The Longueville Manor Magazine 2018 by Switch Digital

L O NGUE VILL E T H E

L O N G U E V I L L E

M A N O R

M A G A Z I N E

2 0 1 8 / 2 0 1 9

Caines onJersey Michael Caines MBE visits Longueville Manor and falls in love with Jersey

THE NEW WINE CELLAR

RECIPE MASTERCLASS: ANDREW BAIRD

THE ISLAND BREAK

SLEEP EASY

L O N G U E V I L L E

LON GUEVILLE

L O N G U E V I L L E

THE NEW PROPERTY PARTNERSHIP IN JERSEY. Conneccng people and property, perfectly.

LON GUEVILLE

L O N G U E V I L L E 3 01534 877977 | www.wilsons.je | oďŹ&#x192;ce@wilsons.je

Victor Hugo

Appleby offer discreet and professional high value residency services. Our renowned property team work in conjunction with the firmâ&#x20AC;&#x2122;s other specialist lawyers and external advisers to provide comprehensive advice and assistance to clients relocating to Jersey. Please contact: Tim Hart Partner Global Group Head Property +44 (0) 1534 818043 4

LON GUEVILLE

applebyglobal.com

L O N G U E V I L L E

Laurent-Perrier chosen by

the Royal Albert Hall.

Illustrated by Quentin Blake

Photo credit: Iris Velghe / Illustrator credit: Quentin Blake

CUVÉE ROSÉ CHOSEN BY THE BEST

LON GUEVILLE

St Saviour Jersey Channel Islands JE2 7WF

Welcome

Tel +44 (0) 1534 725501 info@longuevillemanor.com www.longuevillemanor.com

Published by The Refinery 11 Peter Street St Helier Jersey Channel Islands JE2 4SP www.getrefined.com Sales: Rebecca Harrington rebecca@getrefined.com Art Direction: Steve Turner steve@getrefined.com Editorial: Natasha EgrĂŠ natasha@getrefined.com ÂŠ2018. All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. Disclaimer While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, however caused. No liability can be accepted for copy, illustrations, photographs, artwork or advertising material while in transmission or with the publisher or their agents. All information is correct at time of going to print.

Welcome to our new look Longueville Manor Magazine. We hope you enjoy the new design and the attention given to producing quality editorial. We have undergone a phase of exciting refurbishment at the Manor, investing in new kitchen and laundry facilities and a state-of-the-art wine cellar. The cellar is a source of great pride to us; housing over 4,000 bottles including a number of extremely rare varieties and guests have been enjoying the facility since its introduction at the start of the year. See page 16 for our cellar feature and page 54 for wine tasting and an interview with Michael Clarke. For 2018, we also launched our Guest Chef Series starting with visits from renowned chefs George Blogg of Gravetye Manor and Michael Caines MBE from Lympstone Manor. It was an absolute pleasure to have them cooking at Longueville Manor alongside our own Executive Head Chef, Andrew Baird. More dates in the Guest Chef Series will be announced throughout the year. Go to page 10 for our interview with Michael Caines MBE and page 26 for a glorious destination feature on Lympstone Manor. We hope you all enjoy the new additions we have made. We wish you a relaxing visit, time to unwind and take stock and also time to replenish with fine food and great company. Best wishes,

Malcolm and Patricia Lewis L O N G U E V I L L E

L ONGUEVILLE T H E

L O N G U E V I L L E

M A N O R

M A G A Z I N E

2 0 1 8 / 2 0 1 9

Contents The Big Interview: Michael Caines MBE 10

Michael visits Longueville Manor and falls in love with Jersey.

A Thirst for the Exceptional 16 A peek into the Manor’s new state-of-the-art wine cellar.

Working to Make a Difference 23 An introduction to the new social enterprise, Beresford Street Kitchen.

A Sense of Place 26 A tour of Lympstone Manor by food, wine and travel author and journalist Marc Millon.

From Field to Fork 30 Andrew Baird talks about Relais & Chateaux’s sustainable vision.

Recipe Masterclass: Andrew Baird 36 Three exemplory sustainable dishes by Andrew Baird.

43 Find Your Haven The Cottage Suite at Longueville Manor offers a unique home-from-home experience.

48 The Island Break: Explore the Seasons Visit Jersey share some of their top tips for enjoying Jersey whatever the season.

54 Wine Tasting with Michael Clarke Head of Private Clients at UBS in Jersey, gives an insight into his career.

60 Nicole Murray: Aspirational Design The acclaimed designer talks trends and inspirations.

63 Simply Elegant Jewellery & Watches at Hettich If you’re looking to treat a loved one, you’ll be spoilt for choice at Hettich.

64 The Longueville Notebook A snapshot of the exclusive extras available at Longueville Manor.

68 Sleep Easy New spa treatments from the exclusive de Mamiel Collection.

LON GUEVILLE

Manorial Country Residence A grand country house with gated driveway approach and beautiful mature landscaped gardens and grounds. A delight inside and out, the main house with 6 reception rooms and up to 10 bedrooms, is immaculately presented. Boasting many character features, including spectacular minstrel gallery, panelled rooms, original fireplaces, and moulded ceilings. Externally this property continues to give, with a captivating walled kitchen garden, swimming pool and summer house, and 25 acres of land. There is a separate coach house/office, detached 4 bedroom granite house, detached 3 bedroom bungalow, 3 granite barns suitable for conversion or car storage and a 1 bedroom apartment.

Price: ÂŁ8,950,000

Hunt

Estates

www.huntestates.co T 01534 860650 9 New Street, St Helier Jersey, JE2 3RA

Gill Hunt F.N.A.E.A

Director 07797 721 881 gill@huntestates.co

L O N G U E V I L L E

M I C H A E L

C A I N E S

The Big Interview:

Michael Caines MBE You may recognise Michael Caines MBE from Great British Menu or Masterchef, or even have had the pleasure of visiting his luxury Relais & Châteaux establishment Lympstone Manor. But there is far more beneath the surface of this extraordinary chef. Exeter born Michael Caines MBE has become one of the UK’s most celebrated chefs. Well known as the former Head Chef of Gidleigh Park, where he was awarded two Michelin stars, the TV chef has now embarked on his own challenge: opening the exceptional Lympstone Manor in Exeter. Michael is no stranger to challenge having lost his right arm in a car crash in 1994. Back in the kitchen only two weeks after the accident, the inspiring chef has fought adversity and continued to follow his dreams. Longueville Manor invited Michael to come to Jersey to co-host a special dinner with their Executive Head Chef Andrew Baird. The dinner sold out within half an hour of going live and received outstanding reviews. Editor Natasha Egré caught up with Michael the day after the dinner at Beresford Street Kitchen, which is a social enterprise for people with learning disabilities and autism in Jersey.

Why did you decide you wanted to do something with Beresford Street Kitchen while you were here? ‘It’s obviously very close to the hearts of Malcolm and Patricia Lewis and they asked me if I would mind coming down. I thought it was inspirational. It touches an amazing amount of people’s lives, gives opportunity and confidence to the people that are involved and has a massive impact on the community. It needs to be applauded and supported.’ How was your time with the Beresford Street Kitchen Crew? Did you share some of your own life experiences with them? ‘I am really impressed with the professionalism of the project. They are helping to break down pre-conceived ideas of what people are capable of doing. It’s also giving them the opportunity to contribute, to work as a team, build confidence and importantly it’s giving them their self-worth back. They are breaking boundaries and also inspiring others to follow, which is great. ‘We spoke about the fact that I had my accident and lost my arm. I spoke about how we all have our challenges but we can still make a positive impact despite this. Some challenges are more visibly obvious than others but the point is that we shouldn’t show prejudice towards people and write them off; we should give them a chance to have the opportunity to go on and succeed. The fact that I’ve been able to achieve what I’ve achieved through adversity, and that I followed my dream and didn’t give up, is inspiring for them I hope.’ »

LON GUEVILLE

“ Some challenges

are more visibly obvious than others but the point is that we shouldn’t show prejudice towards people and write them off. ” L O N G U E V I L L E

M I C H A E L

C A I N E S

Who have been your mentors? ‘I’ve been very lucky through my career. Raymond Blanc is a dear friend; he’s been my main mentor in the industry. The late Bernard Loiseau - the three Michelin-starred chef who sadly took his life for fear of losing his stars also stands as a testament and reminder to me that the industry has pressures and we can learn from his story. ‘I’ve been very fortunate with my parents as well. I was adopted and my family has given me a huge amount in life. I believe that the family unit is important and we should recognise the importance of parenthood. ‘I have also been inspired by people growing up like Martin Luther King and Gandhi, people who have made a difference and a contribution through adversity and oppression. Life’s challenging but it’s finding the role models and inspiration to guide you through and give you a sense of purpose.’

“ We were given

a Michelin-star within six months and also achieved a Relais & Châteaux membership within the first year.”

LON GUEVILLE

How do you feel about what you have achieved at Lympstone Manor? ‘Two words really - proud and relieved. ‘Relieved’ because it’s obviously a huge investment and the first challenge was just to get it open and now ‘proud’ because we’ve created a thing of beauty that is successful. It’s been a realisation of a dream and a real challenge but what a challenge to have. It’s been amazing.’ It’s already gaining accolades isn’t it? ‘We were given a Michelin-star within six months and also achieved a Relais & Châteaux membership within the first year. Relais & Châteaux is really owner driven and it’s great to be involved with this family. Having these marks of quality inspires the team and helps me to secure future staff. It sets the tone about who you are and what you want to achieve in regards to quality.’

M I C H A E L’ S P R O J E C T S Michael actively supports a number of initiatives and charities. These are causes that are close to his heart for many reasons and which he passionately believes in.

CALVERT TRUST Enables people with physical, learning, behavioural and sensory disabilities to experience challenging and enjoyable outdoor activities. Michael says: ‘It’s a great charity that gives children with disabilities a rare sense of freedom.’

EXETER CHIEFS The Exeter Foundation is a ‘civic trust’ that works with 17 local charities within the community of Devon. Michael says: ‘In our six years we’ve raised more than £1million for the local charities.’

FAMILIES FOR CHILDREN

(l to r) David Lewis, Head Gardener, Michael Caines MBE and Andrew Baird, Executive Head Chef, take a tour of Longueville Manor’s kitchen garden.

