Longueville House regularly appears in a variety of glossies and newspaper publications both nationally and internationally. Click below links for some recent reviews:
Longueville House Mushroom Hunt
Irish Tatler November 2013
Sunday Business Post Article
The Quiet Mans Review
Euro-Toque 2013 Food Awards
Radio Report Broadcast
"Home & Away" with Robert Walshe
Longueville Cider Review
Cara Magazine Review
Isle Magazine Review
10 of the Best Meals Out in 2012
The Cork News
The Cork News The Brewer Dan Duggan
- Euro-Toques Food Awards 2013 for Cider
- Cider Ireland award for Taste & Presentation 2013 Best in Class
- Blas na hEireann 2013 Gold Award for Apple Brandy
- Georgina Campbell's Natural Food Award 2014 for Longueville House Cider & Apple Brandy
- One Fab Day 100 Best Wedding Venues 2013
- Trip Advisor Certificate of Excellence 2012, 2011
- Irish Restaurant Awards Winner Best Hotel Restaurant in Co Cork 2012
- Irish Restaurant Awards Winner Best Hotel Restaurant in Co Cork 2011
- Condé Nast Traveller Gold List Annual Guide to top 700 Hotels, Resorts & Cruise lines in the World 2010 & 2004
- Conde Nast Travellers Readers' Choice Top 75 European Hotels 2003
- National Winner of Denny Irish Breakfast Awards/ Georgina Campbell's Jameson Guide 2003
- Munster Winner of Denny Irish Breakfast Awards/ Georgina Campbell's Jameson Guide 2003
- Food & Wine Magazine Best Country House Restaurant 2002 - Highly Commended
- Bridgestone Guide "100 Best Places to Stay" & "100 Best Restaurants" 2013
- Andrew Harper's Top 20 "Hideaway Gems" 2002
- Plus a plethora of awards and distinctions prior to this...
Also Recommended By:
Martha Stewarts Weddings 2013
Fodors Guide 2013
Frommers Guide 2013
Georgina Campbell's Ireland Guide 2013
Karen Brown's Ireland 2013
Michelin Guide 2013
Maintaining and modernising the house has been a labour of love for third-generation owners William O’Callaghan and his wife Aisling, your hosts.
At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.
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, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, fresh salmon from the Blackwater River, Longueville bees honey, vegetables, fruits, herbs and oriental greens come from the three-acre walled kitchen garden on the estate. At Longueville guests can rest assured that they are getting the freshest ingredients with a menu that promotes a field to fork policy. In one word "Provenance". Even our water comes from our own wells. Only the extensive New and Old World wine list is drawn from farther afield.
We also offer imaginative alternatives to Vegetarians & Vegans and will happily accommodate with a little notice guests with special dietary requirements such as diabetics, gluten free diets and guests with food allergies.