SITEMAP  |  PRIVACY STATEMENT & COOKIES  |  Site problem? Tell us.

reserve

food

menu

wine

books

info

maps

press

album

careers

Note, we are closed for a holiday from 4 June. We open again on Friday 29 June.

about the restaurant and cooking

Situated within the historic spa town of Cheltenham in Gloucestershire, Le Champignon Sauvage is the perfect place to relax whilst visiting the Cotswolds.

David Everitt-Matthias and his wife Helen have been running the restaurant since 1987. In that time they have been quietly amassing a range of accolades including…

• Two stars - Michelin Red Guide.
• Two stars - Harden’s Guide.
• 4 AA rosettes.
• Good Food Guide 8/10 rating, 2014 Chef of the Year.
• Catey Chef of the Year.
• Decanter Restaurant of the Year.
• 10/10 Marina O’Loughlin, ‘ The Guardian’.
• 18/20 Matthew Fort, ‘The Guardian’.

On entering Le Champignon Sauvage, guests will immediately notice an intimate feeling with a refreshing lack of pretension. The restaurant is warmly decorated with a display of bold modern works of art, generous table sizes and comfortable chairs. Helen’s graciousness, blend of informal conversation and professional discretion, creates a happy atmosphere with unobtrusive seamless service. Combined with David’s culinary confidence and imagination this will give you a most pleasurable experience.

David's many awards reflect the esteem in which he is held as a chef. Recognised as one of Britain's leading craftsmen, he is always in the kitchen and has never missed a service. He is also known for his tireless experimentation with anything from the most humble to the most expensive ingredients, and an “ability for making dishes taste more of themselves than the original ingredient”.  

His food is a cross between the ‘terroir’ and modern French with very original touches. The menu changes seasonally with great care taken to source the finest local ingredients.

There is also a series of cookery books, demonstrating David’s cooking style and philosophy, enabling both the home and professional cook to recreate the dishes of Le Champignon Sauvage.