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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

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from Great British Chefs

Dived scallops with charred leek, onion broth, pink purslane

Dived scallops with charred leek, onion broth, pink purslane - David Everitt-Matthias - Aesthetically stunning, a beautifully harmonious dish.

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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

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from Great British Chefs

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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from Great British Chefs

Beetroot and bubblegum pastille