Cirrus Inns announce plans for growth
Luxury pub operator Cirrus plans to double the size of its portfolio to 30 pubs within 18-24 months.
That's according to Paul Boyce who took on the role of operations director for the group, which runs a portfolio of country inns associated with country pursuits and the ‘shooting set', back in June 2014.
Boyce was previously food and beverage director for Village Resorts and Hotels until his redundancy from the company alongside Robert Cook's following a decision to streamline the management structure of the business back in March 2014.
The Caterer's Acorn Award).
Working alongside Alex Langlands Pearse (who likes to be known as 'Langy') and the board of Cirrus Boyce has re-structured his operations team and employed a new head of food Tim Powell who has spent the last eight years at the Goodwood Estate, following roles at Pont de la tour and The Canteen in London.
"Cirrus is not at all corporate," added Boyce. "But we needed a culture and some initiatives that allow the individual properties and landlords to support each other and the business. Every time we open a new pub we have to find the right people for the property and just as importantly, for the community.
"I believe pubs are the future of the hospitality industry. If you can provide quality pub dining people will be prepared to pay the prices. However, they want quality food in less formal surroundings and we own a collection of Great British pubs that are held in great affection by our customers."
Boyce explained that the company will exchange on another pub on Friday and that he and 'Langy' are very much "on the same page". The company will look to develop more pubs in East Sussex, the Cotswolds and the Home Counties.
Of 14 pubs (all freehold), 12 have rooms which are consistently booked during the shooting season from August to the end of January every year. The strategy to continue buying properties close to the 'best' shooting sites in Southern England seems to be working and are securing average room rate of £85-£175 B&B per night.
The Punchbowl pub & dining rooms a Victorian pub dating back to 1729 has recently undergone a three-month refurbishment and includes dishes on the menu such as: starters of Colchester rock oysters, braised Angus beef shin and bone marrow and mains of the Londoner sausage, Colcannon and red onion gravy and rare breed steaks. The Dining Room on the second floor offers a more sophisticated menu with items including Yorkshire game terrine and daily seasonal dishes such as smoked Yorkshire venison loin with braised shoulder croquette, braised shallot, green beans and bone marrow sauce.
Cirrus is backed by 333 Holdings owned by Alex Langlands Pearse who also owns www.pubsonwheels.com and Vingt Quatre restaurants in Chelsea and Bloomsbury www.vq24hours.com
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