It is an approach that David’s wife and restaurant manager, Helen Everitt-Matthias, leads from the front - running the floor with efficiency, flair and humility.
The dishes served up by David Everitt-Matthias’ small yet highly skilled kitchen team are equally dynamic. Gutsy flavour combinations evident in dishes like Cinderford Lamb, sweetbreads, dandelion, orange and goat's curd or Rabbit, brown trout, apple and watercress terrine come together harmoniously; attesting to the talent and experience of the chef.
Despite describing himself as a ‘masculine’ chef, Everitt-Matthias’ desserts are also dazzling. Shorn of undue sweetness, they feature similarly punchy flavours and round off a meal at Le Champignon Sauvage perfectly; his Mango, Thai spiced cream and Thai green curry sorbet dish is a particular favourite.
Situated close to Cheltenham city centre, Le Champignon Sauvage has a modest, unassuming exterior. The interior – which grew in size after the Framers next door was purchased and built into - is smart, polished but also decidedly non-showy: it is clear that the main attraction here is the food.