Guest
2-Michelin star chef David Everitt-Matthias from the award winning Le Champignon Sauvage in Cheltenham creates two dishes, the first is Cinderford lamb, fresh Brock Hall goat curds, roasted dandelion root. Then for dessert, salted chicory mousse, vanilla cheesecake, bitter chocolate sorbet. David talks his inspiration from eating out at restaurants such as Tom Aikens Restaurant, The Square and The Ledbury as places of true inspiration for him. David also talks about his career, his awards and his cooking
