hospitalitytoday.com | 21
Nowadays the listed courtyard mansion is
a family-owned (by Geoffrey & Emma Ede)
luxury hotel and restaurant, and has won
awards for excellence from Visit Britain
and Condé Nast Johansens.
Over the past six years the owners
have planted and grown around 2000
Madeleine Angevine vines on the south
facing hill overlooking the hotel’s lake.
The grapes, originally grown in the Loire
Valley and suited to the cooler British
Climate, are cared for by gardener
Graham Titchmarsh (brother of Alan).
They create “a crisp yet fruity wine
with notes of flora on the nose”, which.
Langdon Court recommends pairing with
Fresh Dartmouth Crab or Beesand Scallop.
The Langdon Court kitchen is run by
Head Chef Jamie Rogers, who made
it through to the quarterfinals of BBC
MasterChef: ‘The Professionals’,
aged just 23.
Competing against chefs from the Ritz
and Claridges, Jamie’s exacting standards
and passion for fine dining made an
impression on the judges. As Langdon
Court’s Head Chef, Jamie is firmly
committed to the use of top-quality
ingredients sourced as locally as possible.
Dishes are planned for seasonal
menus: when HT visited, we enjoyed
an impressive dinner including pigeon,
crab and local Devon pan-fried sole with
almonds, imaginatively presented and
well cooked and seasoned. Diners can
also choose simpler, comfort dishes like
fish and chips and steak frites.
Our room (no. 25) was very spacious
with a long window-seat overlooking the
lake and vines, and a large stone-tiled
bathroom with pedestal bath.
Langdon Court is ideal for country-house
weekenders looking to explore South
Devon and across the nearby Tamar into
Cornwall, and its elegant gardens give
it an edge as a venue for a small and
upmarket weddings.
www.langdoncourt.com