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from Great British Chefs

Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

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


sauté of langoustines, roasted heritage carrots, carrot purée, buttermilk


Chocolate Brownies.David Everitt-Matthias.

from Great British Chefs

Salted caramel and peanut truffles

Homemade Chocolates,Truffles Recipe,Confectionary,Caramel,Entertaining,Peanuts

from Great British Chefs

Beetroot and bubblegum pastille

Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients

from Great British Chefs

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

David Everitt-Matthias elevates the humble lamb chump in a elegant dish bursting with springtime flavour

from Great British Chefs

Chocolate and brown butter ganache, coconut, avocado ice cream

David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe.


2 Michelin star chef David Everitt-Matthias creates a recipe of hand div...

2 Michelin Star Chef David Everitt-Matthias Creates Lamb And Chocolate Recipes -- Watch Staff Canteen create this delicious recipe at

Salted caramel and peanut truffles from Great British Chefs - Chef Recipes by David Everitt-Matthias