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MALTON FOOD LOVERS FESTIVAL EXHIBITOR MANUAL

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MALTON FOOD LOVERS FESTIVAL
MALTON, N.YORKS
EXHIBITOR MANUAL
24th & 25th May 2014
1
1
WELCOME
We would like to extend a warm welcome to you as an exhibitor at the sixth Malton
Food Lovers Festival.
This Exhibitor’s Manual has been designed to help you achieve a successful event.
It details everything you need for a smooth build-up and break-down, including
general information, details of contractors, Health & Safety information and
Insurance.
Please do make sure that you take all the necessary actions detailed in this pack.
You must pay particular attention to section 6 of this manual and sign FORM 1 to
signify that you have read and understood fully the information contained in the
aforementioned section. You can either return it to us or keep a copy on your stand
for inspection at the Festival.
If you have any further questions after reading this pack, please do not hesitate to
contact the Organisers at Wellpleased Events prior to the Festival on 0113 244
2720 or our exhibitor event manager Anna Batho on: 07813 337254 or email:
[email protected]
2 STALL HOLDER AND STREET FOOD LOCATIONS.
For details about your pitch number and location at the Festival, please refer to the
spreadsheet in APPENDIX 1 and the site plan on PAGE 9.
3 EVENT INFORMATION
3.1
VENUE, LOCATION AND MAP
MALTON
MARKET PLACE
YO17 7LP
WEB: www.maltonyorkshire.co.uk
NB During the event (build-up, breakdown and show open), if you have any queries,
please visit the Organisers Office in the Town Hall or call: 07813 337254
2
MAP AND DIRECTIONS TO MALTON
3
3.2
EVENT MANAGEMENT TEAM
i)
Exhibitor Support :
Anna Batho
Tel: 07813 337 254
Email: [email protected]
ii)
Show Organiser:
Sam Welply
Tel: 0113 244 2720
Email: [email protected]
iii)
Operations:
Simon Spikin
Tel: 07973 468 220
Email: [email protected]
Wellpleased Events
11 Blayds Yard, Leeds LS1 4AD
www.wellpleased.co.uk
3.3
EVENT TIMETABLE + ACCESS
DATE
PERSONNEL
TIMES
Access &
Build-Up
Saturday 24th May + Exhibitors
06.00am – 08.50am
Sunday 25th May 2014 Contractors
05.30am – 23.30pm
All stand fittings must be completed by 08.50am on Sat 24th May
to allow for the festival to open at 09:00am.
Event
Friday 23rd May 2014
Festival Bar and
Pop-Up Restaurant
19.00pm – 23:30pm
Saturday 24th May 2014
Exhibitors
Visitors
Festival Bar and
Pop-Up Restaurant
06.00am – 20.00pm
09.00am – 17.00pm
10.00am – 23.30pm
Sunday 25th May 2014
Exhibitors
Visitors
Festival Bar and
Pop-Up Restaurant
07.00am – 20.00pm
09.00am – 17.00pm
10.00am – 23.30pm
NEW TO THIS Sunday 25th May 2014
YEAR
19.30pm – 23.30pm - press and exhibitor party at the Festival Bar
Break-down
Sunday 25th May 2014
Exhibitors
17.00pm – 20.00pm
Contractors
17.00pm – 23.00pm
Under no circumstances should exhibits/stand fittings be
removed before the festival closes at 17.00pm on Sunday 25th
May 2014
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Access & Build-Up
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All exhibitors and contractors should report to an Event Marshall on the entrance
gate 4 prior to the start of build-up.
The Event Marshall will either direct you to the Town Hall Organisers Office for
further information or directly to your pitch location.
No build should start without examination of the site allotted to you, to ensure that
the correct site is being built.
Breakdown
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Exhibitors must remove all waste from their pitch.
Unless expressly agreed with the Organisers, any items left behind after
breakdown end will be treated as abandoned, and disposal of these will incur a
charge that will be made directly to the exhibitor.
