William & Aisling O’Callaghan of Longueville House with Georgina Campbell (centre)


Longueville House regularly appears in a variety of glossies and newspaper publications both nationally and internationally. Click below links for some recent reviews:

Hi Magazine - Wedding Diary

The Glass Magazine - Escape To Ireland

Ceci Style Review on Longueville House Wedding

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


Our Awards:

  • Irish Restaurant Awards Winner Best Hotel Restaurant in Co Cork 2014, 2012, 2011
  • Bridgestone Guide "100 Best Places to Stay" & "100 Best Restaurants" 2014, 2013
  • Georgina Campbell's Natural Food Award for Longueville House Cider & Apple Brandy 2014
  • Euro-Toques Food Awards for Cider 2013
  • Cider Ireland Award for Taste & Presentation - Best in Class 2013
  • Blas na hEireann Gold Award for Apple Brandy 2013
  • One Fab Day 100 Best Wedding Venues 2014, 2013
  • Trip Advisor Certificate of Excellence 2013, 2012, 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 & Munster Winner of Denny Irish Breakfast Awards/ Georgina Campbell's Jameson Guide 2003
  • Food & Wine Magazine Best Country House Restaurant 2002 - Highly Commended
  • 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





Your Hosts - Their History

Maintaining and modernising the house has been a labour of love for third-generation owners William O’Callaghan and his wife Aisling, your hosts.

Kitchen Philosophy

Kitchen Philosophy

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.