Book, Hardcover, Langdon Hall, 2022

Langdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily—all within the reach of the home cook.

 

 

Nestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the Canada's most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest—wild produce growing in abundance on the property and the bounty of the kitchen gardens—Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit.

 

 

 

Jason Bangerter is Executive Chef at Langdon Hall Country House Hotel & Spa, an award-winning Relais & Châteaux property. His career spans nationally and internationally, working alongside some of the world's leading chefs. Bangerter has received various awards over his career including the Rising Chef Award in Paris in 2015, Hospitality Pinnacle Award for Chef of the Year 2017, Canada’s 100 Best Farm to Table Award 2017, Ontario Hostelry Institute Chef Gold Award 2017, and the DINE Magazine Award for Outstanding Chef 2020-2021. He lives in Milton, Ontario.

Chris Johns is one of Canada's most respected food critics and food writers. His writing has appeared in en Route, The Globe and Mail, Wallpaper, Toronto Life and many international publications. He is the author of A Taste of Prince Edward County and the co-author, with Anthony Rose, of The Last Schmaltz and co-author, with Derek Dammann, of True North. He lives in Toronto, Ontario.