Hotel, Restaurant and Chef

PR, Consultancy & Management

Over 15 years experience, knowledge and contacts, specialising in Foodie hotels, Restaurants, Chefs and Recipe books. Helene and her team work only with a small number of clients at any one time to ensure a personal, thorough and dedicated service.

David Everitt-Matthias

David Everitt-Matthias has been the co-owner and head chef of two Michelin starred Le Champignon Sauvage in Cheltenham since 1987, along with his wife Helen who looks after front of house. In the 30 years that Le Champignon Sauvage has been opened, David and Helen have never missed a service. Le Champignon Sauvage has been a two Michelin starred restaurant since 2000.

David is the author of three highly regarded recipe books. Essence: Recipes from Le Champignon Sauvage was released 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.

David has won many accolades and awards over the years, including coming ninth in the Good Food Guide’s Top 10 UK restaurants 2015, the 2014 Good Food Guide Chef of the Year, 2013 Observer Food Monthly ‘Outstanding Contribution’ award, 2007 Catey Chef of the Year and 2006 BMW Square Meal Restaurant of the Year. David has appeared on Saturday Kitchen, Hairy Bikers and MasterChef Professionals amongst others.

Restaurant critic Jay Rayner included Le Champignon Sauvage in the 2013 May issue of Observer Food Monthly’s Top 20 UK Restaurants, and called his meal there ‘one of the best meals of my life’.

Marina O’Loughlin also reviewed Le Champignon Sauvage in Guardian Weekend and gave it a rare 10/10 for food and 9/10 for value for money.

‘David Everitt-Matthias is the epitome of what a truly great modern chef should be. David has been quietly revolutionising modern British cooking – a gastronomic visionary whose imagination is expressed so beautifully through his cooking.’ – Heston Blumenthal