Chef
David Everitt-Matthias
- Discipline
- Chef
- Based in
- Cheltenham, United Kingdom
i. Biography
The Climb
Long training in London gave David Everitt-Matthias the base for a career built on repetition, pace and exacting standards. Work at the Inn on the Park in London (1978–1983) established the fundamentals; a stage at La Tante Claire in London (1981) added pressure and precision; and the move into head chef roles at Grand Café in London (1983–1985), Steamers Fish Restaurant in London and Fingals Restaurant Putney in London (until 1987) marked the shift from learning to directing a kitchen. That arc is one of steady accumulation rather than sudden reinvention. Since 1987, David has been co-owner and head chef of Le Champignon Sauvage, and the length of that tenure underlines the kind of discipline that matters in the trade: consistency, control and the ability to hold a standard over time.
Today
Since 1987, Everitt-Matthias has been co-owner and head chef of Le Champignon Sauvage in Cheltenham. The restaurant is the fixed point of his working life, where London training, the Koffman stage and years in charge of the pass meet in one continuous practice. That continuity matters. Rather than moving between formats or resetting the work, the kitchen at Le Champignon Sauvage has been the place where experience compounds. The result is not novelty for its own sake, but the slower gain of judgement, consistency and control that comes from staying with a house long enough to shape it.
Signature
David's signature dishes include Cinderford lamb, salted chicory mousse, vanilla cheesecake, and bitter chocolate sorbet. Read as a set, they show range without excess: savoury depth, controlled bitterness, restrained sweetness and the kind of finish that stays focused rather than ornate.
Recognition
David's honours include Gourmand Book Awards Best Cookbook in the World runner-up (2009) and Observer Food Monthly award for outstanding contribution. The recognition sits alongside a career defined less by noise than by duration, and by the kind of reputation that comes from sustaining standards over years rather than seasons.
Profile updated July 2026
FAQ
Asked of David
What is David Everitt-Matthias's current role?
David Everitt-Matthias is Co-owner and Head Chef.
Where did David Everitt-Matthias work before?
Earlier in their career, David Everitt-Matthias worked at Inn on the Park, La Tante Claire, and Grand Café.
What recognition has David Everitt-Matthias received?
Gourmand Book Awards Best Cookbook in the World runner-up (2009).
