The Scarlet

The Scarlet Team so far took a couple of days out to learn a few new skills and get to know each other that little bit better.  We headed to Woodland Valley, an organic farm in a small village called Ladock not far from us here in Mawgan Porth.
We weren’t quite sure what we were in for when, on arrival, we were introduced to our instructor for the next two days, an ex military man named ‘Spanner’.
As it turned out ‘Spanner’ was an encyclopaedia of all things survival based and had prepared some very interesting tasks for us to complete.  The training culminated in a boys vs. girls relay of tasks that had to be finished to his satisfaction before moving on to the next.  It was lots of fun and the fact that the BOYS WON is really not important!!!!
We can all now build a shelter, catch our own food, and if necessary light a fire using nothing but a mobile phone and some wire wool.  As Sustainable Property Manager I can assure you the Hotel will always be warm and cosy but should the worst happen we’ve got you covered.
Chris Brown

On the 10th and 11th of May we met some wonderful people hoping to join the     Scarlet at our Exclusive Recruitment Event.  All of the Scarlet team so far were involved in helping to run the day (except for Chris; well - someone had to answer the phones!).  We all had fun meeting each other and sharing information about our unique hotel.
Down on the beach, teams were put through their paces and demonstrated amazing knowledge of, and commitment to, sustainability.  It was a fantastic day to be on the beach and we were lucky that the sun shone both days, although a little windier on the Monday!  Suzie, our Sustainability Manager acted as Master (or Mistress) of Ceremonies and our HR team, Liz and Karen, kept us organised and on time.  We were even able to do a mini beach clean at the same time!

Feedback from the day has been extremely positive – from everybody involved.  Many people have been invited back to spend more time with us.  A step nearer to joining our team!!

Ben and Steph have been running separate recruitment days for their Chefs and Spa Therapists, putting their specialised skills to the test.  I keep volunteering to be a guinea pig but somehow get overlooked!

If you are reading this and thinking “I’d love to get involved”, feel free to apply through our website.  We still have some positions available so don’t miss the chance of a lifetime!

May 20th 2009

Gill Blundell, Human Resources Manager

As Head Chef for the Scarlet, I am responsible for making sure that the team get some sustenance each day as we work hard preparing for opening.  On Friday with some bits and bobs in the fridge, it was soup that was to be the order of the day!  Seeing the wild garlic and stinging nettles that adorn each and every hedgerow that surround us I thought a little nettle and wild garlic soup would fit the bill.  In a howling gale and some serious precipitation I set out to forage for the ingredients, as I left it was suggested that Jasper, the hotel dog, might like to come along.  Jasper obviously has more sense than I, because within a few yards he was pulling back towards the house, sensible dog!  I returned about half an hour later, drenched almost to the bone, but armed with fresh ingredients for our lunch.
Taking a couple of shallots, a few sticks of celery, a potato and some thyme I peeled and roughly chopped said ingredients and showed them to a warm pan with a glug of good oil, sweated until softened before adding some corporation stock(water), a stock cube, some salt and pepper. The pan was set to simmer until the potatoes were tender, whilst I set about washing the nettle leaves and wild garlic.  If you are thinking of trying this one may I suggest a pair of rubber gloves!  Jasper found out to his discomfort that sticking his nose into the bag of nettles was even more foolish than coming out to pick them with me in the first place.
Once the potatoes were tender, I added a few big handfuls of nettle leaves and the wild garlic then bringing the whole thing back to the boil I blitzed with a little stick blender, tasted, adjusted the seasoning and poached some eggs to serve in the soup, all in all a very enjoyable little luncheon!

Ben Tunnicliffe