“Le Champignon Sauvage is in a league of its own. For a start, David Everitt-Matthias’s
cooking has never stood still - he acknowledges the developments in the restaurant
world without feeling any undue need to follow them slavishly. And it is one of the
mysteries of the cooking world that after 25 years, David continues to turn out dish
after dazzling dish. He is such an inspirational chef.” Elizabeth Carter, Editor of
the Good Food Guide
D R Everitt-Matthias, Good Food Guide Chef Of The Year 2014
“I think you would be hard pressed to find better food, or better value, than that
which delights diners at Le Champignon Sauvage in Cheltenham. Unbelievably, considering
the prices, this little gem has two Michelin stars — which it has held for 13 years
— and is run by the enthusiastic and welcoming husband-and-wife team of David and
Helen Everitt-Matthias.” See a pdf of the article.
OXFORD TIMES LIMITED EDITION AUGUST 2013
“Chef David Everitt-Matthias is a remarkable chap, adhering to some kind of laughable
philosophy about a chef's place being in the kitchen. It'll never catch on. And long
before René Redzepi "invented" foraging, his menus featured the bounty of local fields
and woodlands. But you won't see him flogging his wares on TV while flunkies run
the kitchen. He hasn't missed a service in 25 years.” Read the article at theguardian.com.
THE GUARDIAN AUGUST 2013
“Long before foraging became trendy, David Everitt-Matthias was cooking astonishing
plates using the hedgerow's bounty to supplement top-quality produce. He and his
wife Helen have been offering what many call "the meal of a lifetime" at Le Champignon
Sauvage (two-course lunch £26) since 1987.” Read the article at theguardian.com.
“In the historic spa town of Cheltenham and just a short drive from Ellenborough
Park sits two Michelin starred Le Champignon Sauvage. Having quietly become one of
the UK’s most decorated restaurants, we visited this culinary giant and spoke to
David Everitt-Matthias, Head Chef and Owner, to get a flavour of this extraordinary
restaurant.” Read the article online.
EATSLEEPDRINK MAGAZINE AUGUST 2013
“Chefs are restless souls, especially at the start of their careers. They don't tend
to hang around anywhere very long. They pick up skills. They learn recipes. They
move on again, trading what they've already acquired for what else they can get.
It is out of this muddle of short-lived stints that a cook's individual style is
formed. Not so with David Everitt-Matthias of Le Champignon Sauvage in Cheltenham.”
Read the article at theguardian.com.