Review on Longueville Manor
For more than 50 years, this impressively restored medieval manor house has been owned and run by members of the Lewis family. Current incumbents Malcolm and Patricia are carrying on the traditions of impeccable housekeeping, hospitality with that personal touch, backed up by fine food and a patrician wine list.
Meals are served in the gracious and romantic surroundings of the Oak Room with its sixteenth-century Spanish panelling and the bright, airy Garden Room – which opens onto a small flower garden with an ornamental fountain.
The kitchen makes impressive use of produce from the manor's Victorian walled kitchen garden and glasshouses, as well as plentiful seafood from Jersey's local waters. Elaboration is the name of the game, but the results are cohesive and artfully impressive: grilled hand-dived scallops are served with aubergine caviar, crisp pancetta, Madeira sauce and 'micro greens', while grilled turbot could be accompanied by Swiss chard, wild rice, sautéed shellfish and antiboise sauce.
Among the carnivorous options, expect oven-roast quail with sweet pea purée, sautéed morels and hazelnut foam or best end of lamb with slow-roast plum tomatoes, French beans and sautéed sweetbreads, while desserts push the boat out with the likes of iced nougat parfait and Longueville's autumnal fruits or a mille-feuille of roast black figs and orange with sabayon and salted caramel sauce. The awesome wine list promises 400 'perfectly conditioned' bins from the great and the good of the French regions to exciting newcomers from elsewhere.
Longueville Manor is also featured in: Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Andrew Baird
Restaurant Opening Times
Lunch: 12.30 - 2.00pm
Dinner: 7.00 - 10.00pm
Accepted credit cards
Visa, Master Card
