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Chef David Everitt Matthias

▶ 2 Michelin star chef David Everitt-Matthias creates a recipe of hand dived scallops & carrots - YouTube


Want to cook perfect spring lamb? Michelin-star chef David Everitt-Matthias shares his recipe | Gloucestershire Echo

from Great British Chefs

Beetroot and bubblegum pastille

Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients - The World's Best Restaurants: Le Champignon Sauvage - Cheltenham - UK - Chef David Everitt-Matthias

Two-Michelin starred chef David Everitt-Matthias, from Le Champignon Sauvage in Cheltenham, shares his cooking knowledge in his monthly WEEKEND column. Using the salted lemons I asked you to make...

from Great British Chefs

Salted caramel and peanut truffles

Heat 400g caster sugar, 400g glucose til dissolved, then til brown. Add 500g double cream, 300g diced, chilled butter, heat to 115°C, stirring. Cool 3 min, add 100g crunchy peanut butter, 14g salt, refrigerate overnight. Form 15g balls, roll in 400g peanuts (roasted, skinned, chopped). Salted caramel and peanut truffles: Chill, roll in 475g melted milk chocolate, drop into 100g 100% cocoa powder. Refrigerate until 15 min before needed. | David Everitt-Matthias, Great British Chefs

from Great British Chefs

Bergamot parfait, orange jelly, liquorice cream

David Everitt-Matthias's dish is not for the faint-hearted, but the bold flavours of liquorice and bergamot make this an unforgettable dessert

sauté of langoustines, roasted heritage carrots, carrot purée, buttermilk


Beyond Essence: New Recipes from Le Champignon Sauvage by David Everitt-Matthias, love all three books. Love this restaurant

Chef David Everitt-Matthias & brigade at Michelin two star, Le Champignon Sauvage