A new hotel opening in Milford Haven in April is set to become one of Pembrokeshire’s largest creating 40 permanent jobs.
The new Tŷ Hotel Milford Waterfront will have 100 bedrooms and a restaurant with floor-to-ceiling windows looking out over the marina.
Owned by the Port of Milford Haven, the hotel will be operated by The Celtic Collection team who also run the Celtic Manor Resort.
The new site is part of a multi-million pound regeneration project being led by the port and aims to provide a draw for new tourists to Milford Haven and Pembrokeshire .
In June 2018, Pembrokeshire County Council unanimously approved a revision to the Milford Waterfront development’s outline planning consent.
Two local hospitality managers have been appointed senior roles to run the new hotel.
Adrian Andrews has taken the role of hotel manager while Simon Crockford will be executive head chef of the hotel restaurant.
Mr Andrews has worked in a number of private hotels in his home town of Tenby before working as multi-site manager for Premier Inn in Birmingham, Bristol and Cardiff.
He said: “I’ve caught up with a lot of old friends already as we make all the preparations to open, and it’s been great to see the positive local reaction and the interest in seeing the hotel take shape.”
He added: “We’ve worked with a number of community venues to hold recruitment days and we’ve had an amazing response from people wanting to work with us, meaning almost all of the positions we need for opening have been filled. We can’t wait to welcome the first guests and I’m excited about what the hotel will bring to this area, for the community and for business.”
Mr Crockford, who has spent 15 years with the Celtic Collection, has worked in five-star hotels in Cardiff and Newport.
He said: “I’ve been lucky enough to work on a number of amazing events and new venues at Celtic Manor.”
He added: “I’ve always championed the great food to be found in Pembrokeshire – from both the land and the sea – and I’m really enjoying getting out and meeting the farmers and the fishermen who will be supplying the restaurant. Trying to condense all the fabulous produce into one menu has probably been my biggest challenge.”
