Longueville Magazine 2019-2020

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1949 2019 Celebrating the 70th Anniversary of Longueville Manor Hotel

2019

SAVOUR 2019

RECIPE MASTERCLASS: ANDREW BAIRD

JERSEY TIME

BEAUTY SLEEP

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ST. PETER’S HOUSE, ST. PETER

This imposing, iconic home dates back to 1754 and is the epitome of grandeur with 10,641 sq.ft of accommodation within the main residence. Grade 3 listed, St. Peter’s House has been renovated with sympathetic attention to detail and stands in excellent order.

Externally, the 25 acre grounds include both landscaped areas and agricultural land together with a fabulous walled kitchen garden, swimming pool and summer house. Additionally, the estate includes a separate coach house/home office, detached four bedroom house, detached three bedroom bungalow, three granite barns - ideal for conversion or extensive car storage together with a one bedroom self-contained apartment. A magnificent multi-generational country estate highly deserving of closer inspection.

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MAGNOLIA MANOR, ST. PETER

This magnificent Manorial home (completed in 2015) has been conceived to offer circa 24,425 sq.ft. of luxurious living over three floors.

The primary residence comprises eight bedroom suites (although considerably more could be created if so desired) in addition to vast reception rooms with notably high ceilings and generous proportions. A truly incredible 95ft kitchen/living space opens to an orangery together with a leisure wing - perfectly placed for entertaining/cinema/gym facilities. The spacious, detached secondary house is ideal for a family member or staff whilst the detached pool house offers a further 1,803 sq.ft. of flexible use. Externally, the 16.5 acre grounds include fields, landscaped grounds, heated swimming pool, extensive terracing, garaging and equestrian facilities.

For further information please contact Livingroom on +44 1534 717100

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Combined strength.

The Private Client team in Jersey is committed to providing a personalised service that is tailored to each individual client, taking the time to understand what is important to our clients and providing intelligent solutions. Our Client Advisors have access to global UBS resources and ensure that every client receives the best possible wealth management advice.

Michael Clarke, Head of Private Clients UBS AG, Jersey Branch 1, IFC St Helier, Jersey JE2 3BX 01534 701148 michael.clarke@ubs.com

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UBS AG, Jersey Branch is authorised and regulated by the Jersey Financial Services Commission for the conduct of banking, funds and investment business. Š UBS 2019. All rights reserved.

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: Kate Welsby kate@getrefined.com ©2019. 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.

We are delighted to welcome you to a very special anniversary edition of our Longueville Manor magazine.

2019 marks 70 years since our grandparents opened the doors as a hotel, so we have taken this momentous year as an opportunity to look back through old photographs and share some memories with you that have been made here over the past seven decades.

One thing we did notice while sifting through the family archives was that although the staff uniforms and hotel décor may have changed, one principal has definitely remained the same since opening in 1949 and that is to provide an unforgettable, luxurious yet home-from-home experience for every guest.

Amongst other exciting plans this year, we launched Savour, a series of unique wine and culinary events to celebrate reaching this milestone. Each evening highlighted not only the in-house expertise that we have at Longueville Manor, but also the strength of the relationships between Relais & Châteaux properties and how they can provide us with access to such talented chefs. Each event was extremely successful, and we look forward to organising similar activities in the future.

We hope that you enjoy reading about the various initiatives that we get involved in, whilst learning more about some of the hardworking team members behind the scenes who ensure that Longueville Manor continues to offer an impeccable 5-star service.

Here’s to the next 70 years!

Best wishes,

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

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Contents The Big Interview: A Treasured Family Business 12 Proprietor’s Malcolm and Patricia Lewis tell the fascinating story of Longueville Manor.

Behind the Scenes with Pedro Bento 19 General Manager, Pedro Bento, shares a few of his stories about Longueville Manor’s many guests in total confidence, of course!

Savour 2019 20 A series of unique experiences with fine wine and iconic chefs from the world of Relais & Châteaux.

Inspiring a Future Generation 24 Longueville Manor’s very special relationship with St Saviour’s school.

Refined Charm 26 We head to Sicily to delve behind the scenes of the stunning boutique hotel and two Michelin star restaurant ‘Locanda Don Serafino’.

70 Years of Longueville Manor 30 A photographic record and timeline of the history of Longueville Manor and the Lewis family.

Never a Dull Moment 37 Executive Head Chef, Andrew Baird, talks about his long and illustrious career.

Just Desserts 42 Q&A with our talented pastry chef, Yukie Kohara.

Recipe Masterclass: Andrew Baird 45 Executive Head Chef, Andrew Baird, takes a contemporary look at classic dishes from Longueville Manor’s rich culinary history.

Cocktail Hour 52 A special 70th Anniversary cocktail “Septante” created by our talented mixologist, Michal Wolski.

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54 Beauty Sleep We spoke to Annee de Mamiel about the development of her products, the Rest Easy treatment and her work with Longueville Manor.

58 The Cheese Trolley with Robert Broughton Robert Broughton, Senior Client Advisor and Director at UBS, shares his thoughts on his career, his industry and the benefits of living and working in Jersey.

62 The Island Break: Experience Jersey Time Sharing moments in Jersey with the people you love.

68 Modern Treasures from Hettich Classic beauty and modern designs made to be treasured forever.

70 Moving to Jersey: A Personal Viewpoint Livingroom CEO Simon Torode explains why he made Jersey his home and why you should too.

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

74 Managing Assets Across Multiple Jurisdictions Richard Tribe, Head of Equiom Private Office, talks about cross-border wealth protection for individuals.

77 Not Just a Café with a Conscience Talking about the past, present and future of this amazing social enterprise.

79 The Woodland Trail Known locally as “The Nun’s Walk”, the Longueville Manor woodland trail provides a brief, but beautiful taste of Jersey countryside.

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A Treasured Family Business

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Longueville Manor opened its doors as a hotel for the first time in 1949. Now, 70 years later, we speak to the proprietors Malcolm and Patricia Lewis. They have seen three generations of Lewis’ take the helm, tackled significant challenges along the way and enjoyed numerous successes as the team behind the iconic Jersey manor.

Longueville Manor is enjoyed by over 8,000 guests a year with a staggering record of 85% return visitors. It is an institution for local residents who frequent the hotel for Sunday lunch, special occasions and spa treatments, and a tranquil haven for the loyal visiting customer base.

However, Longueville Manor would not exist as a hotel if it hadn’t been for the heart and tenacity of Malcolm Lewis’ grandparents Sidney and Edith.

Edith Lewis was a publican by trade and in the 1930’s and 40’s she ran the Fox & Hound in Warwickshire. Malcolm says: ‘It was always their dream to have a guest house.

They came to Jersey and found this tumbled down old place and that was how it all began.’

Back in 1948, Longueville Manor was in a state of disrepair. It was used as an officers’ quarters during the Second World War, when Jersey was under German occupation, and then it was left to deteriorate until the Lewis family purchased the estate.

The life of the manor as a hotel was immediately in jeopardy as Malcolm explains: ‘A lot of politics came into play and there was significant local opposition into converting Longueville Manor into a hotel.

The opening line in The Morning Post was ‘Longueville Manor will never be a hotel’ - quoting the constable of St Saviour. People thought it would be a travesty to turn this old manor house into a den of iniquity!’

Fortunately, Edith and Sidney persevered, and after gathering some support they obtained the required permission. They then faced the real challenge of refurbishing the building and making it fit for purpose.

They enlisted the help of their son Neal, who was asked to put his university studies on hold. By this time, Neal was courting Barbara and even at the tender age of 17 and 18 they had become inseparable. ‘They were absolute sweethearts and they didn’t want to be parted,’ explains Malcolm. ‘Eventually, it was clear that my father and mother were destined to get married and they came to Jersey. My mother’s parents were invited to come over for the opening of the hotel and they were the first staying guests and the first signatures on the hotel register in July 1949.’

It has most certainly been a family business. Malcolm’s parents took over the running of the hotel in 1965 and were responsible for significant renovations a n d t h e i n t ro d u c t i o n of the swimming pool.

Malcolm’s sister Sue was an active member of the business until 2004 and continues to be a highly valued stakeholder.

After gaining his Management Diploma a t E c o l e H ô t e l i è re d e Lausanne, Malcolm joined the Manor and it was here he met Patricia. The couple have now been married for 22 years and have two children together.

Malcolm also has a son from a previous relationship who is now Head Gardener at Longueville Manor, continuing the family tradition.

Patricia enthuses: ‘We want this year to be a celebration of the family. As with all families we’ve had our ups and downs and we’re far from perfect but there are some key family traits that have been passed down that have helped us maintain standards in the hotel - mainly an eye for perfection and a great work ethic.’ »

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“ We want this

year to be a celebration of the family.”

Patricia Lewis

The couple are committed to letting their children choose their own career paths, but they won’t discourage them from the family business either. ‘It’s in the kids’ blood,’ says Patricia. ‘Sophie is doing part time work in the hotel on reception and is going to university soon and James says he can’t imagine doing anything else, he just assumes that he’s going to be at Longueville Manor one day. He’s going to have to work for it though!’

turn our back on corporate business, and it was the best decision we ever made,’ says Malcolm. ‘We now put all our energies into appealing to the UK leisure market and it’s made us all the more determined to make sure that the DNA of the manor is right; concentrating on relaxation and luxury, rather than trying to accommodate the stiff and hectic environment of corporate events and conference facilities.’

The couple are hugely grateful for what they have but it is obvious that they have had to work hard for it and there have been obstacles along the way. The biggest challenge was the financial crisis of 2008. Malcolm explains: ‘We were suddenly faced with the bottom falling out of our market. It happened so quickly and went on for many years. We had a very strong corporate business up until that time - about 25% of our turnover - and it all went, absolutely everything.’

This year, they also took the view to stop hosting weddings.

Malcolm explains: ‘They are highly intrusive for the comfort of other guests. The strain on the staff is also huge so we decided to instead concentrate on our core restaurant business, smaller private parties and wine events.’

Patricia continues: ‘People couldn’t be seen to be spending money on corporate travel at that time - even if we massively cut the price of the rooms it wouldn’t matter, as it was also about perception. We had to be on our toes as we had a young family and were trying to run a business in times of financial distress. We had to find the tools to get out of it and it was a really hard time but now I think we look back with pride on how we achieved that.’

The corporate business eventually started coming back, but Malcolm and Patricia then made a bold move that was set to change the future of the hotel. ‘We decided to

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The daily challenges they now face are predominantly connected to preventing any disruption to guests that could affect their relaxation and enjoyment. Patricia says: ‘This is a very old building and things can go wrong, I can remember a Christmas Day where we had water running into the middle of the restaurant, so having a team who can pull together to avert crisis and solve problems is incredible.’

‘It’s like the swan that is all graceful on the surface but is paddling energetically under the water to keep everything going!’ laughs Patricia.

Longueville Manor is a truly special place to work. This is evidenced by the number of staff members who have been with the hotel for 20 years or more. ‘Our team are

“ Being part of Relais &

Châteaux gives us a broader view and greater oversight of what is going on outside of the Island.”

Malcolm Lewis

our extended family,’ says Malcolm. ‘We have remarkable staff retention for those who are here over five years. We go through the good times and the tough times with them both at work and personally. When they have problems, we don’t toss them aside, we help them work through it and that’s part of the ethos of the manor. They’re part of our life and we’re part of theirs. We have difficult times together and we also celebrate together.’

However, they are not immune from the recruitment problems blighting the global hospitality industry.

Malcolm is the Relais & Châteaux Delegate for the UK & Ireland and sits on the International Board of Directors.

