Modern British Dining

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Auberge du Lac

Discover our newly reopened lakeside restaurant set in the estate’s historic former hunting lodge.

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This charming and atmospheric venue, with its idyllic terrace, has been a foodie destination for many years. Continuing its story is Head Chef John Barber, who joins the illustrious lineup of talented chefs in its history.

With his pedigree and passion, this young talent is creating a whole new dining experience for guests. His vision? To make fine dining more accessible and relaxed, without any compromise on quality or taste.

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Head Chef John Barber isn’t alone. He has assembled a whole new team of talents including front-of-house manager Scott Foster, who ensures that the drinks, atmosphere, and service match the excellence of his menus.

Since reopening in April, this driven and visionary chef is fast establishing Auberge as a destination restaurant once again. With regularly changing menus and a refined yet relaxed vibe, Auberge du Lac is somewhere you will want to visit again and again.

John Barber, Head Chef

Head Chef John Barber fell in love with cooking at a young age, and at just 35 years old, he has already had an incredible career.

Influenced by spending time in the kitchen with his mother, an inspiring and creative home cook, John found his calling. At sixteen, he went to study at the UCB College of Food before landing his first role, leaving his Staffordshire home to work at the Belfry Hotel.

An apprenticeship at the Mandarin Oriental in Knightsbridge, London, followed, with experience gained across all areas of the prestigious hotel: pastry, banqueting, cold larder, fine dining, and brasserie.

After a period working at the Mandarin in Thailand, John joined Bar Boulud (part of the Mandarin in London) and, within just 3 years, became executive sous chef and then executive head chef.

Stints abroad in Paris with famed chef, Charcutier Gilles Verot, followed, before John joined D&D Group and opened 14 Hills at 120 Fenchurch Street, London.

John joined the estate in 2022 and is working hard to realise his authentic vision for Auberge du Lac

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From Soil to Plate

An incredibly important aspect of John Barber’s vision for Auberge du Lac, is the use of organic ingredients grown here on-site.

Since joining the estate in May 2022, Lucy Hawkins, our kitchen gardener, has begun to responsibly develop – using the no-dig method – one acre of land.

In a short amount of time, she has transformed an unused area into a fertile garden which is starting to supply Auberge with fresh produce all year round and support local biodiversity.

Dishes created by John make best use of her seasonal crops which are literally growing within metres of the tables where they are served. This is soil to plate dining at its finest.

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VALENTINE’S TASTING MENU £95, WITH WINE FLIGHT £145

Join us for an unforgettable evening of romance with your loved one. Indulge and enjoy our Special 6 Course Tasting Menu, in the relaxed environment of our restaurant.

We will be opening on Wednesday 14th February for our Valentine’s Menu.

In addition to Valentine’s Day, we will be offering this menu from Thursday 8th February and Saturday 17th February (Thursday – Saturday evenings 6pm and 9pm) and Wednesday 14th February.

NEW YEAR’S EVE 2023 WITH AUBERGE DU LAC AT BROCKET HALL

This New Year’s Eve, Auberge du Lac will be hosting guests in the Splendour of The Ballroom at Brocket Hall.

A celebratory and decadent six course dinner by head chef, John Barber, will be served alongside superb entertainment, and the party will go on till late as we count down to 2024!

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MENUS

à la carte menu

Available Thursday to Saturday, Lunch and dinner

Tasting Menu £85, with wine flight £135

Available – Thursday – Saturday evenings from 6pm

Set Lunch & Early Evening Menu £39

Available Thursday and Friday lunches from 12pm – 2:30pm, evening between 6pm – 6:15pm, last orders at 6:30pm.

Sunday Menu 3 courses £65

Available 12pm – 3pm

Children’s Menu available, 3 courses £25pp under 12’s

Please note, we currently are unable to offer any vegan menu options

All menus are samples only, and may change daily

RESERVATIONS

With a focus on locally sourced sustainable ingredients – many grown on-site by our own kitchen gardener – Head Chef, John Barber has created a seasonal, modern British menu. His vision? To offer a relaxed and accessible style of dining at our beautiful lakeside location.

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Make a Night of it

With stunning views of the Hall, Broadwater Lake and The Melbourne Club golf course, the 16 luxury ensuite bedrooms in Melbourne Lodge, each named after one of the great racehorses of the day, are the perfect place to stay after enjoying a sumptuous dinner.

Private Events

Auberge du Lac is also available for exclusive use of both the principal restaurant and terrace, in addition to private dining rooms, perfect for either social or corporate events.