my friend brought me to eat in november last year after le champignon sauvage. I have had the luck to eat in some of the best restaurants in the world, but this place really found me out. we had such a great dinner that we decided this time to go back and stay in cheltenham so that we both relax and have a few drinks with our food. we were so excited after our last visit and had so great hopes for a similar experience of our visit only a few months ago this early afternoon in the morning in the morning. when we went through the doorstep in le champignon sauvage, we immediately received a warm and friendly reception from helen, who took our moms and asked if we wished a drink in the bar area....
le champignon sausage, better known for locals as “the champion sausage”, has been flying the gastronomic flag for gloucester for almost 30 years. chef/holder david Everitt-Matthias has made the forging thing, the so much of the angry in today's dining room scene is long before it was even a thing. it is almost as though he was prophetic in his cooking style, a man before his time to contain pieces of food on the teller, while everyone else at this time grounded with sous vagina and foaming around. Together with his wife, helen (which runs in front of the house), Everritt-Matthias has successfully received 2*s for more than a decade and a half. during this time many chefs have gone through t...
I've never been disappointed in this restaurant. it has a quiet and quiet atmosphere that is improved by the; calmare, courteous, attentive, but not intrusive service from the front in the house. eating is the star. all the dishes served to our table were excellent and we ensured that we covered as much menu as possible.
delicious food, excellent wine list and wonderful service. the lack of music or atmosphere, connected with the datierte teppichen, has lost this 1 star. but if they are only interested in the food, then they go as soon as they can (but be ready to whisper to their companion(s) if it is not a whole house
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Went with the family and had a very nice experience Meal started with multiple mini-dishes (could not catch the names.)
The legend of the kitchen here that may go some way to explaining the quality on the plates leaving the pass.
There were high expectations, and a special weekend had been planned around eating here.
