Our philosophy is "less is more" and by that we certainly don't mean portion sizes! Every day William and his team prepare, cook and serve the most seasonal and freshest ingredients available to them from the estate. A five-course set dinner menu which changes daily (with one or two surprises) is the fruit of their labour. We offer superbly imaginative alternatives to Vegetarians & Vegans and will happily accommodate with a little notice all guests with special dietary requirements and food allergies.
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 without the stuffiness to Ireland’s south-western corner, with meat and game from the estate's farm such as Longueville reared woodland pork, Longueville reared lamb, wild woodcock & snipe, fresh salmon from the Blackwater River, Longueville orchard bee hive honey, vegetables, fruits, herbs and oriental greens come from the three-acre walled kitchen garden on the estate. At Longueville guests are assured of experiencing the freshest ingredients with a menu that underlines a field to fork policy. In one word "Provenance". Even our water comes from our own water wells. Only the extensive New and Old World wine list is drawn from farther afield.