Longueville Manor, Jersey

A gourmet haven in an idyllic island setting

La Corbière Lighthouse, St Helier © Rachel Louise Brown 

A long weekend spent strolling through Jersey’s French-named streets, absorbing its rich history and sampling tantalising gourmet delicacies is all it takes to fall in love with the largest of the Channel Islands. Longueville Manor, situated in St. Saviour on the southern coast, within easy reach of the airport, is a delightful place to put down roots, excite your tastebuds and embark on your island adventure.

Longueville Manor at night © Rachel Louise Brown 


Longueville Manor, a Relais & Chateaux hotel, is a beautiful property on an 18-acre estate managed by the husband-and-wife duo Malcolm and Patricia Lewis. It’s hard to believe that this luxurious manor was once in a state of disrepair, having been reduced to a shell during the island’s World War II occupation. Martin’s mother and father emigrated to Jersey with dreams of starting a B&B, discovered the manor in 1948 and set about lovingly restoring it. Their perseverance, and the subsequent dedication of Martin and Patricia, has resulted in the creation of a true home away from home; one that marries luxury and comfort with five-star service and delicious, thoughtfully prepared food.  


With the award-winning chef Andrew Baird in residence for more than a quarter of a century, Longueville Manor’s in-house restaurant prides itself on showcasing the finest seasonal local produce, much of which is grown in the hotel’s Victorian kitchen garden. There’s a superb wine list and an awe-inspiring cheese board – my cheese plate came accompanied by a port from 1985 (my birth year) that Pedro, the managing director and master sommelier, had found in the cellar especially for me. The daily-changing garden salad Baird serves at lunchtime is a popular choice. ‘I might mix roast candied beetroot, different types of squash, purple and white broccoli shoots and some globe artichokes, then crumble over some feta,’ he says. He also makes a ceviche dish with citrus caviar that’s a light and colourful way of showcasing Jersey’s wonderful seafood; see below for the recipe. 

Fizz Too, Longueville Manor's private yacht © Rachel Louise Brown 

Wow factor

If the delicious food isn’t enough, make use of the garden spa, Jacuzzi, year-round heated swimming pool and Hunter wellies on demand. Plus, you can hire the hotel’s yacht, Fizz Too, and charter it to travel around the Channel Islands or even hop over to France for a day trip. The crew often catch site of dolphins and seals en route…

Lobsters at The Fresh Fish Company © Rachel Louise Brown 

Jersey: a gourmet tour

While you’re away, don’t miss a trip to Longueville Manor’s award-winning sister restaurant Sumas. It is situated in the picturesque harbour of Gorey, on the eastern side of the island, right underneath the spectacular Mont Orgueil Castle. Sumas follows the same ethos as Longueville, serving dishes made with the freshest local ingredients, with a particular focus on seafood. 

Forage for wild food on St Ouen’s beach with Kazz Padidar of Wild Adventures Jersey (Longueville can arrange the expedition for you). Expect an in-depth, informative tasting session of edible plants from the beach road to tideline; the varieties of seaweeds and their health properties are intriguing, as is discovering what resides underneath the beach rocks. Wellies are provided but make sure to take a notebook. 

Stop off at any of the island’s unmanned country-road ‘honesty boxes’ – pop your money in the jar and take away fresh produce including Jersey Royal potatoes and pickled onions. 

Visit The Fresh Fish Company to stock up on locally produced delicacies: not to be missed is Jersey Sea Salt, created using an artisan tradition from the 1700s, and La Cremerie’s divine homemade salted-caramel sauce – the espresso flavour will encourage you to return to Jersey the following weekend.

A Jersey honesty box © Rachel Louise Brown 

Classic double rooms at Longueville Manor cost from £195 a night. 


Recipe: Andrew Baird’s seafood ceviche with citrus caviar


16 tomatoes, different colours and shapes
1 citrus pod
8 scallops
40g crab meat from the claws
1 squid, cleaned and cut into rings
1 mackerel, filleted and cut into 1cm strips
40g lobster
40g prawns
8 borage flowers
12 tbs ceviché dressing (see below)
8 sprigs coriander
Salt and freshly ground black pepper


Cut the hard centre core from the tomatoes and slice into wedges.

Place in a bowl with all the seafood, except the scallops.

Pick the coriander leaves and add to the bowl with the ceviché dressing. Add a little salt and pepper and lightly mix.

Cut each scallop into 3 slices.

Cut the citrus pod in half and remove the ‘caviar’.

Using a ring to help create the shape, place the seafood and tomato mixture in the centre of a plate. Surround with the rings of scallop. Place the ‘caviar’ in the centre of each piece of scallop.

Garnish with the borage flowers and a little extra ceviché dressing.

For the ceviché dressing:

6 tbsp light olive oil
8 tbsp lemon juice
4 tbsp yuzu juice
1 clove garlic
20g ginger, peeled and finely grated
10g galangal, finely grated
1 tsp Maldon sea salt
2 tsp light soy sauce
1 tsp chilli paste

Peel the ginger and galangal and, using a fine grater, grate into a food processor. Add all the other ingredients.



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