I haven't been able to stop thinking about Langdon Hall since my last visit there almost a year ago (scroll to the bottom for last year's posts). The place is honestly too beautiful and gorgeous to forget and - dare I say - visit only once. Maybe this is some sort of addiction on my part? If that's the case then I'm not ashamed to admit that I brought my parents to Langdon Hall for Mother's Day this year not for them but for me, to get my "Langdon Hall fix". The first step in curing an addiction is accepting that I have a problem, right? *Sorry Mom*
Okay, maybe a teeny tiny bit of me also wanted to show my folks this elegant hotel & spa in Cambridge and have them dine at the 5-diamond award winning restaurant. After all they do deserve the best :) Anyway, we arrived at Langdon Hall (Twitter: @Langdon_Hall, Facebook: Langdon Hall Country House Hotel & Spa) about half an hour before our lunch reservation to walk the gardens' it looked like it may rain so we made sure we did that before lunch.
I wasn't able to get a reservation for Sunday (Langdon Hall had a special Sunday Brunch for Mother's Day) so we opted for lunch on Saturday instead, which is the standard lunch served from Monday to Saturday 12:00 PM to 2:30 PM in the restaurant's main dining room.
PIERRE FRICK ALSACE GEWURZTRAMINER ($70)
HOUSE-MADE SOUR DOUGH BREAD & BUTTER
APPETIZER
WOOD ROASTED CHASSAGNE FARM QUAIL ($20)
Lentils, Green Vegetables, Hazelnut Dressing
CURED WILD SALMON ($18)
Cucumber, Geranium, New Potato and Soft Herbs
LAMB TARTARE NAVARIN ($19)
Spring Vegetables, Daisy Leaves, Garlic Chips
CARROT TERRINE (complimentary)
Heirloom Carrots Cooked In Their Own Juice, Coconut Milk, Wild Ginger Pickle, Raw Carrot, Fresh Carrot Greens, Nasturtium
CHILLED POACHED SNOW CRAB (complimentary)
Grape Pickle, Gel & Sweet Wine Jelly, Grated Foie Gras Torchon, Dried Sumac (from the property)
MAIN COURSE
HALIBUT ($28)
Asparagus, Hen of the Woods, Chicken Skin, Champagne Cream
WAGYU FLANK STEAK ($28)
Buttermilk Fried Endives, Grain of Paradise Mascarpone, Preserved Lemon Jus
DESSERT
STICKY TOFFEE PUDDING ($14)
Dates, Rum Caramel, Stout Ice Cream
BUTTERSCOTCH ($14)
Chocolate Sorbet, Fried Churros
What a treat! Yet another brilliant Langdon Hall meal in my book. Much like my last two dining experiences at the restaurant, chef Jason Bangerter (@chefbangerter) effortlessly embodies all the fresh seasonal ingredients from the property's ever-evolving garden into his creations. The vivid reds, greens and yellows appropriately reflect the coming of spring, and are matched with vibrant flavours that are clean, simple and crisp. Under chef Bangerter's leadership, the Langdon Hall menu continues to blossom and is now better than ever.
Before I go I should mention that chef Bangerter was recently awarded the 2015 Relais & Chateaux Rising Chef Trophy. This is a tremendous achievement as only two recipients are chosen for this award out of the 500 Relais & Chateaux restaurants and hotels throughout the world. Bravo, chef!
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