Housed in Brocket Hall’s former hunting lodge, Auberge du Lac enjoys an idyllic lakeside setting overlooking the beautiful 543 acre country estate and the Hall itself.
Executive Head Chef, Phil Thompson has transformed this charming restaurant into one of the most sought after culinary… experiences outside of London. Thompson’s simple philosophy of incorporating the finest English produce with the traditions of French cooking can be enjoyed in delicious dishes such as ‘smoked eel, foie gras parfait, pickled vegetables and curried oats’ and irresistible desserts, like the ‘port poached fig, pain perdu, bitter chocolate and orange’. The extensive fine wine selection complements the reputed cuisine.
Whether it is al fresco dining in summer at the water’s edge or an intimate environment in the beautiful lounge or one of the dining rooms, Auberge du Lac provides the perfect mood for business lunches, birthdays, weddings and other celebrations.