The New Blood

MEET PAOLO & OLLIE

We’d like to welcome two members to the Cirrus Family: Paolo Corgiolu (PC) as the new landlord for King John Inn, Wiltshire and Ollie Callaghan (OC) who will look after The Yew Tree, Highclere.

We have asked them a few questions to break the ice:

Dead or alive – who would you most like to have dinner with?

OC: Would have to go for dinner with Adele, just because it’s Adele!

PC: I would have dinner with my wife Melanie. I know, I am so romantic!

What would you eat at this dinner?

OC: Sushi and cocktails!

PC: We’d start with a Negroni as an aperitif. The starter would be a pan-fried foie gras followed by a Fiorentina steak, cooked rare with skinny fries and rocket salad. I’d skip the dessert and choose a nice selection of cheese instead. My meal would be complemented with a bottle of Turriga Isola dei Nuraghi 2008.

What was the last lie you told?

OC: I’ve never lied…Or have I?

PC: I told my old manager that I wasn’t going to leave the Bailiwick although I was already looking for a new job to get closer to my family. Oops.

The Flow

We’re pleased to say that Cirrus Inns’ Flow training application has been launched. We must say it is brilliant to see how you are all beginning to work out your career paths and get involved in some brilliant training initiatives. If you haven’t already, make sure you log onto the Flow page and get started with your journey to greatness.

The Gongs

Congratulations to Team King John!

The overall national winner for this year’s Good Shoot Hotel Awards goes to The King John Inn at Tollard Royal in Wiltshire.

Not only does The King John Inn boast some renowned shooting on its doorstep, including the famous Ashcombe Estate, but the welcome is second to none and even has its own dedicated shoot co-ordinator, Claire Hurley, who makes it her job to know exactly what her guns require.

Claire revealed that she welcomed 63 shooting parties last year and says: “Our aim is to take care of every need for our guns, welcoming them in the car park on arrival, showing them to their rooms and ensuring that their favourite food and wine is available. We have a semi-private and dedicated area for their dining and our staff are always prepared to stay up as long as the guns do! We really try and build a rapport with all of our guests.”