Experience Langdon Hall

Langdon Hall Hotel & Spa was a name I was familiar with, but I never knew much more about it than that. This all changed when I was recently invited by Renée Suen to the chef’s tasting menu at this luxury hotel and spa. We were given a private tour and were able to photograph the property to our liking. Here is what I came out with.

Experience Langdon Hall

Experience Langdon Hall

The night was filled with great company, exemplary service by the hotel’s staff, and of course, exquisite cuisine from Langdon Hall’s Executive Chef Jason Bangerter and guest Executive Chef Murray McDonald from Fogo Island Inn in Newfoundland.

Chef Jason Bangerter (center) with Chef Murray McDonald from Fogo Island Inn (right).

Chef Jason Bangerter (center) with Chef Murray McDonald from Fogo Island Inn (right).

My afternoon there started with a private tour of the grounds by Chef Bangerter. He led us through the large garden where we bumped into Chef McDonald, picking herbs for that night’s menu.

Chef Bangerter and Chef McDonald picking herbs in the Langdon Hall garden for the night's menu.

Chef Bangerter and Chef McDonald picking herbs in the Langdon Hall garden for the night’s menu.

As we made our way through the garden, Chef Bangerter would pick out some herbs, hand it to us to eat on the spot, explaining to us why he loved it and how he would use it in his dishes.

Second kitchen dedicated to special events.

Second kitchen in the new wing dedicated to special events.

The tour eventually made its way into the hotel, where Chef Bangerter showed us the new wing, that is now home to the spa, exercise room, and more suites.

Bar and lounge area of Langdon Hall.

Bar and lounge area of Langdon Hall.

Inside Langdon Hall.

Inside Langdon Hall.

Inside the dining room, a large table for 10 people was set up right next to the large windows that offered views of the pond and patio. The menu and explanations of the paired wines, were handed to us letting us get a glimpse of what was to come that evening.

Our dining table inside Langdon Hall.

Our dining table inside Langdon Hall.

The inspiration behind each course—that were all impeccably plated—was explained in detail, allowing us to understand the thinking behind the meal that we were about to consume. The sommelier of the evening, also seated at the table, offered his views on the wine for each course. I found each pairing to be right on the spot, with each wine enhancing the dish it was paired to.

Pease Pudding and Cod: Split pea, jogs dinner, savory yoghurt. Paired with 2006 Le Ragnaie, Brunello di Montalcino DOCG Tuscany.

Pease Pudding and Cod: Split pea, jogs dinner, savory yoghurt. Paired with 2006 Le Ragnaie, Brunello di Montalcino DOCG Tuscany.

Murray's Spruce Moose: Spruce gremolata, seed cracker, caribou moss and berries from the bog. Paired with 2013 Suertes del Marqués La Solana DO, Valle de la Oratova, Tenerife, Canary Islands.

Murray’s Spruce Moose: Spruce gremolata, seed cracker, caribou moss and berries from the bog. Paired with 2013 Suertes del Marqués La Solana DO, Valle de la Oratova, Tenerife, Canary Islands.

Fogo Island Snow Crab: Cured foie gras, Niagara grapes. Paired with 2014 J.M. Soher Pinot Gris, Grand Cru, Winzenberg.

Fogo Island Snow Crab: Cured foie gras, Niagara grapes. Paired with 2014 J.M. Soher Pinot Gris, Grand Cru, Winzenberg.

East Coast Caviar: Marigold Madeleine, Oyster Leaf, Creme Fraiche. Paired with 2013 Burrowing Owl Chardonnay, BC, VQA, Okanagan Valley.

East Coast Caviar: Marigold Madeleine, Oyster Leaf, Creme Fraiche. Paired with 2013 Burrowing Owl Chardonnay, BC, VQA, Okanagan Valley.

Floating Fogo Island: Bakeapple, anise hyssop. Paired with 2013 Big head, Niagara-on-the-lake, select late harvest riesling.

Floating Fogo Island: Bakeapple, anise hyssop. Paired with 2013 Big head, Niagara-on-the-lake, select late harvest riesling.

Exterior of Langdon Hall.

Exterior of Langdon Hall.

I excused myself between courses as the light was quickly fading outside. To capture the blue-hour light, my friend and I ran out to the front of the property with our tripods in tow, and did some long exposures. It wasn’t until a few moments into our photo-escape that a staff came out from the front doors and let us know the next course had been served!

The pond in the back during twilight.

The pond in the back during twilight.

Back patio area of Langdon Hall during twilight.

Back patio area of Langdon Hall during twilight.

Back patio area with a lighted tree makes for a great place in the evening to just sit and relax.

Back patio area with a lighted tree makes for a great place in the evening to just sit and relax.

Moving from the front to the back of the property, we continued our little photo escapade since this was the only time we could capture the property under this light. Another staff member came out again and let us know that our meal had been served but covered, so that it would be ready for us when we came back.

Langdon Hall dark chocolate.

Langdon Hall dark chocolate.

The dessert included Langdon Hall’s signature chocolate that were made by Chef Bangerter. Explaining to us that they had mixed four different types of dark chocolate to come up with the one that they thought best reflected their vision. The dark chocolate was smooth, not the least bit bitter, and finished with very little aftertaste. It was interesting to find out that one of his earlier revisions of his chocolate had even less of an aftertaste than this one.

This experience was not only tasty but inspiring and left me with a lasting impression of Langdon Hall. Every staff member I encountered was very welcoming and friendly. The wait staff knew even the smallest of details of each of the dishes that were presented to us, allowing us to ask them questions about it as well.

All this at just an hour away from the west end of Toronto, I look forward to the day that I can come back and experience it all over again.


Langdon Hall Hotel & Spa is located in Cambridge, Ontario, at 1 Langdon Drive. As of this writing, many of their Summer BBQ series event have sold out, but limited tickets are still available for their overnight packages on September 2nd, 2016.

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