Three chefs who all bring something new to the table

Three distinct restaurants and three talented chefs all with their own individual culinary style can be found in one idyllic location - England's finest golf and residential country estate, Brocket Hall Estate - for centuries the jewel in Hertfordshire's crown.

The illustrious country retreat which is renowned for entertaining royalty and heads of state over its two hundred and fifty year history is now enjoying a renaissance under new management who have added three highly acclaimed chefs to its ranks.

Matt Edmonds, used to catering amongst the skyscrapers in London's financial district as Head Chef of Searcy's at The Gherkin, has recently landed the top job atAuberge du Lac- the celebrated destination restaurant on the estate which is housed in an enchanting 18^thcentury hunting lodge.

Edmonds joined in February of 2017 and has already attained the accolade of two AA Rosettes in recognition of the superb food produced in his kitchen. Due to his passion for local fresh produce and foraging on the estate himself, his menus are bursting with the freshest of ingredients.

Award winning chef Jon Oates, also recruited in 2017, joinedBrocket Hallitself as Head Chef. He hails from The Buntingford Kitchen which is part of the London Kitchen Michelin accredited and award-winning fine dining restaurant business. Jon's culinary creations are delivered against a majestic backdrop as he caters for the lavish banquets enjoyed on the renowned Prime Minister's table in the Ballroom which has played host to many political and social figures we recognise from bygone eras including most notably, the two British prime ministers - Lord Melbourne and Lord Palmerston, who made Brocket Hall their home.

Jon's enthusiasm for food is mirrored only by his passion for Brocket Hall. Of his role he comments: "I am so proud to be working with such a great team in this resplendent setting. I love the grandeur of the Hall. It's truly inspirational."

Nyles Mullin joined Brocket Hall in November of 2017 as Head Chef ofWatershyppes Restaurant.Despite being the newest recruit, he has not wasted time in making an impression. Previously working alongside restaurant ‘royalty' Chris Corbin and Jeremy King of the Ivy, he was also Sous Chef at The Wolseley in London's Piccadilly and at the award winning Balthazar in Covent Garden.

Nyles speaks highly of his team and appreciates their skill and appetite for creation. He says: "We have a passionate, accomplished team here at Brocket Hall Golf Club who I will continue to develop in order to deliver the best experience to our members and guests."

Three chefs in one unique location - all bringing something new to the table.

For further information contact Melanie Faldo atsocal.uk@gmail.com 

Photographic image, left to right: Matt Edmonds, Jon Oates and Nyles Mullin