Meet the Faces of Milford Waterfront: Tŷ Hotel Milford Waterfront

We regularly feature the people from the businesses at Milford Waterfront. We speak to everyone from artists and chefs to personal trainers to learn about their special skills and talents, their favourite dishes and items for sale, what they enjoy most about working at Milford Waterfront and lots more!

With the opening of the new Tŷ Hotel Milford Waterfront fast approaching, this month we meet Ade Andrews, Hotel Manager, and Sy Crockford, Executive Head Chef.

What makes you most excited about working at Milford Waterfront?

ADE: The location hands down. When you have worked away from home for several years you miss certain aspects of Pembrokeshire. Being down at the Waterfront you get the sea air, the noise of the water and let’s not forget the people, who are so friendly and genuine. I’m so glad to be home. To be a part of what feels like a real Milford Waterfront community is special.

SY: I have been visiting the Waterfront for the last few years and seen it develop to a destination to visit for relaxing walks, taking in the beautiful scenery or a meal out in one of the fantastic restaurants. Now to be part of this is something special and I am excited to be using local produce and working with local suppliers. I am also keen to get my running shoes back on for parkrun.

What do people need to know about the new hotel?

ADE: It has 100 bedrooms, an activity suite, great bar and a superb restaurant. The team are local, passionate and keen to show off this amazing hotel and welcome our first guests. Being open to non-residents is a key part of our story and to have a local team with the connection to Pembrokeshire is key for us. When inside the hotel, you get the sun all day from the Reception in the morning all the way to the Private Dining Room in the evening. You can enjoy the changing view all day long.

SY: I will be leading the culinary side for the hotel so as a proud Pembrokeshire boy, I want the food to be championing Pembrokeshire and Wales. We will be using local suppliers wherever possible - some being based right here at Milford Waterfront. The food will complement the picturesque views and add to the ambience that this new restaurant will bring. The chefs will be looking to create exciting specials so only the freshest and best quality produce is used, as well as keeping the menu refreshed and in season.

What is your favourite part of your job and why?

ADE: The guest interaction is always exciting. Making a real difference to people’s stays is why I work in hospitality, but the key motivation is the countless opportunities you have to progress and shape a fantastic career in hospitality. Working with colleagues to develop their progression is another very rewarding part of the job.

SY: I love to be creative. I am not one who wants to invent new flavours, I prefer to be respectful to the ingredients and marry them together. I am passionate about developing chefs to guide them through their own careers and to see some of the chefs become head chefs themselves gives me great satisfaction.

What has been your favourite day/most memorable experience in work and why?

ADE: While managing a large hotel in Birmingham next to the NEC, the airport was closed for snow and we were told that passengers from several delayed flights were being sent our way for emergency accommodation. We had to arrange over 200 rooms very last minute, as well as open the restaurant and bars. A crazy few hours, but the whole team all came in, supported each other and looked after the guests brilliantly. The guests left happy and genuinely appreciated what we had done for them and the team had a real energy and camaraderie around them, it was fantastic.

SY: I was able to be part of the NATO summit at the Celtic Manor and this was one of the most challenging but memorable weeks of my career, the pressure of cooking for all the world leaders including Barack Obama and Prince Charles was one I relished in. I was also able to be part of the Ryder Cup in 2010, this was a great event and one we had been working up to since I joined so, again, to have all the world watching was something special, something I won’t forget.

Tell us something about yourself people may not know

ADE: I actually studied City and Regional Planning at university, but I worked in hospitality venues back home in Tenby during the holidays and decided I loved the interaction with the guests so much that I wanted to make my career in hospitality.

SY: I have been honoured to represent Wales in the Culinary Olympics and World Cup, and I was awarded Wales National Chef of the Year back in 2017.