This gives him access to the best hoteliers and chefs in the world and a forum to discuss and resolve issues affecting the industry. ‘Being part of Relais & Châteaux gives us a broader view and greater oversight of what is going on outside of the Island and for the industry as a whole,’ says Malcolm.

‘Longueville Manor is committed to implementing the best of Relais & Châteaux’s HR management models. Although hard, it’s important that we continually work to improve our HR approach in spite of the hotel being so busy. It’s all about making sure our staff have a fantastic work life balance, have great terms and conditions and that we look after them as well as we look after our guests.’

The service expectations of guests have also changed over the years and, with the modern reliance on online review sites, guests also have more influence over business

reputation. ‘Service level expectations from the market are getting higher and higher all the time and we have to deliver,’ says Malcolm. ‘There is now greater pressure to deliver exemplary service. We work with tools like Trip Advisor to ensure we do the best by our customers.’

Patricia adds: ‘We get lots of feedback from our customers and we actively seek it. Pedro is the front man of the hotel and he is very good at picking up on anything that could potentially go wrong and dealing with it. His goal is to ensure everyone leaves here on a positive note. Pedro is the ultimate master host!’

With a caring attitude, a hands-on approach and great attention to detail, it’s easy to see why Longueville Manor has been showered with accolades over the years. It is now one of very few properties in Britain with 5 AA Red Stars, which it has maintained for 11 years, holds 3 AA Rosettes, 2 Relais & Châteaux trophies and is highly acclaimed in the Good Food Guide, Good Hotel Guide and Michelin Guide.

Winning the Catey award for ‘Hotel of the Year Independent’ in 2016 was a pinnacle moment for the team.

The Cateys are considered the Oscars of the hospitality world. ‘Winning the Catey was the most important thing that has happened to us in our career as hoteliers,’ says Malcolm. Patricia adds: ‘It was actually a relief to receive this particular industry recognition. Sometimes we feel that Jersey can get side-lined and this proved that we have an excellent product here.’ »

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Guests certainly echo the critics and judges’ reviews by returning to the manor time and time again. Numerous celebrity guests are among them, but Malcolm and Patricia remain tight lipped over their identity. ‘We don’t really talk about who stays here as we honour their privacy,’ says Patricia.

‘But it’s true to say that we get more than our fair share of celebrities, politicians, musicians, comedians, sport stars and top chefs. A number of them come here for business but they then come back and stay with us again for pleasure.’

She continues: ‘We love looking after the top chefs when they come to stay, and they appreciate their time off and Andrew cooking for them. He takes it all in his stride though - they are not treated differently to anyone else. Everyone who stays here is a VIP to us.’

Every year the hotel undergoes new investment to ensure a high level of product and ambience are maintained.

Over the last few years, notable additions have been the boutique spa and the extensive wine cellar. Malcolm says: ‘The wine cellar is now part of the DNA of the business and in fact it has completely transformed our food and

Malcolm and Pedro in the Longueville Wine Cellar

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“ It’s true to say that we get

more than our fair share of celebrities, politicians, musicians, comedians, sport stars and top chefs.”

Patricia Lewis

“ Every single day of my life I walk down the corridor and there’s a portrait of my grandmother... it makes me reflect on the last 70 years.”

Malcolm Lewis

on the last 70 years and how remarkable that we are still here running Longueville Manor.’

beverage narrative. It’s an important profit centre now too and a sought-after events venue for wine tasting and drinks parties.’

Patricia has put her heart and soul into the development of the boutique spa, engaging the support of distinguished wellness brands REN and de Mamiel since inception. She explains: ‘Everything we do comes from what we would personally wish to find when visiting a hotel. We wanted to offer guests the opportunity to have a massage or get their nails done. So, we developed The Cottage Garden as a boutique spa offering and we all love it.’

So, what’s in store as Longueville Manor celebrates 70 wonderful years in business? The answer is a celebration for all. Patricia enthuses: ‘The plan is that the whole of 2019 is a celebration of all the years that have come before. We launched the food and wine series ‘Savour’ which has been amazing, and we will do a number of other special events throughout the year. It’s going to be a year of celebration and surprises for our guests, the staff and the family.’

For Malcolm, this year will also be one of reflection. He says: ‘Every single day of my life I walk down the corridor and there’s a portrait of my grandmother and I didn’t take much notice of it, but just lately I have. It makes me reflect

Malcolm and Patricia have also made the momentous decision to move into the house in the grounds of Longueville Manor where Malcolm’s parents lived before they passed. The house was originally built by Neal Lewis in 1978 as a token of love for his wife Barbara. Malcolm explains: ‘My mother had breast cancer in 1975 and, in those days, prognosis was not very optimistic so that was a huge trauma for the family. My father wanted to do something, so he built the house for her. He didn’t really have the money to do it, but he did it anyway.’

The decision for Malcolm’s family to now move in has been well considered. ‘I had actually promised myself that I’d never live there, as I thought it was always best to maintain some kind of detachment from our place of business,’ says Malcolm. ‘It became a really important question for us what would we do with the house? Maybe a bigger spa, conference centre or hotel accommodation? We involved the kids every inch of the way and as a family we ended up deciding that we would like to move in and turn it into a happy family house.’

After 32 years at the helm, Malcolm and Patricia are as passionate about Longueville Manor as ever. The couple admit that they still have great ambitions for the estate and hotel, but Malcolm says their main focus will always remain the same: ‘We never veer off the fundamental course and that is to deliver perfection, fantastic service and make our guests happy.’

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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

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Behind the Scenes

with Pedro Bento

General Manager, Pedro Bento is the face of Longueville Manor. From the moment a guest arrives, until they leave, Pedro and his team do their utmost to deliver impeccable service and ensure that each guest has everything they need to enjoy their stay. After working for 30 years at Longueville Manor, Pedro really has seen it all, so we asked him to share a few of his stories that don’t break any confidentiality rules...

A regular guest nearly sparked a national incident when their unsecured car boot popped open as they were driving past a former Prime Minister being escorted to his car by his bodyguards. Guns were reached for before it was realised that luckily the boot contained nothing but luggage.

A well-known singer requested that we arrange to ship her gym equipment over to set up in her room during her stay. As far as I am aware it didn’t get used at all and she spent most of the time sitting by the pool enjoying her book.

A very generous guest used our hotel to celebrate his retirement and requested a specially made ice bar with pink orchids frozen inside.

It had to be made in London then shipped over to Jersey and set up without melting. The same party provided guests with 22 kilos of Beluga Caviar and a specific, very difficult to find champagne. Luckily, I was able to locate a source in Holland to ensure the retirement party went with a bang (or a pop).

A very tall gentleman seemed very happy with his luxurious accommodation but stated “Pedro, I really like the room and I will be very happy here, but is there any chance that you can remove the beams?” I had to explain that as they dated back to the 1400’s, it wouldn’t be possible.

An African president was staying with us with his large delegation.

Rooms were provided for all of them except the three security personnel who had to guard his private plane.

I was called by the airport to explain that they had been sleeping on the tarmac, so I hastily arranged alternative accommodation.

One guest was staying at the hotel for an extended period with his siblings. Whilst he wasn’t supposed to drink alcohol for religious reasons, he was still partial to a glass of whisky. He requested that I secretly supply him with a bottle of his favourite brand and some string so that he could hang it from the tree outside his room to avoid detection.

Several years ago, the Queen visited Jersey and we were given the honour of catering a banquet for her and 300 guests at Highlands College. I took this opportunity to replace our crockery and worked with Villeroy & Bosch in Germany to produce a new design which they agreed to deliver well before the event.

Unfortunately, not only did the delivery truck break down in France but the ferry got cancelled and I only received the crockery and cutlery the night before. On top of that, my most experienced sommelier dropped his whole tray of champagne just as the motorcade was arriving and we had to quickly change the entrance to avoid the Queen stepping over broken glass as she walked in.

I guess he was as nervous as I was!

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Savour

2019

In celebration of Longueville Manor’s 70th anniversary, we chose 2019 to launch “Savour”, a series of unique experiences with rare wines and iconic chefs.

Visiting chefs from the Relais and Châteaux group took turns to delight guests with four separate, specially hosted evenings in the restaurant offering carefully chosen menus inspired by their visits to Jersey.

Andrew Baird, Executive Head Chef was more than happy to share the excellent kitchen facilities at Longueville Manor with the four visiting chefs.

Andrew said: “It was great to have the chance to meet and exchange ideas with my fellow chefs. These visits provided me with an opportunity to share the Longueville Manor ethos and I know that each of these talented chefs really enjoyed working with the beautifully fresh produce that Jersey has to offer.”

Guy Owen The Idle Rocks, Cornwall The Idle Rocks, a luxury hotel and restaurant in the heart of St Mawes, Cornwall, is owned by David and Karen Richards and has been a member of Relais & Châteaux since 2016.

Head Chef Guy Owen moved to southeast Cornwall at the age of eight and, throughout his school years, began helping in the kitchens of local restaurants after lessons and at weekends. He developed his culinary expertise at some of London’s leading restaurants, including Gordon Ramsay at Claridge’s, L’Etranger and La Trompette. After returning to the West Country in 2009, Guy worked at leading hotels Gidleigh Park under Michael Caines and the Driftwood Hotel, where he became sous chef under Chris Eden.

Guy said: “I was absolutely blown away by Longueville Manor. The property is stunning, the hospitality is extraordinary, and the team is engaged and was extremely supportive for our guest chef night. I was honoured to be invited as part of the 70th anniversary celebrations and had a blast.”

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George Blogg

Hrishikesh Desai

Gravetye Manor, Sussex

Gilpin Hotel & Lake House, Lake District

Gravetye Manor is a country house hotel and Michelin Star restaurant in the heart of the beautiful Sussex countryside.

In an extraordinary location - the Lake District National Park - Gilpin Hotel comprises two charming luxury country houses on two separate estates, with exquisite cuisine and stunning interiors throughout.

From George’s point of view, it’s all about presenting a plate of food that speaks about the time and the place it is served. Using local ingredients as well as the Manor’s own produce ensures seasonality. The 1.5 acre walled kitchen garden supplies the kitchen with fresh fruit and vegetables throughout the year, as well as fresh eggs from 60 hens and water from a natural spring.

George said: “I have had the privilege of visiting Longueville Manor before and this trip was as pleasurable as always.

Andrew Baird always extends a warm welcome and I really enjoyed sharing ideas and inspiration with a fellow chef who, as we do at Gravetye Manor, makes the most of his kitchen garden.”

Chef Hrishikesh Desai was awarded a Michelin Star in 2016 at HRiSHi, which showcases Lake District produce, incredible textures and flavours of modern British cuisine with a twist. In contrast, the informal Gilpin Spice focuses on the spice trail with dishes from across South East Asia.

Hrishikesh said: “I enjoyed every moment and wished I could have stayed a bit longer to enjoy the beauty of Jersey, but time was against me. I am totally in love with all that you have there and what a privilege it was to cook with Andrew who is so well known in the culinary world!” »

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Vincenzo Candiano Locanda Don Serafino, Italy Locanda Don Serafino is a charming residence and 2 Michelin star restaurant in the medieval “borgo” of Ragusa Ibla, a Baroque treasure in southeast Sicily.

Executive Chef Vincenzo Candiano’s past and present are linked; he is a story-teller and painter of sensory experiences that narrate influences of Sicilian history, their flavours and fragrance, in a personal, modern take on the Mediterranean’s largest island.

