Longueville Manor

The story

Crafted with passion, served with love

The Restaurant at Longueville Manor

At the foot of a verdant Jersey valley, Longueville Manor has been in the hands of the Lewis family for three generations. What began as a house with a history stretching back to the 14th century was brought back to life in 1949, and today Malcolm and Patricia Lewis continue the work of his parents and grandparents before him. The result is a place that feels less like a hotel dining room and more like a particularly well-run private home — one with a Michelin Recommended badge, three AA Rosettes, and membership in the exclusive Relais & Châteaux collection.

The kitchen is led by chef Andrew Baird, whose cooking is grounded in a simple philosophy: local and homegrown. He works closely with a network of trusted suppliers, and the estate’s own Victorian kitchen garden supplies fruits, herbs and vegetables. The manor’s beehives produce honey, and the team forages regularly for wild foods — seaweed, razor clams, cockles, edible flowers — that find their way onto the plate. It is the kind of modern cuisine that lets the ingredient speak, supported by a kitchen that takes sustainability seriously: all cooking oil is converted into biofuel, fish is caught using sustainable methods, scallops are hand-dived, and 98% of dairy comes from Jersey cows.

Seafood features prominently, as you would expect from an island restaurant. The menus change with the seasons and what comes in from the coast, but the approach remains consistent — precise, unfussy, and rooted in the Channel Islands.

The wine cellar is a destination in itself. A state-of-the-art, temperature-controlled space storing up to 5,000 bottles, it is one of only a handful of its kind in the UK. The list focuses exclusively on European wines, with nearly 600 bins spanning regions from Burgundy to the Jura, Switzerland, and Eastern Europe. Owner Malcolm Lewis works alongside a team of sommeliers to curate the selection, and a WineEmotion system preserves opened bottles by the glass without oxidation, making rare pours accessible.

The dining room reflects Patricia Lewis’s instinctive eye for design — a mix of contemporary and classic that retains the character of the old manor house. There are multiple ways to eat: formal dinners in the main restaurant, casual lunches by the pool, afternoon tea in the lounge, and private dining for up to 36 guests. In summer, the poolside menu is a relaxed way to enjoy local seafood and sharing platters under the sun.

Longueville Manor is the only AA Five Red Star hotel in Jersey and the island’s sole Relais & Châteaux member. The Michelin Recommended distinction and the three AA Rosettes confirm what regulars already know — this is a place where the cooking, the service, and the setting are in genuine harmony.