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David Everitt Matthias Recipes

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

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Salted caramel and peanut truffles

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

Chocolate and brown butter ganache, coconut, avocado ice cream

David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe.

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A Recipe by David Everitt-Matthias | FOUR Magazine. Gayette of pigs trotter & whelks

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Beetroot and bubblegum pastille

Chef Everitt-Matthias | Le Champignon Sauvage (Cheltenham, UK) | Sauté of langoustines, roasted heritage carrots, carrot purée, buttermilk

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Impress your guests with these fabulous recipes from two star Michelin chef David Everitt-Matthias of Le Champignon Sauvage in Cheltenham. If you have any culinary queries, you can ask David...