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from Great British Chefs

Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

This intricate lobster and carrot recipe from David Everitt-Matthias is a sympthony of delicate, sweet flavours, offset by smooth buttermilk purée and a wonderful spiced crumb


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

2 Michelin Star Chef David Everitt-Matthias Creates Lamb And Chocolate Recipes -- Watch Staff Canteen create this delicious recipe at

from Great British Chefs

Salted caramel and peanut truffles

The combination of salted caramel, peanut butter and chocolate make David Everitt-Matthias' truffles devilishly moreish

from Great British Chefs

Beetroot and bubblegum pastille

Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients

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...

Beyond Essence: New Recipes from Le Champignon Sauvage by David Everitt-Matthias