A NEW tourism tax of £1.25 per person per night could be introduced in Wales starting April 2027, following the publication of draft legislation by the Welsh government. The levy, applicable to hotels, B&Bs, and self-catered accommodation, would be charged per person, including children. A reduced rate of 75p would apply to stays in hostels and campsites.

The Welsh government argues the levy will raise approximately £33m annually, supporting services and infrastructure in tourism hotspots. Funds raised will be ring-fenced for projects such as promoting tourism, improving visitor services, and supporting the Welsh language. However, the plans have sparked criticism from opposition parties and industry groups, who warn the tax may deter tourists and harm Wales’ vital tourism sector.

Industry concerns

The tourism sector, employing 159,000 people—nearly 12% of Wales’ workforce—has expressed concerns about the impact of the levy on visitor numbers. Critics, including the Wales Tourism Alliance, argue there is no guarantee the revenue will enhance the visitor experience, potentially making Wales less attractive compared to neighboring regions without similar taxes.

The Welsh Conservatives oppose the measure, calling it a “barrier to tourism” and warning of increased costs for families and additional bureaucracy for small businesses. Shadow Minister for Finance Peter Fox stated: “This tax is the wrong one for Wales and the wrong one for our tourism industry.”

How it works

The levy will not apply to stays of more than 31 nights or to individuals in temporary accommodation or homeless hostels. The tax will also require providers of short-term accommodations, such as Airbnbs, to register under a licensing scheme set to be introduced through additional legislation before 2026.

Councils adopting the levy must consult stakeholders and provide 12 months’ notice before implementing or increasing the charge. While the levy is optional for local authorities, it is expected to be a divisive issue among councils. Some may view it as a means to generate revenue for improving tourism infrastructure, while others may fear it could drive visitors to neighboring regions without the tax.

Broader context

Visitor levies are not new; countries worldwide employ similar systems to fund local services and improve tourist destinations. Welsh Finance Secretary Mark Drakeford defended the plan, saying, “It’s fair visitors contribute towards local facilities, helping to fund infrastructure and services integral to their experience.”

Cardiff Council has indicated interest in exploring fiscal powers like the levy as part of its broader strategy to invest in the tourism sector. Meanwhile, critics remain skeptical, with some calling for clearer commitments on how funds will be spent to ensure the levy provides tangible benefits for tourists and communities alike.

Next steps

For the tax to take effect, the proposed legislation must pass through the Senedd. If approved, councils will have discretion over implementation, ensuring any decision is tailored to local priorities and needs.

Whether this initiative strengthens Wales’ position as a leading destination or creates obstacles for the tourism industry remains a point of contention.

The wait is finally over and The Torch Theatre is delighted to announce that 11-year-old Haverfordwest High School pupil, Jac, is the winner of the Design a Golden Object competition for this year’s spectacular pantomime, Jack and The Beanstalk.

Young people from across West Wales were invited to design a priceless object that can only be found in the Giant’s Golden Room. With 150 entries across all age ranges, Jac has been crowned the golden winner.

The judges were delighted with the designs, which included stinky socks, everlasting cheesecakes, glittering football boots and sparkly butterflies, but Jac’s design for a giant golden croc was a foot above the rest.

“I was so happy, and couldn’t believe I’d won,” said a delighted Jac. “I’m excited to see my croc in giant size because I have crocs and I had them on when I was thinking about what I could draw. I thought it would be funny to see it in a huge size.”

He added: “I think the crocs’ magic power should be to hide the smell of really smelly feet, so they always smell nice. I go to the pantomime every year, so I can’t wait to see my idea in it.”

Tim Howe, the senior manager for youth and community at the Torch said, “Thank you so much to everyone who took part in the competition. It was an absolute pleasure to receive the fabulous entries from young people across the county and we were really amazed by all the incredibly imaginative, colourful and sparkling designs. But some very tough decisions had to be made by our designer, Kevin, and Chelsey, our director. But we’re so excited to announce Jac as our 2024 design competition winner.

The runners up were Gwilym and Lucie (under 5s), Nell (5-11), Jayden (11-18).

Jacks and the Beanstalk will feature on the Torch Theatre stage from Friday, December 13 to Sunday, December 29, with matinee and evening performances. Tickets are priced £23.50/£19.50 Cons/ £75 family. A relaxed environment performance will be on Saturday, December 14 at 2 pm.

When Jonathan Williams left his desk job in Swindon way back in 2010, his mission, to many, was impossible.

