Ont. restaurant redefines farm-to-table dining with a hyper-local twist
Langdon Hall in Cambridge, Ont., has found a creative and sustainable way to bring fresh seasonal food to the table.
The chefs and gardeners at Langdon Hall in Cambridge, Ont., have teamed up to provide menus that are not only tasty, but use only the most local resources.
Langdon Hall grows what you're eating for lunch on its own grounds, with the gardeners and chefs using tight teamwork to create a hyper-local, all-Canadian menu.
They're able to use what's grown on the grounds to create flavourful dishes that will heighten your dining experience.
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"If it's a flavour that we're looking for that is from something else, how do we recreate that same experience with what we have here?" says Jeremey Gehl, the Head Gardner at Langdon Hall. "If I take a little bit of this, a little bit of this, some lemon, and I start to put that into a salad... I even put apples in there, I even put honey in there—anything—but I'm getting all of those types of flavours."
The weather also has a special place in the kitchen, and the menu isn't fixed—it changes from season to season and year to year depending on what's growing well and what's plentiful at the time.
Langdon Hall has been committed to sustainability for a long time, but it was COVID-19 that really kicked it into overdrive.
"Everything became really hard to get during the pandemic," Gehl comments. "It's really being able to be self-reliant, so we don't have to rely on an outside source, especially something south of the border, to bring these things in when we can grow them ten feet away from the kitchen."
Copyedited by Anika Beaudry, a digital journalist at The Weather Network.
Thumbnail image from Getty Images.