Michelin-starred chef David Everitt-Matthias awarded honorary doctorate

25 November 2009 by
Michelin-starred chef David Everitt-Matthias awarded honorary doctorate

David Everitt-Matthias, chef-patron of the two-Michelin-starred Le Champignon Sauvage restaurant in Cheltenham, has been awarded an Honorary Doctorate of Philosophy by the University of Gloucestershire.

The former Catey Chef of the Year winner was awarded the prestigious accolade in recognition of his outstanding contribution to the international culinary industry and for his consideration and support of local produce.

Everitt-Matthias told Caterersearch he was surprised and delighted to have won the Honorary Doctorate.

"It's a terrific honour and I feel very humbled and honoured to have won this," he said.

"They don't hand them out every year so it's a very special achievement."

Everitt-Matthias started his career in London in 1978 and spent five years at Inn on the Park (now the Four Seasons) before moving on to Pierre Koffmann's Michelin-starred La Tante Claire. He worked at three more restaurants in London before opening Le Champignon Sauvage in 1987 with his wife Helen. Since that time, he has not missed a single service.

The chef is an expert in seasonal, local produce and is renowned for his passion for flavour and unusual, locally-foraged wild ingredients.

Everitt-Matthias scooped his first Michelin star in 1995 within 24 hours of winning the Midlands heat of the National Chef of the Year award (which he won the following year). A second Michelin star followed in 2000 and he won the Catey Chef of the Year title in 2007.

His first book, Essence: Recipes from Le Champignon Sauvage,](http://www.caterersearch.com/Articles/2006/10/20/309557/the-essence-of-perfection.html) was published in late 2006 with his second book, *Dessert*, released last year.

Desserts by David Everitt-Matthias >>

David Everitt-Matthias video masterclass >>
David Everitt-Matthias to consult to P&G Professional >>
Recipes by David Everitt-Matthias >>
By Kerstin Kühn

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