St Albans & Harpenden Food & Drink Festival
Finale Street Festival for St Albans: 4 October 2015
APPLICATION AND
INFORMATION PACK
FOR CATERERS
Please complete and return pages 8-22,
using the checklist on page 7 as a guide.
Principles for allocating stalls
The St Albans & Harpenden Food & Drink Festival runs from 23 September to 5 October, with a Food Court on 27 September for Harpenden and a Street Finale on 4 October for St Albans.
The Street Finaleis made up of the following elements:
Chef’s Theatre
Pop Up Village Green to celebrate 10 local pubs. This will take the form of 10 market stalls placed in a horseshoe around a 10m x 10m square of astroturf with picket fencing, seating area and general merriment! Stallholders must be a local pub and also serve food as well as alcohol in compostable plastic cups – please indicate if you are eligible and interested in one of these stalls
World Market to celebrate world cuisine - please indicate if you think you are eligible and interested in one of these stalls. Please note, African drumming, henna painting, belly dancing and Zumba will take place in the vicinity of these stalls. We will decide on the scale and style of this area based on numbers of applicants, and you will be considered in equal standing regardless of whether you apply for a standard stall or a World Market stall.
Kitchen Garden area to celebrate sustainability/grow your own and food miles
FamilyArea including Fairtrade Chocolate Factory, facepainting and other activities.
Street Food stalls for on-site and off-site consumption
Pop Up Restaurant x 2 – please see previous emails if you are interested in applying
Music and Creative activities for adults and children relating to food & drink
A City Farmyard
We anticipate receiving a large number of applications. Therefore it is important for us to set out some principles of how these stalls will be allocated.
Our Principles
- Local businesses, restaurants, traders and producers (businesses registered outside this District will be charged a surcharge to take part)
- Artisan caterers providing something different
- Caterers with whom we have successfully worked with at past events
- Caterers who meet all required health and safety checks relevant and provide copies of food hygiene certificates with their application form: We will not work with any caterer who has received less than a 3 in their Food Hygiene Rating.
- Market Trader Licence holders who provide a copy with their application form
- Caterers who provide a copy of their Public Liability Insurance (PLI), Risk Assessments and Food Hygiene Certificates with their application form
Zones of St Peter’s Street
Pitches will be allocated in accordance with the guidelines above and you will then be invoiced accordingly. You should list your preference of pitch on your application form, as well as the number of pitches that you will require. We will place your pitches next to one another unless you state otherwise.
Upon receipt of your application form and associated documentation by 9am Monday 20 July, we will invoice you, with payment to be received back at the Council by 9am on Monday 17 August. Your pitch will not be confirmed until the Council have received the settled fees by cheque or bank transfer.
See below for a plan of the market stalls available. Please note the darker grey areas will be occupied by the public footfall and/or your neighbouring catering stall, but that you will have access to a staff and storage area behind your table.
As St Peter’s Street will be closed to traffic, all stalls will be nominally facing into the road, rather than towards the shopfronts. You may prefer, however, to bring a small table and serve from two sides as there may be passersby from both sides. Of course a full street plan will be provided upon allocation of stall position for you to determine your stall setup nearer the time.
Side area for barbecue etc. – barriers required if you intend to use this area.We can supply these for an additional charge. / Staff / storage area
Table (10ft x 4ft) / Neighbouring stall
Front / customer area
Width (frontage) 10ft / 3.3m
Our decision on pitch allocation is final.
Event Information
Please note that this information relates to the St Albans Street Festival. Harpenden’s Food Court Event on 27 September will be administered through Harpenden Town Council and its partners: You can download their form at
Introduction and changes to this year’s event / The Food and Drink Festival Finale Event provides restaurants, local food and drink producers and businesses a great opportunity to get out in the community and showcase what they do best! This year will see a few changes to how the event is laid out but the ethos and message of the event remains – we want to shout about the great food and drink available locally. There will also be entertainment and activities creating a great atmosphere, encouraging people and families to stay for the duration.Caterers from outside the District are welcome to participate but priority will be given to local venues and producers. The pricing structure reflects this.
Stalls and catering units / Stalls are 10ft x 11ft (3.0 x 3.3m) with a 4ft deep table and a canopy over the stall. Stalls are in blocks (minimum of 2 and maximum of 6) so you may only have 1 gap on the side and in some occasions you will be sandwiched between 2 other stalls and therefore have no gap.
Pitches are available for catering units. These pitches will be given the same floor area as a stall. Therefore if you are larger than a 3m x 3m gazebo you will need to purchase 2 pitches to be guaranteed the space.
How much is a stall/pitch? / The pricing guide is as follows:
£100 per stall around the Village Green – only available to local pubs selling their craft ales/beers alongside cooked food – 10 stalls available
£75 per stall in the World Kitchen – only available to businesses selling foods for on-street consumption not native to the British Isles. Please note that the entertainment in this area is likely to be lively!We will judge the number of stalls preferring to be in this ‘zone’ and consider whether to make this a part of the day or not. Your application will not be prejudiced if you select or do not select this area.
£75 per stall/pitch– in all other areas along St Peter’s Street and Market Place. The Steering Group will allocate stalls and PITCH ALLOCATION DECISIONS ARE FINAL.
