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David Everitt-Matthias |
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| Born |
1960-10-29 Born: Wandsworth, London, UK |
| Apprenticeship/training |
1978 - 1980: Four Seasons Hotel, J Bonin, London |
| Career |
1980 - 1983: Four Seasons Hotel, J Bonin, London
1982: internship at La Tante Claire, Pierre Koffmann, London
1983: Grand Café, London (Chef de cuisine)
1984: Steamers, London (Chef de cuisine)
1985 - 1986: Fingle’s Restaurant, London (Chef de cuisine)
since 1987: Le Champignon Sauvage, Cheltenham (Patron) |
| Philosophy |
Work Hard, Work True |
| Membership |
Academy of Culinary Arts |
| Awards |
2006: Restaurant Of The Year, Square Meal & BMW
2000 & 2005: Restaurant Of The Year, Good Food Guide, Egon Ronay **, Cotswold Life
2004: Restaurant Of The Year, Birmingham Plus
2001: Restaurant Of The Year, Decanter
1996 & 1998: National Chef Of The Year
1996: Dessert Chef Of The Year, Egon Ronay |
| Publications |
1:Essence: Recipes from Le Champignon Sauvage. Absolute Press, 2006. ISBN 1904573525, € 25.00 |
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Le Champignon Sauvage |
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| Address |
24-26 Suffolk Rd
GL50 2AQ Cheltenham
United Kingdom > England > South West > Gloucestershire
number of seats: 35
number of employees: 8
SKZ (Service Index) 0.229
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| Staff |
Everitt-Matthias, David (Chef de Cuisine)
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Phone
fax |
+44 (1242) 573449
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email
Homepage |
mail ( at ) lechampignonsauvage.co.uk
www.lechampignonsauvage.co.uk |
| Opening times |
Sunday & Monday closed
12.30 h - 13.30 h & 19.30 h - 21.00 h
Closed: 3 Weeks June, 10 Days Christmas/New Year |
| Prices |
Menu ø 40,- € - 82,- €
5 courses menu 82,- €
All cards
5 course menu 82 €
price per course = 16.400 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank United Kingdom
Total points |
6
54.0
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10
53.0
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10
53.0
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14
35.0
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| Restaurant guides |
AA "rosettes"
GoodFood "points"
Michelin "stars" |
AAAA
8/10
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AAAA
8/10
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AAAA
8/10
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AAAA
8/10
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(17.0)
(18.0)
(18.0)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.50 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
182 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his wild foods |
| Starter |
Roast langoustine and cock’s kidney, langoustine tortelloni and cleavers |
| Main dish |
Braised belly of glouster old spot pork, pig’s cheek with chinese spices |
| Dessert |
Burdock and prune iced parfait, roasted almond icecream |
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