Any dilapidations or damage caused to the stall, the ground or buildings by an
exhibitor or their contractor will be subject to a charge made direct to the exhibitor.
Neither the Organiser nor Malton CIC accepts responsibility for items left behind.
Power Supply during Build up, Breakdown and Event
There will be power supply during Build up and Breakdown if ordered with your booking.
During the show open period, power to all stands will be switched on at 07.00am and
switched off at 19:00pm each day.
If your stand number starts in the 300’s or 500’s you will have the power that you ordered.
Please see Appendix 1 for verification.
If your stand number is from 1-199 or in the 400’s, you will NOT have power because you
have NOT ordered it. Please see Appendix 1 for verification.
We remind you that generators are allowed on site.
4 GENERAL EXHIBITION INFORMATION (A-Z)
4.1
ACCOMMODATION
There are a limited number of hotels in the Malton area and the festival weekend gets
very busy so you are advised to book early.
Talbot Hotel - www.talbotmalton.co.uk - In Malton
The Old Lodge Hotel - www.theoldlodgemalton.co.uk - In Malton
Burythorpe House hotel - www.burythorpehouse.co.uk - 4 Miles from Malton
Stylish Stays, Holiday Cottages - www.stylishstaysyorkshire.co.uk/luxury-cottagesyorkshire - 5 miles from Malton
Further accommodation can be found towards York if required.
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4.1.1
BANKING
There is a Barclays and Natwest on Yorkersgate. There is a Halifax, Santander and
Yorkshire Bank on Wheelgate. There is an HSBC in the Market Place. All banks have
cash points. You are advised to bring a substantial float as these banks carry little change
and can get very busy on the festival weekend.
There is limited mobile internet access in the Market Place so please ensure you have
alternative means to accept payments if you wish to use PDQ machines.
4.2
BADGES AND PASSES
i)
Exhibitors and contractors
For security reasons, all exhibitors and contractors are required to wear OFFICIAL festival
badges for access during build-up and break-down periods.
Badges will only be released on visual of the completed and signed HEALTH &
SAFETY DECLARATION FORM 1.
Contractor badges are for use by contractors during build-up and break-down.
Contractors will be issued these passes from the HQ office in the Town Hall prior to
commencement of any works.
Exhibitor badges are needed for all stand personnel for access during the show opening
periods and for access to the exhibitor party. Exhibitors will be issued 4 of these on arrival
at the festival entrance gate. Extra passes can be applied for. Please visit the Event HQ in
the Town Hall or call Anna for more badges on: 07813 337254.
4.3
i)
BUILD-UP AND BREAKDOWN ACCESS
Exhibitor Vehicles – Loading and Unloading – ENTRANCE GATE 4
Event traffic staff control and monitor traffic around the perimeter of the Market Place.
Please follow their directions to gain entry to the site.
Please advise THE OPERATIONS ORGANISER (Simon: 07973 468 220,
[email protected]) when your goods vehicle will be arriving to drop off your
equipment/stock/stand as we need a schedule of all the traffic on build day.
Drivers need to know the relevant stand number and its rough location, in order to assist
the gatekeepers in directing them. Please see APPENDIX 1 for this information.
You will only be able to off-load on the roadways and you may be some distance from
your actual stand. Please recommend that your staff making deliveries bring trolleys to
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transport goods to and from their stands. This will reduce the amount of time it takes to
load and unload and so assist the free-flow of traffic.
Build-up
You are only allowed vehicular access to Market Place from 07:00am-08:50am on
Saturday 24th and Sunday 25th May 2014.
During build-up, vehicles requiring access to Market Place should be directed to Gate 4,
which is approached via Yorkersgate/B1248. You have a maximum of 15 minutes to
unload your vehicle. In all instances, vehicles should be unloaded as quickly as possible
and then removed from Market Place, in order to make space for other vehicles. Exit from
Market Place is only via Newgate Gate 1. VEHICLE PASSES will be issued on arrival at
Gate 4 and MUST BE DISPLAYED AT ALL TIMES
Open Period
Vehicles are not allowed access to Market Place during the show opening hours –
09:00am - 18:00pm on each day. All goods entrances and loading areas must be clear of
vehicles prior to event opening.