Michael is patron of this specialist adoption charitable trust based in the South West. Michael says: ‘This is a charity close to my heart as I myself am adopted and have benefited from growing up in a loving family. Adoption does work and gives a huge amount of benefit for the adoptee and parent alike.’

Why is Relais & Châteaux so important to you?

ONE FOR THE BOYS ‘First and foremost, Relais & Châteaux is a collection of some of the world’s most outstanding hotels in locations that most of us would die to be at. From a marketing perspective, you are amongst an elite few and the quality of the experience is driven through what we call the Five ‘C’s - Charm, Cuisine, Courtesy, Calm and Character.

A charity that aims to raise awareness about cancers that affect men. Founded by Sofia Davis with Samuel L Jackson as its Chairman. Michael says: ‘More men die from cancer as they discover it too late and don’t talk about their health issues. We are at risk and we need to talk about it.’

‘It’s not just about making money; it’s about creating an experience for our guests and going above and beyond. We believe in a culture and we work to create destination experiences, which are individually different but we all share the same values in terms of quality and execution of product. It’s nice because you feel like you’re part of a family of like-minded operators and owners and at the same time we celebrate our differences.

FARMS FOR CITY CHILDREN A charity that offers urban children a unique opportunity to live and work together on a real farm in the heart of the countryside. Michael says: ‘It teaches them social skills and also helps them understand where their food comes from. The charity does a huge amount for deprived young people.’

MICHAEL CAINES ACADEMY ‘We work together to promote best practice. We think about the responsibilities we have to the landscape that we represent and the environment that we want to safeguard. We take environmental issues and put them at the heart of our properties, whether that be recycling, elimination of plastic, or celebrating World Oceans Day. If we take these responsibilities seriously at the top of the industry, then I think that it permeates down into other sectors.’ »

The Michael Caines Academy at Exeter College aims to nurture the region’s future hospitality generation. Michael says: ‘Our industry is going to be challenged in the future, so it’s about sourcing and finding the next generation and growing that talent.’

L O N G U E V I L L E

M I C H A E L

C A I N E S

How was it working with Andrew Baird in the kitchen?

Tell us about the new vineyard in development at Lympstone Manor? ‘So, we’re going to plant 10.8 acres of vineyard, that’s 17,500 vines of Pinot Noir, Pinot Meunier and Chardonnay grapes. It’s going to allow us to create an English sparkling wine. It’s a three-year project we’re undertaking before we get any grapes and thereafter another three or four years before we get the wine. The parkland is perfectly situated - there’s a microclimate that puts it in the top 5% in the UK so we think that we’ve got a great single vineyard status but it’s still very much an experiment until we get our first bottle!’ Did you spend some time in Longueville’s new wine cellar? ‘Yes I did, it’s amazing and a superb addition. If you get invited in you’re doing well! So many properties have amazing wine lists but you’re not able to see them and it should be something that you showcase. You can read about wine on a list but to physically see the bottles in a special environment is just perfect.’ Have you had the famous Longueville Manor tour? ‘Yes! David showed us around the kitchen garden and I even got to plant some Jersey Royals! It was amazing.’

LON GUEVILLE

‘It was actually a very calm environment; we work really well together. We did four courses each and it was a really good menu with beautiful wine matching. I think my favourite dish of Andrew’s was a Dover sole with langoustine, chicken wing and a lovely bisque. From a customers perspective it seemed that they thought it was a real treat, which was wonderful.’ Did you get a warm Jersey welcome? ‘Oh yeah! A royal welcome!’ What will you take away from this experience? ‘First of all, the distance to travel here is nothing - a flight from Exeter is so accessible and Jersey is so on our doorstep. We’ve acknowledged that the Jersey market has actually proved to be very important to our business, so coming over here I’ve been able to get a sense of what that market is but also what a wonderful place it is. ‘Also, going to Longueville Manor has been very special; it’s a property we’ve long talked about visiting. It’s been a wonderful experience and we want to thank Malcolm, Patricia and Andrew for taking such good care of us. I will leave knowing that half an hour away is an amazing Island, offering wonderful hospitality and warm people and we’ll be back!’

Am I ready to pass on what I treasure most? Passing on your values is as important as passing on your wealth. For some of life’s questions, you’re not alone. Together we can ﬁnd an answer. Michael Clarke, Head of Private Clients UBS AG, Jersey Branch 1, IFC St Helier, Jersey JE2 3BX 01534 701148 michael.clarke@ubs.com

The value of investments can fall as well as rise. You may not get back the amount originally invested.

www.ubs.com/jersey L O N G U E V I L L E

T H I R S T

F O R

T H E

E X C E P T I O N A L

Thirst for the Exceptional Longueville Manor prides itself on extraordinary hospitality and attention to detail. So, when owners Malcolm and Patricia Lewis decided to upgrade their wine storage facilities, they did so in the most outstanding way. Their passion for the project resulted in a state-ofthe-art wine cellar, hosting an exclusive collection of wines. Âť

LON GUEVILLE

Longueville Manor prides itself on extraordinary hospitality and attention to detail. So, when owners Malcolm and Patricia Lewis decided to upgrade their wine storage facilities, they did so in the most outstanding way. Their passion for the project resulted in a state-of-the-art wine cellar, hosting an exclusive collection of wines. Âť

L O N G U E V I L L E

T H I R S T

F O R

T H E

E X C E P T I O N A L

Fine dining and wine are synonymous and, with Longueville Manor’s exemplary reputation for cuisine, the creation of an exceptional wine cellar was a natural evolution. The cellar, which opened in January 2018, is the first of its kind for any Jersey hotel or restaurant and rivals the finest throughout the UK.

“ After securing deals on two important private collections, the cellar currently boasts over 4,000 bottles.”

Malcolm Lewis, Proprietor, Longueville Manor

LON GUEVILLE

Situated in the grounds of Longueville, guests can find the cellar through a custom-built archway, designed to mirror that of the kitchen garden. Securely held behind a glass viewing door, each wall of the cellar, floor to ceiling, is lined with the 4,000 bottles that make up the exclusive collection. Malcolm Lewis, Longueville Manor’s Proprietor, says: ‘It is the first time in the Manor’s history that it has had such a facility. We wanted to create an exceptional cellar that is ideal for our clientele, many of whom are collectors themselves. ‘After securing deals on two important private collections, the cellar currently boasts over 4,000 bottles, including a number of extremely rare varieties. A number of the highest value bottles could be expected to raise over £3,000 at auction.’

The wine collection offers huge temptation to oenophiles. Of special mention is a collection of Le Montrachet and Bienvenues-Bâtard-Montrachet from Domaine Ramonet, including vintages from 1986 to 2010. The Magnums and bottles of Musigny Grand Cru from the famous Comte Georges De Vogue 2001 are also much sought

“ I have always loved wine. In my very early career I crushed grapes with my feet and visited the finest wine regions of the world.”

Pedro Bento, Managing Director, Longueville Manor

after. Alongside these rarities, guests can see an array of Jeroboams and Double Magnums including a Jeroboam of 1988 Bollinger R.D Champagne and a Double Magnum of 1953 Chateau Gruaud-Larose. Sharing Malcolm’s thirst for the creation of an outstanding collection, is Pedro Bento, Managing Director of Longueville Manor. ‘I have always loved wine. In my very early career I crushed grapes with my feet and visited the finest wine regions of the world and, with many years of experience behind me, I am thrilled to now be at the forefront of expanding our offering with this bespoke cellar,’ he enthuses. ‘When procuring the collections, I was on the hunt for wines from fine growers, such as the likes of Ramonet, Chartron

and de Vogüé, as well as older vintages as this seems to have become a rarity on current wine lists, with an increasing move towards young or indeed very young wines.’ The curation of the cellar has been a labour of love. Malcolm and Pedro are now enjoying the opportunity to share their passion with guests and diners. Pedro is keen to see a number of new varieties tried and appreciated by their clientele. ‘We have what I believe to be an amazing selection and I want people to enjoy it. We have a number of larger formats, from Magnums to Jeroboams and Methuselahs, which I strongly consider to have a better taste,’ he says. ‘We are aiming to let people taste these exuberant and distinctive wines at cellar prices which, in combination with all the hotel provides guests, will make it a truly unique offering.’ »

L O N G U E V I L L E

T H I R S T

F O R

T H E

E X C E P T I O N A L

Sorrells Custom Wine Cellars, one of the UK’s most prestigious wine storage experts, crafted the cellar’s bespoke racking systems. Having previously worked with The Ritz, Galvin La Chapelle and The Dorchester, their design talent is second to none. At Longueville Manor they have delivered optimum storage conditions to perfectly care for the wine, inclusive of insulation, lighting and temperature control systems. The seven-month build was meticulously managed by Malcolm Lewis from concept to completion and local wine merchants Love Wine, as local agent for Sorrells, assisted at every stage.

prestigious hotel and now the wine cellar and tasting area will be the envy of every major hotel around the world.’ Malcolm and Patricia Lewis have invested over three quarters of a million pounds in their latest refurbishments. This not only includes the bespoke wine cellar, but contemporary laundry facilities and a new pastry kitchen. ‘Our guests have, and always will be, at the centre of everything we do here at Longueville Manor and we are delighted that wine tasting will now be at the heart of our memorable dining experience,’ says Malcolm.

Tim Lewis, Sales and Operations Director, Sorrells, explains: ‘Malcolm Lewis had a passion and clear vision for the project from the outset and we used our expertise to enhance his ideas. We incorporated a display cabinet, a wine tasting table with corks set under glass and state-of -the-art display racking. We used redwood with a dark finish and installed LED lighting throughout. The room is temperature controlled by one of our bespoke mechanical systems and sealed with a bespoke hardwood ash door with a glass viewing panel. Longueville Manor is a highly

‘I believe the Longueville Manor Wine Cellar stands out as one of the top wine cellars in the UK as both a working cellar and a collection of interest. It’s so unique and we honestly have to pinch ourselves to believe it’s now a reality.’ Tasting packages have been designed by Pedro and the cellar can hold exclusive wine tasting events for up to 40 people. Guests of the hotel, diners and corporate guests will all be able to benefit from this exclusive facility and raise a glass to those who have lovingly created it.