We will be prioritising local food businesses in the application process. Food businesses registered outside of this district will be charged a further £40 on top of the above if their application is successful.
Barbecues / You must notify us if you plan to bring an open or gas barbecue, and you must provide a fire extinguisher and/or fire blanket. The barbecue will also need to be cordoned off for public safety so you will need to provide barriersor BOOK THEM with us. We must know in advance that you will be having a BBQ and if you wish us to provide barriers.
Alcohol / Alcohol can be sold in sealed containers if this is the sole nature of your business i.e. Flagship Wines or The 3 Brewers. Please inform us of what you will be selling and how and we will determine whether this is appropriate for the event.
Alcohol that can be consumed on the day can be sold from stalls with prior approval. Please inform us of what you wish to sell and how and we will determine whether this is appropriate for the event. Stallholders will need to be a Personal Licence Holder but will not require a TEN. St Peter’s Street operates under a Premises Licence for these events with the Event Manager as the named Premises Manager.
Power /
Generators / We are unable to supply you with electrical power. Electrical generators will be permitted provided they are diesel fuelled, silent running, do not leak fuel or lubricants and are not a trip hazard. They may not be refilled with fuel or lubricants on site.
Generators should be placed on a suitable material to protect the ground against spillage of fuel / lubricants. Pitch holders will be liable for cost of cleaning any spillage that may occur.
Any item of equipment that is deemed by the Event Health and Safety Manager (Liz Marcy, St Albans City & District Council) to constitute a noise or other nuisance will, with immediate effect, be turned off and not used again. They must also be secure from public access – at least one metre exclusion zone with secure fencing is required. (We can supply barriers if booked in advance of the event).
ELECTRICITY FROM BOLLARDS/WALL ACCESS POINTS OR OTHER IN-CITY PLUG POINTS WILL NOT BE ACCESSIBLE UNDER ANY CIRCUMSTANCES. STALLHOLDERS FOUND USING THESE POWER POINTS WILL BE IMMEDIATELY ASKED TO VACATE THE SITE AND WILL NOT BE ALLOWED REENTRY.
Vehicles / Vehicle movements are not permitted between 10:30am and 6:00pm. Re-entry to the site may be delayed beyond 6:00pm at the discretion of the Event Manager, Helen Burridge.
Packaging and Recycling / Please note the following requirements for packaging of stock and goods.
Stalls selling chutneys, jams and pickles are able to sell these in glass jars.
Soft drinks should be sold in cans, cartons or plastic bottles – NOT GLASS.
Recycling bins will be provided at the event and we encourage people to use these as much as possible.Please be mindful of the environment and recycling capability when considering the packaging of your product. Suppliers who are considered excessively wasteful in this regard may not be considered for future event bookings.
Please note that there will be NO POLYSTYRENE packaging permitted to be used by stallholders at this event.
There will be 4 separate wheelie bins with the following categories; Cans Plastics, Food, Cardboard Paper and General Waste. Please bear this in mind when bringing your produce to the event: separate your packaging and ensure we recycle where we can.
Trading Hours / The Event is scheduled from 12:00noon until 6:00pm. You are able to start trading as soon as you set up until you have sold all your produce.
Type of Food / To ensure that we have a wide range of cuisines and to distribute them well throughout the event we need to know what it is that you are planning to sell. Please provide us with a copy of the menu/what you are selling on the day with this completed application pack.
Food Vouchers / Each member of St Albans City & District Council staff will be provided with 1 food voucher to use at food stalls. You can reclaim the money for the vouchers by invoicing the Council and returning the vouchers. If youdo not wish to accept vouchers or have any queries about this, please contact the Event Manageron 01727 819311.
Health And Safety / All stall holders must provide us with a copy of the following Health and Safety Documentation:
Risk Assessment
Food Hygiene Certificates for all members of staff that will be handling food on the day
Public Liability Insurance (PLI) cover
Requirements for Mobile Catering Units and Food Preparation Premises are:
Must be registered under the Food Premises (Registration) Regulations 1991
Applications will not be accepted from those who do not comply with these requirements
Checklist
Use the checklist below to ensure you have enclosed
all the required documentation to take part in the event.
We cannot confirm your stall until everything has been received.
Please return all documents by 9 am Monday 20 July 2015.
We will then need payment for your pitch, post allocation, by 9 am Monday 17 August 2015
If you are only supplying cold or pre-packaged foods then you only need
to complete the sections that apply to you, and mark the rest N/A.
1. / Completed Food Safety Questionnaire
2. / Market Traders licence (if applicable)
3. / A copy of your Public Liability Insurance certificate
Insurance up to a minimum of £5 million must be held and valid on 4/10/2015
If you are a member National Market Traders Federation you have P.L.I. and should enclose a copy of both sides of your membership card, valid on 4/10/2015
4. / Health & Safety at Work policy and risk assessment (if applicable)
Required if you employ more than five people and should include details of the risk assessment carried out under the Management of Health & Safety at Work Regulations 1992
5. / Evidence of Training (i.e. copies of certificates)
Minimum requirement is Basic Food Hygiene Certificate
6. / Menu & price listincluded
7. / Risk Assessment Forms
8. / Pitch Preference
Please note that we are prioritising businesses in St Albans City and District when allocating stalls. Stall holders from outside the district may be allocated stalls if there are spaces left.
