Had a wonderful dinner at Le champignon sauvage , well worth the long journey from Cumbria to Cheltenham.We ended up being fortunate enough to be "cooked for" by David everitt matthias which really got us both excited.Menus were handed back to the staff and we were left in the hands of the kitchen team to do what they do best.
All in all it ended up at 12 courses and we were both struggling badly as we waited for coffee....and petits fours....all 10 of them.I forced myself with all my energy to clean them all up but failed on the fifth.I ended up with the little golden box and packed my treats into it to finish off for breakfast.
As for service...Absolutely spot on , well trained front of house staff and Chefs good lady wife Helen took care of us very professionally indeed.We got to meet the guys in the kitchen , all decent lads willing to offer assistance in any questions about the food.....Oh about those Scarlet Elf cup mushrooms ????
( Full set of photos on flickr - sped98 gallery http://www.flickr.com/photos/24726943... )
SOME PRE DINNER NIBBLES – PARMESAN CUSTARD IN CHORIZO CRUMBS , BRIOCHE CRISPS AND GROUND ELDER DIP , BACON AND SWEETCORN MUFFINS.
WALNUT AND BLUE CHEESE COOKIES , GUINNESS BREAD , SMOKED HORSERADISH AND PIGS EAR BISCUITS.
CHICKEN MUSHI WITH CAULIFLOWER FOAM.
DEXTER BEEF TARTARE AND CORNED BEEF,
WASABI CREAM, PICKLED SHIMEJI MUSHROOMS
DIVED SCALLOPS, ‘CROWN PRINCE’ PUMPKIN, CHESTNUT VELOUTÉ,
CHESTNUT AND WHITE BALSAMIC CARAMEL
ROASTED HAKE, PARSLEY ROOT PURÉE,
REMOULADE OF PARSLEY ROOT, CHICKEN JUICES
CORNISH DAB, BRAISED COCKS COMB, WILD GARLIC AND SCARLET ELF CUP FUNGI.
WINCHCOMBE VENISON, HOMEMADE BLACK PUDDING
SALT AND BURDOCK BAKED GOLDEN BEETROOT, ROASTED QUINCE
CARROT PORRIDGE, MILK FOAM
RHUBARB POACHED WITH HIBISCUS, MASCARPONE CREAM,
RHUBARB AND HIBISCUS SORBET, GIN AND TONIC SYRUP
VANILLA CHEESECAKE, SALTED CHICORY ROOT MOUSSE,
BITTER CHOCOLATE SORBET
COFFEE AND PETITS FOURS