Chef Marcus McGuinness is to head up the team at Auberge du Lac from the end of October, marking a new direction for the Hertfordshire-based award-winning restaurant.
Marcus has spent six years working alongside Claude Bosi at his two Michelin star Mayfair restaurant Hibiscus, where he was Head Chef and Bosi’s right-hand man. Before moving to London, Marcus spent two years as the sous chef at two Michelin star restaurant, La Champignon Sauvage in Cheltenham.
Having spent his career working in Michelin rated restaurants, McGuinness has extensive experience creating unique dining experiences and will be incorporating his knowledge and cooking style, which he describes as ‘robust and gutsy’, as he takes over the kitchen at Auberge du Lac.
Anthony Demetre as Culinary Consultant
Along with the appointment of McGuinness, Auberge du Lac has secured the expertise of Anthony Demetre, chef-owner of the Michelin star Wild Honey, Michelin star Arbutus, and Les Deux Salons in London, as culinary consultant of Auberge du Lac.
Speaking about his new position, Marcus McGuinness said: “I am excited to be taking over the helm at Auberge du Lac and hope to take this very successful award-winning restaurant to new heights, with the benefit of my experience and the proven acumen of Anthony Demetre working alongside us.”
Auberge du Lac, a former hunting lodge within the 543 acre Brocket Hall estate, is located just 22 miles outside central London. With its idyllic lake-side setting and picturesque views across the estate, including the two championship golf-courses and Brocket Hall, Auberge du Lac was previously named the most romantic restaurant outside London, and holds three AA Rosettes and numerous other awards.