Originally built as a Federal Revival mansion by the famous New York Astor family at the turn of the 20th-century, the property still exudes the air of an old Ontario estate, but few people are aware of the international connections in Langdon Hall’s hundred-year history. Built by the son of an English man who inherited American wealth, the grand home was intended as a summertime contrast to life in New York, London and a château in the Loire valley. From the outset, when the mansion was finally sold in 1982 with about thirty surrounding acres, the transformation of Langdon Hall from a private residence into a luxury country house hotel embraced the British tradition. To compliment the English ambience that is alive inside Langdon Hall, much has been done to renovate the grounds and gardens to their original Victorian magnificence, as envisaged by its owners architect William Bennett and Mary Beaton.
Considered to be one of the top hotels in Canada, I've been escaping to Langdon Hall for over 20 years and have spent many memorable weekends there with both friends and family, blissfully enjoying their spectacular spa, playing croquet on the verdant lawns, relaxing in the gorgeous outdoor pool, exploring the impressive chef's kitchen garden, and of course indulging in Langdon Hall's exceptional cuisine by the superbly talented Jason Bangerter — one of my favourite chefs in Canada — who also has a new cookbook featuring recipes he created for Langdon Hall. In addition to Langdon Hall's main dining room, one can also dine at Wilks' Bar, which was recently integrated with the adjacent conservatory, where afternoon tea was previously served. Offering lighter lunches and dinners in the new space, designed by Sarah Richardson, Wilks' Bar still fortunately retains the unique wood burning fireplace and period photos of Langdon Hall’s original founding family. Still elegant and refined, taking time for lunch at Wilks' is one of life's more delicious pleasures.
Arriving for a lovely summer lunch we were seated by the widow
with a picturesque view of the winding drive up to the house
The Conservatory has been converted to Wilks' Bar dining room, where once afternoon tea was previously served
Fresh Black-Eyed Susans from the Langdon Hall garden on the table
A glass of Pol Roger Brut Reserve
Heritage Hens Eggs with deviled Dijonnaise, and Langdon Hall garden garnish
A culinary work of art and wonderfully tasty too
Grilled Rainbow Trout served with crispy new potatoes and roasted leeks,
with a brown butter hazelnut vinaigrette
Roasted Chicken with northern white bean purée, glazed carrots,
served with a lemongrass vinaigrette
The new Billiards Room has moved into what was previously a special events dining room
Abour entrance to the Langdon Hall vegetable and herb gardens
The Langdon Hall kitchen gardens grows flowers, herbs and vegetables
The Hot House and Greenhouse
Lush kale and delphiniums
The gavel path leading towards the Croquet Lawn
The beautiful Pool where we have spent many lesiurely days over the years
Lush hydrangea bushes line the croquet lawn
The Langdon Hall Cookbook
Golden Vegetable Soup
Serves 6
Recipe courtesy of Chef Jason Bangerter, Langdon Hall
1/2 cup olive oil
1 cup roughly sliced shallots
1 tbsp roughly sliced garlic
1/2 tsp fresh ginger, peeled and minced
1 cup roughly chopped orange bell pepper
1 tsp kosher salt
1 tsp freshly ground white pepper
1/2 cup fresh flat-leaf parsley, lightly packed
1/2 cup dry white wine
4 cups roughly chopped orange tomatoes
2 cups roughly chopped and peeled English cucumber
Green jalapeño Tabasco sauce
Garnishes:
6 boiled and peeled potatoes, cut into bite-size pieces
3 boiled and peeled golden beets, cut into bite-size pieces
6 blanched pattypan squash, cut into bite-size pieces
12 blanched and peeled cherry tomatoes
Basil flowers or leaves
extra virgin olive oil, to drizzle
sea salt, to taste
In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots, garlic, ginger and bell pepper and gently cook without browning, stirring often, until tender, about 5 minutes. Season with the salt and pepper.
Tie the basil and parsley into a sachet using cheesecloth and butcher’s twine. Add the white wine and herb sachet to the saucepan and reduce the wine by two-thirds. Stir in the tomatoes and cucumber and cook for another 5 minutes.
Remove from the heat and allow to cool. Remove the herb sachet and squeeze as much liquid as possible back into the saucepan. Discard the herb sachet. Strain the liquid into another container, reserving it for adjusting the consistency of the soup. In a high-speed blender, purée the vegetables, adding enough of the liquid in a slow, steady stream while blending to achieve a smooth, velvety consistency. When processed, adjust the seasoning with a splash of jalapeño Tabasco sauce and more salt, if required. Strain through a fine-mesh sieve into a medium bowl and chill over ice. The soup can be stored, covered, in the refrigerator for up to 4 days.
To serve, pour the soup into chilled soup bowls, or heated bowls if serving hot. Gently place the prepared potatoes, beets, squash, ground cherries and golden cherry tomatoes into the soup. Finish with basil flowers or leaves, a drizzle of olive oil and a sprinkle of sea salt, and serve.
