Meet the Family

Having been a family run restaurant with rooms since 1995, the Stenhouse and Bond family are committed to offering every guest the best possible visit, whether they are dining at The Auberge, staying at The Auberge, or both. The characterful and relaxing surroundings of the restaurant are complimented by the luxurious and comfortable bedrooms, all of which have been designed and furnished by John and Dee Stenhouse. 


John & Dee Stenhouse

Owners & Chef Patron

John and Dee Stenhouse, have been running restaurants and hotels together for over 40 years. They began working in London in the 1970's, and have since owned Restaurants, Pubs and Hotels in Surrey and Oxfordshire, before finally settling in Suffolk.

John is chef patron at The Auberge, and lists traditional English and French cuisine as inspiration for many of his dishes. 

Dee, your hostess when you visit The Auberge, aims to make every guest feel welcome and well looked after. Her passion for presentation is shown in all of the beautiful soft furnishings in the restaurant and all of the bedrooms.


Mark & Helena Bond

Jon Stenhouse

Head Chef, Sous Chef & Restaurant Manager

Mark Bond, son-in-law to John and Dee, took over the role of head chef in 2010. With a great passion for food, both eating and preparing, Mark was trained by John and has taken The Auberge to another level. Always looking for new and exciting ingredients to add to the menu, he aims to make the best use of local and seasonal produce.


Mark also takes great inspiration from many of the world’s top restaurants he and his wife, Helena Bond (Sous Chef) have dined at. They lists their 13 course lunch at the three Michelin Star Restaurant Osteria Francescana in Modena as possibly the best meal they have ever had. Their chef, Massimo Botturo, achieved the title of world’s best restaurant in 2016.

John & Dee's son,  Jon, joined the business full-time in 2006, having completed his degree in Geography at the University of Hertfordshire. His main focus is the front of house and day-to-day running of the restaurant.

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