A lovingly restored Jersey manor house with 30 individually designed bedrooms and suites. This boutique luxury hotel is one of Europe’s most celebrated getaway destinations.
Longueville Manor is the most highly rated of all Jersey hotels. It is the only AA Five Red Star hotel as well as the sole member of the exclusive Relais & Châteaux worldwide collection of luxury hotels and restaurants.
Independently owned and managed, guests can expect a sophisticated yet relaxed home from home feeling from the moment of arrival to the day of departure. With exceptional hospitality, understated service and extraordinary attention to detail, fine food and wine combine to create a haven of sheer indulgence where dreams can become reality.
The perfect setting to enjoy Andrew Baird’s award winning cuisine and to sample some of the world’s greatest wines.
Although fine dining is at the heart of Longueville Manor, special requests are commonplace, kids are well looked after and casual dining is always an option. During the summer, the pool terrace plays host to an alfresco offering, whilst in the winter, a hearty bowl of soup in front of a roaring log fire is never too much trouble.
In addition, well trained bar tenders and knowledgeable sommeliers will attend to one’s every need.
Room service is available 24 hours with a small selection of hot and cold dishes for night owls.
Andrew Baird’s food is all about the very best of local produce as well as the abundant harvest from the manor’s very own beautiful Victorian kitchen garden. His relationship with the kitchen gardener is all important as are the strong links with local growers, foragers and suppliers.
Steeped in the classical traditions of fine cuisine, the Longueville kitchen continues to innovate, stimulate and surprise,
(changes daily according to the market)
Bulgur wheat and aubergine gâteau with piquillo pepper, globe artichoke
and garden shoots
Sesame seared yellow fin tuna with spaghetti vegetables, potato rösti and nam jim sauce
Slow cooked ham hock and belly pork terrine with orange, sweet pickled fig
and toasted county bread
Roast maize fed poussin with herb gnocchi, woodland mushrooms,
baby vegetables and pancetta
Délice of sole with grilled tiger prawn, scallop shumai and Asian broth
Vegetable linguine with crisp tempura, truffle and Parmesan sauce
Longueville’s honey panna cotta with a minestrone of exotic fruits and coconut sorbet
Profiteroles with pistachio, chocolate and vanilla ice cream
Traditional farmhouse cheese (£8.00 supplement)
Freshly ground coffee, tea and infusions with petits fours £6.00
(Guests on half board can use a £45 allowance against all other dinner menus)
Deep water local crab with warm crab claw, watermelon, lime and avocado
(Monopole, Barrel fermented, Rioja, 2014, Spain)
Butter poached local lobster with “shumai” and Asian broth
(Gewürztraminer, Los Gansos, Cono Sur, 2015, Chile)
Délice of sole with langoustine, fennel and an orange butter sauce
(Michel Lynch, Sauvignon/Semillon, Appellation Bordeaux Contrôlée, 2014, France)
Roast best end and rump of Lough Erne lamb with potato gratin,
globe artichoke and ratatouille
(Zinfandel, Ravenswood, Old Vine, California, 2013, U.S.A.)
Warm goat’s cheese and beetroot fondant with Sicilian ruby orange salad and sorbet
Valrhona chocolate crémeux with pear mousse, crisp sablé and caramelized almonds
Piña colada with warm pineapple, coconut sorbet and sugared Macadamias
(Casas del Bosque, Riesling, Late Harvest, Casablanca Valley, 2013, Chile)
£85 without wine
£120 with selection of wines by the glass
Choice of coffee or tea £6.00
This menu is only available for whole tables
- Half Board Table D’Hote Menu
- Classic Double Room
- Unlimited Breakfast
- Newcastle Flights (other airports available)
- Indulgent Luxury
- Price based on 16th – 21st April 2018
- Alternative Durations and Board Basis Available.
- E.G. Bed and Breakfast rate £729pp