O N T H E G R A P E V I N E . . . our favourites Malcolm Lewis Château Pichon Longueville Baron It’s of no surprise that a wine with the name Longueville in it should be a favourite of mine! That aside, this particular wine ticks every box. In 2008, a complete renovation of the winery allowed the Château to overcome notorious inconsistencies by introducing state-of-the-art wine making facilities to support decades of the world’s best winemaking knowledge. Full bodied, spicy, concentrated, tannic and elegant with a balance between power and refinement, this wine offers unique character and style.

Pedro Bento Echo de Lynch Bages, Pauillac, 2010, Magnum Pauillac is my favourite region in the world as the style of wine really suits my palate. This is the second wine of Château Lynch Bages; the second wines are perhaps not so suitable for investment but are often really good value for drinking. Additionally, wines in Magnum tend to show better due to the large bottle format. It shows a firm tannin structure and the black fruit mix on the nose feels ripe. The layers of flavour give some complexity with the ripeness of the fruit apparent on the back of the palate. A truly great match with a delicious Sunday roast.

LON GUEVILLE

14-16 Halkett Street, St Helier

0 15 34 510 105

O N G U E V I L L E 21 o m w w w.b rLum m e llsj e rs ey.c

Refresh, Restore, Rejuvenate. ...making you beautiful is what we do Jersey Professional Medical Aesthetics Clinic. Facial rejuvenation through non-surgical procedures. Cosmetic Dermafiller Injectables - Anti Wrinkle Injectables PDO Thread Lift - ProfhiloÂŽ Treatment Results may vary according to individuals metabolic rate and lifestyle factors.

www.amalaaesthetics.co.uk â&#x20AC;˘ 01534 525566 12 Halkett Place, St Helier (First floor of Blades Hairdresser) LON GUEVILLE Email:22 info@amalaaesthetics.co.uk for more information and booking. By Appointment Only

W O R K I N G

T O

M A K E

D I F F E R E N C E

Working to Make a Difference A busy café, meeting point and social hub, but more than that, a safe and supportive environment for those with learning disabilities and autism. Journalist Katie Lawson says Beresford Street Kitchen is a place you can go to make your coffee count. Beresford Street Kitchen is a social enterprise that aims to develop workplace skills and local community engagement. It’s a very unique project that offers opportunities for people with autism and learning disabilities. On entering the building in central St Helier, you know you are in for a treat; visitors are greeted with smiles from the front of house team and the happy buzz is infectious. The menu is packed with freshly prepared healthy meals and the occasional treat, all cooked on-site, using local, seasonal produce. Founded in 2016, Beresford Street Kitchen began with the mission to create an inclusive workforce, providing quality education, training and employment opportunities. Working with the local community in Jersey, the project

now offers approximately 20 trainee and apprentice placements where people with learning disabilities can gain practical experience in a whole range of catering and hospitality operations including customer service, barista skills and food preparation. Beresford Street Kitchen offers those who might not ordinarily have been able to find work or fulfilment three types of support programmes; Pathway, Traineeships and Apprenticeships. Pathway is a fully supported work experience programme enabling members to learn through partaking in real workplace tasks. Beresford Street Kitchen believes this approach allows their members to gain skills in a calm and supported environment where they can try out different disciplines and find out what best suits them. The programme is aimed at people who would like to go into the workplace but who are not yet ready for mainstream employment. ‘Traineeships’ offer members basics skills in catering, hospitality, retail or printing and production. As well as learning these skills, members focus on how they »

L O N G U E V I L L E

W O R K I N G

T O

M A K E

D I F F E R E N C E

Every penny generated through sales in the café goes straight back into the charity and the more money they raise, the more positions they can offer to others in the future. Customers are welcomed into the café to grab a quick coffee to go, Brownies with Stem Ginger, endorsed enjoy the freshly prepared by celebrity chef Michael Caines MBE, are dishes, or to sit and stay now available to buy from Beresford Street a while, with free Wi-Fi, Kitchen. The brownies are made by the crew stocked book shelves and in-house and are even gluten free! Michael old-fashioned board games says: ‘This recipe gives you a feeling of for entertainment. warmth that reflects the feeling this

should present themselves at work and learn about timekeeping, teamwork and communicating with customers.

Beresford Street Kitchen’s A p p re n t i c e s h i p S c h e m e teaches learning within the real work environment. The scheme is bolstered by training alliances with providers such as Highlands College. Training is delivered in a variety of catering, hospitality and retail functions community project gives you. and normally lasts between 12Make your coffee count! These brownies put a smile 24 months. Participants are given Visit the team at on my face.’ a clear development path, including 17 Beresford Street Kitchen, support from the charity in finding paid St Helier or visit them online: employment at the end of the apprenticeship. www.beresfordstreetkitchen.je

FUELLING THE ECONOMY

Supporting Local Events

Helping our farmers grow

Keeping our Island moving

We sponsor some of the Island’s biggest community events and festivals

Island producers rely on our trusted products and services

With forecourts all over the Island, why not fill up while you are here

01534 709 800

LON GUEVILLE

enquiries@rubis-ci.co.uk

rubis-ci.co.uk

L O N G U E V I L L E

LON GUEVILLE

A tour of Lympstone Manor by food, wine and travel author and journalist Marc Millon.

Âť

L O N G U E V I L L E

S E N S E

O F

P L A C E

A short flight from Jersey lies Lympstone Manor on the banks of East Devon’s Exe estuary, one of the newest members of the Relais & Châteaux family. ‘Everybody has dreams,’ says Michael Caines, Chef/Patron of Lympstone Manor. ‘For me, this is the realisation of my dreams. All that I have done in the past has led me to this moment in time.’ After 21 years’ tenure at Gidleigh Park in Dartmoor, during which time he became one of the UK’s most acclaimed chefs and the holder of two Michelin stars for 18 years, Caines purchased in 2015 a dilapidated but gloriously situated historic Grade II listed Georgian manor overlooking the Exe estuary between Exeter and Exmouth. It was a once-in-a-lifetime opportunity to thoroughly and comprehensively transform the former Courtland Mansion into his unique vision of country house hospitality for the 21st century.

“ This is the realisation of my dreams.” Michael Caines, Chef/Patron, Lympstone Manor

FlyBe Airlines connect Jersey with Exeter Airport, then it’s a short 20-minute taxi ride to Lympstone Manor. If you would like to find out more, please visit www.lympstonemanor.co.uk or to book your room, email reservations@lympstonemanor.co.uk

LON GUEVILLE

The result is Lympstone Manor, a contemporary luxury hotel with 21 guest rooms and suites, acclaimed cuisine that has already earned one Michelin star, a world-class wine cellar, 28 acres of gardens, grounds and parkland, all set amidst the beauty and tranquillity of East Devon and the Jurassic Coast. Lympstone Manor is stunning and luxurious, a period building that is now utterly contemporary in every way without losing its essential character. Its 21 guest rooms and suites embody luxury, refinement, comfort, quality and originality. The majority look out on unrivalled panoramic views of the Exe estuary and across the verdant hills of Devon. They are each named after the birds of the Exe Estuary. In every room there is hand-painted original artwork by local artist Rachel Toll based on the different birds of the Exe, with each room’s individual decor inspired by the colours of the different birds. The strong sense of place that is evident the moment you step into Lympstone Manor carries over into the kitchen. Michael Caines is himself from Exeter. At Gidleigh Park, he long championed the outstanding produce of Devon and Southwest England. Now, at Lympstone Manor, he has been able to evolve and refine his acclaimed cuisine even further, utilising the bounty of an exceptional larder to create a sophisticated and elegant cuisine that is at once exciting and fully rooted in the terroir from which it comes. The Exe Estuary tasting menu, for example, showcases

the wonderful fish, shellfish and seafood of Devon and Cornwall with real imagination, flair and flavour. Menus reflect the changing seasons with many local ingredients only available at certain moments of the year. Wine is a central feature of the Lympstone Manor experience. The wine cellar comprises 600 bins from both classic as well as New World wine estates. The Wine Emotion system dispense allows for the enjoyment and appreciation of 24 exceptional wines from around the world by the glass. The Lympstone Manor Wine Room is a special space for wine lovers to meet to learn, taste and enjoy. Throughout the year there are special wine lunches and dinners that highlight the wines of some of the world’s finest and best known producers. And, very excitingly, a vineyard is being planted in the Lympstone Manor grounds in Spring 2018.

Says Caines: ‘My intention is to produce high quality sparkling wines utilising the same grape varieties cultivated in Champagne: Chardonnay, Pinot Noir and Pinot Meunier, made sparkling by the classic method of secondary fermentation in the bottle. English sparkling wines have proven themselves able to compete with the very best in the world. Our cooler climate results in sparkling wines that at best combine fresh, exhilarating acidity with ripe fruit, structure and elegance. Working with a chosen partner winery, we will seek to produce a single vineyard premium English sparkling wine that truly expresses the unique microclimate and coastal terroir that encompasses the estate.’ Whether it’s for wine, Michelin-starred food or luxurious surroundings, it’s clear there are many reasons to visit Lympstone Manor. It’s bound to be on the top of many wish lists for UK country escapes this year.

L O N G U E V I L L E

F R O M

F I E L D

T O

from Field to Fork Offering a cuisine in harmony with a geographic location, which respects and reflects seasonality and sustainability, is a core principle of Relais & ChĂ˘teaux.

LON GUEVILLE

F O R K

In November 2014, Relais & Châteaux laid down a sustainable vision to their membership. Nearly 500 hoteliers and chefs from across the world met at the International Congress in Paris to see the unveiling of the new commitments and vision for the future. Since then, responsible tourism, sustainable development and producer focus have remained at the core of the Association.

