Auberge du Lac

Discover the idyllic lakeside restaurant in the grounds of the Hertfordshire stately home that has, over the years, shaped fine dining and the idea of dining escapism in the UK.

Continuing the story is Head Chef John Barber who joins the illustrious line-up of talented chefs in its history, including Phil Thompson and Jean-Christophe Novelli.

Set in the estate's former hunting lodge, the restaurant is absolutely steeped in historic charm. The grandeur of its background is complemented by the entrancing prettiness of the lodge and makes dining there an atmospheric event. Auberge du Lac is a place of genuine warmth, atmosphere and charm. An intimate restaurant, with an idyllic terrace open in the summer - a wonderful setting.

Working closely with kitchen gardener Lucy Hawkins, Head Chef John 's focus is on sustainability and seasonality to enhance his modern style of cuisine. Dishes make the best use of the seasonal crops which are growing within metres of the tables in a one-acre site transformed within the estate to supply produce and support biodiversity. This is soil-to-plate dining at its best.

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