Auberge du Lac

The story

Auberge du Lac Welwyn Garden City | Modern British Dining with 3 AA Rosettes

The Chef and the Kitchen

Head Chef John Barber directs the Modern British dining program at Auberge du Lac in Welwyn Garden City. He built his career across pastry and fine dining rooms at the Mandarin Oriental and Bar Boulud before arriving at the estate in 2022. Barber now strips away formal barriers while maintaining exacting standards learned during his tenure at 14 Hills. This direct sourcing shapes every plate he sends out, keeping the kitchen tightly focused on local harvests.

Seasonal Menus and On-Site Production

Every visitor receives a welcome snack crafted entirely within the building. The kitchen bakes house bread and prepares butter daily to anchor the rotating a la carte selections. A seven course tasting menu shifts with the seasons alongside a fixed Wednesday supper club structure. This flexible framework keeps modern British cooking grounded in the immediate landscape while allowing weekly specials to rotate freely.

A Lakeside Setting

The dining room sits inside a historic former hunting lodge positioned beside the water. An idyllic terrace extends the space into the estate gardens when weather permits. Front of house manager Marc Escomel coordinates service to match the unhurried pace guests expect here. Consistent technique and relaxed manners recently secured three AA rosettes for culinary excellence, cementing the venue as a steady destination for refined country dining.