Manor. Each dish Executive Head Chef Andrew Baird presents to guests is carefully weighted for its impact on the environment. His philosophy centres on local and homegrown produce and he sources from the very best seasonal suppliers. Having been Head Chef at the hotel for over 25 years, Andrew Baird has forged strong working relationships with local producers, from farmers to fishermen. He has also worked with the Manor team to restore and rejuvenate the Victorian kitchen garden, which offers an abundance of fresh produce virtually all year round. »

As a key member of Relais & Châteaux since 1972, Longueville Manor has been at the forefront of the sustainability movement. It’s a commitment that they don’t take lightly. Whilst offering guests exceptional hospitality, inspirational menus and a haven for sheer indulgence, consideration has also gone into ensuring that the Manor’s environmental impact is minimal. The aim is to conserve an ecological balance by avoiding depletion of natural resources and to remain committed to local, sustainable and seasonal. The key principles are no more apparent than in the kitchen at Longueville

L O N G U E V I L L E

F R O M

F I E L D

T O

F O R K

“ Local produce shapes my

dishes, allowing guests to get a true taste of Jersey.”

Andrew Baird, Executive Head Chef, Longueville Manor He says: ‘I believe it is our responsibility to protect and preserve our surroundings for the longevity of our environment. Whether it be at the Manor itself, or the environment from which we fish, rear cattle and grow produce - it’s all important and everyone must take responsibility for it.’ Andrew wholeheartedly believes in producing a sustainable dining experience for the Manor’s guests. He explains: ‘It’s at the heart of my passion for cooking and it drives me to create new and exciting dishes. Our guests love the concept that many of the items on their plate come from Longueville’s own Victorian kitchen garden, which is situated only 20 meters away. The taste of local, organically grown fruit and vegetables is unrivalled.’ Andrew and the kitchen gardener, David Lewis, meet every day to review what produce is prime for picking and what is next in line to be planted. David explains: ‘We have developed quite a selection of produce in the garden; Jersey Royals, artichokes, leeks, carrots, squash, and pumpkin. In spring we also see rocket, baby leaf greens, pea shoots and radishes. Into summer, we will begin to see strawberries appearing, as well as baby carrots and beetroots.’ Andrew is guided naturally by the season but is also inspired daily by the weather. He says: ‘If it’s wet and miserable outside I may add something like Bean Crock onto the menu to make guests feel warm and comforted. If the fishermen come in with a bumper catch of local Mackerel, then that goes on the menu and will inspire me. Local produce shapes my dishes, allowing guests to get a true taste of Jersey.’ As the local waters that surround Jersey offer many key ingredients for Andrew’s dishes, Longueville Manor have pledged to guarantee that any seafood used by the kitchen promotes artisanal fishing, contributes to local

LON GUEVILLE

development by giving priority to local sources and uses species only when they are in season. ‘To contribute to a better world through food and hospitality is to make a firm commitment in terms of fish species protection,’ says Andrew. ‘As an Island surrounded by precious fish varieties, it is especially pertinent. If we don’t make changes now, our fish will no longer be there for other generations to enjoy.’ Over the past year, the Manor has also made further commitments to eliminate plastic wherever possible and limit the environmental impact of energy, water and waste. They are ambassadors of the Relais & Châteaux sustainable principles and are committed to maintaining biodiversity for the future.

Relais & Châteaux Sustainability Commitments Relais & Châteaux have developed 20 sustainability commitments. Here are some of the top principles: • Offer a cuisine that is representative of local traditions and environments and reflects their global diversity; • Initiate strong relationships with local farmers and fishermen and develop a Conservatory that protects and promotes biodiversity; • Encourage responsible fishing to protect the biodiversity of the oceans; • Limit the environmental impact of Relais & Châteaux properties with regards to energy, water and waste by employing the Sustainable Restaurant Association (SRA) system of checks; • Develop a system for training young people in each region in the art of good taste, food preparation and service; • Sign contracts with small local producers who supply Relais & Châteaux restaurants, offering them an appropriate price allowing them to grow their products without chemicals.

The wonderful and extensive Victorian kitchen garden at Longueville Manor.

L O N G U E V I L L E

COMMERCIAL RESIDENTIAL LETTINGS MANAGEMENT

A different perspective on residential property sales Gaudin & Co has provided over 80 yearsâ&#x20AC;&#x2122; outstanding client service in Jersey, yet has maintained a fresh perspective on residential property sales. The care of our clients is always first priority and our team embody our core values of honesty, teamwork and market knowledge for a discreet and personal approach to property sales.

Speak to our property experts Danny Bosio, dannyb@gaudin.je Bradley Vowden, bradleyv@gaudin.je or call +44 1534 670333

Search Gaudin & Co 34

LON GUEVILLE

www.gaudin.je L O N G U E V I L L E

A N D R E W

B A I R D :

R E C I P E

M A S T E R C L A S S

Recipe Masterclass

Stage 1 The Lobster Stock Ingredients

Executive Head Chef of Longueville Manor, Andrew Baird, has created three exemplary dishes to showcase the best of local, sustainable produce.

Poached Jersey Lobster with Hand Dived Scallop and Lobster Sauce Serves 4

1 kg lobster shells Pomace oil 1 onion, peeled and diced 1 celery stick, diced 1 leek, diced 200g fennel, diced Sprig of tarragon and parsley 4 garlic cloves, peeled 200ml dry white wine 140ml brandy 4tbsp tomato purée 12 ripe tomatoes Method 1. Pre-heat the oven to 180°C 2. Pound the lobster shells to crush them and place in a tray with a good splash of pomace oil. 3. Roast in the oven for 20 minutes. 4. Meanwhile, heat a large splash of oil in a large saucepan. Add the vegetables (except tomatoes), garlic and herbs and sweat until tender. 5. Add the white wine and brandy and reduce by half. 6. Add the tomato purée and tomatoes and cook until the tomatoes break down. 7. At this point, add the lobster shells, cover with water and bring to a simmer. Place a large plate on top of the shells to stop them floating to the top and bring to the simmer. 8. Cook for 1 hour, skimming the top as you go. 9. Pass through a colander and return to the heat in a clean pan. 10. Reduce by two thirds and pass through a fine sieve.

LON GUEVILLE

Stage 2 The Lobster Sauce

Stage 3 The Scallop Shumai (makes 12)

Ingredients

20g Jersey butter 60g shallots, peeled and sliced 1 clove garlic, crushed 100ml dry white wine 100ml brandy 8 tomatoes, skinned, de-seeded and chopped 10g tomato purĂŠe 20g basil 20g tarragon 100g prawns, whole in their shells 500ml previously made lobster stock 200ml double Jersey cream Maldon salt and freshly ground black pepper

200g prawns, raw and peeled, sea water if possible 15g cornflour 30g carrot, finely diced 2 spring onions, finely sliced 1tsp sea salt 5g sugar 1 tbsp chives, snipped 1/2 tbsp coriander, chopped 1tsp sesame oil 6 hand dived scallops 12 wonton skins (gow gee wrappers)

The Main Dish Method Ingredients 1. In a saucepan, melt the butter over a gentle heat. Add the shallots and garlic. 2. Once tender, add the white wine and brandy and reduce by half. 3. Then add the chopped tomatoes, tomato purĂŠe, basil, tarragon and prawns. 4. Cook for 7-8 minutes until the tomatoes breaks down. 5. Add the lobster stock and bring to a simmer. Simmer for approximately 20 minutes. 6. Add the cream and bring back to a simmer. 7. Remove from heat and liquidise. 8. Pass through a fine sieve, return to a clean pan and correct seasoning and consistency.

2 lobsters, 500g each 1 courgette, thinly sliced, length ways 2 heads pak choi 4 hand-dived scallops, large Olive oil, to cook Butter, to cook Lemon, halved 20g enoki mushrooms 10g Avruga sustainable caviar 4 sprigs of pea shoots Method 1. For the shumai, blend prawns in a food processor with the cornflour, carrot, spring onions, salt, sugar, herbs and sesame oil. 2. Finely dice the scallops and add to the mix and marinate for at least 1 hour.

3. In the meantime, plunge the lobster into boiling water for 8 minutes. Remove from the heat, drain, then cool in cold water before draining again. 4. Next crack the shell and the claws to remove the meat whole, cut the tail in half and remove the black trail, then gently rinse to clean. 5. Gently blanch the courgette strips and pak choi for 1 minute in slightly salted boiling water, remove and refresh in cold water. Roll the courgette as shown left. 6. For the shumai, cut the wonton skins into 7-8cm circles. 7. Pipe the shumai mix into the centre of each wonton and bring in the sides. 8. Place the shumai into a bamboo basket over simmering water and steam for 4-5 minutes. 9. Meanwhile, cook the scallops in a frying pan with a little olive oil. Once coloured on both sides, add a little butter and a squeeze of lemon. 10. With a minute to go on the shumai, add the courgette, pak choi and enoki mushrooms to the steamer. 11. Gently poach the prepared lobster in the lobster sauce taking care not to boil. Remember youâ&#x20AC;&#x2122;re just warming it up as it is already-cooked. 12. Once all the ingredients are warmed and cooked, place on a pre-heated bowl plate and carefully pour sauce around. Top the Shumai with a little Avruga sustainable caviar and dress with a pea shoot sprig.

L O N G U E V I L L E

A N D R E W

B A I R D :

R E C I P E

M A S T E R C L A S S

Deep Water Jersey Crab, Crab Claw and Orange and Mint Salad Serves 4

For the Vinaigrette

For the Salad

Ingredients

100ml sherry vinegar 1.5 tbsp Dijon mustard 1 cloves of garlic, peeled and crushed 1 shallot, peeled and diced 250ml vegetable oil 250ml olive oil 250ml walnut oil Sea salt and finely milled black pepper to taste

250g white crab meat, picked 50g brown crab meat 50g Greek yoghurt 1 lime Sea salt, pinch Cayenne pepper, pinch 1 orange Baby mixed leaves 1 avocado Celery shoots 1 bulb of fennel Rapeseed oil 4 crab claws, cooked and de-shelled whole 1 bunch of mint Coriander leaves Edible flowers (optional) 2 tbsp vinaigrette Marie Rose sauce

LON GUEVILLE

Method 1. Place all the vinaigrette ingredients, apart from the oils and seasoning, in a food blender and blend. 2. Slowly add the oils in a steady stream. 3. Add sea salt and milled pepper to taste and put aside. 4. Carefully pick through the white crab meat to remove any pieces of shell. 5. Mix the brown crab meat with the Greek yoghurt, a little grated lime zest, a squeeze of lime juice, sea salt and a pinch of cayenne pepper. Mix with a hand blender, pass through a sieve and set aside. 6. Add a tablespoon of the brown meat and mix into the white but being careful not to break down the meat i.e. keeping it chunky. 7. Top and tail the orange then cut away the pith leaving just the flesh. 8. Carefully segment the orange.

