Chef Q&A: Gopi Chandran of Sopwell House

11th September 2018

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 vegetarian and also vegan. This is due to the pollution of land and sea with plastics which get into the food chain, and the recent campaigns surrounding this. There is also a trend towards this because of people following healthier fruit and veg diets. 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 well and in a classy environment.

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

sopwellhouse.co.uk