Vincenzo said: “It was a huge honour to be invited to Longueville Manor and I hope that each guest appreciated the flavours from Sicily that I was able to combine with local Jersey produce.”

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Inspiring a Future Generation Inspiring younger generations to get involved in the hospitality industry is more important now than ever before. Longueville Manor has a very special partnership with St Saviour’s School that has lasted over a decade.

In 2006, Longueville Manor designed a programme to inspire and ignite primary school children into the longstanding Island career of hospitality. Owners Malcolm and Patricia Lewis opened the manor doors to local parish primary school children, giving them access to the kitchen, gardens and rooms in a truly unique and ground-breaking programme.

The St Saviour’s School Programme has run every single year since, giving children a ‘behind the scenes’ look at the industry and providing experiences that they couldn’t get in the classroom. Longueville Manor are dedicated to building hospitality ambassadors of the future.

St Saviour’s School is shaped by its local community and heritage and the partnership with Longueville Manor and its staff forms an important part of that. Kirstie Williams, Head Teacher of St Saviour’s School, says: ‘We are so grateful for our partnership with Longueville Manor. Our mission statement is ‘Partners in Building a Future’ and this programme is a prime example of this in action.

Malcolm and his wonderful team always welcome our pupils warmly and take them under their wing, teaching them lessons that we can’t offer in the classroom.’

The programme, that runs over several months each year, allows children to experience different practical lessons to evoke the senses of touch, taste, sight and sound. Each lesson, guided by the Longueville Manor team or Malcolm and Patricia themselves, teaches the children about the hospitality industry and the different opportunities that could be available to them if they decided to make it a future career.

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“ This programme is very In the kitchen, lessons from Executive Head Chef Andrew Baird have ranged from learning to make freshly baked bread, to cooking with ingredients foraged from the kitchen gardens or the grounds of Longueville Manor, even from the Longueville bees! Emphasis is placed on understanding the connection between the produce grown in the kitchen garden and the food that is served in the restaurant. Lessons continue into the dining room, where professionally laying the dinner service is the task in hand.

Behind the reception desk, students have mastered taking bookings for the hotel and the restaurant. The children have also learnt a great deal under the tutorage of the housekeeping team, learning how to professionally make a bed and present the rooms to the very high standards expected by guests.

However, the lessons passed onto the students are not just practical. The Longueville Manor team, led by Pedro Bento, spend the time passing on their ethos of delivering a luxurious experience for every single visitor as well as their principles of sustainability and using local produce wherever possible. Life-long lessons such as learning about the history of diets over the years and receiving practical guides to where food comes from, are things that the visiting students take away and use in their lives, no matter what they choose for their future career.

Malcolm Lewis says: ‘This programme is very close to my heart as I’ve seen the positive effect it’s had on the children every single year. It’s also vital for our industry that we continue to run programmes such as this to encourage our young people to consider hospitality as a career and fill the skills gap. It’s

close to my heart as I’ve seen the positive effect it’s had on the children every single year.”

Malcolm Lewis been very rewarding to be involved with this project and the students always approach all the tasks from housekeeping, through to gardening, with great enthusiasm!’

At the end of the school year, Longueville Manor always invite the students back to the Manor to host a reception for their parents. The culminating event gives the children a chance to communicate what they have learnt and serve some of the treats they have been taught to create during their lessons in the manor kitchens and gardens.

Kirstie Williams enthuses: ‘The children thoroughly enjoy their learning experiences at Longueville Manor: their visits are always some of their favourite memories from St Saviour’s when they move on to secondary school.’

The Longueville team, teachers and parents have all seen the positive impact that this programme has had on the local children, with a number of them expressing an interest in hospitality since taking part. This is a truly worthwhile partnership that Longueville Manor hope will continue for many decades to come.

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C H A R M

Refined Charm

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We head to Sicily to delve behind the scenes of the stunning, boutique hotel and two Michelin star restaurant ‘Locanda Don Serafino’ where dining, wine and hospitality are truly an art.

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R E F I N E D

C H A R M

Over the last twenty years, a family of restaurateurs have changed the way that the local food and wines of South East Sicily are experienced. They have pledged themselves to deliver fine dining and the best cuisine, enlisting the talents of a pioneering young chef with an unerring eye for detail. The La Rosa family’s ‘Locanda Don Serafino’ is a charming ten-bedroom residence with a two Michelin star restaurant in the medieval ‘borgo’ of Ragusa Ibla, a pearl of baroque heritage.

Proprietors Giuseppe and Antonio La Rosa focused on the unique ‘terroir’ when they opened their restaurant at the beginning of 2000, the charming, boutique hotel was added a few years later. Today, they are standard-bearers of the Relais & Châteaux association in Sicily. The brothers’ concept of hospitality has always been tied to family values and they ensure that each member of the team conveys this to guests, welcoming them to their distinguished, historical home.

The hotel has been created within a late eighteenth century building. The renovations retain the original arches, the only parts to remain after the tremendous earthquake that struck Sicily in 1693. The building has now been completely refurbished but still gives homage to the area’s spectacular history.

‘I still remember the first time I saw it,’ says Alex Massari, Maître de Maison. ‘I was just fascinated to see the lobby and such an important testimonial to my city’s history. I am always thrilled to see the astonishment of our guests when they hear about the awesome history of the house and of Ibla itself.’

The characteristic white Iblei stone is a stunning feature used to great advantage throughout the hotel, so guests can enjoy the unique experience of being face to face with nature itself.

Located just a few metres from the hotel, in the ancient stores of the adjacent UNESCO site, is the two Michelin star restaurant, entrusted to Chef Vincenzo Candiano.

Born in Scicli, a town close to Ragusa, Chef Vincenzo says his most important advisors are his grandmothers and aunts, stalwarts of the family kitchen who always give the first feedback on his new dishes.

The restaurant’s historical and atmospheric setting offers diners a unique and fascinating experience. Chef Vincenzo is a story-teller and an artist of sensorial experiences using his dishes to communicate stories of the local area, the past and present of Sicily, and the influence of previous invaders. He incorporates modern techniques to deliver these creations, focusing on innovative combinations of flavour and fragrance. Among the chef’s favourite ingredients are citrus, tomato, herbs and spices, but he is also an admirer of French pâtisserie and cheeses from Italy and other countries.

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Unlike many other Michelin star chefs, Vincenzo takes pride in defining himself as self-taught. He has an insatiable desire to continue learning and gives complete commitment to every dish he develops. One of his great passions is avantgarde cuisine, also known as molecular gastronomy, which he regularly incorporates into his creations.

Antonio and Giuseppe are both wine-lovers and this passion is evident in their creation of one of southern Italy’s most extensive wine cellars. The cellar houses over 1,700 labels from all over the world, with special attention given to the finest varieties from France and Italy. ‘Our cellar is our great love’, the La Rosa brothers are fond of saying, ‘our guests can visit the cellar with our Sommelier who will take them on a journey through the oenology of the world’.

When guests enter the restaurant, they are transported into another world and another atmosphere, where white stone meets the water that helped shape it. Pink hues create a unique atmosphere for charming, relaxed lunches and romantic dinners.

The whole experience is one of understated luxury with an eye on the past and a vision to the future. Once visited, Locanda Don Serafino is hard to forget.

“ Our guests can visit the

cellar with our Sommelier who will take them on a journey through the oenology of the world.”

Antonio & Giuseppe La Rosa, Proprietors

If you would like to find out more, please visit www.locandadonserafino.it or email info@locandadonserafino.it

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7 0

Y E A R S

O F

L O N G U E V I L L E

M A N O R

70 years

of Longueville Manor

Longueville Manor and the Lewis Family Timeline

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1948

1949

1964

1965

Property purchased

by Sidney & Edith Lewis (Malcolm’s grandparents)

Opened as a hotel with 12 bedrooms and one bathroom

First hotel in Jersey to have a swimming pool

Management handed over to Neal & Barbara Lewis (Malcolm’s parents)

Edith and Sidney Lewis in the grounds of Longueville Manor

Between the wars Longueville Manor fell into disrepair

March 1949 Things weren’t always plain sailing for Edith and Sidney

1968

1971

1972

1982

1986

1987

First hotel in Jersey to have all en-suite bedrooms

First hotel in Jersey to be awarded 4 stars by the AA

Invited to join Relais & Châteaux

Malcolm joined the business

West Wing built - now 30 bedrooms

Malcolm takes over management

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1949 Daisy the cow

1954 Malcolm’s sister Sue behind the bar!

1950 Mr & Mrs Holt’s wedding reception

1956 Renovation of The Cottage

1955 The kitchen and staff

1949 Neal with Shep the sheep dog

1992

1993

2002

2003

2006

Adjoining walled garden and field purchased - kitchen garden created

Tennis court installed

Awarded 3 Rosettes by the AA

Malcolm joins the board of Relais & Châteaux and assumes role as Delegate for the British & Irish membership (still holds this position)

Awarded the Relais & Châteaux “Welcome Trophy” (Hotel of the Year). One of the highest and most acclaimed accolades in the world

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1986 Reopening of the new west wing

1986 Sir Peter Crill, Bailiff of Jersey unveils the new west wing

1985 Start of the West Wing rebuild

Launched “New Leaf”, Longueville’s own sustainability programme

Launched the “St Saviour’s School” initiative, aimed at reaching out to local children on issues of sustainability, history, business

2007

2008

Awarded the Relais & Châteaux “Environment Trophy”

AA awards 5 Red Stars, the only one in Channel Islands and one of only 65 hotels throughout London, the UK and Ireland. This is the highest rating possible in the UK

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1987 Trees down after the hurricane

1999 Updating the swimming pool

1992 The walled garden and greenhouses

2012 The Lewis Family

2010 Kitchen rebuilt

2005 The next generation?

2013

2014

2015

2018

Malcolm and Patricia conclude the purchase of the business and freehold from the family

Opened The Cottage Garden boutique spa

Launched a luxury yacht charter service exclusively for hotel guests

Launch of the new wine cellar

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2019

In July, Longueville Manor celebrates 70 years since opening as a hotel

The Blampied Collection Celebrating 50 years of exquisite design and craftsmanship 1968 - 2018 The Blampied family of Aurum Jewellers were moved to create a range of breathtaking jewellery to mark their 50th Anniversary.

Taking inspiration from crystal formations in the hidden depths of caves, these two mesmerizing rings are created entirely by hand, using only the most beautiful examples of tanzanite and diamond as their centrepieces.

Both rings are mounted in platinum.

Gleam Gleaming geometry glitters darkly In the gloom

Quiver Whisper of leaves, drift and quiver Over cavern's mouth

Tel. +44 (0) 1534 736182 sales@aurumjewellers.co.uk

www.aurumjewellers.co.uk 2 Charing Cross, St Helier, Jersey, JE2 3RP

Follow us on Facebook Š Aurum Jewellers. All rights reserved

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R E F I N E D

C H A R M

7 W E ST C ENT ER 6 1 9985

EXCLUSIVELY AT MANNA IN JERSEY

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A N D R E W

B A I R D :

N E V E R

A

D U L L

M O M E N T

Never a dull moment Executive Head Chef Andrew Baird has been delighting guests of Longueville Manor with his awardwinning cuisine for over 30 years. I caught up with Andrew just before a busy lunch ser vice for a brief reflection on his illustrious career and why he never gets bored.

Andrew Baird is a busy man. When he isn’t working in the kitchen cooking and managing his team to deliver breakfast, lunch and dinner each day, he is training and mentoring staff as well as cultivating and managing ongoing relationships with a multitude of carefully chosen suppliers. Not to mention liaising with the head gardener at Longueville Manor, David Lewis, to choose the best seasonal vegetables and plan the daily menus to ensure that not only do they cater for the needs of everyone, but they reflect the weather outside!

