LeChampignonSauvagewill be celebrating30 years of being open next year, with David Everitt-Matthias and his wife Helen (runs front of house) having never missed a service in that time. If the restaurant is open, they’re both there.LeChampignonSauvagewon its first Michelin star in 1995, with its second following in 2000.
What better way to celebrate this milestone than with the recent nomination of Two-StarLeChampignonSauvage as the‘Restaurant of the Year outside London’ in this year’s Food & Travel Awards. The awards shortlist has been decided by members of the public who have been casting their votes for the past two months.
The restaurant and David have been inundated with awards over the years, including; ‘Catey Chef of the Year 2007’, ‘Observer Food Monthly Outstanding Contribution Award 2013’, and ‘Good Food Guide Chef of the year 2014’.LeChampignonSauvagewas also included in OFM’s ‘Top 20 UK Restaurants’ 2013, as well as being named ninth best restaurant in the UK in the Good Food Guide 2015.
Observer food critic Jay Rayner called his experience there ‘one of the best meals of my life’, while Guardian food critic Marina O’Loughlin gave it ‘10 out of 10 for food’ and ‘9 out of 10 for value for money’, calling it ‘a remarkable dinner’.
Despite all of their accolades, David is not one to rest on his laurels and continues to research and develop new dishes. David says ‘Inspiration comes to me from many sources – reading, the internet, eating at people’s homes, eating in restaurants at home and abroad. I never tire of experimenting, and when I do, that will be the time I hang up my apron strings!’
Some of the current dishes on the menu include: Seared cured mackerel, mackerel tartare, cucumber, avocado and lemongrass puree, wasabi; Rabbit loin, rillette and parfait, with heritage carrots, carrot and muscat jelly; and Pig’s trotter stuffed with snails and ox tongue, with roasted garlic cream; followed by Mango, Thai spiced cream, Thai green curry sorbet.
With so many new restaurant openings each week, it can be easy to forget about the long established, incredibly talented chefs who have acted as mentors and an inspiration to the younger generation (Matt Worswick and George Blogg both worked with David). Awards like this are a great chance to recognise these chefs who quietly go about their business, turning out memorable dishes year after year.
Find out more about David’s culinary career
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