Fill your life with good friends, good times & good food #KapitiFoodFair, Sat 1 Dec, Mazengarb Reserve, Paraparaumu, 10am-4pm.
Fill your life with good friends, good times & good food #KapitiFoodFair, Sat 2 Dec 2017, Paraparaumu, Mazengarb Reserve, 10am-3pm.
A showcase of New Zealand food & beverage including the united nations of ready to eat foods and manufactured and F&B related products. A great event to shop for gifts or to stock-up your pantry.
The Kapiti Food Fair started with humble beginnings in 2009 with mainly home based producers. It has since grown to include commercial and home based producers and a huge variety of ready to foods. Celebrity Chefs over the years have included Martin Bosley, Simon Holst, Nadia Lim, Karena & Casey Bird, Annabelle White and Jason van Dorsten of Cafe Hanoi in Auckland.
Vendors from all around NZ are attracted to the Fair and we have become anchored in to the annual F&B event calendar.
The Fair always runs in the first Sat in December and the day before the popular Thorndon School fundraising fair on the first Sun in December. Many of our vendors do both events so commercially it works for them.
The Fair includes an entertainment programme and a celebrity chef public demonstration and Fair walk about. From 2016 a licenced bar was set-up selling beer, wine and cocktails for visitors to wash down their tasty treats.
The Fair runs rain or shine and ATM cash is available for visitors. Vendors are encouraged to have their own mobile Eftpos.
Kapiti Rotary is a supporter of the Fair. The Fair has a social conscience and donates to their Charitable Trust for distribution to Kapiti youth charities and Kapiti Food Bank.
Visitor attendance is 9,000+
To be added to the vendor campaign data please contact Helene Judge, 027 244 9585 or email info@kapitifoodfair.net
Our Vision: To be an iconic annual pop-up food and beverage event in New Zealand.
Our Mission: To be a fun and tasty day out for all foodies that fills your life with good friends, good times and good food.
Strategic Outcomes:
1. Be sustainable in terms of finances, social connections and environmental footprint.
2. Be an integrated community-based event that is attractive to out-of-town visitors.
3. Be lean and productive in our operations behind the scenes.
4. Have an eye and ear to the future when it comes to seeking and responding to opportunities.
Values:
• Professional
• Integrity
• Fun
• Connected
• Engaged
• Healthy & hygienic
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