‘Our menus are broadly seasonal, but I can also be quite reactive and nimble. I will tone things down in the depths of Winter, but if the weather changes, I can quickly lighten up the menu. I can also make changes based on what food is available. We had beautiful warm weather in 2018 and conditions were so perfect that whitebait was just being netted out of the sea. They were stunning, so I couldn’t not use them! They were so fresh that you are probably talking only a couple of minutes from them being alive to being cooked and eaten.’

Luckily, Andrew is a man who enjoys a challenge and he relishes the fact that he has a job where there is never a dull moment. »

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A N D R E W

B A I R D :

N E V E R

A

‘There is a misconception that having been here a long time it would just be easy, but I think if you’re the type of person like me who just wants to improve things, then the workload just increases. There is so much stuff that I want to do well so I am always searching, training, listening and building teams and that keeps me really busy. Being Executive Head Chef isn’t just a case of turning up and thinking “what can I cook today?”. Everything I do from start to finish, including feeding staff 3 times a day, has to be spot on and fit for purpose. If it isn’t then ultimately, I am accountable.’

Interestingly, Andrew almost chose a different career in engineering, but when put on the spot just before he graduated, the first thing that came into his mind was to enroll in catering college. His first role was a placement at the Caledonian Hotel in Edinburgh which was shortly followed by an apprenticeship at The Ritz Hotel in London where he eventually became one of six chefs handpicked to go with the Executive Chef to Ettington Park Hotel. In 1987, Andrew followed the Head Chef to take a position at Longueville Manor in Jersey, and so began Andrew’s long and happy career as part of the Longueville family.

Andrew is clearly proud of his chosen profession and when asked if we would recommend it as a career his answer was unequivocal: ‘It’s an amazing industry to get into and you can go as far as you want - you can travel the world, meet amazing people and create some fantastic food. I definitely recommend the trade, and what I really want to challenge is the perception that it involves really awful hours and is ultra-unsociable when you can’t get any further from the truth. My guys do

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D U L L

M O M E N T

“ There is so much stuff

that I want to do well so I am always searching, training, listening and building teams.”

Andrew Baird, Executive Head Chef

work on average around 45 hours a week but they are so flexible. I work really hard to keep everyone’s hours under control to give them a great work/life balance. However, you have to be dedicated, you can’t just wing being a chef.

You have to want to do it.’

One of Andrew’s best qualities is his constant desire to deliver the best customer experience possible. Andrew says: ‘I suppose I’ve got an inner drive. I have travelled a lot and I do enjoy visiting other hotels and when I do, I’m always learning and thinking about the customer experience.

A good hotel is one that caters for everyone’s needs, so whether you are a business man coming over, you’ve just arrived the night before a wedding or you are on your own and not looking for a fine dining experience, we’ve got something for you. If someone wants to sit by the pool and have a dozen oysters because the sun is shining, then that’s

what we’ll do, and we will do it well. I like to give people a bit of Jersey and I don’t want them to have a generic experience which is good but predictable.’

Creating delicious cuisine is reliant on the skills of the kitchen team and head chef, but Andrew is keen to point out that great food starts with the best quality ingredients.

This is why the chain of suppliers at Longueville Manor are carefully developed over time and Andrew has a great respect for the people that he uses.

‘We are famous for the olives we serve in the bar and if I had a pound for everyone who asked me where I get them from, I would be a rich man. We’re also surrounded by seafood obviously, although it’s not as clear cut as just visiting the fish market - you’ve got to dig deeper. I’ve got a guy that will take his boat out in the depths of Winter and go diving for scallops for us. That’s special, we’ve got a great working relationship and I don’t buy scallops from anyone else. I’m a qualified dive master, so I really appreciate how much work goes into each dive. Every scallop is precious to me and I think that shows through in my cooking. I start off with a unique ingredient and even though I have tried scallops all over the world, I just don’t think they are ever as good as they are here.’

Having worked in the industry for as long as he has, Andrew has witnessed a lot of changes to the food industry and seen fashions come and go. Andrew is happy to confirm that Longueville Manor has always made sure it caters for everyone: ‘We’ve always included a vegetarian option at every serving and made sure that if someone is vegan, or lets us know about specific food requirements, then they will have their own menu. They will be able to choose from a la carte but also have additional options for starters and mains to give them choice.

‘When it comes to fads, I have always kept a low profile and some of the things that the press has picked up on, I’ve been doing for years. Foraging, for example, has been a buzzword for a couple of years but I have been foraging for food in the woodlands since I came here. I don’t boast about it. It’s just what I have always done. I don’t need to make a big song and dance about little things like that.

‘From field to fork’ and ‘food miles’ are other hot topics, and yet I’ve been using a proper kitchen garden for 30 years and making it work. At Longueville Manor, we make all our own jams and marmalades, and on occasion we

have dry cured meats and smoked salmon. I’ll do these things throughout the year, when it suits me, I don’t jump on bandwagons. It’s not about following fashion; it’s about fulfilling our customer’s expectations.’

Andrew’s day is always full, but he makes sure he makes the most of his downtime to enjoy the delights of living in Jersey. He has recently purchased a new bike and he does his best to keep fit by cycling or walking the family dog.

Something he readily admits is important when you have access to so much delicious food every day!

Being close to the sea is obviously as important to providing the inspiration for his menus as it is to the quality of life for Andrew and his family. Andrew’s youngest son is a member of the Jersey Sea Cadets and as well as winning Sea Cadet of the Year in 2018, he is about to undertake a sailing trip from the east to the west coast of Scotland.

Both of Andrew’s sons were born and raised in Jersey, but his oldest son is now planning to head over to the UK to attend university. Having 2 sons approaching adulthood is quite a sobering thought and Andrew admits that his time in Jersey has flown by. However, he has no regrets as he believes that Jersey is one of the best places in the world to have both worked and bought up his family. We finished our chat with a reflection on what keeps him going after 30 years in the same place - something that is quite rare in the catering industry.

‘I always said to my sons when they were growing up that only boring people get bored. That is a belief that I have tried to apply to my life and my work at Longueville Manor and something I plan to continue doing for the foreseeable future.

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Registered with the Jersey Financial Services Commission

J U S T

D E S S E R T S

-

Y U K I E

K O H A R A ,

How did you begin your career as a pastry chef?

P A S T R Y

C H E F

Do you use a particular style or influence with your baking?

I actually went to university to study tourism and marketing management. But then, I thought about my life in the long-term and decided I really wanted to do something with my hands, and I had always liked to eat pastries. I wasn’t actually much of a baker, but something inside of me was pushing me to give pastry making a try. I had lived in London for 6 years when I was a child and I had always wanted to go back, so I enrolled in Le Cordon Bleu Culinary School and moved to London. At first I couldn’t even make fruit salad, I didn’t know how to cut fruit properly, so I really started from scratch.

My initial training was in French bakery and studying French patisserie, but at the same time I really enjoy making traditional English cakes, like scones and Victoria Sponge, so I think it is a mixture of everything. People are also becoming more aware of the variety of different ingredients from around the world, so now when I make something with a citrus flavour, I might use yuzu, kaffir lime or finger lime instead of just lemon. The boundaries of baking are moving, and I think you can incorporate different influences and styles now.

What is your favourite thing to make?

What is the favourite part of your job?

I like to make simple cakes. Sometimes, simple things are harder to make the perfect way. You can follow a recipe but then the texture and flavour changes with how you make it. I think in the end when you make something regularly you learn the best techniques and that is very satisfying.

There is always a new challenge and I like to work with people from different backgrounds. It is really quite simple but when the guest is happy that makes me happy as well.

What ingredient do you like to work with?

Chef may ask me to make specific things for a certain menu. Or, he might just give me a general idea of what he would like, or a flavour he wants me to use and I take it from there. Additionally, there may be something coming into season in the garden so I will factor that into the menu.

I really like working with chocolate because it is quite amazing how the taste changes between chocolate sourced from different places. The way the chocolate is treated and roasted also effects the flavour. I love to try different samples and the flavour of one sort of chocolate, that might have berry undertones for example, stirs my imagination and gives me inspiration to try using it with other ingredients that complement and enhance the flavour.

What is most complicated thing you have had to make?

The complexity with baking comes more from when you have to deliver things within a very limited time frame, or you get a last-minute request to produce something.

When I was working in a hotel in London, they decided that for Easter, each room would be given their own hand decorated Easter egg. So, after each shift in the run up to Easter everyone had to stay behind to decorate each egg.

Having said that, it was quite fun as it was a real team effort and there was great team spirit.

How do you work with Executive Head Chef, Andrew Baird to decide what you are going to bake?

Do you have any specific recipe books that you use?

My first Chef had worked for Pierre Hermé in France, so his baking was a big influence for me. I still have his book and really like it. There is also a magazine called “So Good” that comes out twice a year and it is quite inspiring. Each issue showcases a number of pastry chefs from different countries, and it is really interesting to see their work.

How long have you been living in Jersey?

I have been living in Jersey for almost 3 years now. I didn’t know much about Jersey, other than Jersey Dairy, which is very popular in Japan. I am very happy to be living here now, Jersey is very beautiful.

Any final advice for a novice baker?

If you have something that you want to make then find a good recipe first and see if you like it, and then just practise!

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Just

Desserts Talented pastry chef, Yukie Kohara, joined the Longueville Manor kitchen team in April 2018. Yukie has a passion for creating delicate, beautifully crafted and delicious pastries that are proving to be extremely popular with fans of our dining room desserts and afternoon teas.

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Property Law

R E C I P E

M A S T E R C L A S S :

A N D R E W

B A I R D

Recipe

Masterclass Executive Head Chef, Andrew Baird, takes a contemporary look at classic dishes from Longueville Manor Hotel’s rich culinary history.

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R E C I P E

M A S T E R C L A S S :

A N D R E W

B A I R D

Longueville’s 70th Anniversary Crab and Prawn Cocktail Serves 4

A contemporary, lighter version of the traditional prawn cocktail. We have omitted the heavy mayonnaise, so you can fully appreciate the flavour of the fresh seafood.

For the Salad 100g picked white crab meat 20 large fresh prawns 1 Little Gem lettuce 20 Bloody Mary gel discs (see recipe) Sweet pickled cucumber (see recipe) 40ml Marie Rose sauce (see recipe) 40ml vinaigrette (see recipe) Edible flowers for decoration

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Stage 1 Bloody Mary Gel 200ml tomato juice 10ml vodka 1g Tabasco sauce 1g Worcestershire sauce 15g leaf gelatin (soaked in cold water and drained) Salt and pepper 1. Warm 100ml of the tomato juice.

2. Add the vodka, Tabasco sauce, Worcester sauce, together with the pre-soaked, drained leaf gelatin.

3. Once the gelatin has completely dissolved pass it through a strainer.

4. Add the remainder of the tomato juice (this will help it cool down).

5. Season with salt and pepper.

6. Pour onto a flat tray to cool down.

7. Place in the fridge and leave to set for a minimum of 3 hours.

8. Once set cut the gel into discs and place on a plate or tray that has covered with tight fitting cling film.

9. Keep refrigerated until needed.

Stage 2 Sweet Pickled Cucumber

Stage 4 Vinaigrette

1 cucumber 40ml white wine vinegar 40g castor sugar 20g salt

40ml sherry vinegar 2 tsp Dijon mustard ½ clove garlic, peeled ½ shallot, peeled and sliced 100ml vegetable oil 100ml olive oil 100ml walnut oil Salt and freshly ground black pepper

1. Peel and de-seed the cucumber.

2. Using a small scooping tool or melon baller, scoop out 20 balls of cucumber. The rest can be cut into thin strips.

3. Once this is done place in a bowl and liberally sprinkle with salt.

4. Place the bowl in the refrigerator and leave for 30 minutes this will help remove moisture from the cucumber, resulting in a crisper bite.

