Winter in Canada can be a time of hibernation and rejuvenation for many who wish to escape the colder temperatures and blankets of snow. For those wanting to experience the beauty and decadence of a luxury winter escape, the crackling of in-room fireplaces and true fine dining, Langdon Hall should be top of mind.
Recognized as a top hotel in Canada by Condé Nast Traveler Reader’s Choice Awards for 2015, Langdon Hall features a 5-diamond award-winning restaurant and full-service spa. Nestled in the charming countryside of Cambridge in southwestern Ontario, the property possesses a unique background, with few people aware of the international connections in Langdon Hall’s hundred-year history.
Situated upon 75 acres, the hill top estate’s main building is a 120-year old manor, complete with 60 guest suites (formerly cloisters and stables) separated by only a short footpath. Nearby, a dormant apple orchard and lily pond offer a promise of new life and sweetness in the coming Spring months.
Within many of the guest suites, fully functioning wood burning fireplaces offer a warm touch to the elegant room offerings, with all rooms featuring feather beds with down duvets. Several rooms also feature private terraces overlooking the gardens.
Considering that the winter months mean more time spent indoors, the spa is a wonderful retreat from the shorter and colder days. The spa features Valmont spa products, with the benefits of Switzerland’s high technology and natural resources. Thanks to its widespread biotechnology know-how, Valmont has created anti-aging skin care that offers powerful cellular regeneration properties for visible results. After experiencing the ‘Vitality of the Glacier’ facial, I enjoyed the relaxing comfort of the sitting rooms. The spa also features tennis courts and croquet lawn (available May-October); 12 km of walking trails; whirlpool and sauna; indoor exercise room; and Langdon’s famed vegetable and flower gardens.
Breakfast, lunch and dinner were wonderful, with an especially fantastic breakfast buffet service. Jonathan Gushue, the restaurant’s talented but mercurial star chef, left last fall after eight years. His successor, Jason Bangerter, made his name at midtown’s Auberge du Pommier. He is impeccably trained, in Toronto by the chef John Higgins, and in Europe by the respected chef Anton Mosimann.
Further, there is a conscious mindfulness in the relationships that have been built with local farmers, foragers and artisans who hold similar beliefs of providing wholesome natural products that have been prepared with care and respect. This is carried forward by the five star level of customer service and customer experience that makes this Canadian luxury escape one to remember.