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Le Champignon Sauvage: Cheltenham’s Refined Culinary Sanctuary

A serene Michelin-starred haven in Cheltenham offering inventive Anglo-French cuisine with exceptional service and a celebrated wine list.

4.6

Le Champignon Sauvage is a celebrated fine dining restaurant in Cheltenham, renowned for its inventive Anglo-French cuisine crafted by chef David Everitt-Matthias and front-of-house hospitality by his wife Helen. With a Michelin star and decades of culinary excellence, it offers seasonal menus featuring expertly balanced flavors, a superb wine list including half bottles, and a serene, intimate atmosphere perfect for thoughtful conversation and savoring exquisite dishes.

A brief summary to Le Champignon Sauvage

  • 24-28 Suffolk Rd, Cheltenham, GL50 2AQ, GB
  • +441242573449
  • Visit website
  • Duration: 1.5 to 3 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Wednesday 12:30 pm-1:15 pm
  • Thursday 12:30 pm-1:15 pm
  • Friday 12:30 pm-1:15 pm
  • Saturday 12:30 pm-1:15 pm

Local tips

  • Reserve well in advance, especially for dinner service Wednesday to Saturday, as seating is limited and highly sought after.
  • Try the fixed-price menus for excellent value and a curated selection of seasonal dishes showcasing the chef’s creativity.
  • Pair your meal with wines from the extensive list, including a notable selection of half bottles to complement multiple courses.
  • Allow time to savor the meal slowly; the complex flavors and textures reward a leisurely dining pace.
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Le Champignon Sauvage location weather suitability

  • Weather icon Any Weather
  • Weather icon Mild Temperatures

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A Legacy of Culinary Excellence

Le Champignon Sauvage has been a cornerstone of Cheltenham’s dining scene since its establishment in 1987 by chef David Everitt-Matthias and his wife Helen. Over nearly four decades, it has garnered a reputation for consistently exceptional cuisine, holding two Michelin stars for 18 years before its current one-star status. The restaurant is known for its commitment to original, seasonal menus that showcase meticulous preparation and presentation without succumbing to fleeting trends. David’s unwavering presence in the kitchen ensures every dish meets his exacting standards, while Helen’s warm and professional front-of-house leadership enhances the overall experience.

Distinctive Anglo-French Flavors and Presentation

The menu at Le Champignon Sauvage is a refined blend of Anglo-French culinary traditions, featuring dishes that balance bold, immediate flavors with subtle, evolving tastes. Signature offerings include exquisitely cooked seafood such as lobster and scallops, innovative combinations like rabbit cannelloni with turnip pasta, and game dishes such as venison with nuanced accompaniments. The restaurant is also celebrated for its bread selection, notably the bacon-and-chive brioche, and a cheese basket regarded as a tour de force. Presentation is elegant yet avoids excessive fussiness, allowing the quality and flavor of ingredients to shine.

Atmosphere and Service: Serene and Sophisticated

The dining room exudes a calm and serene ambiance, with well-spaced tables and a décor that combines sandy and stony tones with contemporary art. Though some may find the atmosphere sedate, many appreciate its encouragement of relaxed conversation and focused enjoyment of the meal. Service is consistently friendly, professional, and attentive, with Helen presiding over a carefully curated wine list that includes an ample selection of half bottles, enhancing the pairing possibilities. The overall experience is one of understated luxury and genuine hospitality.

Value and Accessibility

Despite its high culinary standards and Michelin recognition, Le Champignon Sauvage offers comparatively reasonable pricing, especially considering the quality and creativity of the dishes. Fixed-price menus at lunch and dinner provide excellent value for those seeking a full gastronomic experience. The restaurant’s location in Cheltenham’s Montpellier district makes it accessible for both locals and visitors exploring the Cotswolds, blending a sense of exclusivity with a welcoming, community-rooted spirit.

Chef and Culinary Philosophy

David Everitt-Matthias is widely regarded as one of the UK’s most inventive chefs, with a passion for sourcing the finest local ingredients and crafting dishes that are both technically superb and deeply flavorful. His culinary philosophy emphasizes balance, refinement, and respect for ingredients, which is evident across the menu. His cookbooks further reflect his dedication to sharing his approach and recipes with a broader audience, underscoring the restaurant’s role as both a culinary institution and a source of inspiration.

Legacy and Recognition

Le Champignon Sauvage’s longstanding presence and consistent quality have earned it numerous accolades, including Michelin stars, AA rosettes, and high praise from critics and food guides. It remains a benchmark for fine dining in the region, admired for its combination of skill, innovation, and heartfelt hospitality. The restaurant continues to attract discerning diners who seek a memorable, expertly crafted dining experience in a refined yet unpretentious setting.

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