5. After the 30 minutes salting, rinse well 3 times to remove any taste of salt.

6. Meanwhile, place the white wine vinegar in a sauce pan and gently bring to a simmer. Add the sugar, stir and dissolve, then leave to cool.

7. Once cool, add the vinegar and sugar mixture to the cucumber strips and balls and store in the fridge until needed.

Stage 3 Marie Rose Sauce 5 tbsp mayonnaise made with sunflower oil 5 tbsp tomato ketchup 4 tbsp crème fraiche Splash of brandy Salt and freshly ground white pepper

Place all ingredients except the oils in a food processor and blend until smooth. Slowly add the 3 oils until completely amalgamated. Season to taste. Will keep for up to 3 months.

Stage 5 To Serve 1.

2.

3.

4.

Check the crab meat for any shells.

Peel and de-vein the large prawns (if necessary).

Trim and wash the Little Gem lettuce.

Lightly dress the lettuce, crab and prawns with the vinaigrette.

5. Placing the Marie Rose sauce in a squeezable bottle and pipe onto the plate as the base of your dish.

NB: Don’t over-do it at this point you can always serve more on the side!

6. Then using the Little Gem as a base build up the dish as shown in the picture, carefully placing the crab and prawns evenly along the lettuce.

7. Finish with the pre-cut discs of Bloody Mary gel, edible flowers, sweet pickled cucumber and pea shoots.

Simply stir in the ketchup, crème fraiche and brandy into the mayonnaise. Season to taste.

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R E C I P E

M A S T E R C L A S S :

A N D R E W

B A I R D

Longueville’s 70th Anniversary Roast Breast of Duck with Orange.

Serves 4

This is a simple, modern take on classic Duck á l’Orange.

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Duck á l’Orange

Orange & Onion Confit

2 whole duck 1 butternut squash 2 oranges 2 figs 400ml port 2 Pak Choi 40g pistachio nuts (finely chopped using a food processor) 40g orange and onion confit (see recipe) 10ml Pomace oil (light olive oil) Salt and pepper Edible flowers for decoration

10 onions peeled and sliced 10 oranges, cut into quarters and sliced 3mm 1kg brown sugar 570ml sherry vinegar 1 cinnamon stick 6 blades of mace 10 cloves 1 tsp coriander seeds 10 allspice berries (crushed)

1. Pre heat your oven to 180c.

2. Prepare your duck by removing the legs and wishbone.

NB: Your butcher should be able to help with this. You could use the legs for a nice lunch dish.

3. Using a large frying pan, heat the oil and add the duck breasts skin down. Cook until they have turned a light brown.

4. Once browned, place the breasts in the oven for approximately 8 minutes, this is not to completely cook the duck, but to set the protein so that it won’t shrink.

5. Remove from the oven, once cool carefully remove the breast meat from the bone and trim any excess fat then set aside.

6. To make the butternut squash purée, skin and deseed the butternut squash.

7. Cut into chunks and place in boiling water with a little salt and cook until tender. Once cooked and still hot, place in a food processor or liquidizer and blend until completely smooth.

NB: Remember you’re making a purée not a soup.

8. Once smooth, season and place in a squeeze bottle ready for use, alternatively use a bowl and a small spoon.

9. Segment the orange to remove pips and pith.

10. Cut the figs in half and sprinkle with a little castor sugar.

11. Place the port into a pan and reduce to a syrup.

12. Blanch the Pak Choi in boiling salted water for 3-4 minutes, drain and keep warm.

13. To complete the cooking of the duck, place the breasts back into a clean frying pan with a little oil skin side down for 5-6 minutes.

14. Place in the oven for approximately 6-9 minutes depending how much you would like them cooked. Leave to rest for 3 minutes once cooked before slicing.

15. Place the figs in the oven for 3 minutes to warm.

1. Pre heat your oven to 180c.

2. Place the onion and orange slices in deep tray.

3. Add all the remaining ingredients into a saucepan and bring to a simmer. Cook for 5 minutes and then pour over the onions and oranges.

4. Cover the tray with foil and place in the oven for approximately 1 hour. Check after 30 minutes and potentially remove foil to reduce the liquid until syrupy. Check regularly for to avoid burning.

5. Once cool, set aside a small bowl. You will have spare confit that can be stored in the fridge for up to 12 weeks.

To Serve 1. Check the crab meat for any shells.

2. Peel and de-vein the large prawns (if necessary).

3. Trim and wash the Little Gem lettuce.

4. Lightly dress the lettuce, crab and prawns with the vinaigrette.

5. Placing the Marie Rose sauce in a squeezable bottle and pipe onto the plate as the base of your dish. NB: Don’t over-do it at this point you can always serve more on the side!

6. Then using the Little Gem as a base build up the dish as shown in the picture, carefully placing the crab and prawns evenly along the lettuce.

7. Finish with the pre-cut discs of Bloody Mary gel, edible flowers, sweet pickled cucumber and pea shoots.

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Longueville’s 70th Anniversary Black Forest Gâteau Serves 4

We have taken the traditional Black Forest Gâteau and separated the individual elements to put a modern twist on this iconic dessert.

Chocolate Mousse

Kirsch Cream

Crumble

133g 70% chocolate, melted 32g whole eggs 48g yolks only 54g sugar 25g water 210g 35% cream

375g heavy cream 3 gelatin sheets 10g glucose syrup 400g 35% white chocolate 200g whole milk 30g Kirsch liquor

20g salted butter 20g flour 20g almond powder 20g sugar 5g cocoa

1. Cook the sugar with boiling water until the sugar has dissolved and the liquid becomes syrupy.

2. Whip eggs and yolks until volume builds by 50%.

3. Pour hot syrup into eggs, and whip until tripled in volume.

4. Fold in melted chocolate.

5. Fold in whipped cream.

6. Immediately pipe into your chosen mold and freeze.

1. Soak gelatin in water until softened.

2. In a small pot, bring the milk and glucose to a boil. Add the gelatin and stir to dissolve.

3. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth.

4. With a hand blender, combine the chocolate mixture and kirsch, and blend well to emulsify.

5. Immediately pipe into your chosen mold and freeze.

Sour Cherry Gel 375g cherry puree 93g water 56g sugar 5 gelatin sheets 18g Kirsch 1. Heat the cherry puree with sugar and water, add the gelatin sheets and kirsch.

2. Let the mixture cool and slowly mix to create the gel texture.

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1. Pre heat your oven to 150°c (gas mark 2).

2. Knead all the ingredients into a sandy texture.

3. Bake in the oven for 15 minutes.

4. Allow to cool and crush, then set aside.

Cherry & Raspberry Sorbet 80g water 80g sugar 65g glucose powder 7g sorbet stabilizer 60g dextrose 300g raspberry puree 500g cherry puree 60g Amarena liqueur 1. Boil water, sugar, glucose and sorbet stabilizer.

2. Cool this mixture down and then add the purees and liqueur.

3. Churn the mixture until it is thick, transfer into a piping bag and pipe into long lines then freeze.

For the Garnish Ground pistachios 70% chocolate shards Coriander grass (sea arrowgrass) Gold leaves

To Serve Once everything has been made, construct on a plate of a bowl of your choice to mimic the image shown here.

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INTRODUCING

“Septante�

A special 70th Anniversary cocktail created by our talented mixologist, Michal Wolski.

Septante 1. Crush 6-7 mint leaves together with 15ml of sugar syrup and a drop of Angostura Bitters in the bottom of your shaker.

2. Add 50ml of Sippin Rhubarb Gin followed by 50ml of pink grapefruit juice. Sippin Gin has been created locally by Paul & Tara Dufty and Danny Lancaster of Sumas Restaurant.

3. Add 25ml of egg white (optional) and shake very well.

4. Pour into your 70th Anniversary glass using a strainer.

5. Finally, top up with Champagne, garnish with mint and enjoy!

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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 O N G 2018.

U E V I L L E 53 transactions. No responsibility can be accepted for any loss arising from action taken or refrained from based on this publication. © Smith & Williamson Holdings LLimited

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Beauty Sleep Longueville Manor’s boutique spa ‘The Cottage Garden’ is home to the exclusive de Mamiel Rest Easy Sleep Treatment. We spoke to the founder of this awardwinning, artisanal brand, Annee de Mamiel, about the development of her products, the Rest Easy treatment and her work with Longueville Manor.

Australian-born Annee de Mamiel is an aromatherapist, healing holistic facialist and leading authority on facial acupuncture. Her work has been praised by beauty insiders and featured in some of the world’s most revered beauty and lifestyle publications. Her highly sought-after products use nature’s finest ingredients to treat, sooth and renew individuals and their skin.

Why did you develop the de Mamiel brand?

A lot of things culminated in the development of the brand. Initially, I never thought that I would make beauty products but everything has come out of my clinic and my treatment room.

I trained for four years in Western Medicine and Western Science, Anatomy and Physiology. After completing my training, I studied Chinese medicine and undertook an internship in a hospital in China. I have this passion for the body and understanding how it works.

I love the way that studying Chinese medicine cemented my perspective of looking at things in a very different way.

When I’m treating people, I always look at what is creating the problem, digging down to the root cause. It’s not just about putting on a calming cream for redness, it’s about identifying why that redness is there. »

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“ I think it’s special

that people come to Longueville Manor and they can’t get the treatment anywhere else.”

Annee de Mamiel

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What is the philosophy behind the de Mamiel brand?

For me, everything I make has to work. It has to perform and to create a change in the skin, because de Mamiel is all about making a difference. It is about giving people the tools to live with stress, because we are never going to eradicate stress from our lives. Stress is a good thing sometimes; in that it helps you to get things done. It’s when it becomes chronic and begins to deplete us, that is when it can become an issue. That is the essence from which I begin formulation.

15-minute consultation and then an hour-long treatment.

There is massage involved and a lovely rocking process used to help soothe the ‘cranial sacral’ fluid, followed by a stretching out of your joints. We then prepare your skin for night-time and sleep and perform a breathing ritual with you. One of the key things in any de Mamiel product is that it comes with a ritual of the breath. Inhalation, and the smells that have been formulated, begin to de-stress the body and click into the limbic system to make changes so your body can begin to slow down.

Is the treatment exclusive to Longueville Manor?

You’ve developed the Rest Easy treatment to specifically help people improve their sleep. Can you tell me about the product and how it was developed?

It actually begins with looking at the entire Sleep Series that I launched last year. Sleep is key to so much that happens in the body and essential for helping to repair the damage that occurs to the body during the day.

There are four stages of sleep and we need to reach all of those stages in order for hormones to be released so the repair work can begin.

Absolutely. I always ensure that when I develop treatments, I make them specifically for where they are being conducted. We carefully choose who we work with and it’s important that they share my ethos and philosophy.

I think it’s special that people come to Longueville Manor to enjoy a treatment they can’t get anywhere else.

“ Lots of new,

exciting things this year. I feel like my life’s work is coming!”

Why did you decide to partner with Longueville Manor?

