Modern British Dining

Auberge du Lac

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

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.

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 32 years old 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, and New York at Bar Boulud, Café Boulud & Boulud Sud 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.

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.

CHRISTMAS AT AUBERGE DU LAC

Step into the magical surroundings of Auberge du Lac to celebrate the festive season

Our charming lakeside restaurant is wonderful all year around but as we head towards Christmas it’s even more atmospheric, with cosy corners and twinkly views across the Brocket Hall estate.

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!

RESERVATIONS

We are delighted to announce the reopening of Auberge du Lac. 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.

à la carte menu

Available Thursday to Saturday, Lunch and dinner

Festive Tasting Menu £95, with wine flight £145

Available Thursday, Friday & Saturday evenings from 6pm

Festive Set Lunch & Early Evening Menu £65

Available Thursday and Friday lunches from 12pm, evening between 6pm – 6.45pm

Set Lunch & Early Evening Menu £39 *

Available Thursday and Friday lunches from 12pm, evening between 6pm – 6.45pm

Sunday Menu 3 courses £65

Available 12pm – 3pm

* Not available in December

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.

Auberge du Lac News

Auberge du Lac Enquiry

For reservations, please use our booking platform above, or for more information, please complete the form below or contact;

auberge@brocket-hall.co.uk | 01707 368 888