Review on Auberge du Lac
Set in the lavish 543-acre estate that surrounds Brocket Hall, a former eighteenth-century country retreat turned swish upper crust hotel and conference centre/golf complex, the Auberge du Lac restaurant is certainly not intimidated by its auspicious surroundings.
Situated overlooking the ornamental lake, it puts on a grand show, with an airy conservatory making the most of the views and a luxurious dining room at the centre of things. That said, there's no hint of stuffiness and the place is equally favoured by families with children as well as business executives out to impress their clients.
Following the departure of chef Phil Thompson who held the reins for twelve years, Auberge du Lac welcomes new Head Chef Marcus McGuinness, who previously worked alongside Claude Bosi at two-Michelin-starred London restaurant Hibiscus. Joining him as culinary consultant is Anthony Demetre, chef-patron of the Michelin-starred restaurants Wild Honey, and Arbutus.
The food they send out is complex, overtly modern French and emphatically seasonal.
In Autumn, for example, you might be offered foie gras parfait, roast and pickled peach, Szechuan granola and thyme brioche or frogs legs, white onion and Madeira velouté, parsley, garlic and onion seeds. Main courses could be anything from grouse, salt baked celeriac, ragoût and elderberry or pork belly, roast squid, turnip, barbequed apple purée and cobnuts.
Desserts provide consummate fruity temptation in the shape of mango and pineapple, mango parfait, coconut sponge and compressed pineapple or peach and raspberry, white peach, poached raspberries and roast pistachio. Wine lovers should take counsel from their knowledgeable sommelier who knows the classy list inside out.
Auberge du Lac is also featured in: Michelin Guide, Good Food Guide, AA GuideRate this Restaurant
Marcus McGuinness and Anthony Demetre
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Wed-Sun
Dinner: 7.00 - 9.00pm Wed-Sat
Accepted credit cards
Visa, Master Card, American Express