Located on the outskirts of St Helier is Longueville Manor – a gorgeous building set in gorgeous grounds – Jersey’s only AA five Red Star establishment, holder of three AA rosettes and the island’s only member of the prestigious Relais & Châteaux group.
Records reveal that there has been a house on the present site since 1332. but it’s not really until 1631 that more precise records begin with reference to alterations being made to the house, the panelling in the Great Hall and the oak chests – still in position in what is now the Oak Room Restaurant. It is thought that the elaborate main arch dates back to at least 1550.
Sadly over the centuries several owners of the Manor let it fall into disrepair. There were a couple of exceptions however, one Benjamin La Cloche (he of the oak panelling) and more recently the Rev W B Bateman in the 19th century who laid out the garden. Its most recent period of neglect and disrepair was during the Second World War when the Manor was used as quarters for German officers.
But the Manor’s story has a happy ending for in 1948 it was bought by the Lewis family with the idea of converting it into a hotel. By 1969 it was not only the first Jersey hotel to have all en-suite bedrooms but also its own swimming pool. Today, under the guidance of Malcolm and Patricia Lewis it is a welcoming, elegant, comfortable and charming hotel.
There are lots of cosy nooks, crannies and snugs with cushioned filled armchairs, soft lighting and posies of flowers. Staff quietly pop their heads round doors in case a guest would like a cup of tea or a drink refreshed.
Patricia Lewis looks after the décor – soft muted colours and lovely fabrics – all rooms with their own personalities.
In my bathroom were lovely toiletries, so delicious smelling I could almost have eaten them,, scented candles and a wet room area; in my bedroom all the latest technology including complimentary wi-fi. There was also mineral water and fruit along with magazines and board games and the bath, so placed that the bather can out over the beautiful grounds. Just ask if you want a hospitality tray in the room.
Longueville’s grounds are out of this world partly thanks to the efforts of the Reverend Bateman who planted many of the trees and shrubs which we enjoy today. Head gardener Pascal Ybert, wasn’t around when I was there so it fell to Executive Head Chef Andrew Baird to give me a tour. The Lewis’s have been able to acquire some adjoining land, and the grounds now cover 16 acres of formal gardens, unspoilt woodland and an historic Victorian kitchen garden to say nothing of a small lake and a dovecot.
The woodland really is unspoilt, the local wildlife taking full advantage of the sustainable environment nurtured by Pascal. Locally known as “The Nun’s Walk”, a woodland trail takes walkers into the heartland of Jersey; along the way squirrels, woodpeckers, barn owls, mushrooms and chestnuts. Even the Manor’s 24 bee hives on the hillside opposite play their part in maintaining this peaceful environment.
The 19th century Victorian kitchen garden was renovated in 1991 and both Andrew and Pascal obviously take great pride in it. The glass houses (with a self-sufficient irrigation system) were re-built, the paths reinstated and the beds brought back to life. Today, the garden once again supplies the Manor’s kitchen with an abundance of fresh and interesting produce.
During the renovation an ancient crypt was discovered. Little is known about its origins, but its spiral staircase probably dates to the early 16th century. Today, the underground chamber is used as a smoke house for the kitchen’s own smoked fish and meats.
Apart from working with Pascal and his gardeners to decide what fruit and vegetables are needed for the dining room Andrew also works closely with local suppliers to ensure the best and freshest produce possible. In season he insists on a twice daily delivery of produce, when I was there Jersey Royal potatoes to ensure maximum flavour. No wonder he has won so many awards in his 20 years with the Longueville.
His style of cooking is all about simplicity and flavour; celebrate the produce and present it in an uncluttered yet appetising way is his ethos. Should the langoustine tortellini and turbot be on the menu order them, they are fabulous and congratulations to pastry chef Pierrick Nicol for the heavenly Pandora of valhrona dark chocolate mousse, banana and warm vanilla cream. Naturally, the Manor also prides itself on its excellent wine cellar.
There is also a superb cheese selection wheeled round the dining room on the magnificent cheese cart crafted by Remi Couriard, who when not working in his studio, can sometimes be found guiding visitors around Jersey. www.mnlg.com/rc/home.php
Check out the hotel’s website – Andrew Baird holds cookery classes from time to time. And also check out the hotel’s Heros – what a nice touch.
Longueville Road, St Saviour JE2 7WF, Jersey. Tel: 01534 725501.
www.longuevillemanor.com