Getting to Know Greystone Castle Sporting Club

One of the highlights of Shooting Sportsman’s Endorsed Lodge Program for 2022 is the addition of Greystone Castle Sporting Club, in Mingus, Texas. Shooting Sportsman recently reached out to Manager Patrick Wall to get his take on the world-class upland and duck hunting lodge. Patrick was more than happy to oblige. Here's what he had to say . . . . 

How long have you been at Greystone Castle Sporting Club, and what compelled you to get involved with the lodge?

I’ve been at Greystone Castle for three years. I started right after retiring from the Marine Corps in June 2019. I learned about Greystone Castle when my predecessor, Andrew Wilcox, became the general manager in 2015. We had known each other in the Marine Corps, and I couldn’t believe such a place existed so close to where I grew up. I tell many people that what brought me to Greystone is God’s grace. My wife and I prayed a lot about going where God wanted us. I’d had other interviews and job offers, but each one was missing something. When we drove up to Greystone Castle, it was magical; we were overwhelmed with its beauty. The employees at Greystone love it and work extremely hard. We knew from the beginning that it would be a lot of work, but each day my wife and I know that we are where the Lord wants us, and we love it here.

What is a typical day of hunting like at Greystone?

For upland bird and duck hunts, this is the typical day:

• 8:00 AM: Breakfast
• 8:30–11:30: Morning hunt
• 12:00–1:00 PM: Lunch
• 1:00–2:30: Personal time (nap, sporting clays, etc.)
• 2:30–5:30: Afternoon hunt
• 6:00–7:00: Appetizers in the Pavilion
• 7:00–8:00: Dinner
• 8:00 PM–12:00 AM: After-dinner cocktails in the Pavilion or by the outside firepit
• 12:00 AM: Bar closes

For the big-game hunts that we offer, the times are similar, but we often have breakfast burritos ready for pre-dawn departures and adjust dinner to enable guests to maximize their time in the field.

What aspects of your operation seem to impress guests the most?

The service, the food and the beauty.

When I say service, I mean every aspect of a guest’s stay—from reservation and check-in at the pro shop to the professionalism and friendliness of our guides; the quality of our dogs, bird cover and birds; the attention to detail from our housekeepers; and the presentation and quality of our food and attentiveness of our waitstaff and bartenders. Our goal is that every new guest arrives as a guest and leaves a friend, and returning guests come back as returning friends and family. Every member of the Greystone team cares about a guest’s complete experience here.

What is your favorite item on the dinner menu?

Appetizer: Can’t beat the 7 Season Crispy Quail, although the lamb chop “lollipops” are very popular.

Entrée: The sous vide tenderloin steak—so good! We also convert a lot of non-duck-eaters to our Crispy Cajun Duck.

Dessert: Fried beignet with Mexican vanilla ice cream and honey glaze (although the gluten-free brownie and ice cream is a close second).

What part of the job do you find the most gratifying?

There are two things most gratifying to me:

Hearing from the guests about their hunts and experiences at Greystone. To hear about a wonderful hunt, great dogs, terrific guides, attentive staff and the beauty of Greystone is very rewarding.

Second is watching the Greystone team take such care to make the experience of each guest a lifetime memory and have them excited to return. As I’ve stated, we all care about our guests, and it’s rare to see this level of dedication. We’re not perfect, but when we mess up, we own it and do all that we can to make it right. I’m very fortunate to have such a great staff and to be a part of the Greystone family.