St Albans City and District Council reserves the right not to appoint a stall holder for any of the pitches indicated for its events and to offer additional sites as and when required.
Catering Stall Application Pack
Please return all documents by 9 am Monday 20 July 2015 by email to or post to
Helen Burridge at District Council Offices, St Peter’s Street, St Albans AL1 3JE
Name of Business
Type of business / Food or drink for immediate consumptionFood or drink for off-site consumption
Address
Town / Postcode
Telephone
I wish to apply for (enter number) stalls at Alban Street Festival. (£75 each)
I am a local publican and wish to apply for a stall around the Village Green (£100 each)
I wish to be considered for a stall in a‘World Kitchen’ area (£75 each)
I am registered outside of St Albans City & District and will pay the £40 surcharge should my application be successful
I wish to advertise in the St Albans & Harpenden Food & Drink Festival Brochure: A5 booklet distributed to 20,000 residents and businesses
Half page £200 Whole page £350 Artwork to be submitted by 27 July to Helen Burridge
Name: (please print) Signature: ……………………………………. (or submitted electronically) Date:
Business Details
Is this a sole proprietor or partnership?Please provide the home address of all interested parties / Sole proprietor / Partnership
With which Local Authority are you registered?
Menu and prices
(please indicate if you sell unwrapped foods and detail)
I would like to borrow barriers
I will be using a barbeque, grill or stove (detail please)
I will be bringing a silent diesel generator
I wish to sell alcohol for consumption off site
I wish to sell alcohol for consumption on-site
Documentation
Do you have the following documents/ procedures in place? / Food safety Management System/ documented HACCP / SFBB / SelectYesNoPest control / SelectYesNo
Evidence of food hygiene training / SelectYesNo
Cleaning Policy / SelectYesNo
Fitness to work / SelectYesNo
Food Safety Manual / SelectYesNo
Other (Please detail)
Assessment
Training
/ Have any of your food handlers undertaken a formal food hygiene training course?If NO go to next section, If YES, please detail who went and when the course was completed?
(Please attach copy of certificate(s) / SelectYesNo
Hazard Control
/ Do you have a food safety system in place such as HACCP or hazard analysis?(If NO go to next section) / SelectYesNo
Is the system documented? / SelectYesNo
Are staff aware of the system? / SelectYesNo
Purchase and delivery
/ Who supplies the food to your business? (I.e. meat, fish, vegetables, chilled foods, frozen foods dry goods etc.), Please list all your suppliers below.What checks do you undertake when the food is supplied to your business?
Storage
/ How do you ensure that the storage of food avoids the risk of cross-contamination?How do you ensure old stock is used before new stock?
Do you keep any stock control records? / SelectYesNo
Please detail the number of fridges/chillers and freezers to be used at the market stall. / Fridges: Freezer/s:
What temperature would you expect these units to run at?
Please detail the temperature of all your fridges/chillers and freezer units. / Fridge/s: Freezer/s:
How do you take these temperatures?
If you use a probe thermometer do you check it for accuracy?
If YES, how do you do this? / SelectYesNo
Do you have cool boxes or other ways of keeping food cold?
If YES, what do you do? / SelectYesNo
Preparation / Do you prepare any cooked food? / SelectYesNo
Do you handle any raw meat? / SelectYesNo
Do you handle ready to eat (RTE) food? / SelectYesNo
Do you have separate areas for the preparation of raw and cooked/ RTE foods? / SelectYesNo
Do you have separate utensils for handling raw and cooked/ RTE?
If NO how do you prevent cross contamination? / SelectYesNo
Do you have colour coded chopping boards? / SelectYesNo
How do you ensure that all your equipment is in good condition, maintained and effectively cleaned?
What cleaning products do you use to clean equipment and surfaces?
(Please list all cleaning solutions/ chemicals)
Are raw eggs used in uncooked or lightly cooked dishes?
(The use of powdered or liquid pasteurised egg is recommended for quiches, scrambled egg and desserts). / SelectYesNo
Do you defrost any food prior to cooking? If YES what foods? / SelectYesNo
Where and how do you do this?
Cooking
/ Will you be undertaking any cooking on the market stall? If YES, please detail how you ensure the product is thoroughly cooked. / SelectYesNoCooling
/ Do you cool any food once it has been cooked? If YES, how do you do this? / SelectYesNoReheating
/ Do you reheat any food?(If NO then go to next section) / SelectYesNo
How do you do this?
What temperature would you expect the food to reach?
Do you have the means for checking the temperature of the food?
Please detail how below. / SelectYesNo
Hot Hold/ Display
/ Is food cooked and served straight away? / SelectYesNoDo you hold any food hot e.g. in a display cabinet? If YES, what temperature is this unit working to? / SelectYesNo
Cold Hold / Display
/ Do you hold any food cold e.g. in a display cabinet?If YES, what temperature is the unit working to? / SelectYesNo
Staff