Award: One Michelin star
Visit: 24 August 2019, lunch for two.
This is one of the best meals I have had this year. Chef Patron, David Everitt-Matthias creates dishes that are perfectly cooked and full of flavour. David is one of the UKs most inventive and creative chefs. The detail in the preparation and presentation of the dishes is clearly evident. Every course was outstanding. The front-of-house team, led by Helen Everitt-Matthias, provides exceptional service.
I can’t understand why they lost their two-star rating and now have one Michelin star. In my opinion this outstanding restaurant provides a two-star experience.
The menu changes seasonally with great care taken to source the finest local ingredients. I will be returning to try the new menu! If you are in Cheltenham or visiting the Cotswolds, then I recommend you visit this fabulous restaurant. You won’t be disappointed.
Chef Patron – David Everitt-Matthias. David’s career began in 1978 at the Four Seasons (formerly Inn on the Park) in his home city of London, under French chef Jean Michel Bonin. He also spent time working with Pierre Koffman at his restaurant La Tante Claire.
David and his wife, Helen, opened Le Champignon Sauvage in 1987 and David has not missed a service since.
David is the author of three highly regarded recipe books: Essence: Recipes from Le Champignon Sauvage in 2006 and Dessert Recipes from Le Champignon Sauvage in 2009, the latter earned runner-up for Best Cookbook in the World from the Gourmand Book Awards. His third, Beyond Essence: New Recipes from Le Champignon Sauvage was launched in spring 2013.
From 2008 the restaurant held two stars in the Michelin Guide. As of October 1, 2018, the restaurant was unfortunately downgraded to 1 Michelin star for the 2019 guide.
Other accolades include:
- Two stars – Harden’s Guide
- 4 AA rosettes
- Good Food Guide 8/10 rating
- 2014 Chef of the Year
- Catey Chef of the Year
- Decanter Restaurant of the Year
- 10/10 Marina O’Loughlin, The Guardian’
- 18/20 Matthew Fort, The Guardian’
- The Observer Food Monthly award for outstanding contribution,
- Rated the 13th best restaurant in the country in the 2017 Good Food Guide
Outside the restaurant:
The bar and reception area:
The dining area:
We chose a Paul Garaudet Vieilles Vignes Meursault 2016. This is rated as a 3.7/5 on Vivino. This Cote de Beaune white wine has buttery, oak and vanilla notes that work well with the fish. The Chardonnay grapes give good minerality and there is pear and peach in the background.