9. Wash and dry your mixed leaves and place in a bowl. 10. Cut the avocado in half and remove the stone. If you have a melon baller this can be used to cut nice uniform balls of avocado ready for your salad, if not, prepare to your own style. 11. Pick your celery leaves and rinse in iced water and add to the salad mix. 12. The fennel is simply trimmed then finely sliced, add a few drops of rapeseed oil, a few drops of lime juice and a pinch of sea salt. 13. Carefully arrange on the plate - the idea is to keep it looking light and colourful. Donâ&#x20AC;&#x2122;t overdo the orange - about 3 segments should do with about 5 leaves of mint. Add Marie Rose sauce, edible flowers, vinaigrette and coriander leaves to your taste.

L O N G U E V I L L E

A N D R E W

B A I R D :

R E C I P E

M A S T E R C L A S S

Basil Panna Cotta with Strawberry Salad, Meringue and Sorbet Serves 4 Special equipment: Ice cream machine and 4 small silicon moulds.

For the Panna Cotta

For the Meringues

For the Strawberry Sorbet

Ingredients

2 leaves of bronze gelatine 500ml double cream 50ml milk 40g sugar 1 sprig of basil

100g egg white 100g caster sugar 100g icing sugar

6g trimoline (inverted sugar) 22g glucose powder 154g water 63g sugar 2g sorbet stabiliser 250g strawberry purée

Method

1. Whisk egg whites and powder with 1/3 of the caster sugar. 2. When doubled in volume, add the next 1/3 of caster sugar. Continue whisking and add the remainder of the caster sugar. 3. Fold in the icing sugar with a spatula. 4. Fill a piping bag and pipe into dots onto a baking tray (see recipe picture for size). 5. Cook at 90ºC for 1.5 hours.

1. Soak leaf gelatine in cold water. 2. Boil cream, milk, sugar and basil in a thick bottom saucepan. 3. Once soft, remove gelatine from water, squeeze dry and add to boiled cream. 4. Add basil and infuse away from the heat for 5 minutes. 5. Pass through a sieve into a jug and pour into your 4 silicon moulds. 6. Leave to set in the fridge for at least 4 hours or overnight.

Method

Method 1. Place trimoline, glucose powder and water in saucepan and bring to the boil. 2. Mix together the sugar and stabiliser and add to the saucepan. 3. Add the sugar mixture to the strawberry purée and mix. 4. Rest in the fridge overnight and then finish in your ice cream machine.

For the Strawberry Gel

LON GUEVILLE

Ingredients

Method

200g strawberry purée 70g water 35g sugar 2g agar agar 1g xanthan gum

1. Boil strawberry purée, water and sugar in a pan. 2. Whisk in agar agar and xanthan gum. 3. Pour into a suitable container to set. Once set, blend in a food processor until smooth. 4. Place in a piping bag and use as required.

To Serve

1. De-mould the panna cotta and place off centre on your plate. Leaving enough space to pipe the gel (as shown above). 2. Decorate with ripe strawberries, more gel, meringue dots, basil cress and a quenelle of strawberry sorbet.

L O N G U E V I L L E

7 W E ST C ENT ER 61 9985

EXCLUSIVELY AT MANNA IN JERSEY

LON GUEVILLE

F I N D

Y O U R

H A V E N

Find your haven The Cottage Suite is nestled alongside the boutique Cottage Garden Spa at Longueville Manor. It’s the perfect sanctuary for the ultimate romantic break, an exceptional family holiday or simply a ‘home from home’ to escape to.

The charming 500-year-old cottage boasts two luxuriously decorated en-suite double rooms, a lounge and a dining room. It marries contemporary style with traditional features, including a rare Norman style front door, a typical Jersey granite fireplace and a gigantic oak beam - which is thought to have originated from the shipwreck of a Spanish Armada warship. These outstanding features are complemented by modern design and state-of-the-art technology with Wi-Fi throughout and an integrated sound system. Organic linens, pure wools, bronze wall lights and linen shades are all included in the finished suite to ensure a sense of pure luxury. Of the two bedrooms, the larger, Peony, boasts an oversized bathroom with a separate shower and can take an extra bed if required. The other, Honeysuckle, is smaller but no less luxurious. »

L O N G U E V I L L E

F I N D

Y O U R

H A V E N

Proprietors Malcolm and Patricia Lewis have had a hand in the design of every room at Longueville Manor, furnishing them with the utmost care and attention and The Cottage Suite is a firm favourite.

entertained. Lunch, afternoon tea or dinner can be served in the cottage. Additionally, the Longueville team can help to create many magical moments such as special anniversaries and engagements.

‘We designed the cottage to have a contemporary feel but to retain a traditional country house style consistent with the rest of the hotel,’ says Patricia. ‘I’d like to think that we have created an ambience that is comfortable and relaxing - a home away from home where you can kick off your shoes and curl up on the sofa. With two rooms, a lounge and separate dining room, it really is the perfect place for a family stay and also for couples or groups who appreciate a luxurious but homely space.’

The concept for the cottage was designed by Clifford Wilding Design. The colour scheme took inspiration from the surrounding gardens and from the fabrics in Vanessa Arbuthnott’s wildflower and woodland collections. The warm colour palette upstairs is raspberry and stone whereas downstairs features sage green and grape with a balance of neutrals throughout.

The Cottage Suite is perfect for the whole family or a group of friends. The spacious open plan lounge connects to a dining area that allows for up to eight people to be

LON GUEVILLE

Longueville Manor openly welcomes families and wants them to feel that they are not just accepted in the hotel but cherished. Whether it is for a family weekend away or the next school holiday, The Cottage Suite offers an exceptional environment. With the extensive 18-acre »

â&#x20AC;&#x153; We have created

an ambience that is comfortable and relaxing - a home away from home where you can kick off your shoes and curl up on the sofa.â&#x20AC;?

Patricia Lewis, Proprietor

L O N G U E V I L L E

F I N D

Y O U R

H A V E N

Longueville grounds being a natural playground, there are many activities to keep younger guests entertained. Activities range from organised nature trails, to tennis lessons, swimming and croquet. Malcolm and Patricia also know what it’s like balancing a memorable holiday with the daily needs of children. This experience has resulted in them creating a unique service at the Manor called ‘Little Needs’. Parents can utilise the service to pre-order supplies for their young children from the hotel, eliminating the need for them to travel with extra luggage. Patricia says: ‘We are completely focused on exceeding our guest’s expectations, we want them to feel as comfortable as they would in their own homes. This also includes travelling to and from Longueville Manor, which is why we created the ‘Little Needs’ service. ‘We listen to our customers and we also learn from our own travel experiences. We always strive to achieve more and we really care about what we do. Whether you stay in The Cottage Suite or the Manor you will receive this same care and service and we hope to create lasting memories for all of our guests.’

LON GUEVILLE

L O N G U E V I L L E

The Island Break:

Explore the Seasons From beach walks along unspoilt coastline, to the view from a Medieval castle, or taking time to watch the sun set over St Ouenâ&#x20AC;&#x2122;s Bay, Jersey is here to be discovered. Visit Jersey share some of their top tips for enjoying Jersey whatever the season.

LON GUEVILLE

T H E

I S L A N D

B R E A K :

E X P L O R E

T H E

S E A S O N S

Spring Spring starts early in Jersey. See the Island burst into life, taste the first Jersey Royals, embrace the fresh winds full of salt from the sea and feel the promise of warmth to come.

One For All The Family

Satisfying Spring Paletes

Beautiful Blooms

The Island has a multitude of activities on offer to entertain the kids during the springtime. Jersey Zoo is one such place with 32-acres to explore. The Zoo is dedicated to conserving endangered species worldwide. The kids will be amazed with the 1,400 mammals, birds, reptiles and amphibians - including gorillas, orangutans and meerkats!

With Jersey’s foodie roots, and re p u t a t i o n f o r e x c e l l e n t f re s h produce, spring is an exciting time for those with a culinary leaning.

The warmer temperatures of the spring months send the Island’s beautiful landscapes and scenery into overdrive. At The Botanic Gardens of Samarès Manor you’ll find yourself in exceptional floral surroundings that were originally constructed in the 1920s by Sir James Knott, who sourced plants from all over the world.

The Jersey Royal New Potato - one of the Island’s ‘Big 4’ alongside lobster, oysters and dairy - is at peak harvest in spring. There’s no mistaking the taste; its unique flavour is a direct result of Jersey’s rich, fertile earth, gentle climate and of course the tender love and care of Jersey’s farmers. You can enjoy Jersey Royals in most local restaurants and you can buy them from roadside stalls, via one of the many honesty boxes, or pick up a bag at the airport on your way home.

In the grounds, you can visit what is considered to be the most spectacular herb garden in the UK - an inspiration of garden designer John Brookes which includes culinary, fragrant, cosmetic and medicinal plants. »

L O N G U E V I L L E

T H E

I S L A N D

B R E A K :

E X P L O R E

T H E

S E A S O N S

Summer In summer, you’ll discover beaches washed clean by the tide, leaving sun-warmed rock pools and lagoons to explore. Experience the full spectrum of summer life in Jersey with a range of easy access activities and sports.

For those seeking activity, the bay offers everything from paddle boarding, to surfing, to yoga on the beach.

LON GUEVILLE

Sun, Sea & Sand

Festival Season

Jersey’s varied coastline offers visitors the opportunity to do everything from relaxing and taking in the sights, to enjoying enthralling water activities.

Jersey really bursts into life in the summertime, with a range of festivals and events taking place.

S t B r e l a d e ’s B a y, c h o s e n b y TripAdvisor in its Travellers’ Choice Awards as ‘Britain’s Sixth Best Beach’, is renowned for its golden sands, picturesque jetty and seaside parish church. For those seeking activity, the bay offers everything from paddle boarding, to surfing, to yoga on the beach. It’s the ideal spot to soak up the sun, take in the fresh sea breeze and the stunning atmosphere.

