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
The combination of salted caramel, peanut butter and chocolate make David Everitt-Matthias' truffles devilishly moreish
Chocolate Brownies with Chocolate Cream
David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe.
A Recipe by David Everitt-Matthias | FOUR Magazine. Gayette of pigs trotter & whelks
Pastille Recipe - Great British Chefs
This pastille recipe by David Everitt-Matthias makes a wonderfully inventive petit fours.
Essence: Recipes from Le Champignon Sauvage
Chef Everitt-Matthias | Le Champignon Sauvage (Cheltenham, UK) | Sauté of langoustines, roasted heritage carrots, carrot purée, buttermilk
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...