A new partnership between Visit Pembrokeshire, The Celtic Collection, and Pembrokeshire College will deliver a collaborative gourmet experience at the 2026 Croeso Awards, taking place on Thursday 29 October 2026.

One of the county’s most important celebrations of tourism and hospitality, the Croeso Awards shine a light on the people, businesses and experiences that make Pembrokeshire a truly world-class destination.

Under the new partnership, and with a whole year in the planning, the event team will transform Pembrokeshire College into an elegant venue worthy of the glittering occasion. Students will play a leading role in delivering the evening, working alongside some of Wales’s most talented hospitality professionals from The Celtic Collection, to create an unforgettable awards night.

Chefs from The Celtic Collection’s award-winning Pembrokeshire-based restaurants – including dulse at Tŷ Hotel, Milford Waterfront, Cliff at St Brides Spa Hotel, Saundersfoot, and Blas Restaurant at Twr y Felin, St Davids – will mentor students from the start of the process as they design and prepare a three-course menu inspired by the county’s outstanding produce. The teams will be led by Simon Crockford, a former Pembrokeshire College student and now one of Wales’s top culinary talents and executive head chef at The Celtic Collection. From farm-fresh vegetables and locally reared meats to seafood, foraged herbs and seaweed, the dishes will celebrate Pembrokeshire’s plentiful larder while teaching students the importance of provenance, creativity and sustainability.

The collaboration will also offer students a rare opportunity to gain real-world experience in a live event environment, learning from front-of-house teams and event specialists. Together, they will stage an evening that not only celebrates excellence in tourism and hospitality but also highlights and up-skills the next generation of industry talent emerging from Pembrokeshire College.

Seventeen award categories will be presented during the evening.

Commenting on the event and the partnership, Emma Thornton, Chief Executive of Visit Pembrokeshire, said:

The Croeso Awards have always been about celebrating the people and businesses that make Pembrokeshire such a vibrant, world-class destination. Our 2024 awards were a resounding success, supported by the Seren Group who initiated the partnership approach with Pembrokeshire College.We are excited by The Celtic Collection’s decision to take up Seren’s mentoring baton for next year’s event, which given the enthusiasm by everyone involved, looks set to take the celebration to another level.

It’s a genuine collaboration, with professionals and students working side by side to showcase excellence while investing in the future of our industry. By connecting with the next generation, we’re nurturing skills, ambition and innovation that will keep Pembrokeshire at the forefront of Welsh tourism for years to come.

Reflecting the growing focus on applied learning and local opportunity, Alannah Simmons, Head of Faculty Health, Childcare & Commercial Enterprise from Pembrokeshire College added:

For our students, the Croeso Awards offer more than a stage, they provide a career-defining experience. Working alongside respected chefs and hospitality leaders gives them invaluable insight into how excellence is achieved in the real world. It’s an opportunity to learn, contribute and take pride in helping to represent Pembrokeshire’s thriving tourism and hospitality sector, inspiring them to build their own rewarding careers right here in the county.

Julie Hammond, Chief Executive of The Celtic Collection, said:

We are delighted to partner with Visit Pembrokeshire and Pembrokeshire College to celebrate the very best of hospitality and tourism at the Croeso Awards. This partnership underlines our commitment to nurturing Welsh talent and we are excited to offer students the unique opportunity to step into professional kitchens and see the real-time, real-life process behind an exceptional dining experience. They will be part of our chef and front-of-house teams, learning not only about culinary technique and food provenance, but also about teamwork, creativity and the precision that defines great hospitality.