I just really loved the feel here, the calmness, the gardens and the care with which everything is selected. I I went back through ten years of Annee de Mamiel think that the level of consciousness patients notes and delved quite that goes into everything here is so deeply into what is keeping my special in this world. That is the level of consciousness that patients awake. With so much going on in our heads these is put into de Mamiel when I am creating products. It’s a days, we have a complete disconnect from our bodies. beautiful synergy.

Rest Easy was about trying to get thoughts out of our heads and move the stress through our body.

What can we expect from de Mamiel in the future?

The oils are not going to work overnight. Instead they look Lots of new, exciting things this year. I feel like my life’s at addressing the underlying imbalances. We normally hear work is coming! There will be a new series of products from people after two or three days saying, ‘I have noticed a based on chronic stress and how that ages us. I have two difference to my sleep’. Two or three weeks later we will get classifications for my products: ‘Botaniques’ are all about an email back from the same person saying, ‘my sleep has emotional stress and the emotion that we take from day to really changed’. It’s about remembering that the imbalances day, and, ‘Atmosphériques’ address environmental stress, have been there for a long time for some people. We need not just pollution but UV radiation, blue light radiation and to look at exactly what is creating the issues. other external elements that can cause premature ageing.

What can people expect from the Longueville Manor This range is about giving people the tools and the ability treatment? to understand where stress has come from, why things are happening, and how we can go about beginning to fix It’s a whole-body treatment. You don’t have to do anything, them. It’s an exciting time! the therapist does everything for you. The process is a

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Sampling the Longueville Manor cheese trolley with...

Robert Broughton Robert Broughton, Senior Client Advisor and Director at UBS, shares his thoughts on his career, his industry and the benefits of living and working in Jersey.

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Born in Jersey, Robert has had an interesting and varied career so far, travelling extensively and spending several years living and working in the Middle East before coming back to the island 10 years ago to join UBS.

wealth management made great sense for me. With UBS being the largest global wealth management firm in the world, I would have the opportunity to offer clients an unparalleled offering. It was also the perfect opportunity for my wife and I to move back to Jersey and be closer to family whilst giving me the next step on my career ‘ladder’.

We caught up with Robert as he was enjoying an exclusive opportunity to savour the beautiful variety of cheeses available on the Longueville Manor cheese trolley.

Executive Head Chef Andrew Baird was on hand to offer recommendations and some interesting insight into the stories behind each carefully selected cheese.

What is it like to work at UBS?

Tell us about your career to date?

My first significant job was at the age of 23, working for the asset management business of a major global bank. Initially, my role was to remotely promote the bank’s investment offering to different parts o f t h e ‘ g ro u p ’ w i t h i n North and South America and the Caribbean. After some initial successes, I started to regularly travel to see both internal and external clients which was an amazing opportunity and experience. As our success grew, I was then asked to take on responsibility for our business in Asia and then finally the Middle East.

In 2006, whilst on a business trip to Dubai, I was approached to take a position within the firms’ private bank. The position was based in Dubai and involved travel around the region to look after the needs of wealthy individuals as well as attracting new clients. My wife got a job with a local bank at the same time and it was a fantastic experience and great fun! Spending time working overseas has certainly helped to shape my career and there have been a multitude of benefits.

Towards the end of my secondment in Dubai, I happened to be chatting to a senior individual at UBS and I found out that they were looking for someone to join the team in Jersey. After a number of conversations, it became clear that a move to an institution where the primary focus is

It’s good fun! I think UBS is an organisation that challenges its employees whilst treating them in the right way. We are encouraged to make sure that we are doing the right thing for our clients as well as the organisation.

UBS Wealth Management in Jersey is set up with a very singular focus on providing wealth management solutions for locally based clients which means that I have clarity in terms of what my job role is and what I should be delivering.

What do you like to do in your spare time?

Family is obviously the biggest thing. My wife Natasha and I have two young children, Sophia and Harry, who are currently 4 and 2 respectively. We’ve just bought a house overlooking Anne Port on the east of the Island so we can often be found down on the beach with the kids.

I love most sports and used to play a lot of cricket and rugby but time is limited so trying to get a regular game of golf is about the extent of my ambitions at present! I am a member of the Royal Jersey Golf Club in Grouville and play off a 5 handicap.

What do you enjoy most about your job?

The people interaction. Most of my day is spent speaking to clients or colleagues and this is something that I really enjoy.

Do you consider yourself a “foodie”?

Very much so, yes. We have really great restaurants in Jersey and I think we are well served for such a small island. »

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in Jersey is our local expertise in combination with the global strength and scale of the wider UBS Group.

Current hot topics?

Robert Broughton and Kate Welsby enjoy the Longueville Manor’s extensive cheese board

Longueville Manor is definitely one of my favourites - my wife and I got married here and we come back each year for our anniversary in December to celebrate.

Dessert or cheese?

Cheese definitely. I am a big fan of the Longueville Manor cheeseboard, washed down with a nice glass of red wine of course!

How do you think client relationships are best developed?

I think it’s important to have a relationship with a client that they feel comfortable with and that UBS engages with as many of the family members as possible. It’s also important that clients know they are not just dealing with an individual but an institution that can provide them with a first-class platform and service.

How has your business changed over time?

For me personally, I have gone from a more internationally focused job to a role with a local focus. That is also true for UBS Wealth Management in Jersey. Five years ago, the majority of our business was generated with international clients whereas now almost all of our business is with private clients based in Jersey. So, the big change for me and indeed the big change for our business, is that we’re conducting business on our own doorstep. I certainly feel that one of the real strengths of UBS Wealth Management

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From a client perspective, we spend a lot of time (perhaps too much!) talking about Brexit and the US political situation. However, from an investment perspective, the current hot topic is around where we are in the economic cycle. It’s been a decade since the ‘financial crisis’ and this length of time (based on historical averages) might suggest that this particular economic cycle should soon end and that we might see a recession in the near future.

The oddity in this economic cycle, however, is that we haven’t yet had a period of significant and coordinated economic growth. If we look at our economic forecasts, we don’t see a recession being likely over the forecastable time horizon, this being around 18 months to 2 years.

From an investment perspective, we see scope for asset price appreciation, albeit at a more moderate pace than in some recent years.

Is 2019 likely to be a good year for wealth management?

Well, it’s certainly been a good start to the year and most asset classes have had very strong returns. However, our view last year was that volatility would be prevalent and we certainly continue to feel that this will be the case once again this year given where we are in the economic cycle.

What is the best thing about working and living in Jersey?

I think it’s that feeling of ‘city life’ by the sea. I think Jersey “punches above its weight” in terms of being able to access a challenging and varied professional life and really strong work dynamic but then having all the benefits of family life.

Jersey is a great place to raise kids and even though I have a busy work life, I don’t have a long commute and still get to spend plenty of quality time with my wife and children.

Work/life balance is very much a phrase that gets thrown around but in Jersey it is just the way of life.

Where would you definitely take a visitor to Jersey?

I would take them to Gorey. I think it really encapsulates the very best of Jersey. It’s a lovely place to spend time and watch the world go by… and the restaurants in the area are first-class!

TA S T I N G N O T E S

Le Timanoix - Brittany, France

Cashel Blue - Tipperary, Ireland

Fougerus - Iles de France, France

A semi-soft cow’s milk cheese made

by Trappist monks. This rich, earthy cheese is washed in walnut liqueur to give it a chestnut hue.

First created in 1984 and named after a medieval castle called The Rock of Cashel, this is the first blue cheese made in Ireland.

A soft, traditional white mould cheese, that has a distinctive bracken fern leaf decoration. When the leaf turns brown it shows that the cheese is perfectly ripe.

Robert says: ‘This is a delicious savoury cheese with a beautiful walnut flavour and a smooth buttery interior.

I had never tried this cheese before today, but I will definitely add it to my list of favourites going forward.’

Robert says: ‘Blue cheese is my absolute favourite, and this was definitely a winner. It has a wonderful creamy texture.’

Wine pairing: 2016 Domaine de la Colline Chinon, France

Wine pairing: 2010 Chateau Romer Du Hayot, 2er Cru Classe, Sauternes, France

Robert says: ‘This was another first for me and I love the detail. It has quite a complex flavour and is soft and rich with a slightly salty taste.’

Wine pairing: 2016 Chablis ‘Vieilles Vignes’ Alain Gautheron, France

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

enquiries@rubis-ci.co.uk

rubis-ci.co.uk

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The Island Break:

Experience Jersey Time Perhaps it’s the sea air. Or maybe it’s the slightly more continental pace of life the island seems to have absorbed from nearby France. Whatever the reason, island life often seems to slow to match the steady ebb and flow of our tides. Whether you need to get away from it all, or share moments with the important people in your life, here’s how to make the most of your Jersey time with some of our favourite ways to relax, revitalise, restore and rebalance in the island break.

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“Me” Time Enjoy each Jersey moment at your own pace Don’t we all dream about those moments?

The moments of peace, quiet and tranquillity, when it feels as if we’ve escaped everyone and everything around us. Moments to rebalance, refresh and refuel. Somewhere where we can step out of our normal routine and take time to just refocus on life. Here are our top suggestions on how to get the most out of getting away from it all on your island break.

Find space to reflect Being close to water does us good. In Jersey you’re never more than ten minutes from the water’s edge. But if you’re looking for something that’s not seaside, why not try a stroll around the tranquil Queen’s Valley Reservoir?

With a walk of just under 2 miles and plenty of benches to stop and soak up the peaceful views, listen to the birdsong and enjoy spending time in one of Jersey’s beautiful natural environments.

Why not drive a few minutes from the reservoir following your walk and grab something to eat at Sumas Restaurant in Gorey?

Space to breathe With its miles of coastline, Jersey offers so many outstanding beach walks. Get away from the hustle and bustle of daily life and fill your lungs with fresh sea air, it’s all waiting for you. For the ultimate in isolated beaches, Jersey’s St Ouen’s Bay stretches along the island’s west coast and gives you miles of wide sand to stroll along.

Walk along the sand for dramatic views of thundering Atlantic surf and as much fresh air as you can handle. Stop for a well-deserved snack at El Tico with its surf view terrace.

Take the roads less travelled Jersey’s green lanes, where traffic slows to 15 miles an hour, offer a fantastic opportunity to well and truly get away from it all. One attractive route is the walk from Rozel to Fliquet.

Start at Rozel, walk up the road from the harbour and keep left at the Rozel pub. Turn sharp left at the track to Le Scez and the track will take you into a wooded valley and past the Dolmen du Couperon, a Neolithic burial site.

Refuel before your walk at The Hungry Man at Rozel and enjoy alfresco dining overlooking the harbour. »

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“We” Time Life is better together

Discover the real love island

Jersey is a place where you can simply be together with friends - a natural playground with the space to breathe and the time to reconnect with the important people in your life.

Join the Jersey Seafaris team and speed towards Les Écréhous on a RIB, an other-worldly small group of islands and rocks situated six miles off shore. Book the 3-hour trip for plenty of time to explore the fisherman huts and sandbanks. Spot birdlife, seals and dolphins and get in the sea for a dip or paddle board.

Feel Together at Jersey Zoo Durrell Wildlife Camp gives friends the chance to be together in the unique surroundings of Jersey’s iconic Jersey Zoo. The beautiful self-catering pods are set within the 32-acre site and come complete with a wood burner, a fully equipped kitchenette and separate pod with a warm shower and loo. It’s a home from home, allowing residents to relax, unwind and appreciate quality time together, with some of the planet’s most amazing creatures as neighbours.

Pick a nightspot For a fun night out with a difference, Jersey’s speakeasystyle cocktail bar scene cannot be missed. Watch the sunset over St. Aubin’s Bay, uncover the secret bar at Project 52 and end the night at The Blind Pig, a 1920’s style hideaway to sign off your day in style.