The National Trust for Jersey Sunset Concerts take place in June. The coastal headland is turned into a natural amphitheatre for this glorious outdoor music event, held on the summer solstice weekend every year. Bring a picnic, settle back on the sloping grass and watch live bands play until the sun sets over the sea. For something more upbeat, check out ‘The Weekender’ in early September.

Challenge Yourself

Explore Natural Beauty

Whether you are a ‘thrill seeker’ or a side-line supporter, Jersey’s sport scene in the summer months provides the Islands’ visitors and locals with a real buzz.

There’s unique local wildlife to discover in Jersey. Jersey Green Lizards love to soak up the summer sun, find them at Mont Orgueil Castle, or take to the waters to discover pods of dolphins, which happily play in the wake of the boats.

The Accuro Jersey Triathlon, on Sunday 1st July is the most southerly triathlon of the British I s l e s , f a m o u s f o r i t s b re a t h taking views. The course consists of swimming in front of the iconic Elizabeth Castle, a challenging bike course and a scenic run around Jersey’s beautiful Waterfront and Elizabeth Marina.

Organise a trip on Longueville Manor’s Fizz Too motor yacht to Les Écréhous (the islets situated off Jersey’s coastline). Here you can find dolphins and seals and enjoy a lobster lunch whilst at anchor. »

L O N G U E V I L L E

T H E

I S L A N D

B R E A K :

E X P L O R E

T H E

S E A S O N S

Autumn The rich colours of Jersey’s woodlands come to life in the golden autumn light. Feel rebalanced after a brisk autumnal walk and uncover the stories behind Jersey’s ancient heritage sites.

Replenish

Restore

Rebalance

In an island the size of Jersey, food can literally go from field to fork within hours. Savour the authentic taste of autumnal Jersey - with locally grown pumpkins, leeks, chard and an array of different cabbages from roadside honesty boxes like Didier Hellio’s in St Ouen, and, of course, in the vibrant restaurants across the Island.

Jersey is an island very much in tune with nature, where visitors will feel refreshed and rebalanced by breathing in the restorative sea air. Then, of course, there’s the opportunity to unwind and be pampered. At The Cottage Garden boutique spa at Longueville Manor, you can indulge in the exclusive de Mamiel ‘Skin Saviour’ Facial, which offers visitors a naturally holistic treatment utilising facial oils specially blended to reflect the season.

Jersey is an Island that’s small on size, but big on personality, where country lanes open to cliff top views. Experience a hike, such as the north coast walk, where uninterrupted pathways will allow you to come up for air whilst witnessing breathtaking views from the Island’s magnificent wild cliffs, which are rich in colour and personality.

Jersey producers, such as La Robeline Cider Company, use the enviable autumn apple crop to produce premium quality cider and Calvados. During October, La Faîs’sie d’Cidre festival takes place - a celebration of the history and heritage of cider making on Jersey.

LON GUEVILLE

Refresh After a warm summer, the sea in the soft autumn breeze offers a refreshing retreat for those brave enough to enjoy an autumnal swim in one of the largest tidal ranges in the world. Favourite beaches with the locals include St Ouen, Plémont, Ouaisné and Portelet Bay.

Winter Feel the force of the coast and re-energise in the natural elements, experience a squall from a unique stormwatching spot, walk a deserted beach, feel the wind in your hair and then escape to the calm of your retreat.

Experience The Elements

Take A Winter Woodland Walk

Watch The Atlantic Storms Roll In

Escape to Jersey’s inviting natural landscapes which boast wintry woodlands, cliff-top retreats and deserted beaches, allowing you to breathe in the peace and tranquillity offered up by nature. Retreat from sunny winter chills in one of the panoramic beach cafés, such as El Tico, where you can recharge with a decadent hot chocolate.

Embrace the elements and feel the crisp leaves under your feet on an idyllic woodland walk. St Catherine’s Woods is a favourite Jersey walking spot, where you’ll encounter swing ropes, stepping stones and if you’re lucky you might even catch one of the resident red squirrels in their natural habitat.

The most dramatic place to catch a stormy shot of the Island is at La Corbière Lighthouse on Jersey’s southwestern corner. You might even see waves breaking over the Island’s iconic 19th century lighthouse.

Catch the golden hour, when the setting sun reflects on the coast to produce stunning photo opportunities. These unique landscapes will allow you to capture your own winter masterpiece.

Why not build up an appetite by filling your lungs with bracing sea air on a scenic cliff path such as the Plémont to Grève de Lecq, where the other Channel Islands Guernsey and Sark can be viewed on a clear day.

You can also head to St Ouen’s Bay where some of the most dramatic storms can be watched. It doesn’t seem to stop the surfers all year round on this beach though!

For more information on activities in Jersey visit: www.jersey.com #theislandbreak

L O N G U E V I L L E

W I N E

T A S T I N G

W I T H

M I C H A E L

C L A R K E

Wine tasting with...

Michael Clarke Head of Private Clients at UBS, Michael Clarke, gives an insight into the industry, his career and doing business in Jersey.

LON GUEVILLE

Michael Clarke is Head of Private Clients at UBS Wealth Management in Jersey. With over 30 years’ experience in financial services and 13 years in senior roles at UBS, he has seen significant industry change throughout his career. During his time in Jersey, Michael has developed an extensive network of high-value local residents and helped create a market-leading wealth management business. In his recreational time, Michael is a member of La Moye Golf Club and has a keen interest in music and travel. He also relishes time with friends and family in his home, sharing good food and wine. Editor Natasha Egré and Longueville Manor Director Pedro Bento caught up with Michael for a spot of exclusive wine tasting in the new cellar. Tell us about your career to date? ‘It’s been varied and fun! My father was Area Manager at HSBC and I followed in his footsteps, joining HSBC on their management scheme. I worked in Birmingham before transferring to Jersey and I travelled extensively throughout Europe and later the Indian sub-continent. I took 100 flights each year, which was all pretty glamorous for a young guy from the West Midlands! I met my wife, Patrizia, in Jersey and we both worked for HSBC in London for a few years before moving back to the Island.

Natasha Egré and Michael Clarke in the new Longueville Manor wine cellar

from Argentina, Australia and Spain although a local wine specialist has recently introduced me to some stunning wines from Portugal and Chile.’ Do you have a favourite wine?

‘I joined UBS in 2005 and my first role was a Senior Client Advisor. The job proved to be incredibly rewarding as I began with a blank canvas and developed a significant portfolio of clients who are all high-value Jersey residents. I became Head of Business Development and was appointed Head of Private Clients in June 2016.’ Does your role at UBS involve much wining and dining? ‘I regularly join Client Advisors at client meetings and these will often include lunches and dinners. Times have changed though and, aside from an occasional glass of wine at a client event, people are mostly drinking mineral water or herbal tea! Enjoying great wine and food at home with friends is ideal - not difficult as I believe my wife is the best cook in Jersey!’ Are you a wine connoisseur? ‘I’m a very enthusiastic amateur! I enjoy crisp, dry whites and big, bold reds. I’m currently drinking mostly red wines

‘The Raffy ‘El Viajero’ Malbec is a stunner - with a rare steak, it’s a predictable but winning combination.’ What sort of things do you do to entertain your private clients? ‘We host around 30 client events each year that vary from educational to social. Examples this year include an investment forum for 150 people, economists and investment specialists visiting from our London office, as well as classical music, yacht trips on “Alfie Buoy”, contemporary art, opera, golf and rugby.’ What’s been the best event you have hosted over the past year? ‘Jersey’s very first Super League Triathlon proved to be extremely popular. UBS was a key sponsor and we hosted 150 guests at the event. Everyone had a great time and it was tremendous to see clients enjoying the event with their children and grandchildren.’ »

L O N G U E V I L L E

W I N E

T A S T I N G

W I T H

M I C H A E L

C L A R K E

You’ve been with the business for 13 years, how has the business and industry changed over this time? ‘The financial services industry has changed significantly since I first joined UBS and continues to evolve at a rapid pace. There are generally fewer people employed to do more work and at the same time clients are expecting faster responses. We have had to adapt and make use of enhanced technology wherever possible. That said, 8am to 6pm in the office at a pretty intense pace is more than enough for most people and, as a business, UBS is increasingly keen to promote physical and mental well-being.’

Pedro Bento, Managing Director, Longueville Manor

What do you have in place to support staff well-being? ‘We’ve run a series of courses to enhance the resilience of our staff and help ensure that we are all better equipped to cope with the modern pressures of work and family life. We encourage our team to exercise regularly and we provide a generous benefits package to every employee that includes discounted membership to a number of gyms in St Helier. We also arrange fruit baskets to be delivered to the office each week and we provide free soup to staff every lunchtime. The soup initiative has been a real success as it encourages people to leave their desk, take a proper break and socialise with colleagues outside their immediate team.’ Are you recruiting at the moment? ‘Yes, we’ve been recruiting additional staff which is indicative of our growing local business.’ What are the key focuses of the business this year? ‘We are increasingly focused on developing wealth management business with high-value private clients living in Jersey and London in addition to enhancing mutually beneficial relationships with Channel Island intermediaries. UBS employs 60,000 people in more than 50 countries and we are blessed with the most phenomenal global expertise to ensure that our clients receive world-class wealth management solutions.’ What’s a hot topic at UBS right now? ‘The UBS 2018 Forum took place in Jersey in late January and, while we touched on innovative investment solutions to be launched later this year in respect of Sustainable and Impact Investing, we primarily dealt with client questions

LON GUEVILLE

regarding current investment conditions and how to position portfolios. We continue to advocate remaining invested for the longer term and ensuring diversification across assets classes. UBS has 900 analysts and researchers around the globe and the discretionary portfolios managed by our investment specialists continue to outperform the vast majority of our competitors. We have delivered top-quartile returns over one, three and five years in each of our Global Equity, Global Growth and Global Balanced strategies.’ Is 2018 looking like a positive year for investors? ‘Yes, we are on course for the second longest economic expansion of all time and global growth is likely to stay healthy. We anticipate positive real investment returns but advocate active management of portfolios as agility will be needed to take advantage of opportunities. Unless clients have the skill, time and desire to manage their own wealth, we generally recommend discretionary portfolios as a core solution in order to benefit seamlessly from our global research, analysis and expertise.’ Is investing affected by the global political climate? ‘That’s an interesting question. Clearly the political climate will influence sentiment but, taking the US as an example, the financial markets powered ahead last year and delivered extremely high returns despite a rather mixed range of views regarding President Trump! ‘More broadly, the MSCI All-Country World Index, which is a barometer in terms of world growth, increased consistently in 2016 and 2017 during a period that included fears over China, BREXIT, US and French elections and the crisis in Catalonia. Our conclusion is that the political climate impacts less than some might think.’

