sauté of langoustines, roasted heritage carrots, carrot purée, buttermilk
Eat + Drink = Works of Art
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
Dived scallops with charred leek, onion broth, pink purslane - David Everitt-Matthias - Aesthetically stunning, a beautifully harmonious dish.
The combination of salted caramel, peanut butter and chocolate make David Everitt-Matthias' truffles devilishly moreish
The Sweet Table
David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe.
exam - plated dessert
This pastille recipe by David Everitt-Matthias makes a wonderfully inventive petit fours.
Pastille Recipe - Great British Chefs
A Recipe by David Everitt-Matthias | FOUR Magazine. Gayette of pigs trotter & whelks