Chef William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’.
William has brought that twist to Ireland’s south-western corner, where ingredients such as pork, lamb, woodcock, snipe, salmon, honey and oriental greens come straight from the estate. Even our water comes from our own wells.
Homemade artisan food products, such as liqueurs, apple brandy, patés, chutneys, vacuum-packed smoked salmon, spices, jams and preserves are all made on site and available for you to take away to enjoy.The President’s Restaurant is at the heart of Longueville, and the menu comes straight from the estate. There’s fresh salmon from the Blackwater river; meat and game from the farm. Vegetables and herbs come from the walled kitchen garden. Only the extensive New and Old World wine list is drawn from farther afield.
Alternatively, in warmer weather dine in the Turner Conservatory with its architecture by Richard Turner, the finest ironmaster and glasshouse designer of the Victorian era. Light, bright and intimate, the conservatory will lift your spirits.