Kitchen Philosophy Table in The Turner Conservatory

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.

 

Afternoon Tea

Afternoon Tea in Longueville House is an institution in itself and is served in The Drawing Room & Mount Hillary Room from 2.00pm to 5.30pm, Wednesdays through Saturdays.

Private Dining

Private Dining
For special occasion private dining, Longuville House offers a variety of dining ambiances, with four different styled dining areas to choose from.

 

Sunday Lunch

Longueville House is open for traditional Sunday luncheon every week. We offer hot & cold appetiser buffet, main course roast special followed by a dessert buffet. A feast for the eyes and stomach!