Langdon Hall offers a constellation of stunning features and amenities to enjoy, not least of which are the immaculate grounds and gardens that speak to the rich heritage of the property. With 75-acres of land including a 1-acre culinary garden, taking care of this property is no small feat. The task may seem daunting to some, but for Reynard Lohleit, it presents an opportunity for endless elaboration.
“I had no idea Langdon Hall existed,” says Reynard. “I was looking for a new job opportunity and happened to stumble across an entry-level position in the bakery.” One of Reynard’s many hobbies includes baking, which is why the posting caught his eye in the first place, but it’s not the position he assumed at Langdon Hall. By happenstance, Reynard was the perfect fit for a recently opened Groundskeeper position, which he happily accepted.
Starting in May 2022, Reynard quickly made his mark in the department, becoming Assistant Head Gardener at the start of 2023. His academic background was well recognized among the team, and it has played a big role in Reynard’s foray into new, exciting projects on the grounds.
“I’m like a Swiss army knife,” laughs Reynard. “I want to learn everything and I’m always trying new things.” Attending McMaster University for Arts & Science, Reynard’s degree culminated in a living art installation that explored themes of obsolescence and renewal through the interface of fungi and digital technology. Reynard would later go back to school for a Bachelor of Science in Microbiology at the University of Guelph, where he also learned about beekeeping, plant biology and food science.
There are few people who might be fortunate enough to turn their hobbies into a career. Baking, gardening, growing mushrooms, beekeeping and brewing beer are some of Reynard’s favourite things and each one has naturally seeped into his role at Langdon Hall.
“We’ve worked with a beekeeper, Melanie for many years now,” explains Reynard. “Towards the end of 2022, we had a colony failure – a total fluke.” As it turns out, colony failures are common and it is sometimes difficult to tell exactly why they happen. “We found ourselves in a position where we needed to start over, and we saw it as a good opportunity to bring it in-house,” says Reynard. “I’ve always had an interest in beekeeping so with Melanie’s help, I’ve been able to manage a bee yard here on property.” Affectionately named The Comb, Reynard is responsible for the Langdon Hall bees and ensuring their health so the wonderful hive products can be used in various formats throughout the property.
“We use our honey in culinary ways all the time, but the hope is to expand this so we can share it with our community,” says Reynard. “Whether it be jarring honey for sale, taking guests on a tour of the production process, or creating a hive-centric line of cosmetics for The Spa, I have a lot of ideas I’m excited to spearhead surrounding the bees.”
It’s no secret that bees are complex, and there is truly so much that goes into creating and maintaining a bee yard. With the health of the bees being the main priority, Reynard and his fellow team members perform weekly inspections to monitor for disease and ensure the queen bee is healthy. While it might sound complicated, there are aspects of it that are quite simple. “Around this time of year, in the fall, we feed the bees sugar water,” explains Reynard. “It gives them energy and helps them survive over the winter. Oddly enough, honey has a lot of impurities at this stage. Sugar water is more pure, so it’s the most beneficial thing we can give them.”
Reynard’s passion for beekeeping is evident when he speaks about it, but it’s even clearer his interests and passions are widespread. “I remember washing entrance mats for a job I had back in the day and listening to podcasts on parasites,” Reynard laughs. “Biology is fascinating and it touches so many things you don’t think about at first.”
Reynard’s interest in mushrooms has led to a great emphasis on growing gourmet mushrooms on-site. Given Chef Jason Bangerter’s affinity for mushrooms and truffles, it was a match made in heaven. Reynard’s hope is to expand this project in the coming years in order to emphasize Langdon Hall’s holistic commitment to food sustainability.
With a successful record of homebrewing, and leveraging the knowledge he gained from researching champagne yeast genetics in university, Reynard has another initiative waiting in the wings. “I would like to build a small laboratory to isolate our own Langdon Hall yeast strain for future brewing collaborations. Down the line, I’d love for us to have our own beer.”
It might be difficult to see the ways plants, bees, mushrooms and beer all align, but for Reynard it encompasses all the things he’s loved learning over the years. Langdon Hall’s values of sustainability, growing and creating things in house are all core values Reynard exudes.
It is always an incredible opportunity when you can hear people speak about the things they are passionate about. Reynard is a true jack of all trades, incredibly intelligent, and very driven towards his goals. In just over two years at Langdon Hall, he’s made an indelible mark – it’s clear this will only continue to grow in the coming years.
“This is a very exciting time for me here,” says Reynard. “Who knows, maybe one day we will have a nanobrewery. I can’t wait to see where these burgeoning projects take me.”
Neither can we – thank you, Reynard.