Auberge du Lac, awarded a Michelin Star in 2009, is a former hunting lodge dating back to 1760. It sits prettily beside Broadwater Lake and overlooks the magnificent parkland of Brocket Hall. Executive Chef Phil Thompson's stints at L'Escargot and The Lanesborough have held him in good stead as he aspires to combine the best traditions of French cooking with his English background.

The chef's pedigree shines through dishes such as roast breast of quail with kohlrabi remoulade, pistachio, truffle and pear 'toastie'; char-grilled rump of veal with Madeira based snails, butternut squash and cep, and chocolate liqueur parfait with white chocolate ice cream, golden raisins and nougatine. The extensive wine list is packed with quality drinking and helpful notes about the different wine producing regions of the Old and New World.

Auberge du Lac Wine Club invites wine connoisseurs, diners or even casual buyers to avail themselves of bespoke customized wine orders and priority booking for all wine tasting events amongst other benefits.