What is the team like in Jersey? ‘We have a fantastic team at UBS and, if we didn’t, I’d work somewhere else! There are 150 people in our new offices at the International Finance Centre and it’s a great place to work. We have a very established team that work really well together and we’ve added excellent new recruits in the last year. We limit the number of client relationships for each advisor to around 40 or 50, which allows the client and their advisor to develop a proper working relationship. The team is the strongest it’s ever been and we have enjoyed record business growth in the last couple of years. The hard work is paying off and it’s great to be part of a thriving, dynamic business!’

the primary focus of our Jersey Private Clients business is to look after the wealth management requirements of highvalue residents in Jersey. Our move to the IFC has been a resounding success for both our clients and staff.’ Is Jersey a great place to do business? ‘Absolutely! People are open to doing business provided that they are approached in the right way. Reputation is vital in a relatively small business community and, if you deliver the smartest solutions and provide great customer service, clients are very happy to refer their friends and colleagues.’ What do you enjoy most about your life in Jersey?

Why did UBS decide to move to the new IFC? ‘We needed premises of the highest quality as a place to meet our clients. When I joined UBS in 2005, very few of our clients lived in Jersey and the location of our offices at Union Street wasn’t paramount. Fast forward to today and

‘Jersey is a fantastic place to live. The Island is blessed with natural beauty, people are warm and friendly and nowhere is too far to travel. Jersey is a great place to bring up a family and, as much as we love our holidays, we are always very happy to come home.’

TA S T I N G N O T E S Momo, Sauvignon Blanc, Marlborough, New Zealand, 2015 Natural fermentation adds a rich and textural quality to the palate. Expect tropical fruits, herbaceous notes and a trace of mint and cassis. This wine is both vegan and organic. Michael says: ‘Loved it. A really enjoyable wine and one I would buy to have at home. It was fascinating to learn about vegan and organic wine too.’

Cape Coral, Mourvèdre Waterkloof, Stellenbosch, South Africa 2016

Chateau Montlabert, Saint Emilion Grand Cru, France 2012

This biodynamic rosé is salmon pink with a delicate floral aroma and balanced acidity.

A modern day ambassador for Saint Emilion recognised by UNESCO. This full-bodied red has a dense structure, powerful flavours and excellent length.

Pedro says: ‘This rosé is soft and subtle as no sulphur is added. It is hand harvested and no further maceration allowed, which gives it it’s lovely purity and light colour.’

Michael says: ‘I think this wine is fantastic. A big, bold, flavoursome wine that would be perfect with roast lamb or beef. This is a real treat.’

Longueville Manor have designed a suite of wine tasting packages to be enjoyed in the new cellar. Call to find out more: 01534 725501. L O N G U E V I L L E

OUR KNOWLEDGE IS YOUR LUXURY For over 50 years we have dedicated ourselves to understanding our customers requirements and the practicalities of enjoyable motor yacht ownership. During this period we have always been proud to represent the Princess brand. With Princess Motor Yacht Sales you will enjoy the security of the worldâ&#x20AC;&#x2122;s largest network of dealers spanning seven countries, giving you total peace of mind and most importantly the experience you would expect from the longest established distributor of Princess luxury motor yachts. The current Princess range extends from the V40 Sports Cruiser up to the new 40 metre tri-deck super yacht.

Princess V40

If you are considering yachting in the Channel Islands, please contact us to discuss your requirements:

www.pr in ce ssya c h t s c i .com 58

LON GUEVILLE

: Princess Motor Yacht Sales Office/Agent

Princess Yachts Channel Islands Town Marina, Jersey Call: 01534 491506 nick@princessyachtsci.com L O N G U E V I L L E

A D V E R T O R I A L

Aspirational Design Overlooking the harbour at Castle Quay in Jersey is the striking studio of Nicole Murray. The space is cutting edge, minimalist and inspiring. It evokes the sense of style and quality that clients benefit from when working with founder and acclaimed designer Nicole Murray. Nicole speaks about her newly re-launched interior design studio and kitchen showroom, gives insight into creating exquisite interiors and her top tips on style trends for the coming year. Tell us about your showroom and what you wanted to achieve? ‘Our main aim was to create an inspiring environment for us to thrive in and generate exciting new ideas. The concept was to emphasize the raw industrial canvas of our unit from which the crisp white office pods, kitchen displays, and ideas flourished. We have recently updated our displays in the kitchen showroom and we have some exciting interior design projects in the design studio.’

What is your client base like in Jersey and what are they looking for? ‘Our projects vary from designing and supplying kitchens, to luxury high-end residential interiors; our clients tend to seek us out for our soulful and sophisticated style. On a small Island, it’s important to retain individualism, so we must push boundaries and design limits - creating designs that are out of the ordinary. We pride ourselves on being a locally based company but with access to global suppliers and brands with an extraordinary amount of expertise.’ Is Jersey a great place to live and do business? ‘I moved to Jersey 15 years ago and never looked back. I love the relaxed pace of life and we are spoilt with so many beaches and great restaurants. After work, I can be from my desk to the beach in half an hour! Being on an Island does have its challenges though, especially when it comes to supplying goods. Having been in the industry in Jersey for over ten years, I have built a black book of systems, suppliers and manufacturers to counteract this. It’s important to me when living in Jersey not to lose touch with what’s out there. I take regular trips to London and Europe to meet my suppliers and keep the ideas flowing. Clients specifically come to me as they want something different and unique, so it’s vital I know what is available and we keep pushing boundaries.’

LON GUEVILLE

Available by appointment only

| www.nicolemurraydesign.com | 01534 846846 | nicole@nicolemurraydesign.com

What inspires you and your designs? ‘What doesn’t! Anything can inspire me and get a whole design concept flowing. From travelling, to the textures or colour of someone’s outfit, to nature; just one small snippet can influence my designs. The history, geography or architecture of a project also tells me where to begin. We really enjoy the journey of our ideas and how they flourish, each project we undertake is as different and individual as the client.’ What’s on trend for this year?

“ On a small Island, it’s

important to retain individualism, so we must push boundaries and design limits creating designs that are out of the ordinary.”

‘I tend to avoid fads and trends; instead I strive to produce designs that stand the test of time. Marble is still very prominent, we are still seeing a lot of gold and brass, matte finishes, velvets, bottle greens and Portuguese furniture manufacturers.’ What would your dream project be? ‘A dream project would be the spatial design of a super yacht as I’m fascinated by how much the boating industry pushes spatial design and materials. A foot on a boat is equivalent to a metre in a house, you really must be innovative and utilise all you’ve got. The projects I love most are the ones I am told to ‘run with’ where creativity leads the way.’

L O N G U E V I L L E

Relocating to the Channel Islands Finding a location that offers the very best tax advantages might be your first thought, but choosing a jurisdiction thatâ&#x20AC;&#x2122;s to become your home is about settling somewhere that works for your wealth and ultimately your family too. Jersey and Guernsey are independent, low tax jurisdictions that rank among the top offshore finance centres in the world. They are beautiful, secure, cosmopolitan islands where traditional values sit at the very heart of everyday life. Places where everyone enjoys respect and privacy, with many business and leisure opportunities. Ogierâ&#x20AC;&#x2122;s Offshore Relocations team provides responsive, professional and discreet legal services. Our client base includes international clients relocating to the Channel Islands, locally based clients buying and selling family homes and investment properties, clients with international property interests and high value residential developers and funders. Our wider services include advising on relocations and high value residency applications in conjunction with trusted tax advisers, co-ordinating surveyors, architects, site and property finding professionals, as well as private banks, to provide a seamless and personal service.

See ogier.com for more information about Ogierâ&#x20AC;&#x2122;s legal services.

LON GUEVILLE

Partner, Head of Offshore Relocations, Channel Islands 01534 514111 jonathan.hughes@ogier.com

Martyn Baudains

Partner, Offshore Relocations, Guernsey 01481 752217 martyn.baudains@ogier.com

ogierproperty.com 44 Esplanade, St Helier, Jersey JE4 9WG Tel: +44 1534 514056

Jonathan Hughes

Property Law

A D V E R T O R I A L

Simply elegant

Jewellery & Watches at Hettich

If you’re looking for ways to treat your loved ones, you’ll be spoilt for choice at Hettich. This independent St Helier jeweller is renowned for its selection of jewellery and watches, from many of the world’s leading names including Patek Philippe, Rolex, Cartier, Chopard, Breitling, Omega, Panerai, Tudor, Schoeffel Pearls, TAG Heuer, Fope and Royal Asscher Diamonds. As you step through the doors of Hettich on King Street, you can rest easy knowing you’re in the hands of professionals. This famous St Helier jewellery house dates back to 1900, and is renowned for its top international watch brands and exquisite jewellery. Whether you’re looking for necklaces, earrings, bracelets, the very latest watches or a stunning diamond ring - you’ll find all kinds of treasures at Hettich. With its elegant atmosphere and knowledgeable, friendly staff, Hettich makes jewellery shopping exclusive and luxurious. Contemporary creations from leading Italian designers Fope sit alongside jewelled pendants from Fabergé, and diamond-set rings, pendants and bracelets dazzle and delight. Hettich is also where you’ll find an exquisite selection of watches from some of the most famous watch houses in the world, including Patek Philippe and Rolex. Prices at Hettich are always VAT-free, and visitors can also benefit from Jersey’s GST Visitor Refund Scheme which enables you to claim a refund of Jersey’s 5% Goods and Services Tax. Just ask in store for details, the refund scheme is available to visitors leaving the Island by scheduled flights or ferries, and spending a total of £300 or more. The process is simple; fill out a form in store, have it stamped at the airport or ferry port when you leave, and send the form back to Hettich for a refund, less a small administration fee.

