This stunning dessert from David Everitt-Matthias is a cacophony of exciting flavours, pulled together harmoniously by a rich chocolate and brown butter ganache
This pastille recipe, using beetroot syrup, by David Everitt-Matthias makes a wonderfully inventive petit fours.
Chocolate and brown butter ganache, coconut, avocado ice cream - David Everitt-Matthias
Salted caramel and peanut truffles from Great British Chefs - Chef Recipes by David Everitt-Matthias
This intricate lobster and carrot recipe from David Everitt-Matthias is a sympthony of delicate, Sweet flavours, Offset by smooth buttermilk purée and a wonderful spiced crumb.
David Everitt-Matthias' scallop recipe may be a challenge, but the result is truly devastating: succulent scallops, crystal clear broth, cured pork jowl and smoky leeks
David Everitt-Matthias' recipes reflect the chef's love of foraging his own ingredients
Dived scallops with charred leek, onion broth, pink purslane by David Everitt-Matthias
David Everitt-Matthias' stunning orzotto recipe is a cornucopia of delights, with goat's cheese nestling against crispy Jerusalem artichoke skins and parsley and peanut pesto
michelin star restaurants menu | The 12 course ” Menu Surprise ” at David Everitt Matthias – Le ...