Langdon Hall COuntry House Hotel & Spa
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Home Grown

 

Fresh, locally collected ingredients – just one more reason why The Dining Room at Langdon Hall has been awarded the coveted Five Diamond Award from AAA/CAA.

Langdon Hall Kitchen Garden
The vegetable garden at Langdon Hall produces sustainable organic heirloom products which assist Chef Gushue write his menus from spring to fall.

Our 2010 garden contains some of the following vegetables.

  - 12 Varieties of Tomatoes
- 6 Varieties of Onions
- 4 Varieties of Leeks
-4 Varieties of Beets
-4 Varieties of Beans
-2 Varieties of Peas
-6 Varieties of Peppers
-4 Varieties of Radishes
-2 Varieties of Melon
-Parsnip
-5 Varieties of Carrots
-5 Summer Squash
-4 Varieties of Cucumbers
-2 Varieties of Pumpkins
-Celeriac
-Fava Bean
-Fennel
-Asparagus
-Hops
-Kiwi
-Fig Trees
-Bay Tree

-Strawberries
-Rhubarb
-Raspberries
-Spy Apple Orchard
-Red Currants
-Borage
-Marigold
-Nastartium
-Rosehip Shrub
-4 Varieties of Basil
-Sage
-Tarragon
-Angelica
-Dill
-Chervil
-Cilantro
-Parsley
-Oregano
-Winter Savory
-Rosemary
-Chives

 

Sap Collection

 
  The collection of sap from Maple trees on the Langdon Hall property is a spring tradition.


A sure sign of spring at Langdon Hall Country House Hotel and Spa is the annual collection of maple tree sap – just one more example of our ongoing effort to create savory meals with fresh, locally collected ingredients.

This year about 350 litres of sap were collected the old fashioned way, using spigots and buckets.

After cooking, the sap yielded 15 litres of syrup that will be skillfully used by our chefs to cure meats and create memorable additions to our menus.