Fope 18ct White Gold Flex’it Solo Venezia Earrings with Crossing Diamond Set Design 1.02ct with 18ct Yellow Gold Back. £4,148

Fancy 18ct White Gold Sapphires and Diamonds Ring Featuring Oval Faceted Sapphire 4.22ct in Diamond Surround with Pear Faceted Sapphire Each Side 0.40ct in Diamond Surround Enclosed in Open Shape Diamond Edges, 1.39ct. £16,750

Lady’s Patek Philippe Twenty-4 Steel Quartz Watch With Blue Dial Set with 10 Diamonds and 2 Roman Numerals and Diamond Set Case on Steel Bracelet. £8,129

Faberge 18ct Matt Rose Gold Multicoloured “Treillage Egg” Pendant Set with 16 Round Diamonds 0.25ct F VS, 5 Round Blue Sapphires 0.25ct, 5 Round Pink Sapphires 0.25ct, 5 Round Tsavorites 0.20ct, 5 Round Fire Opals 0.25ct, Fope 18ct Yellow Gold 5 Round Amethyst 0.25ct and Flex’It Solo Venezia 1 Round Ruby 0.05ct on 50cm Bracelet with 18ct White 18ct Rose Gold Trace Chain. Gold Crossing Diamond Set £4,375 Element 0.44ct, size M. £4,113

Hettich, 1 King Street, St Helier, JE2 4WF. Tel: 01534 734491 www.hettich.co.uk Find us on Facebook or Instagram

L O N G U E V I L L E

T H E

L O N G U E V I L L E

N O T E B O O K

The Longueville

The Cottage Garden Spa The Cottage Garden is the Manor’s idyllic boutique spa. It is the only wellness spa in the Channel Islands to offer ultra-exclusive de Mamiel treatments. With new bespoke treatments introduced this year, it’s the perfect way to de-stress, unwind and be pampered by the highly trained team. Taking its name from the tranquil surroundings and nearby Victorian kitchen garden, the spa embodies the purity of the location, the unique setting and the philosophy of all that is Longueville Manor.

LON GUEVILLE

Fizz Too

Dining at Longueville

Fizz Too, a beautiful British built Princess 42, is the Manor’s private luxury yacht available exclusively for guests. The yacht can be used to visit one of the other Channel Islands, hop over to France, or to tour the idyllic bays of Jersey.

Longueville Manor offers two rooms for dining, each with its own unique character. The 15th century Oak Room, with historic oak panelling, is perfect for an intimate romantic evening. The Garden Room is ideal for either a fun evening with friends or a light lunch. Both offer professional yet understated service and a special atmosphere.

With two en-suite cabins, a luxurious saloon, spacious fly bridge and a watersports friendly cockpit and bathing platform, Fizz Too guarantees a wonderful day out. It’s also an ideal choice for a special anniversary dining experience or even an important proposal.

Executive Head Chef Andrew Baird’s food is all about the very best of local produce as well as the abundant harvest from the Manor’s own Victorian kitchen garden. His relationship with the kitchen gardener and strong links with local growers, foragers and suppliers guides his delicious seasonal menus. Steeped in the classical traditions of fine cuisine, the Longueville kitchen continues to innovate, stimulate and surprise.

Notebook

Private Events Longueville Manor is the perfect location for that unforgettable celebration or event, where the ordinary becomes the extraordinary. Available for private hire, The Bateman Room is contemporary and light and boasts its own sun lounge complete with private patio and secluded entrance.

Friends of Longueville The Manor has a number of excellent recommendations for dining out and a firm favourite is Sumas restaurant. It’s located in the east of the Island in the picturesque harbour of Gorey and offers stunning views of the bay and Mont Orgueil Castle. The décor and dining are contemporary and stylish, showcasing the best of Jersey’s local seafood including Hand Dived Scallops and Royal Bay Oysters, as well as fantastic steaks and inventive vegetarian dishes.

Contact Longueville Manor’s reception for more information or to book any of these exclusive extras. Tel: 01534 725501 E: info@longuevillemanor.com

#longuevillemanor

L O N G U E V I L L E

ADVERTORIAL FEATURE

Jersey welcomes wealth Although tax advantages are often cited as the key driver of relocation to the island, it should not be the only factor considered when deciding whether or not to move. Family and business considerations need to come first.

Lifestyle

The Jersey move

Jersey is an ideal place to raise a family in a beautiful country setting, with the sea never more than ten minutes away. There are excellent transport links to the UK and Europe.

The general rate of tax in Jersey is 20%. Individuals holding high value residency are taxed as follows: the first £725k of income is taxed at 20% and the balance at 1%. There are no capital, wealth or inheritance taxes.

Our approach to breaking UK tax residency We will listen. By taking the time to understand your objectives, whilst considering the long-term challenges you may face, we will deliver pragmatic advice that is tailored to your individual circumstances. We will help you understand whether what you want to do is possible and what challenges you may face. We could simply explain the rules and allow you to work out your approach. In these situations tax advice is not a formula and certainly should not involve a flowchart — we deal with the practicalities as well as the theory. The answer is rarely black and white and it is our task to navigate the shades of grey. With over 60 years experience in our Jersey team, we are expertly placed to assist you with all aspects of your move. Some of the questions we are commonly asked are: •

Is it 90, 45, 120 or 183 days that I can spend in the UK?

•

How much time do I need to spend in Jersey?

•

What is a tax day?

•

What happens if I fall ill whilst in the UK?

•

Do I have to sell my house?

•

Can I own my parent’s house?

•

Can I be a member of a UK club?

•

Does my partner need to break residence?

•

How often does HMRC raise enquiries?

•

Will I need to keep completing UK tax returns?

•

Can my kids go to boarding school in the UK?

•

Can I keep my nanny or housekeeper?

•

What happens if I get stuck at the airport?

However, the most important question is: can you see yourself living in Jersey? If the answer is no, then you should think again.

smithandwilliamson.com

There are tax advantages to living in Jersey. However the housing laws can be restrictive. Individuals with sufficient wealth can apply for high value residency or if they are economically active, they could set up a business and apply for essentially employed status. In both scenarios applicants will need to submit applications to the island authorities, and we are experienced in helping clients prepare these. Our Jersey based team has significant experience in helping people and businesses move to the island and we are able to advise on both Jersey and UK tax matters. There is a great deal of information online about the UK statutory residence test. Why go it alone? Our team can share their experience and help give you the best chance of passing. Smith & Williamson offers an unusually broad perspective on financial matters providing tax and advisory services to private clients and their business interests. We are the eighth largest accountancy firm in the UK* and one of the largest tax practices in Jersey. We welcome enquiries — either by phone or email at any time. We look forward to speaking to you soon. *Accountancy Age 2017

Garry Bell Director M: +44 (0)7797 713779 D: +44 (0)1534 716830 garry.bell@smithandwilliamson.com Rebecca Turnbull Senior Manager M: +44 (0)7797 911557 D: +44 (0)1534 716854 rebecca.turnbull@smithandwilliamson.com

Smith & Williamson (Channel Islands) Limited Registered in Jersey at 3rd Floor, Weighbridge House, Liberation Square, St Helier JE3 2NA. No. 109157. We have taken great care to ensure the accuracy of this publication. However, the publication is written in general terms and you are strongly recommended to seek specific advice before entering into L O N G U E Vcan I Lbe L Eaccepted for any loss arising from action taken or refrained from based on this publication. © Smith & Williamson Holdings Limited 2018. 66 No responsibility transactions.

MANSELL

THE COLLECTION

The story of Nigel Mansell’s battle to become one of the world’s greatest racing drivers. Told via detailed interviews with Nigel over the years, magnificent pictures and exciting video footage, his actual trophies and racing cars are on display too. This is a collection of motor racing memorabilia like no other in the world. You will be astounded at the incredible history of this motor racing legend.

Don’t miss all of this under one roof: • Interviews over the years. • Unseen pictures and video footage. • 100’s of winning trophies. • The actual cars in which he raced and won. • Unique and exclusive gifts signed by Nigel Mansell.

Limited on-street parking opposite The Mansell Collection or public car park on La Route Es Nouaux (approx 250 meters). Paycards for sale at TMC.

Open: Monday to Saturday: 9am - 5pm Sunday & Bank Holidays – please call to check opening times. Under 11: free, 11-16: £5.00, Adults (17+): £10 and OAP: £7.50 La Route De St. Aubin, First Tower, L O N G UJE2 E V I 3SD L L E 67 Tel: 01534 880606 • www.themansellcollection.co.uk

S L E E P

E A S Y

Sleep Easy The de Mamiel Collection at Longueville Manor

The de Mamiel Collection is about more than just skincare. The products have been created using the ancient principles of Chinese medicine along with modern scientific research into how ingredients interact with the body. Each product is hand crafted and contains the purest natural and organic ingredients which have been carefully sourced for their unique potency. The Cottage Garden at Longueville Manor was the first spa in the world to offer de Mamiel treatments. You can now try two new treatments which are focused on releasing tension, combating the effects of daily stresses on skin and supporting general well-being.

de Mamiel ‘Skin Saviour’ Facial 75 Minutes (includes consultation) This all-encompassing facial includes a deep cleansing ritual that releases tension from the muscles and ligaments in the face allowing for increased circulation, healing and an energised complexion. It uses an innovative Cleanse Release 10 technique, herbal compresses, qirejuvenation massage (based on the ancient practice of Tui Na - which helps improve circulation and lymph flow), Rose Quartz to cool, tighten the skin and close pores. These techniques, applied with unique herbs, botanical extracts and healing seasonal oils, work to not only help repair any past damage, but most importantly to prepare and protect from further environmental stress.

de Mamiel ‘Rest Easy’ Sleep Treatment 75 Minutes (includes consultation)

“ A good night’s

sleep is one of the greatest weapons in our skincare armoury.”

Annee de Mamiel 68

LON GUEVILLE

The Rest Easy treatment has been designed to create space for you to unwind, restore and repair. It takes you away from the noise and chaos of the outside world to a place of calm and rest, enabling you to drift off into an easy sleep. The treatment soothes and relaxes all the senses, using the de Mamiel botaniques Sleep Series together with the healing touch. Specialised massage techniques relax and stretch the body to ease tension and the effects of daily stress.

L O N G U E V I L L E

LON GUEVILLE