Break down
On breakdown, vehicular access to Market Place is only available to contractors and other
staff assisting in the breakdown of stands, from 18:00pm-20:00pm on Saturday 24th and
Sunday 25th May 2014.
Exhibitors with cars in the local car parks should leave them there until their exhibits are
ready to load before bringing the vehicle to the loading areas. Stands must be de-rigged
or dismantled before vehicles are brought on site as unnecessary congestion and delays
may otherwise be caused.
REMEMBER DO NOT BRING YOUR VEHICLE INTO MARKET PLACE UNTIL YOUR
GOODS ARE PACKED AND READY TO LOAD.
PLEASE COOPERATE WITH THE POLICE, OUR MARSHALS AND THE FESTIVAL
TRAFFIC STAFF. THEY ARE ALL THERE TO HELP.
4.4
i)
CAR PARKING
Car Parking
All parking in the Market Place will be suspended from 14:00pm on Friday 23rd May until
22:00pm on Sunday 25th May.
There is an open-air public car park in Wentworth Street. Access to this car park is only
via Smithson Court. Exhibitors will be issued a parking pass on arrival at Gate 4 which
allows them free parking on the Upper Level of this car park. Availability is on a first come,
first served basis.
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Other visitors to the Festival can park in the lower level of Wentworth Street Car Park.
There is a reduced fee charge (pay and display) to park all day on Saturday 24th May and
all parking is free on Sunday 25th May.
There is a further temporary car park located in the Show Field off Pasture Lane. Please
follow road signage and traffic marshals for directions. A shuttle bus is available to take
visitors from the Show Field car park to the Festival.
ii)
Disabled Parking and Access
There are marked disabled parking bays in the lower level of Wentworth Street Car Park.
Flat level access to the festival can be achieved by using the exit via Greengate, onto
Princess Road and up to Spital Street.
4.5
CATERING
Stall Holder Exhibitors are permitted to offer snacks (eg. Crisps, biscuits, nuts) and food
or drink samples on their stands - but not food or drink for immediate consumption. If you
have questions about this, please contact the Exhibition Support Team (section 3.2).
Only Street Food Exhibitors are permitted to sell food and drink for immediate
consumption.
Alcohol can only be sold in sealed containers if you have applied for the appropriate
licence. No alcohol is permitted for sale from any stand for immediate consumption. Only
alcohol sold from a stand in the Festival Bar can be consumed on site.
4.6
CLOAKROOM AND TOILETS
There are no cloakroom facilities at the Festival. You are advised to bring as few items as
possible and keep them with you at all times or secure them in your vehicle.
Neither the organiser nor Malton CIC accept liability for any loss of articles or property.
Ladies, gentlemen’s and accessible toilets are available throughout the Festival. At least
one of each is open during build-up and break down.
Please refer to the plans below showing the locations of the toilets.
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4.6i SITE PLAN
9
Zoom
10
Zoom
11
Zoom
12
Zoom
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4.7
DELIVERIES
You are advised to stock your stand for a whole days worth of trading.
No vehicles are allowed access to the Market Place during the opening hours of the
Festival.
If you need to make deliveries to your stand during the opening hours of the Festival,
please unload your vehicle on Spital Street and use The Shambles for pedestrian access
to the Market Place.
No trolleys are permitted during the opening hours of the festival. You will have to hand
deliver any produce or items to your stand.
4.8
DILAPIDATIONS AND DAMAGE
Charges will be made directly to the Exhibitor against any damage or dilapidations that
occur during the event. This includes making good any damage to the market stall or any
part of their stall including but not limited to damage such as bolt, screw or nail holes,
paint marks, gaffa tape. Please use only removable fixings if you wish to attach signage
or marketing material to the stall – if you are uncertain, please contact the Exhibition
Support Team (section 3.2).
