David Everitt-Matthias

Chef David Everitt-Matthias's culinary philosophy is deeply rooted in a blend of early childhood influences and a relentless pursuit of ingredient essence and flavor harmony. His journey began at a young age, inspired by hedgerow picking and homemade wines with his aunt, instilling an enduring interest in foraged foods. This foundational appreciation for nature's bounty is a cornerstone of his kitchen, where the team actively forages or employs foragers to integrate wild ingredients, ensuring they are used harmoniously within a strict framework of taste, texture, and presentation. His core ethos shifted significantly after a pivotal stage at Pierre Koffmann's Tante Claire in the early 1980s. Koffmann's ability to transform humble ingredients into gastronomic meals profoundly inspired Everitt-Matthias, convincing him that 'food at its purest' was the direction he wanted to take. This experience, combined with five years of rigorous discipline and organization at The Four Seasons, forged his technical foundation. Initially cooking to meet external expectations, Everitt-Matthias found his true culinary voice when he decided to 'start cooking for myself,' leading to a more confident and personal signature. This marked a profound evolution towards concentrating on the complete essence of an ingredient – if something had lemon in it, he wanted it to taste 'of a box of lemons!' His food became more condensed, refined, and focused on the harmonious development of flavor combinations and textures. He describes his restaurant's style as 'masculine,' aiming for punchy, definitive flavors that are immediately identifiable, even with eyes closed. He embraces continuous learning and experimentation, acknowledging the 'new volumes of knowledge' opened by pioneering chefs like Ferran Adria, René Redzepi, and Heston Blumenthal regarding ingredients, chemical products, and techniques. Everitt-Matthias fosters a culture of creativity within his small brigade, balancing the working week with dedicated time for dish development, perfection, and the creation of new offerings, allowing his team to develop their creative instincts and find satisfaction. His long-standing relationships with local suppliers, such as MJ & JA Watts butcher for 28 years and a Herefordshire buffalo farm, underscore his commitment to quality sourcing and seasonal produce, influenced daily by walks with his wife Helen and dog Alba, observing and picking what nature provides around the Forest of Dean. Chef Everitt-Matthias's signature approach is characterized by a blend of technical mastery, a deep connection to nature through foraging, and a relentless focus on extracting the purest essence of ingredients. His technical style emphasizes 'condensed and refined' flavors, built upon a constant framework of 'harmonious development of flavour combinations and textures.' He meticulously considers taste, texture, and presentation as the building blocks of every dish. His food is distinctly 'masculine,' delivering bold, unequivocal flavors that ensure guests can identify the core ingredients and intentions of a dish without hesitation. Foraging is a foundational element, deeply ingrained since childhood, and applied to ingredients like wild garlic, woodruff, scarlet elf cup mushrooms, and elderflowers. He incorporates lesser-used cuts and ingredients, a philosophy he attributes partly to Koffmann's influence. This includes a notable use of tripe, which he transforms through braising and crisping, elevating it beyond its traditional preparation. His kitchen also stands out for its unique 'spicing and butchery' practices. Among his legendary signature dishes are: * **Homemade Black Pudding and Pigs Ears and Tripe:** These items have been staples on his menu since the restaurant's inception, evolving in presentation but remaining core to his repertoire. * **Caramelized Onion and Witchill Potato Dish:** A intricate dish featuring a sweet, jam-like caramelized onion puree, poached and jacket-on sliced Witchill potatoes reheated in butter, coated with a unique leek ash powder (made from blanched, dried, grilled, and sieved green leeks). It's complemented by buffalo milk curd from Herefordshire, pickled green elderberries, and wafer-thin slices of house-made turkey pastrami (cured with spices and herbs, hung for ten days). The dish is often finished with pink purslane and a verjus syrup made from sour grapes, white port, and a reduction process, offering an acidic yet sweet counterpoint. * **Jersey Royals, Morels and Asparagus Spring Dish:** A seasonal creation showcasing perfectly cooked Jersey Royals, morels, and Evesham asparagus, enhanced with butter, water, fresh chervil, and lemon zest and juice for a light, fresh, and perfumed springtime offering.

Career

• Head Chef/Co-Owner at Le Champignon Sauvage, Cheltenham