Chef Q&A: Gopi Chandran of Sopwell House - Sopwell House
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Chef Q&A: Gopi Chandran of Sopwell House

The executive head chef of the St Albans country house hotel talks unusual combinations, going veggie and cooking with love

Describe your style

Modern British with influences from French and Asian cooking.

 How do you decide your menus?

Our menus are based on seasons, availability of the produce, and latest food trends.

Do you use local producers?

Not specifically, as we try to use the best of British produce within the country, so we source from all over.

 Which menu dish do you most enjoy preparing?

I especially enjoy cooking with fresh oily fish like mackerel.

They need less preparation and the fresh fish does the talking. Respect the fish, season correctly and add a garnish to complement and the end product will be outstanding.

What ingredient is most important to your cooking?

Cook from your heart and your food will be delicious, but also the obvious ones are salt and pepper.

Your best culinary idea?

I like combining meat and fish such as my signature dish, fricassee of monkfish with veal sweetbreads, morels and tarragon – delicious!

Who did you train under and what did they teach you?

David Ali was my mentor. He was a former Michelin head chef of The Canteen at Chelsea Harbour, which was jointly owned by Marco Pierre White and Michael Caine.

The next food trend?

More people are moving towards becoming healthier and more conscious generally of what they are eating. This is obviously due to the pollution of land and sea with plastics and other foreign matter which gets into the food chain, along with the campaign around sustainability. I also do see a trend in people wanting ‘a taste of home’, where guests come to the restaurant to enjoy home comforts, but done in a way that they may not be able to create in their own kitchens.

How are you keeping busy in lockdown?

I am cooking for my family, learning new techniques ready for when the kitchens at Sopwell House are open again, and doing things that chefs never normally have time to do like organising my recipes and mastering the art of sour dough bread!  

 

Quick grill – 

What’s in your fridge at home?

Roast ham, mature cheddar and peri peri sauce

Favourite quick meal?

Spaghetti bolognaise

Top three tips for amateur cooks?

1. Keep it simple

2. Respect and understand the ingredients

3. Experiment

Best cookbook?

French Laundry by Thomas Keller

 

 

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Cottonmill Lane, St Albans, Hertfordshire AL1 2HQ
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    ** IF WE EXPERIENCE RAIN WE WILL CLOSE THE TERRACE AREA AND HAVE DINING AVAILABLE IN UNDER THE COVER OF THE MARQUEE**

    Walk-in diners are welcome, we have 90 seats on the terrace and 50 in the marquee. Guests can now book Afternoon Tea and Dinner under the cover of the marquee. See link below.

    We do have heaters in the marquee on the front lawn, but guests are welcome to bring blankets if they would like. Due to COVID, we are unable to lend blankets.

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    11th May - Alfresco Dining

    Please note we are open and have spaces available today for Alfresco dining at Sopwell House.

    ** IF WE GET RAIN WE WILL CLOSE THE TERRACE AND JUST HAVE DINING AVAILABLE IN THE MARQUEE**

    Guests can now book Afternoon Tea and Dinner under the cover of the marquee. See link below. Walk-in diners are still welcome, we have 90 seats on the terrace and 50 in the marquee.

    We do have heaters in the marquee on the front lawn, but guests are welcome to bring blankets if they would like. Due to COVID, we are unable to lend blankets.

    Terrace Dining

    Alfresco Dining - 12th May

    Please note we are open and have spaces available today for Alfresco dining at Sopwell House.

    ** IF WE GET RAIN WE WILL CLOSE THE TERRACE AND JUST HAVE DINING AVAILABLE IN THE MARQUEE**

    Guests can now book Afternoon Tea and Dinner under the cover of the marquee. See link below. Walk-in diners are still welcome, we have 90 seats on the terrace and 50 in the marquee.

    We do have heaters in the marquee on the front lawn, but guests are welcome to bring blankets if they would like. Due to COVID, we are unable to lend blankets.

    Terrace Dining

    Alfresco Dining - 13th May

    Please note we are open and have spaces available today for Alfresco dining at Sopwell House.

    ** IF WE GET RAIN WE WILL CLOSE THE TERRACE AND JUST HAVE DINING AVAILABLE IN THE MARQUEE**

    Guests can now book Afternoon Tea and Dinner under the cover of the marquee. See link below. Walk-in diners are still welcome, we have 90 seats on the terrace and 50 in the marquee.

    We do have heaters in the marquee on the front lawn, but guests are welcome to bring blankets if they would like. Due to COVID, we are unable to lend blankets.

    Terrace Dining

    Alfresco Dining - 10th May

    Please note we are open and have spaces available on the 27th April for Alfresco dining at Sopwell House. ** PLEASE NOTE DUE TO THE RAIN EXPECTED IN THE MORNING THE TERRACE WILL BE CLOSED**

    Walk-in diners are welcome, we have over 90 seats on the terrace and 50 in the marquee.

    We do have heaters in the marquee on the front lawn, but guests are welcome to bring blankets if they would like. Due to COVID, we are unable to lend blankets.

    Guests can now book Afternoon Tea and Dinner under the cover of the marquee. See link below.

    Terrace Dining