Hire a 1970’s VW Camper Take your very own restored 1970’s VW camper van out for a spin and wind down miles of green lanes and coastal roads. Feel connected as you tour our bays and beaches together. With various models to choose from it’s a fun and exciting way to share your island break with those closest to you.

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Quality Time Share moments with the important people in your life Jersey is a space to reconnect with the ones you love. A place to share in life’s simple pleasures; from shell hunting on a pebbled beach to a sun-kissed afternoon sharing stories over a picnic. Watch your little ones explore a hidden world of rock pools on an unspoilt beach, as the grown-ups share a blanket and watch the sun sink over glittering waters. Create your own island story as you explore wooded lanes by bicycle, stopping for delicious local seafood at a Jersey café, and cool off with a dip in the sea on a hidden beach. From camping to family friendly hotels and guest houses, there are many places to sleep off the adventure.

pick from the island’s 45 miles of coastline. Become a tide expert and make the most of the falling tide as it uncovers new landscapes and shallow, safe paddling. Find your inspiration in our guide to Jersey beaches. »

Life’s a beach Rediscover the magic of days spent on the beach and take their imagination on a voyage of sandcastles and submerged rock pool worlds to explore. Jersey’s beaches range from wide sandy bays to pebble coves - take your

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Live for the adventure When you’re tired of the beach, swap the sand for some inland activities to keep everyone entertained. Jersey’s small size means that you can pack your days with new discoveries - but definitely no long car journeys! Try exploring Jersey Zoo, the world-renowned conservation centre where you’ll meet gorillas, orangutans and meerkats. If that’s not quite wild enough, visit Tamba Park where you’ll come face to face with dinosaurs. Or why not plan to spend a day at the award-winning Amazin! Adventure Park with heaps of allweather activities including giant slides, minigolf, tractor rides and indoor and outdoor play zones.

Explore the past together And after the sandcastles, why not try some real castle exploration? Jersey’s exciting past is all within easy reach, so whether you’re dressing up as a knight to experience medieval life at Mont Orgueil Castle with its stocks and turrets to explore, or taking the amphibious Castle Ferry out to Elizabeth Castle to see the cannons, or being transported to the island’s occupation years with multimedia experiences at Jersey War Tunnels, or the prehistoric world of La Hougue Bie, you’ve got plenty to engage young history fans.

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“Just Us” Time Why not plan a sunset picnic on the beach? The best spots for uninterrupted sunset views are along St. Ouen’s Bay where you can find a sheltered spot along the sea wall to share a seafood picnic and a glass of wine and watch the sun sink into the sea together.

Views to fall in love with

Fall in love all over again

With Jersey’s 45 miles of stunning sea views to steal your heart, all you have to do is bring along the perfect person to share it with. The island’s cliff path walks open out to spectacular views that will take your breath away. From the high drama of the north coast to the sweeping views from Jersey’s west and south coast, finding your perfect spot is all part of the adventure. To add even more romantic nostalgia, why not get behind the wheel of a classic sports car and see the island’s country lanes and coastal drives with the wind in your hair?

If you’re a hopeless romantic, there is nowhere better than Jersey to reconnect with those you love, rediscover relationships and simply be together on a romantic break.

Relax in a boutique spa hotel, cosy up in front of a log fire at Longueville Manor or walk hand in hand along our beaches at sunset - however you choose to steal your romantic moments in Jersey, you’ll find the perfect setting for a romantic escape. Planning a romantic break to Jersey?

Here are our suggestions to find your perfect romantic getaway, whether you’re into grand gestures or simply love discovering the natural beauty of the island together.

Simple pleasures Walking hand in hand across a deserted beach with the wind in your hair. Jersey’s miles of beaches are beautiful in the summer, and breathtakingly exhilarating out of season when you can often have the beach to yourselves.

Thanks to our astonishing tides, at low tide the island almost doubles in size, making the beaches wider, sandier and even more spectacular. Classic backdrops for beach walks are the wide stretch of St Brelade’s Bay and the pineedged headland halfway across the beach, the picturesque stroll down to the sandy bay at Beauport or the beautiful beach at Plemont, revealed at every low tide where you can discover naturally formed caves and stroll along the water’s edge.

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Modern

Treasures at Hettich

3.07ct Pear shaped diamond pendant (I VS2) £35,950 4.61ct Cabochon and diamond dress ring in rose gold £4,495

1.97ct Fancy diamond swirl ring £5,495

3.29ct Seven-stone emerald cut diamond ring £19,450

24.34ct Grey moonstone and diamond ring £3,450

Chopard Happy Sport steel and rose gold watch £8,733

Rainbow sapphire and diamond dress ring in rose gold £2,050

Some things are worth more than their value.

It isn’t simply what they are, it’s what they mean.

A diamond engagement ring, an exquisitely engineered heirloom watch or the breathtaking beauty of a precious gem, they’re all reminders of life’s biggest moments. Made to honour commitments, anniversaries, shared dreams and a life together, Hettich’s jewellery and watches range from the essence of classic beauty to modern designs made to be treasured forever.

At Hettich we feel that life is enriched when you surround yourself with beauty and the people and things you love. That’s why for more than a century, our insistence on the highest possible standards has resulted in a collection of breathtakingly beautiful jewellery, watches, diamonds and precious stones. Our King Street boutique is home to some of the world’s finest craftsmanship, from watches created by Patek Philippe, Rolex, Omega, Cartier, Breitling, Chopard, TAG Heuer, Panerai and Tudor to luxury jewellery from international designers and signature pieces for you and your home, each with their own personality. Our role at Hettich is to help you find something that’s uniquely yours.

We believe that even the most refined things can be worn every day, as long as you do it with style, ease and a little attitude. To us, luxury no longer has anything to do with formality, and everything to do with taking pleasure in what you value most. Fall for your own modern treasures, all at Hettich.

7.44ct Morganite diamond dress ring £6,500

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Fancy diamond dress ring in rose gold £3,500

Hettich, 1 King Street, St Helier, JE2 4WF. Tel: 01534 734491 www.hettich.co.uk

Elegant Regency period manor situated in the popular parish of St Ouen Vinchelez de Bas Manor, La Route de Vinchelez, St. Ouen, JE3 2DB The beautiful Regency period property enjoys spectacular views of the French coast and cleverly combines stylish modern living with character features. Both the manor and gardens are listed as a Site of Special Interest (SSI).

Grand reception rooms, Paul Haslam kitchen, 5 en suite bathrooms, bathrooms, large conservatory, heated swimming pool, stables, coach house, four car garage, barn, additional ancillary parking, listed SSI gardens, wooded grounds, pond, 10 acres.

The property has planning permission for an additional six car garage and store with gym above.

5,955 sq ft Guide ÂŁ10,500,000 | Freehold

Contact Geri O’Brien on 01534 722 227

savills

savills.je

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Livingroom became the first pan-Channel Island residential estate agent when founder, CEO Simon Torode expanded the business to Jersey in 2018.

Since opening its Jersey office, the agency has gone from strength to strength. Here, Simon explains why Livingroom is different, why he made Jersey his home and why you should too.

Moving to Jersey

A personal viewpoint Since Livingroom opened in Jersey, the question I’ve been asked the most, quite understandably, is why we wanted to expand to Jersey and become the very first Channel Island Estate Agent? There is a long answer to that question, but I tend to find myself giving the simple response: Livingroom has immense passion for what we do and there is definite room for improvement in how properties are presented, sold and let on the island. We wanted to raise the bar and simply offer a better level of service to anyone buying or letting a home in Jersey.

Moving to Jersey also reflects my confidence in the island and the unique level of abundance in its offering; a prolific business community backed by excellent air links and a lifestyle that simply suits my way of life.

We know that people generally don’t move home just because they’ve found a nice property to live in; the desire to move is driven by requirements and desires. These can be property attributes like a changing requirement for number of bedrooms, indoor/outdoor space and/ or financial capability. It can also be due to lifestyle or professional reasons that encourage people to seek a new chapter for themselves and their family, potentially involving relocation. Jersey is often the beneficiary of individuals seeking a brand-new life and it’s easy to see why the island is so appealing.

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The Jersey lifestyle - a better way When the typical person thinks of Jersey, they think of the beautiful beaches, a mature and prosperous economy and a hybrid culture that combines the very best of French and British. What they may not realise is the way that a move to the island means benefiting from all of these things thanks to the fantastic work-life balance on offer.

Living in Jersey means working in a world-class international finance centre but a short commute home at a reasonable hour. It means having access to an outstanding gastronomic scene that uses local produce.

It means living in a dynamic society with a vibrant culture but still being able to spend time walking in quiet country lanes or relaxing on a stunning sandy beach.

Not many places can compete with Jersey’s quality of life and the standard of homes on the island enhances the lifestyle even further.

Jersey is lucky to have a vast range of homes; from piedà-terres to multi-million-pound mansions - and everything in between. It is the sheer diversity that Jersey offers that enables such a broad spectrum within the local community.

It’s not just the range of property available on the island though; it’s the quality. The variety and quality of the island’s housing stock were key factors that encouraged Livingroom to work within the Jersey market. We’ve already made a fast start selling and letting some impressive homes.

Old-fashioned values with a contemporary mind-set Buying a home is the most sizeable investment most people will make in their lives and the significance of the decision is amplified when a purchase involves relocating.

We believe that such a momentous purchase deserves due care and attention and that is exactly what our team of 25 across the Channel Islands strive to provide.

Our team has more than 150 years of experience in the property sector and is passionate about helping prospective buyers to find the right home. Matching a buyer to the perfect property fundamentally relies on understanding the client and their requirements. Our team has exceptional client service at its heart and focuses on getting to know the client to help understand what they’re looking for.

The team’s expertise is ably assisted by our state-of-the-art technology, which has always differentiated Livingroom from our competitors. Our move to Jersey has been accompanied by the introduction of a cutting-edge website designed with the user in mind. We have incorporated the latest innovations, including comparing properties by image, 360° virtual tours of some properties and our Transparent Vendor Management (TVM) system, which we commissioned specifically to offer greater communication throughout the process of selling and lettings homes.

Moving to Jersey was a pivotal decision but, for us, it was an easy one. Once you’ve spoken to our experienced local team and seen some of the properties on our books it could be an easy decision for you too.

If you want to learn more about Jersey property options, get in touch with the Livingroom team on +44 1534 717100.

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The Longueville Anyone for Tennis?

Whether you are a budding Roger Federer, or just looking for a casual game, our all-weather tennis court is the perfect place for fun and exercise. Racquets, balls and towelling are available upon request and you can also arrange for refreshments to be served on court to help fuel your game.

If you are hoping to hone your tennis skills, our resident LTA Professional, Grant Collins can be booked at any time (subject to availability).

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

With two ensuite cabins, a luxurious saloon, spacious fly bridge and a water sports friendly cockpit and bathing platform, Fizz Too guarantees a wonderful day out. Available for a half or full day charter, appropriate catering is included along with Champagne, wine and a selection of hot and cold beverages.

A full steward service will be provided throughout the voyage.

Ideal for Wine Connoisseurs Our state-of-the-art wine cellar was designed by Sorrells Custom Wine Cellars and houses over 4,000 bottles in perfect conditions. The cellar also works as a small museum with a unique display of very rare and valuable wines and numerous wine artifacts collected over the years.

Perfect for bespoke events, wine tastings and tutorials. Managing Director, Pedro Bento, has designed a collection of tasting packages to suit every palate. Choose from this collection or create your own bespoke experience.

