Meet The Chef Executive Head Chef Gopi Chandran is at the helm of Sopwell House's dining experience with a great deal of culinary expertise and unique creative flair. Arriving in London from India in 2002, Gopi, who has over 20 years of experience at international 5-star properties – has progressed at an impressive rate throughout his career. Starting as an apprentice at the Taj group of hotels in India, he worked his way up to Head Chef at various luxury hotels in London and abroad. He joined Sopwell House in July 2014 and since has been creating culinary delights which fuse both the traditional and modern – echoing that of the hotel’s decor and philosophy. Chef Chandran places great value on using only seasonal, local produce when crafting his exquisite dishes. Another of his talents is to take any traditional dish that is well known and loved by many and to re-create with his own personality. For example his signature dish Fricassee of Monk Fish and Veal Sweatbreads, Morels and Tarragon. He uses both experience and technique to demonstrate his talent for bringing to life any dish on the menu using distinctive style and creative finesse. We can accommodate for all reasonable special dietary requests with advance notice (minimum of 48 hours) and all requests are treated with extra care, nevertheless due to the nature of our offering we cannot guarantee that any item served is 100% allergen or intolerant free.