With its own kitchen garden and smokehouse, Longueville Manor has a fine dining restaurant with a fabulous local reputation.

A gastronomic destination, where executive chef Andrew Baird presides over the historic, wood-panelled Oak Room and the more informal Garden Room. Crisp, white tablecloths set the scene for daily menus championing island produce; seafood is a main feature and many ingredients come from the impressive kitchen garden. Classic dishes have a modern edge - such as grilled fillet of Angus beef with slow-cooked sticky rib, oxtail bon bon, tartiflette potato and Béarnaise sauce. Taking advantage of its proximity to France, the restaurant also brings over cheese and wine directly - the latter being stored in a new state-of-the-art wine cellar housing an range of the world's top labels.

Ideal For

Fine dining

Signature Dishes

Sesame seared yellowfin tuna with Jersey crab & garden shoots; Longueville's seafood platter with lobster, crab, home smoked salmon, local shellfish and Jersey Royals and traditional farmhouse cheeses.