A triumph of fine dining that showed the best of Jersey produce

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Longueville Manor has a reputation for its exceptionally high standards – so what better way to discover them than through a wine and food tasting evening hosted by two outstanding chefs?

As an aspiring foodie, I was lucky enough to have the opportunity to attend what was a very special evening for the manor – the opening of its new wine cellar and a culinary collaboration between resident chef Andrew Baird and his visiting compatriot George Blogg from Gravetye Manor in Sussex.

The camaraderie and chemistry between the two men was evident not only in their excellent before- and after-dinner speeches and presentations, but also in the fine six-course menu they produced together.

Proceedings kicked off with a local flavour, courtesy of Mr Baird, and we were treated to a crab salad featuring pink grapefruit.

The flavours became very interesting during the next course, when Mr Blogg presented us with a smoky, nutty and highly textured offering of celeriac with black truffle, accompanied with curd and hazelnut.

We moved smoothly into main course territory as we dined on delicious turbot, complimented by another jewel in Jersey’s culinary crown – succulent, fresh scallops.

Tender and richly flavoured Sussex venison followed, garnished with herbs that Mr Blogg, a man of many talents, had foraged himself from the grounds of Longueville Manor that morning.

And for dessert we were served a dish of contrasts – a warm fondant platter featuring goat’s cheese, diced beetroot and a blood orange sorbet.

The menu climaxed with a super-sweet dish of caramelised white chocolate, adorned with sparkling gold glitter and an arch, sitting atop a base of apple and treacle, which had a very comforting, homely taste.

Every course was accompanied by a glass of fine wine from the manor’s newly fitted cellar, ranging from the pungent Austrian Gruner Veltenier which kicked things off, to the deep-red Pinot Noir we drank with the venison and the sweet and syrupy French Muscat de Beaumes de Venise that washed down dessert.

It was my first visit to the manor and I certainly hope it’s not my last.

It is not often that somewhere lives up to its reputation, but the fine hospitality, immaculate standards and flawless presentation at Longueville left absolutely nothing to be desired. A class act all round.

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