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Notebook The Perfect Afternoon Tea Whether you prefer Lapsang Souchong, Earl Grey or Green Tea, Longueville Manor offers the perfect accompaniment of homemade scones, freshly cut sandwiches and delicately crafted cakes.

Served between 14:30 and 18:00 every day, you can enjoy your feast in a hotel location to suit your mood – an intimate lounge location, relaxing by the pool or in the privacy of your room. We offer one of the best on the Island, so book early to avoid disappointment.

The Longueville Manor Cheese Trolley A favourite with our guests, the Longueville Manor Cheese Trolley is the pride and joy of Executive Head Chef Andrew Baird. The floating cheese board display trolley was built by local craftsman Remi taking inspiration from the natural landscape. Remi used reclaimed oak timbers from French barrel makers and applied multiple applications of refined olive oils to give the trolley its beautiful sheen.

All cheeses are carefully picked by Andrew using renowned cheesemakers and they are chosen for their flavor, variety and history. Available with every lunch and dinner setting, your waiter will be happy to make recommendations and our sommelier is on hand if you require assistance with finding the perfect wine pairing.

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

#longuevillemanor

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Managing assets across

As an international professional services provider with offices in many of the world’s major financial centres, Equiom knows a thing or two about cross-border wealth protection for individuals. Its premium service, Equiom Private Office aims to meet the distinct needs of ultra high net worth individuals (UHNWIs) and wealthy families.

Richard Tribe, Head of Equiom Private Office talks about his experience with these discerning audiences and how their need for globally capable providers is growing.

Since the financial crisis in 2008 I feel there has been a real ‘flight to quality’ for clients seeking advice and assistance from professional services providers. Private clients want the reassurance they are dealing with an experienced and trustworthy individual who operates from a well-regulated and co-operative jurisdiction, and with whom they can look to develop a long-standing working relationship and work towards that ‘trusted advisor’ status. As wealthy families continue to see family members disperse throughout the world, they want to work with an advisor firm which has an international reach, and can continue to work with and support the family wherever they may be located.

Investment behaviours have changed too. The traditional model of investing in a conservative stock portfolio is rarely seen as the norm these days. Developments in technology over the years have opened doors to more sophisticated cross-border opportunities, and it is not uncommon to find that UHNWs hold a diverse range of assets, comprising, for example, real estate (both long-term investment and development projects globally), interests in start-up or wellestablished trading entities, artwork and antiquities, and cryptocurrency.

Richard Tribe, Head of Equiom Private Office

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multiple

jurisdictions

Real estate is a good example of an asset class that is changing. According to the Knight Frank 2019 Wealth Report, while residents in regions like North America, Europe, Russia and Asia are slowing their property investments, Latin Americans and Middle Eastern investors are planning to invest in more property outside of their home countries.

Equally, yacht and aircraft ownership is picking up in new markets. The Middle East and Asian business aviation markets are growing, as too is the input from their aviation regulatory bodies. Interest in yachts as an asset class is on the rise among Middle Eastern and Eastern European customers, and to a lesser extent Latin Americans, according to Fraser Yachts. With the highest predicted growth in the UHNW population in Latin America, Asia and the Middle East, assets like real estate, yachts and aircraft are likely to become even more prevalent in these regions, which is interesting to note.

In respect of offshore structures, the ever-changing tax laws internationally mean that individuals need flexible solutions and the very best tax and legal advice to ensure the solution meets their needs, but is also fit for purpose. For trusts nowadays there are no, or very limited, tax advantages, but the fundamental purposes of asset protection, succession planning and confidentiality are still extremely important and are now seen as the main driver for such wealth planning. In markets such as the Middle East and Asia we have seen much higher interest in private trust companies (PTCs) over the last 12-18 months, as clients can retain a certain amount of control over their assets while still achieving the aforementioned objectives.

As the world gets smaller, commercial experience and technical knowledge in local jurisdictions is essential. With offices around the world, Equiom has access to a team of specialists across Europe, the US, Middle East and Asia and our premium service, Equiom Private Office aims to help individuals and families by adapting to market needs to ultimately achieve that ‘trusted advisor’ status.

For more information contact richardtribe@equiomgroup.com or visit www.equiomgroup.com/privateoffice

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Not just a café with a conscience

Beresford Street Kitchen has had a busy 18 months. Kate Welsby catches up with Managing Director, Gabby Ellmers and Fundraising Manager, Georgina Cottini to talk about the past, present and future of this amazing social enterprise.

Since being founded in 2016, Beresford Street Kitchen has gone from strength to strength, offering support, training and employment to some of Jersey’s young people with a wide range of learning disabilities and autism. The popular café opened in 2017, closely followed in 2018 by a Catering Workshop, Printing Centre and catering for the day centre at Jersey charity “Enable”.

2019 started with a bang for this growing enterprise when they were awarded a 3-year contract following the successful States tendering process to operate the canteen at Jersey’s new Police Headquarters in St Helier.

All money raised from these initiatives goes straight back into the charity, but Gabby Ellmers confirms that they aren’t content to rest on their laurels: ‘We started with only 16 “Crew” members (the empowering name used for the 3 levels of trainees), and over the last 18 months this has grown to 45.

‘We are at capacity now for this building and with up to 25 people on our waiting list at any one time, we’ve started looking at other off-site projects where we can provide additional training and employment opportunities and also offer more hours and responsibility to some of our existing Crew.’

Gabby has great ideas, including investigating potential sites for additional cafés, expansion of the Printing Centre and possible plans for an administrative support service. She says: ‘We want to continue being able to provide training places for as many people as possible.

We have lots of hopes for the future and who knows, one day we may even have our very own training hotel.’

As a social enterprise, Beresford Street Kitchen receives no government funding and all charity support overheads come from donations, corporate sponsorship and grants. »

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Georgie Cottini explains: ‘Support from businesses such as Longueville Manor is invaluable to us and Patricia Lewis is on our Board of Trustees. The hotel has been incredibly generous by asking guests to make a small, discretionary donation to Beresford Street Kitchen when they pay their room bills. As well as these contributions and other fundraising events, they kindly offered work placements last year to 3 of our apprentices who thoroughly enjoyed working with Andrew Baird in the kitchen. He was so supportive.

They were also instrumental in helping us put together our cook book “Cooking with a conscience” which we sell at our café to help raise funds. In addition to this, Longueville Manor used our Printing Centre to produce their mugs and greeting cards which shows that they not only want to support us in a charitable way, but they have faith in the services that we can provide as a business.’

Success at Beresford Street Kitchen isn’t just measured in financial and growth terms though. Both Georgie and Gabby are keen to highlight the changes that being involved with Beresford Street Kitchen has on the Crew.

Georgie says: ‘When we first opened in 2017, some of the Crew had no independence, no confidence and had

Georgie and Gabby both agree that Beresford Street Kitchen is a very special place. ‘The Crew are always smiling, and they welcome you with open arms. No-one is judged here. You will always find an inclusive atmosphere that makes everyone feel happy, comfortable and welcomed.’

This view isn’t simple bias. The great atmosphere and hard work at Beresford Street Kitchen were also recognised externally, when they became the proud recipients of the Best Service from Food & Drink award at the Channel Islands Customer Service awards in 2018.

To sample the unique atmosphere and delicious food and drinks at Beresford Street Kitchen, visit them at 17 Beresford Street Kitchen, St Helier, or find out more about this innovative and growing enterprise at www.beresfordstreetkitchen.je

Grace Hallam | Printing Centre

Helen Journeaux | Front of house

Sam Corbel | Catering Workshop

How long have you been working here?

Since April 2018

How long have you been working here?

Since August 2017

How long have you been working here?

Since August 2017

What is your favourite part of the job?

I like it here because I like practical things and art and I get both in this job

What is your favourite part of the job?

I like being on the tills and serving customers, I like talking to people

What is your favourite part of the job?

I like doing the washing up and have been given the title of Best Dishwasher

What food or drink should everyone try at the café?

The coffee is great

What food or drink should everyone try at the café?

The cakes are absolutely delicious, the chocolate brownie is my favourite

What food or drink should everyone try at the café?

The sandwiches we make in the Catering Workshop are really popular

Where is your favourite place to visit in Jersey?

I like going to Amaizin Maze

What food or drink should everyone try at the café?

Jersey has too many great places, I can’t choose just one

Where is your favourite place to visit in Jersey?

I like visiting Grandma in her care home and going to Pizza Express in St Brelade

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done nothing since leaving school. Since coming here they’ve gained confidence, they’ve gained independence, they’ve got bus passes and travel to work on their own.

They earn their own money and feel like they are part of society. They make friends here and they feel completely comfortable. It’s amazing and rewarding to be part of such a great enterprise.’

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The

Woodland Trail

Known locally as “The Nun’s Walk”, the Longueville Manor woodland trail provides a brief, but beautiful taste of Jersey countryside.

When Longueville Manor was purchased by Sidney and Edith Lewis in 1948, it was in a state of disrepair. The family worked hard on the restoration of the property before opening the hotel in 1949. However, this wasn’t the first time the manor house and grounds had required restoration. In 1863, when the Manor was purchased

by Reverend Christian Henry Bateman, it had also been in an incredibly dilapidated state and he and his wife undertook extensive restoration and re-landscaping work.

The hotel grounds that we invite you to enjoy were created through this work and are more or less what you see today; the attractive lake, the beautiful specimen trees and the kitchen garden itself.

This woodland is at the heart of “New Leaf”, Longueville Manor’s sustainability programme. By utilising good woodland management and sustainable practices, a unique environment that encourages a flourishing ecosystem has been created.

The following route is a quick and easy walk. Perfect for starting the day with some fresh air or perhaps walking off one of our sumptuous lunches? Take the time to enjoy some peace and tranquillity, surrounded only by the sound of water babbling in the stream and birds singing in the trees.

Along the way, look out for red squirrels, woodpeckers, barn owls, mushrooms and chestnuts - the list is endless.

Even the Manor’s 24 bee hives on the hillside opposite play their part in looking after this exceptional environment. »

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Duration: 20 minutes

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W A L K

Grade: Easy

From reception, walk to the swimming pool. At the left of the pool follow the path and the sign saying “The Woods”.

Cross the bridge by the lake and then take the steps up to the left.

Follow the top path - the stream should be on your right.

You will reach a point where the path goes straight ahead and there are also steps up to the left. Both paths lead to the same destination. Go straight ahead for an easier route, or take the steps for a slightly narrower and more rugged route.

Follow either path until you reach a duck pond.

Turn right at the pond and walk over the water pipe outlet and follow the path to the right into the other side of the meadow.

Walk down through the meadow.

At the grinding wheel take a right past the tree with the seat around it and get back onto the path.

Follow the path round to the left if you would like to take a quick tour of the kitchen garden.

INFORMATION • The paths of this walk are well maintained, but in wet weather can become muddy. We have a selection of boots in reception for hotel guests to borrow if required.

• The woodland trail is within the private grounds of Longueville Manor. Walkers are welcome to enjoy the beautiful surroundings, but please stay on the designated paths.

• Please give consideration to the ongoing sustainability and environmental wellbeing of this area.

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IBC TBC

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Finding you a home since 1972 JERSEY’S LEADING ESTATE AGENT

Your passport to Jersey Browse more of our premium properties in all locations www.broadlandsjersey.com

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E N Q U I R I E S @ B ROA D L A N D S J E R S E Y.C O M W W W. B R O A D L A N D S J E R S E Y . C O M

TEL: +44 1534 880770 FAX : + 4 4 1 53 4 75 8 4 1 1