17th January 2017
Huddersfield’s popular Food and Drink Festival is back in the calendar with not-for-profit events firm Huddersfield Live – run by a group of Huddersfield business owners – well advanced with plans to deliver the event from 3-6 August 2017.
The festival, which last year drew more than 100,000 people to sample a wide range of culinary delights, had been under threat due to the £145,000 annual cost of staging it.
Huddersfield Live Chair Nadio Granata said: “There were several organisations interested in bidding originally. These were whittled down to two and we were interviewed at length along with the other bidder.
“I think we impressed because we are an organisation that is passionate about the town and one which will put any profits back into the town and into future events. We also have a good relationship with the Huddersfield Partnership and we are building on the good work they have done in the past.”
Nadio said initial funding for the festival had already been secured from corporate sponsors including recruitment firm Stafflex, insurance broker Eastwood’s and law firm Chadwick Lawrence with additional funds pledged by individual local business owners.
He said: “We are already talking to some other sponsors and we are aiming to build on that as soon as we can.
“We are already contacting stallholders who attended last year encouraging them to come again and we want to hear from any others, particularly those selling local produce. The Huddersfield Live website will shortly be updated with details.”
Nadio said the group had recruited Jamie Waters, director of the 2016 Holmfirth Food and Drink Festival, to work with Huddersfield Live project director Chris Alexander on the Huddersfield spectacular.
No major changes were planned to the successful format of the Huddersfield Food and Drink Festival, but Nadio said: “The cost in the past has been well in excess of £100,000 and we will look to make cost savings where we can and encourage sponsorship where we can.
“There won’t be a lot of major changes, but it has to be economically viable and we will have to be a little more creative in how we deliver it and find ways to cover the costs.”