matthew edmonds

matthew edmonds

Head Chef 14th February 2017
matthew edmonds

matthew edmonds

Head Chef


…And a familiar face back at the helm - Original Executive Chef, Paul Hackett

Auberge du Lac, the award-winning restaurant nestled in the beautiful 543 acre grounds of the Brocket Hall Estate in Hertfordshire, opened its doors to the public again on Wednesday 8th February 2017, with a completely new team - all led by original Auberge du Lac Executive Chef, Paul Hackett.

Since the sale of the Brocket Hall Estate in 2016, Auberge du Lac has been working towards its re-launch. Paul Hackett, Director of Operations, has been instrumental in this process; his long running history with the Estate – and Auberge du Lac in particular - has meant he’s had the knowledge and experience to build the best possible team.

Back in 1996, Hackett spent two years on the Brocket Hall Estate project managing the refurb of an old clubhouse into the Auberge du Lac restaurant that it is today – and then sat at the helm of Auberge du Lac for three years, achieving acclaim from both the AA and Good Food Guide in this time. Although Hackett is now back in an Operations role, he will still be spending time in the kitchen, mentoring his new team in the same way he was mentored by Michel Roux Senior, Albert Roux and Pierre Koffmann in the early days of his career.

Hackett’s carefully hand-picked team for the restaurant includes Head Chef, Matthew Edmonds, and Restaurant Manager, Guillaume Pages. Edmonds has previously worked as Head Chef at Searcy’s @ The Gherkin, London and The Grantley Arms, Guildford, where he achieved two AA rosettes for his food alone. Pages joins Auberge du Lac from his manager position at Andre Garrett’s restaurant at the Clivedon House Hotel, and prior to that he was at Sketch, London and Assistant Manager at Le Manoir Aux Quat'Saisons.

Paul Hackett, Director of Operations, commented: “There has always been something very special about Auberge du Lac – its idyllic lakeside setting is a stunning and unforgettable backdrop, so it’s important that the team and the food are equally as impressive. I’m delighted with the new team I’ve brought on-board and the menus that we’ve created – it’s all made for a very exciting re-launch. I’m proud to be a part of Auberge du Lac once again.”

In addition to the new team and menus, the relaunch will also reveal a new partnership with Tattinger, now Auberge du Lac’s preferred champagne house. One of the private rooms, seating ten, is in the process of being refurbed and renamed the “Tattinger Chef’s Table” – where guests will have a clear view into the kitchen via a screen in the room.

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