restaurant since 2000.
David began his career in 1978 at London’s Inn on the Park (now the Four Seasons), before developing his French-style technique while working under renowned
French Chef Pierre Koffman at La Tante Claire. David moved on shortly after to become Head Chef of Grand Café in 1983. After two years there, David took his second head chef position at Steamers Fish Restaurant, and his final position in London was Fingals Restaurant Putney in 1987.
Married two years prior, David and his wife Helen moved to Cheltenham Spa in the Cotswolds to open their dream restaurant in 1987. Le Champignon Sauvage, meaning ‘wild mushroom,’ has become renowned for David’s creative use of local ingredients, many of which he and Helen forage themselves.
David is the author of three highly regarded recipe books:
Essence: Recipes from Le Champignon Sauvage in 2006 and
Dessert Recipes from Le Champignon Sauvage in 2009; the latter earned runner-up for Best Cookbook in the World from the Gourmand Book Awards. His third,
Beyond Essence: New Recipes from Le Champignon Sauvage was launched in spring 2013.
No stranger to awards, some of the accolades David and the restaurant has received include 2014 Good Food Guide Chef of the Year, 2013 Observer Food Monthly ‘Outstanding Contribution’ award, 2007 Catey Chef of the Year, 2006 BMW Square Meal Restaurant of the Year, as well as retaining two Michelin stars since 2000.
