The Narberth Food Festival is a 2-day annual September event (plus an educational day) in its sixth year. The festival is organised by the local community and its main attraction is the enjoyment of best local food with additional entertainment and activities.

The Food Fair includes:

• Cookery demonstrations
• Stalls with food, drink and crafts
• Children's workshops
• Cookery displays
• Wine tasting
• Street entertainers
• Food quiz
• Dinners
• Evening entertainment (concerts, films)

The festival is planned over a 12-month period, starting as soon as the previous festival finishes.

A 15/16-member planning committee includes the Queen's Hall manager and representatives from the Local Councils.

Responsibilities for specific interest areas (eg. food stalls, crafts) are allocated to subgroups of about 4 people. In this way, a good balance of people with a variety of interests can contribute their skills, from financial planning to making cups of tea.

In the early stages, planning meetings are held monthly. This increases to fortnightly closer to the event, with final briefings the day before.

One person has responsibility for the children's workshops and all operators have experience of working with children.

The committee work in partnership with the Town Council, the County Council, the Police (on 'checks' and traffic) and The Community Arts Council. The event has grown so it is now held in a large marquee at the Town Hall.

Sponsorship and 'in kind' support comes from various bodies, including Princes Gate Spring Water, agri-food funding and local businesses.

In the early days it was particularly important to research dates and avoid clashes with other events and activities over a wide radius. As the event has now become firmly established with a set venue and dates, it is possible to book the venue a year in advance.

At least one new development is encouraged each year, to keep public interest, the most recent being the Slow Food Convivium (the second one in Wales) which has links to the Slow Food movement in Tourism. Another example was the marquee was the food club initiated in 2004. This club currently has fifty members from across the whole of Wales. Other developments have included a Window Display Competition for Narbeth businesses, helping them to feel a part of the festival.

Other organisations/associations are encouraged to join in. Pembrokeshire College, for example, helps with food aspects. Volunteers helping at the event frequently come from local youth groups and O older primary school children make breadbaskets, prepare sandwiches and cook baked potatoes in workshops.

It's not just baked potatoes or laverbread and cawl on the menu either; the involvement from a range of local businesses and organisations provides an opportunity for visitors to learn about foods and cultures from around the world. Sushi, Chow Mein and Welsh Rarebit frequently mingle.

An entry fee is charged for adults only. Around 6,000 people of all ages attend the event.

Key Points:

• Make sure that the committee has a clear overall vision of the event
• Recruit committee members with a balance of interests
• Keep accurate records and plans including: stall layouts, area space allocation per stallholder, allocation of tasks
• Involve local community: businesses, colleges, schools and arts groups
• Share experiences and exchange ideas with other festival organisers, e.g. a chef from Ludlow joined a local chef to cook for a sit-down dinner
• Source entertainment locally e.g. music student as harpist, singer, local artist/poet
• Book local venue with fire equipment/first aid already in place
• Develop 'ongoing' events slowly to 'add value' and encourage return visits. Use guidelines of about 10% increase in activities to ensure sustainability
• Don't use all your ideas at once - keep some for future years
• Don't forget police checks especially for children's workshops
• Market the festival gradually over the year, increasing the month before
• View planning as a team effort and responsibility. Don't blame one person if something goes wrong - sort it out together
• Good attitude overall and with each other is very important - give credit where credit is due
• Debrief session after festival to improve next time - be critical. take action and highlight things not working well

Useful Contacts:

E-mail: eastwestcuisine@aol.com
Telephone: Jackie Palit 01834 860268