Brocket Hall Estate's Auberge du Lac restaurant re-opened its doors this week with a new head chef and team. 

Now in its 25th year, Auberge du Lac will be offering guests memorable dining experiences once again, under the direction of new head chef John Barber. 

With his pedigree (Mandarin Hotel Group, D&D Group) and passion, John hopes to evolve the renowned restaurant to make it more relevant and accessible for a local audience and visitors alike.  

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Welwyn Hatfield Times: John Barber is Auberge du Lac's newest head chef who has a lot to offer.John Barber is Auberge du Lac's newest head chef who has a lot to offer. (Image: AH Creative)

His vision is to make fine dining at Auberge more relaxed, without compromising on quality or taste.  

Speaking about why he wanted to work at Auberge John said: "I've worked for 12 years in London and for six of those years I was commuting from Hitchin.  

Welwyn Hatfield Times: The restaurant reopened its doors yesterday (May 4) on the Brocket Hall Estate.The restaurant reopened its doors yesterday (May 4) on the Brocket Hall Estate. (Image: AH Creative)

"I would leave early in the morning and get home at 2am and then lockdown happened and I just realised how much time I was missing out with my family. 

"I tried to find something a bit closer and I stumbled upon Auberge du Lac and saw how much potential was here and I just went for it."

Welwyn Hatfield Times: John had never seen the restaurant prior to its reopening so to him, Auberge is a blank canvasJohn had never seen the restaurant prior to its reopening so to him, Auberge is a blank canvas (Image: AH Creative)

John had never seen the restaurant prior to its reopening so to him, Auberge is a "blank canvas" where he wishes to serve "simple food done really well". 

He added: "We are always referred to as a Michelin star restaurant, so we want to keep that standard. I wouldn't say it is pressure, but it is hard work. 

Welwyn Hatfield Times: John could not pick a favourite out of all the dishes served at the Auberge du Lac.John could not pick a favourite out of all the dishes served at the Auberge du Lac. (Image: AH Creative)

"It is a different kind of pressure to when I was working in London." 

Speaking about the response the restaurant has had since the reopening John said: "It's been really good actually, we were fully booked during the soft launch, and it has been nothing but positive feedback with a few minor tweaks." 

Welwyn Hatfield Times: In his own time, John usually cook something quick and easy.In his own time, John usually cook something quick and easy. (Image: AH Creative)

                                                                                                         

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John enjoys cooking all the dishes he serves at the restaurant and could not pick a favourite out of the fine-dining menu. 

"In my own time I usually cook something quick and easy. I am a big fan of curry after I did a month in India and I fell in love with the Indian cuisine so it will be one of those dishes," John added.