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Disposable Catering Supplies at our Favourite UK Food Festivals

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Festival season is upon us and however unpredictable the summer weather, us Brits always meet it head on with pack-a-macs, brollies and wellies at the ready. Whether you’re a seasoned festival food seller, or 2013 is the first time you are attending with your own food and drink stall, make sure you are 100% ready in advance for no doubt the busiest weekend of your trading calendar! 

As well as preparing to feed the masses by carefully choosing which dishes you are going to sell, also plan ahead what you are going to serve your food and drink in. Whether serving a hot or cold menu, our variety of disposable catering supplies, such as takeaway containers provide the perfect solution for your food and beverage serving needs, as well as disposable cups and cutlery.



If you're not sure which foodie festival to go to, here's a list of our favourite...

Grillstock – Manchester – 8 June

Grillstock is the original and true celebration of barbecue culture, combining a 2 day barbecue competition, lots of loud music and various meat eating competitions.

Chilli Fest – Shoreham-By-Sea 
– 13 July

Fun for all chilli lovers, involving all sorts of chilli related foods and drinks such as chilli beer and hot chilli curries, as well as chilli eating competitions – it will be one fiery festival!

The Big Cheese Festival – Caerphilly 
– 26-28 July

This is one of the biggest food and drink festival marquees in Wales, with over 50 Welsh producers selling their delicious cakes, wine, alcohol, sweets, chocolate, cheese, pickles and much more – perfect day out for all food lovers.

Foodies Festival – Edinburgh – 9-11 Aug

Bringing the best in food and drink to the city of Edinburgh, with a variety of pop-up restaurants, children’s cookery classes, food displays and presentations from professional chefs.


Newlyn Fish Festival – Cornwall – 26 Aug

Satisfy your appetite with the best seafood you can get whilst enjoying great cooking demos, live entertainment and
bidding at the seafood auction. 



By Charlotte Le Lohé


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