The restaurant, housed within a former hunting lodge on the grounds of the picturesque estate proudly re-opened earlier this year under the guidance of new Head Chef, John Barber. Since then, this young, culinary talent has been delivering a more relaxed style of dining at the beautiful lakeside location.
Working closely with kitchen gardener, Lucy Hawkins, John is focusing on sustainability and seasonality to enhance his modern British style of cuisine.
In a little over a year, Lucy has transformed a one-acre site, employing the no-dig method, into a fertile garden which is supplying Auberge with fresh produce and supporting local biodiversity.
Dishes created by John make the best use of her seasonal crops which are growing within metres of the tables where they'll be served. Thus this is soil-to-plate dining at its best.
John is also prioritising using the most local and sustainable suppliers across Hertfordshire and the surrounding areas, who can deliver the freshest and highest quality ingredients for his exquisite and flavoursome food.
Front of house, it is Scott Foster with a wealth of experience in luxury hospitality ensuring the ambience, drinks, and service match the incredibly high quality of John Barber's food.
This winter the team is excitedly preparing to welcome guests for their first festive season, and have some wonderful events planned. From foraging to New Year's Eve feasts, see what's on at the new Auberge du Lac!
Autumn Forage & Lunch with The Hitchin Forager
On Thursday 30 November, join The Hitchin Forager, Jane Simmons, for a seasonal forage around the grounds of The Brocket Hall Estate followed by a three-course lunch at Auberge du Lac.
Along with their own kitchen gardener, Lucy Hawkins, wild food expert Jane will share her local knowledge helping you identify wild ingredients you can forage and cook at home.
After the guided forage, enjoy a glass of our finest Fili Extra Dry Prosecco and a beautiful lunch at Auberge du Lac prepared by John Barber, using some of the ingredients growing naturally on the estate. £85 pp
Christmas Wreath Making Workshop with Lucy Hawkins
On Thursday 7 December, create you can create your very own Christmas wreath over minced pies and mulled wine with the help of our kitchen gardener and trained florist, Lucy Hawkins.
To create your beautifully natural door display, you'll be working with fresh mixed textures, varied evergreen foliage, berries, and cones all sourced directly from the estate grounds. There's no glitter or plastic here!
After you have created your dream wreath, it's time to relax over lunch, John Barber's festive menu with a choice of dishes, accompanied by a glass of our finest Fili Extra Dry Prosecco. £120 pp
John Barber's Festive Menus
Head chef, John Barber, has created two exquisite menus, Set Lunch and Tasting, which will be available alongside his a la carte offering between November 30 & December 29.
Whether you are celebrating with friends, family or colleagues, dining at the atmospheric lakeside restaurant is guaranteed to get you into the Christmas spirit. £65 pp & £95 pp.
Auberge du Lac New Year's Eve at Brocket Hall
This New Year's Eve, Auberge du Lac will be hosting guests in the Splendour of The Ballroom at Brocket Hall.
John Barber has created a celebratory menu which includes Lobster Canapés, Game, Halibut and Beef Wellington - a truly special feast which will be paired with fine wines.
The party will go on till late as we countdown to 2024 with a live pianist, DJ, and Laurent-Perrier champagne served as the clock strikes Midnight! £320 pp
Where is Auberge du Lac? It's at Brocket Hall, Welwyn, Hertfordshire, AL8 7XG.
You can call them on 01707 368700
Opening Times
Open Thursday to Sunday for Lunch from noon to 2.30 pm and Dinner from 6 pm – 9 pm with a choice of menus; 7- 7-course tasting menu £85 + wine flight £45, A la carte, Set £39 and Specials. Open Sunday lunch for a 3-course Roast from noon to 3 pm £65
For up-to-date information on all events follow Auberge on Instagram and Facebook.
At just 33 years old, John Barber has already had an incredible career. Following an intensive apprenticeship at The Mandarin Hotel Group in London and Thailand, a stint in Paris with famed chef Charcutier Giles Verot, John joined Bar Bouloud (part of the Mandarin in London) and within three years became Executive Sous Chef and Executive Head Chef.
A period at the D&D Group followed, where John opened 14 Hills at 120 Fenchurch Street, London. The opportunity to put Auberge back on the map as a foodie destination has seen John relocate to Hertfordshire with his young family to start an exciting new chapter.