Meet the Team

Meet the Chefs of Sopwell House

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Gopi Chandran

Gopi Chandran

Executive Head Chef at Sopwell House

Gopi Chandran

Executive Head 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.

Daniel Woosey

Daniel Woosey

Daniel Woosey

Brasserie Head Chef

Starting his career in Chester, North West, Daniel attended the Greenbank catering college whilst working at traditional Italian and Chinese restaurants. At the age of nineteen, Daniel moved to the 2 rosette hotel Crabwall Manor for Marston hotels, he moved to Cambridge Belfry with the company. Since then, Daniel has worked at Ashdown Park in Sussex and Hanbury Manor in Hertfordshire.

Daniel brings a seasonal, local and fresh menu’s to the Brassiere and strives towards a rosette award by building a team of young, talented and enthusiastic chefs to deliver brilliant dishes from the lunch buffet, the evening service and the Conservatory Bar.

Matthew Bird

Matthew Bird

Matthew Bird

Restaurant Head Chef

Matthew started his career at Middlethorpe Hall in York, before moving down south and working in such prestigious properties as Cliveden and The Bell inn at Aston Clinton. Matthew then moved to London to work with David Cavalier and Gary Hollihead at L’escargot in Soho, Rhubarb Food Design where he worked as an Executive Chef for Anton Mosimann’s Party Service.

Matthew worked in both Japan and America, before running his own pub restaurant. Now settled in Hertfordshire, Matthew hopes to make the Restaurant at Sopwell House a destination to come where you can enjoy good food with excellent service.

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