sInnon the Park (now the Four Seasons), before developing his French-style technique while working under renowned French chef Pierre Koffman at La Tante Claire. David moved on shortly afterwards to become head chef of Grand Café in 1983. After two years there, David took his second head chef position at Steamers Fish Restaurant, wrapping up his time in London at Fingals Restaurant Putney in 1987.

Married two years prior, David and his wife Helen moved to Cheltenham Spa in the Cotswolds to open their dream restaurant in 1987. Le Champignon Sauvage, meaning ‘wild mushroom,’ has become renowned for David’s creative use of local ingredients, many of which he and Helen forage themselves at the weekends. To date David has never missed a service since the restaurant opened over 25 years ago.

David is the author of three highly regarded recipe books: Essence: Recipes from Le Champignon Sauvage in 2006 and Dessert Recipes from Le Champignon Sauvage in 2009, the latter earned runner-up for Best Cookbook in the World from the Gourmand Book Awards. His third, Beyond Essence: New Recipes from Le Champignon Sauvage was launched in spring 2013.

No stranger to awards, some of the accolades David and the restaurant have received include an Acorn Award, a Michelin Star from 1995-99 and 2 Michelin Stars from 2000 to present, AA guide 4 Rosettes, Good Food Guide Country Restaurant of the Year 2000 and 2005, Restaurant of the Year Square Meal 2006, Gourmet Britain Restaurant of the Year, 2010 Chef of the Year Catey Award 2007.

This year David has appeared on Saturday Kitchen and Hairy Bikers, with MasterChef Professionals to follow later this year. Last month Jay Rayner included Le Champignon Sauvage in Observer Food Monthly’s Top 20 UK Restaurants.