A walk through Langdon’s kitchen garden

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As we stroll the pathway toward the kitchen garden at Langdon Hall Country House Hotel and Spa, chef Jason Bangerter stops to examine a shrub, it’s flowering-energy, he says, now spent in these last days of summer.

“These are heirloom rosehips,” he adds. “They’re done now and will turn a nice red soon. We pickle some but mostly use them for jam or purée.”

People have an affinity for plants and flowers; it’s in our DNA as humans, I believe. We’ve seen the power of pandemic gardening with people connecting with the earth, and caring more for the simple things, baking some bread and becoming more self-sustaining.

Part of garden team at Langdon (Photo/andrewcoppolino.com).

That connection is not new at the Relais & Châteaux hotel and restaurant – ranked 4th among “Canada’s 100 Best” restaurants – in the village of Blair: the Victorian-style garden has been an important part of the Langdon kitchen for some time.

Iron Chef Canada-style beef tartare with summer truffle, sunchoke and nasturtium (Photo/andrewcoppolino.com).

At the lush, wooded 75-acre property, the 10,000 sq.-ft. garden and Bangerter’s kitchen are intertwined, a short walk between. As summer dwindles, the plants and crops remain robust and flavourful: you can’t tell it’s late September with multi-colour peppers, marigold, crimson amaranth.

For the rest of the story and Bangerter’s remarks, please visit Cambridge Times.

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