To keep costs down, David, the head chef, incorporated cheaper cuts of meat and foraged ingredients on the menu.

Le Champignon Sauvage has been run by husband and wife, David and Helen Everitt-Matthias, since 1987.

They had met at the Four Seasons Hotel in London and had decided to take on the Cheltenham restaurant as part of a three-year project, but were forced to stay due to high interest rates.

[2] David remains in control, has never missed a service[3] and closes the restaurant when he is unable to be there, for example, to appear on Saturday Kitchen.

Eighteen years after opening, the restaurant has expanded into the building next door, holding 40 seats instead of the original 28 and the walls are now clad in wood panelling.