Le Champignon Sauvage has managed to maintain a low profile, despite its stunning food and a host of accolades including two Michelin stars. Chef/proprietor David Everitt-Matthias is unmoved by trends, but has absorbed most of them – from wild produce to local and seasonal sourcing. Seared flank of Dexter beef is served with Hereford snails and parsley purée, hogget is paired with woodruff, roasted parsnips, cockles and samphire, while desserts such as bergamot cannelloni with mandarin jelly and liquorice are equally captivating. David never misses a service and his wife Helen oversees the dining room, ensuring that Le Champignon Sauvage keeps its local and personal cred sky high. Reasonable prices and value are also features of the set-up, from the tempting three-course lunch (£32) to a painstakingly researched wine list. The restaurant celebrated its 25th birthday in 2012 with a smart contemporary makeover.