Brocket Hall is set to reopen its lakeside restaurant Auberge du Lac with a new head chef.

The renowned fine dining restaurant in Welwyn Garden City will welcome customers on Thursday, May 4, with head chef John Barber at the helm.

Now in its 25th year, the venue has been home to an illustrious line-up of talented chefs.

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Welwyn Hatfield Times: Auberge du Lac has is a renowned restaurant in the Brocket Hall Estate.Auberge du Lac has is a renowned restaurant in the Brocket Hall Estate. (Image: AH Creative)

With his and passion, John is evolving the renowned restaurant to make it more relevant and accessible for a local audience and visitors alike. 

Under the direction of the new chef, John is bringing a new team of talented chefs. 

Welwyn Hatfield Times: Brocket Hall is set to re-open its fine dining restaurant this May.Brocket Hall is set to re-open its fine dining restaurant this May. (Image: AH Creative)

Supporting the 32-year-old in the kitchen is pastry chef Ariana Machado, who learnt her craft at the London brasserie, The Wolseley, and Luke Watkins who trained at Raymond Blanc’s Le Manoir aux Quat`Saisons.

At front of house, Scott Foster will be ensuring that the drinks, atmosphere, and service, match the excellence of the food.

Welwyn Hatfield Times: New Head Chef John Barber to offer a new style of fine dining on the Brocket Hall Estate.New Head Chef John Barber to offer a new style of fine dining on the Brocket Hall Estate. (Image: AH Creative)

With a wealth of experience in luxury hospitality, including running operations for The Galvin Brothers, he will be the friendly face of Auberge.

John's vision is to "make fine dining at Auberge more relaxed, without compromise on quality or taste".

Welwyn Hatfield Times: Highlights from the a la carte menu include dishes such as Guinea Fowl, roast breast, stuffed leg ballotine, baby leeks, wild mushroom, tarragon cream sauce and Crab Ravioli, Cornish crab, scallop mousse, fennel charcoal pasta, bisque.Highlights from the a la carte menu include dishes such as Guinea Fowl, roast breast, stuffed leg ballotine, baby leeks, wild mushroom, tarragon cream sauce and Crab Ravioli, Cornish crab, scallop mousse, fennel charcoal pasta, bisque. (Image: AH Creative)

Working closely with kitchen gardener Lucy Hawkins, he will be focused on sustainability and seasonality to enhance his modern British style of cuisine. 

Dishes created by John will make use of seasonal crops which are growing within metres of the tables where they will be served. 

Welwyn Hatfield Times: Dishes created by John will make the best use of seasonal crops which are growing within metres of the tables where they will be served. Dishes created by John will make the best use of seasonal crops which are growing within metres of the tables where they will be served.  (Image: AH Creative)

                                                                                                         

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Welwyn Hatfield Times: Working closely with kitchen gardener Lucy Hawkins, he will be focused on sustainability and seasonality to enhance his modern British style of cuisine. Working closely with kitchen gardener Lucy Hawkins, he will be focused on sustainability and seasonality to enhance his modern British style of cuisine.  (Image: AH Creative)

The restaurant will also prioritise sustainable suppliers across Hertfordshire and the surrounding areas who deliver fresh ingredients. 

Highlights from the á la carte menu include dishes such as Guinea Fowl, roast breast, stuffed leg ballotine, baby leeks, wild mushroom, tarragon cream sauce and Crab Ravioli, Cornish crab, scallop mousse, fennel charcoal pasta, bisque. 

To find out more and to make booking, go to brocket-hall.co.uk/auberge-du-lac/.