Auberge du Lac

Set in 543 acres of parkland in the Brocket Hall estate, Auberge du Lac deals in sophisticated modern French-accented cuisine in quintessentially English surroundings. The former hunting lodge has been rooted into its idyllic waterside location at the edge of Broadwater lake since the 18th century; if there's something familiar looking about it all, that might be because it has starred in many a film and TV production. The kitchen's culinary output is no less stellar: executive chef Phil Thompson has been fine-tuning the Auberge's repertoire since 2005, deploying an arsenal of well-honed classical and cutting-edge techniques to create dishes that dazzle with reigned-in complexity and meticulous attention to detail. Seasonality is a cornerstone, so a winter meal might start with a pairing of steamed oxtail dumplings and poached skate boudin, served with Pink Fir Apple potatoes and mussel froth, then continue with apple-coated fillet and slow-roast belly of pork, teamed boldly with cuttlefish, prunes, and black pudding. Desserts wow the senses with high-impact alchemy - warm bitter chocolate fondant, milk chocolate and olive oil mousse, vanilla salt and pistachio, say - otherwise, the trolley of perfectly-ripened British and French cheeses is an equal treat for all the senses. For real class at wallet-friendly prices, go for the excellent value lunch menu.