At the heart of Longueville is The Presidents’ Restaurant with a menu offering the freshest produce and imaginative dishes from the gardens and farm. The kitchen is supervised by internationally commended chef/patron William O’Callaghan.
Longueville is very proud of the fact that much of their meat and game is reared on the farm on site, a true field to fork ethos.
William oversees the gardens and farm ensuring that ingredients such as free range woodland pork, spring lamb, woodcock, snipe, pheasant and duck come straight from the estate, depending on the season. Fresh River salmon and brown trout are available when in season, coming straight from their stretch of The Blackwater River.
All vegetables, oriental greens, herbs and much of the summer and autumn fruit come from the three-acre walled kitchen garden and poly-tunnels on the east side of the house. Carefully toiled by gardeners as well as an army of ducks that patrol the walled garden to keep the slugs at bay. The busy Longueville bees live in the orchards producing honey for the house and the hens lay fresh eggs daily. The fact is that Longueville House has been self-sufficient for a long time, almost 50 years, way before it became the trend.
Sunday lunch in particular enjoys a loyal following. Guests come from far and wide to be welcomed by the succulent aromas and enchanting atmosphere of lamb, pork or venison slow roasting over an open oak log fire in the drawing room. All dietary requirements imaginatively catered to with a little notice.
In addition they have a 25 acre cider apple orchard from which they craft Longueville House Cider. This is an all-natural really refreshing and delicious 100% cider, fantastic on its own or enjoyed as part of a meal. They double distill a portion of their cider in order to create their Longueville House and Ireland’s only Apple Brandy, aged in French Oak Red Wine Casks and best enjoyed after a good meal.
Tours of their walled garden, orchards, cider mill and distillery can be arranged.