LPG Catering Case Study - Auberge Du Lac

Calor not only powers thousands of catering establishments in the countryside – one of the UK’s top celebrity chefs also relies on the company’s fuel in preparing his creative dishes that illustrate the highest standards of fine dining and perfection.

The Auberge du Lac is situated on the Brockett Hall estate in Hertfordshire. A converted hunting lodge built in 1760, the restaurant sits on the water’s edge overlooking the splendour of the estate and holds an international reputation for the highest quality dining and creativity. Its Chef Patron, Jean-Christophe Novelli, is an acclaimed celebrity chef with an enviable reputation among colleagues for his professional achievements and dedication to his art.

Based in the UK since 1980, Jean-Christophe Novelli has built up an impressive array of accolades including four consecutive Michelin stars and five AA rosettes. His menus at Auberge du Lac reinforce his dedication to innovative, adventurous food, supported by head chef Phil Thomson. A la carte dishes include Corn Fed Chicken and Wild Mushroom Boudin Wrapped in Parma Ham with Blood Orange Jelly and Orange Marmalade; and Rabbit Loin Wrapped in Pancetta, Cannelloni of Slow Cooked Shoulder, Spring Baby Vegetables and Grain Mustard Veloute.

A recent facility installed at Jean-Christophe Novelli’s insistence is a purpose built smokehouse at the rear of the restaurant which, in addition to exciting variations created for the Auberge du Lac’s own menus, sees the restaurant supplying smoked salmon and duck to local outlets. The Auberge du Lac’s kitchens boast a range of Garland equipment, including eight solid top hobs, four gas rings and a stock boiler, all powered by Calor gas.

‘For me, food and cooking represent art, very creative and kind of sexy,’ he says. ‘I want to show people the beauty that I see in cooking.’ For Jean-Christophe Novelli, that means creative food prepared and presented to the highest standards. His team of 19 chefs together have over 200 years’ culinary experience and produce dishes created by Jean-Christophe Novelli and Phil Thomson for the 90 cover restaurant, in two shifts covering lunch and dinner.

Just as he relies upon the talent and dedication of his team to produce a quality result worthy of his name, Jean-Christophe Novelli demands complete reliability from the Auberge du Lac’s catering equipment and fuel supply. He points out that an early experience while working with Keith Floyd in Bristol has haunted him when it comes to off mains fuel.

‘Our restaurant was off the mains supply so we were powered by LPG from another supplier,’ he says. ‘We ran out of gas just as a 300 strong wedding party was sitting down to lunch. It was a nightmare – horrible, just horrible.’

Fortunately, such an experience remains firmly rooted in the past thanks to the support of leading LPG supplier, Calor. The company is the UK’s leading provider of the fuel and as well as operating a predictive top up system that sees fuel deliveries taking place to reflect a premises’ gas usage, Calor has recently promoted an automated telemetry system Think Tank, that automatically monitors the gas level in the bulk tank and communicates directly with Calor.

‘You just can’t cook on anything else,’ says Jean-Christophe Novelli. ‘LPG gives the control and cook quality that only gas can provide. One can therefore enjoy beautiful country surroundings such as these, along with delightful food that we are proud to create.’

The 543 acre Brockett Hall estate within which Auberge du Lac is situated, also uses Calor LPG for hot water, central heating and catering facilities in its club house and lodge. A fleet of 24 golf cars service the estate’s two 18-hole Championship golf courses and Faldo Golf Institute, also running on cleaner burning, economical LPG. Importantly, powering its facilities and equipment from a Calor LPG tank ensures peace of mind beyond gas deliveries, as the company monitors, maintains and services the tank. LPG also removes the environmental risks associated with fuel spillage.

Jean-Christophe Novelli’s latest venture, Novelli Academy, is also powered by Calor, with a Britannia range holding pride of place in the kitchen. The philosophy behind the new cookery school, based at his 14th Century Hertfordshire farmhouse, is to encourage food enthusiasts, whether professional or amateur, to sharpen their skills under the guidance of one of the world’s top chefs and enjoy the quality food created.

The school offers 24 hour and weekend specialist courses featuring celebrity guest chefs including Keith Floyd. ‘Cooking is my passion,’ adds Jean-Christophe Novelli. ‘I relish being adventurous and creating modern dishes based on classic principles. Each of my dishes combines texture, a daring blend of flavours and the finest ingredients.

‘I delight in sharing that passion and encouraging the highest standards of food preparation,’ he adds. ‘I can do so with complete confidence, the control and cook quality that LPG provides.’

Calor’s Barry Ohrman points out the widespread demand for the cleaner burning fuel in the professional catering sector. ‘Serious chefs will insist on cooking only on gas and in off mains areas that means LPG,’ he says. ‘We provide the peace of mind that comes from reliable fuel delivery and a fuel that delivers a professional result, from country pubs through to fine dining.’

For further information on Novelli Academy or Novelli at Auberge du Lac, visit www.jeanchristophenovelli.com

Please note: Since publication of this case study Jean-Christophe Novelli no longer works for the Auberge du Lac