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 crisp manicured lawns, relaxing in the tranquil secluded 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. In addition to Langdon Hall's main dining room, one can also dine at Wilks' Bar. Offering lighter lunches and dinners in a cozy club-like atmosphere, the bar has a welcoming wood burning fireplace, a collection of comfortable leather chairs and period photos of Langdon Hall’s original founding family. Elegant and refined, taking the time for a weekend lunch at Wilks' is one of life's more delicious pleasures.
Seasonally updated urns outside the main doors of Langdon Hall
Flaming oak on the grounds between the main house and the Annex at Langdon Hall
Elegantly decorated with leather seating wooden tables, Persian-style carpets and a roaring fireplace
Wilks' Bar menu at Langdon Hall
Fresh flowers add a splash of colour on each table
Glass of sparkling Italian Prosecco
House churned butter garnished with Maldon salt
Fresh baked Sourdough bread
San Matteo Gavi
A full bodied richly flavoured Gavi from the Piedmonte region of Italy
2016 Lotus Cabernet Sauvignon from California
A dry and excellent vintage from Sonoma
Leek and Potato Soup
Burrata with Yellow Beets and Heritage Tomatoes garnished with olive, chives and dill
Ontario Cheese Board with Gunn’s Hill 5 Brothers, Brigid’s Brie, goat cheddar, raspberry compote and Danish rye
Homemade Raspberry Compote
Parmesan Shortbread
Makes 12
Recipe courtesy of chef Jason Bangerter
3/4 cup flour
1/2 cup butter, at room temperature
1/2 cup Parmigiano-Reggiano cheese, grated
Salt and pepper to taste
In a medium mixing bowl, combine the flour, butter, cheese, salt and pepper to taste. Mix with your fingers until combined and the dough can be compressed into a ball without falling apart. Cover with plastic wrap and chill for 30 minutes. Transfer to a floured work surface and roll out with floured rolling pin until the dough is 1/4-inch thick. Use a cookie cutter to make rounds, then transfer to cookie sheet covered in parchment paper and bake in 360°F for 15 minutes or until golden brown.
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