About Us

About Us

About Us

Housed in Brocket Hall’s former hunting lodge, Auberge du Lac enjoys a beautiful lakeside setting overlooking the stunning 543 acre country estate and the Hall itself.


  

Whether it is al fresco dining in summer at the water’s edge, or an intimate environment in the winter months, Auberge du Lac provides the right mood for every occasion. With a beautiful lounge, picturesque terrace and a host of tastefully decorated private dining rooms, capable of seating from 2 to 16 guests, the restaurant regularly caters for private dinners, ladies lunches, weddings, birthday parties and other celebrations.

If you would like to reserve your table online please click here.


Why not celebrate the British Grand Prix in style and treat yourself to an exclusive heli-dining experience at Auberge du Lac followed by a thrilling ride to the most popular racecourse in the UK - Silverstone Circuit.

Click here for more details.


Matt Edmonds - Head Chef

Matt’s impeccable cooking career has seen him wield his craft in some of the UK’s most prestigious eatery’s including the Goodwood Park Hotel, London’s RAC Club in Pall Mall, the world renown Army & Navy Club also in Pall Mall and Searcy’s at the Gherkin, one of London’s newest iconic landmarks.

Matt headed for the country air in January 2017 to become Head Chef at Auberge du Lac, the stunning fine dining restaurant on the Brocket Hall Estate, where he and his team’s excellence has already been nationally recognised with a 2 AA Rosette award in the same year!

“Delivering fine food is a team effort and I am lucky to be supported by the best. Surrounded by acres of beautiful English countryside provides not only the inspiration for my menu’s but the opportunity to forage for the freshest and tastiest ingredients like wild cherry, mushrooms, quince, elderflower and water mint, who could ask for more!”


Chris Hurter – Pastry Chef 

Originally from sunny South Africa Chris has been honing his skills in the UK for the last few years working alongside Heston Blumenthal at the The Hinds Head and W1 Brasserie with Gary Rhodes before joining the team at Auberge du Lac in 2017.

The science of perfect chocolate is Chris’s passion;

“Chocolate is my absolute favourite ingredient to work with. In particular Valrhona chocolate which when properly tempered presents a fabulous shine for deserts and garnish”

 

 

 

 

 

Did you know...

Auberge du Lac was once the Golf Clubhouse to the Estate when the Melbourne course was first opened. Previous to that it was the hunting lodge to the Brocket Hall Estate.

Auberge du Lac

Find out more about Auberge du Lac at Brocket Hall
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Brocket Hall History


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Planning Your Visit


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We had our wedding at Brocket Hall and had

the best day ever! We can't wait to come back to the 

Estate to celebrate our anniversary.