Chef Biography
William Daniel O’Callaghan was born in 1964. His grandparents, William and Anna O’Callaghan purchased Longueville House in 1938. In 1967, William’s parents Michael and Jane O’Callaghan turned their residence, one of the first country manor houses, into a restaurant and country house hotel, with Jane cooking and Michael running the 500 acre wooded estate. Today William runs Longueville House with his wife Aisling, who manages front of house.
William attended Dublin College of Catering from 1982-1985 where he met his wife, and apprenticed at La Ferme Saint Simeon in Honfleur, Normandy, France through 1987 and then one year with Great Chef Raymond Blanc as commis chef at LeManoir aux Quatre Saison outside of London in Great Milton, UK.
In 1988, he took over running the kitchen from his mother Jane at Longueville House, and in May 1999, the Great Chefs Television team showed up to tape him for the Discovery Channel’s Great Chefs of the World series.
Today in 2016, Chef O’Callaghan and his wife Aisling with their 20 year old daughter Elena and 14 year old son Michael, run the Presidents’ Restaurant and 20 room Hotel that continues to win awards.
In recent years William has developed another complementary business on-site, making two delicious hard ciders (5% ABV & 8% ABV) from apples grown on his estate. From this cider William also distills an apple brandy (40% ABV) and both products are sold nationwide and internationally.
Recipes
Breast of Chicken with Herb and Cumin Filling and Thyme Sauce
Serving: 8 Print Breast of Chicken with Herb and Cumin Filling and Thyme Sauce By Great Chefs October 18, 2015 Chicken is new again with a wonderful stuffing of butter, herbs, and bread crumbs scented with cumin. It is served on a buttery sauce with thyme. This is a dish that makes you rethink common […]
Smoked Salmon with Dressed Greens
Serving: 4 Print Smoked Salmon with Dressed Greens By Great Chefs October 16, 2015 This beautiful appetizer is delicious, and incredibly simple: a wide band of sliced smoked salmon circles a salad mixture of greens and edible flowers. The dish is accented with chive mayonnaise. Chef William O’Callaghan begins his demonstration with a whole fresh-caught […]
Rhubarb au Gratin with Lemon Balm-Elderblossom Ice Cream
Serving: 8 Print Rhubarb au Gratin with Lemon Balm-Elderblossom Ice Cream By Great Chefs October 13, 2015 The unusual array of flavors in this dessert begins with a base of rhubarb compote and sabayon, lightly browned and topped with a crisp tuile cup of delicately flavored ice cream garnished with a candied orange slice. The […]
Restaurant Information
Phone :800 323 5463
Address :Killarney road (N72), Mallow, Ireland