Vancouver Aquarium’s Ocean Wise program proudly welcomes Langdon Hall Country House Hotel and Spa as one of its newest partners in seafood conservation. Located in Cambridge, Ontario, Langdon Hall’s culinary philosophy is simple: honesty, purity and freshness.

With an on-site chef’s kitchen garden and a property rich with history, Langdon Hall’s commitment to local, sustainable ingredients and initiatives is reflected through each dish its creates, and the experience offered to guests. And with the recent addition of Executive Chef Jason Bangerter to its world-class staff, the venue is taking its commitment to sustainability one step further.

Chef Jason Bangerter is no stranger to the Ocean Wise program. Recently joining the team at Langdon Hall in the fall of 2013, Chef Bangerter ran the kitchen at Oliver and Bonacini’s Luma and adjoining O&B Canteen at the TIFF Bell Light Box in Toronto for several years. An amazing advocate for the Ocean Wise program during the last two years at Luma, Chef Bangerter hosted an Ocean Wise winemaker’s dinner with Mission Hill Family Estate, participated in our first National Sustainable Seafood Day celebrations with Ocean Wise chefs from across Canada, and hosted the Ocean Wise kick-off of our Ontario Advisory Committee.

Now, at Langdon Hall, Chef Bangerter exhibits enthusiasm and energy in bringing the Ocean Wise program he has championed to the Relais & Chateaux property – a natural fit given the property’s commitment to local, sustainable ingredients and long list of industry awards, including winning the number one hotel spot in Canada in 2013 by Condé Nast Traveler and being the only restaurant earning five-diamond status in Ontario.

As Ocean Wise works to spread the message about sustainable seafood options across Canada, it’s chef ambassadors like Jason Bangerter who are clearly demonstrating that cooking with Ocean Wise seafood and lake fish options is achievable in any setting, from grab-and-go cafes like O&B Canteen, to world renowned hotels like Langdon Hall, and everything in between.

Chef Bangerter’s cuisine also demonstrates that when partnered with Ocean Wise suppliers that bring him sustainable and diverse species such as humboldt squid, rainbow trout, lake whitefish, Pacific ling cod, humpback prawns, mussels, and Arctic char, the resulting menu is an amazing and a delicious array of sustainable seafood options where no one is missing the menu’s usual suspects.

Ocean Wise humboldt squid with Caribou Moss, & Sea Buckthorn. Photo credit: Langdon Hall.

Ocean Wise humboldt squid with caribou moss and sea buckthorn. Photo credit: Langdon Hall.

The team at Ocean Wise is thrilled to welcome Langdon Hall to the program!

Overfishing is the biggest issue facing our oceans today. Vancouver Aquarium’s Ocean Wise program works with chef, restaurant, retail and market partners across Canada to provide sustainable seafood options for consumers. Look for the Ocean Wise symbol next to a seafood item for Vancouver Aquarium’s assurance of an ocean-friendly seafood choice.

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