This is the man who hot-footed it back to Pembrokeshire to harvest seaweed from Freshwater West which he then used to create his multi award-winning ‘Pembrokeshire Beach Food Company.’

Using only choice produce sourced from the seas around Pembrokeshire, Jonathan’s innovative (and many would say courageous) idea began tickling the taste buds of some of the UK’s top chefs and food critics including James Martin who christened Williams as ‘the crazy seaweed man’.

Fast-forward seven years and once again Jonathan began honing yet another brain-storming idea, this time inspired by the mighty Bartholomew Roberts – otherwise known as Black Bart. After setting sail from his home in Little Newcastle at the age of 13, Bart gained notoriety as the most successful pirate in the ‘golden age of piracy’ who went on to raid 400 prize ships off the Americas and the West African coast between 1719 until his death from a wound to his throat, in 1722.

And so began Barti Spiced Rum.

“Everything was ticking along nicely at the Pembrokeshire Beach Food Company, and then in January 2017, Jonathan went off on paternity leave,” explained Barti Rum’s managing director, Fran Barnikel.

“Any normal person would have been busy changing nappies, but Jonathan, being the incredible entrepreneurial person that he is, came back to work saying, ‘Ok, I’m going to start a new company’.

“He’d read about Barti Ddu the pirate, and had always wanted to bring out a spiced rum in his honour.  So he’d spent his paternity leave investigating different distilleries and bottlers and slowly but surely, Barti Spiced Rum started to come to fruition.”

Because of Jonathan’s strong allegiance with Pembrokeshire seaweed, he knew from the outset that the natural product would be used in his rum.

“Jonathan wanted his rum to be vibrant in flavour, so the seaweed is infused, giving it a real depth of flavour and enhancing the other ingredients which include vanilla, cloves, cinnamon, orange and lemon,” said Fran.

The rum is distilled in the Caribbean and then exported to Cardiff where the Pembrokeshire seaweed along with the remaining ingredients are infused.

“Out first batch arrived in late summer and initially we sold only to people we knew,” continued Fran.

“But as time went on, we could see that there was definitely a market out there for expansion.

“Obviously there was a lot less niche for the rum as there had been for the seaweed, plus the gin market was picking up at the time.  But we could also see that the rum market was on the increase.  In many ways, it was perfect timing.  So we continued riding the wave.”

Jonathan and his team shun the rum purists who cite mixing it with coke or pepsi as sacrilege.

“All we want is for people to enjoy it,” said Fran.  “And this means drinking it exactly as they want.  If you want to add cola or ginger beer, that’s great.  But it’s also really good with cloudy apple juice and particularly now as we’re getting closer to Christmas, hot apple juice.”

The cream liqueur is also extremely versatile for cocktails, including the Manhattan, Mojito and Daiquiri.

Jonathan has steadfastly refused to add flavour varieties to his brand, adhering rigidly to the Barti Spiced.

“From the beginning, he wanted to create a strong product that would continue to do well, rather than dilute its vibrant flavour with other ingredients.”

But in Christmas 2023, Jonathan broke away from his rule by introducing a Barti Cream Liqueur.

“This was the first addition he’d ever introduced to the range and it was only supposed to last for the Christmas period.  But once again, because of the feedback we’ve received from our customers, we’ve kept it going and we’re now fully stocked for Christmas 2024.”

The Herald caught up with Fran as she travelled back to Pembrokeshire from Tesco’s headquarters in Welwyn Garden City, London.  Six weeks ago the company began selling their rum at a total of 58 Tesco stores throughout Wales, but the supermarket giant is now considering stocking Barti Spiced Rum throughout the whole of the UK.

Earlier this year, Barti Spiced Rum was named the best rum in the Great British Food Awards while the Barti Cream Liqueur has won eight separate awards in the World Drinks Awards including best in country, best new launch, and three golds awards in both the taste and design categories. 

One can’t help wondering, given the fact that eight years ago Barti Spiced Rum had yet to be given its first pouring, whether its success has come as a surprise.

““At the end of the day, Jonathan has that incredible ability to make everything work,” chuckled Fran.  “Everything that he captures tends to turn to gold.

“But we know that Barti Spiced Rum is a really strong product and something that’s very ‘Pembrokeshire-sentric’.  And the support we continue to get from the local cafes and pubs has been incredible and has really helped us to move forward.  The staff reach out, time and time again, with tasters and samples, and we know that they’re genuinely behind our brand.  And this is so important.  We are so grateful for everything they continue to do to support us.”