Celebrating the best of the British Isles with The Celtic Collection

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Part of British Food Fortnight

Newport’s Celtic Manor Resort has been named the UK’s best hotel for the 11th time. With 19 restaurants and bars and with a team of 80 chefs working at one time, the hotel knows a thing or two about successful F&B operations.

At the heart of its food offering is a commitment to showcasing Welsh and British produce. Group Culinary Director, Peter Fuchs, has said Celtic Collection is “passionate about food” and “using the best ingredients to produce the best possible experience for our guests.”

The collection’s extensive use of local and British produce is also part of its ongoing commitment to sustainability, reducing air miles and emissions, cutting energy and water usage and supporting local farmers and producers.

This British Food Fortnight we’re delving into our customer, Celtic Collection’s F&B operations to see how its chefs shine a spotlight on local ingredients.

#1. Seasonal pop-up dining experiences.
Celtic Manor is known for its exceptional pop-up dining experiences, many of which focus of using local Welsh ingredients.

Pop-up experiences showcase the very best in British produce with carefully crafted menus. The exclusivity of the experiences builds real excitement around Welsh and British produce, with guest travelling from across the UK to dine at Celtic Manor Resort.

One example is Wild at Rafters taking place this Autumn, coinciding with British Food Fortnight. Rooted in the landscape of Wales, this seasonal dining experience uses local fish, wild poultry and game, paired with herbs, berries, mushrooms and autumnal seasonal produce. Each ingredient is handpicked for its seasonality and locality to the hotel, reducing travel emissions and ensuring the freshest quality possible.

With specialist menus restaurants, like Rafters, can showcase the best of each season’s abundant produce, while keeping operational costs down.

#2. The World Chefs Congress & Expo 2026.
The Celtic Manor Resort and ICC Wales are hosting the world’s largest culinary event next year, with the theme ‘passion, pasture, plate’, celebrating the very best in local produce.

With over 1,000 chefs representing 100 countries, 32 speakers and 200 exhibitors, the Congress and Expo are the perfect opportunity to showcase the very best of Welsh and British ingredients to the world. Attendees can experience and learn about Welsh lamb, beef, seafood, artisanal cheeses, craft beers, ciders, and spirits.

The congress provides a platform for chefs, industry leaders, and innovators to connect, exchange ideas, and collaborate, and gives the chefs of Celtic Manor Resort and the ICC Wales an opportunity to share their culinary philosophy and commitment to sustainable practices.

#3. Supporting local farmers.
Part of Celtic Collection’s commitment to sustainable F&B operations is their relationships with local Welsh farmers.

Ingredients are handpicked from local farms such as Hook farm in Pembrokeshire, which supplies leeks and broccoli. Farmers at Hook farm trim the leeks in the field they are harvested in, to stay efficient, ensure the freshest produce and reduce the time from field to plate.

Vinny Tzortzis, Executive Chef at the Celtic Manor Resort said: “In recent years, many businesses have transitioned to locally sourced, in-season produce which can help reduce carbon emissions and support local businesses.

“Across The Celtic Collection, we work with local suppliers wherever possible to reduce the food miles of the dishes we produce. We’re incredibly lucky to have a rich natural larder right on our doorstep including Welsh lamb and beef, which rank alongside some of the world’s finest meats. We work closely with a local family butchers who have their own farm here in the Usk Valley and match our own pasture to plate philosophies.”

Kitchen CUT is proud to support the Celtic Collection deliver its exceptional F&B operations

Kitchen CUT provides the Celtic Collection with transformative solutions, including accurate recipe costing that significantly reduced food costs. We have introduced a transparent and efficient ordering process, offering visibility into individual outlet spending and improved invoice management eliminating the issue of lost invoices.

What’s more the streamlined stock-taking process saved them time, enhanced accuracy and optimised administrative processes by consolidating information, making stock management more efficient and reliable. These advancements have enabled the Celtic Collection to achieve greater operational control and financial efficiency.

With Kitchen CUT software, the Celtic Collection’s procurement of British produce has been streamlined, enabling the hotel group to showcase the very best local ingredients to its guests. Read our full case study about how our software helps the whole Celtic Collection, on our website.

Read our full case study about The Celtic Collection here.

References
https://www.worldchefscongress.org/
https://www.cateringinsight.com/the-celtic-collections-passion-for-food-shapes-switch-to-cutting-edge-kit/

Sustainable Dining Tips from The Celtic Collection