New team at Brocket Hall’s Auberge du Lac restaurant
PUBLISHED: 17:37 15 February 2017 | UPDATED: 17:48 15 February 2017
Brocket Hall’s award-winning restaurant, the Auberge du Lac, has relaunched with a new team and a double AA Rosette-winning chef.
With the historic estate under new management following a company administration in March 2015, Paul Hackett, the original executive chef, has taken charge at the restaurant once again.
Mr Hackett, who supervised the conversion of the restaurant in 1996 and won plaudits from the AA and the Good Food Guide over the next three years, is now director of operations.
His hand-picked team includes head chef Matthew Edmonds, whose previous restaurants include Searceys at The Gherkin in London and The Grantley Arms in Guildford.
Publicist Kate Simpson said: “Edmonds has come together with Hackett to carefully curate a contemporary new menu that features British – and local Hertfordshire where possible – produce at its heart.
“Edmonds is also passionate about foraging, so you will often find tasty ingredients on the menu that he has personally hand-picked. The Brocket Hall Estate itself provides the perfect foraging ground, as well as the many other beautiful fields and woodland nearby.”
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