4.9
DISABLED ACCESS
Please ensure that your stands are easily accessible to all.
Toilets: The locations of accessible toilets are indicated on the site plan on page 9.
Parking: Parking bays are reserved for disabled drivers in Wentworth Street Car Park
accessed via Smithson Court.
4.10
DISTRIBUTION OF MATERIALS
The distribution of all literature is strictly limited to the boundaries within your allocated
stand area and not in the streets or any other public space in Malton. The only exception
applies to Event Sponsors who have negotiated rights to do so.
4.11
DRINK AND FOOD FOR SAMPLING AND SALE
The following are the maximum dispense limits for beverage samples:
Non-alcoholic beverage: 85ml
Beer/cider/lager/alcopops: 85ml
Spirits:
5ml
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No exhibitors are allowed to sell bottles of their stock from their stands for on-site
consumption. The Show Organisers have negotiated a license to allow exhibitors in the
Festival Bar to sell alcohol to visitors for on-site consumption.
Exhibitors are permitted to offer snacks (eg. Crisps, biscuits, nuts), but not food in the
form of hot or cold sandwiches or other food items. If you have questions about this,
please contact the Exhibition Support Team (section 3.2).
Please note exhibitors should understand the Licensing Act 2003, and include the
following considerations:
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4.12
It is against the law to serve alcohol to anyone under 18 years of age,
Service staff must be over the age of 18 years
Products for sampling must be held in a secure area
Alcohol must not be served before 10.00 am
Exhibitors must refuse to serve alcohol to visitors who appear to be under the
influence of alcohol. It is in the interests of all exhibitors to ensure that there is no
drunken or rowdy behaviour on stands. In this event, the Organisers and Malton
CIC will exercise their right to evict offenders.
All food safety and hygiene regulations must be complied with. It is your
responsibility to ensure compliance with the Food Safety Act 1990, the Food
Hygiene Regulations 1990, and Food Safety Regulations 1995 as enforced by the
Environmental Health Officer.
We advise that you use plastic/paper cups and dishes for easy disposal of
sampling containers. In the event glass is used, you will need to order a mobile
sink unit as there are no facilities for washing-up of crockery at the Festival.
FIRST AID
The Festival has a mobile medical unit located on Newgate. First Aiders will also be
located at the info point in the Town Hall.
If you believe an ambulance needs to be called, please ensure that this request is
directed to the Festival HQ in the Town Hall or call Anna on 07813 337254. Our
knowledge of the Festival and where to direct the ambulance could save vital time.
4.13
INSURANCE AND INDEMNITIES
Exhibitors should ensure they have adequate insurance protection when attending the
Festival. As a minimum, we require you to have ВЈ5 million Public Liability cover. For
advice on this, and other insurances that would be of value, please talk to an Insurance
Broker regulated by the FSA (Financial Services Authority) for professional advice.
4.14
LOST PROPERTY
Any property found should be handed to the information point at the Town Hall. After the
event, the Festivals lost property service can be contacted on 0113 244 2720.
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4.15
MUSIC, VIDEO AND COPYRIGHT
All exhibitors who wish to use audio or visual equipment to play sound recordings, films,
photographs and images, or any sort of copyrighted material, must first gain permission
from the relevant licensing authorities, as required by Law:
Performing Rights Society - representing composers and publishers
29 Berners Street
London
Tel: 020 7580 5544
W1T 3AB
Fax: 020 7306 4455
Phonographic Performance Ltd - public use of sound recordings
1 Upper James Street
London
Tel: 020 7534 1000
W1F 9DE
Fax: 020 7534 1111
All exhibitors must comply with noise and sound regulations as stated in this manual.
4.16
NOISE
i)
During Build-up and Break-down
Please respect the privacy of the town’s residents and ensure that noise levels are kept to
a minimum during early or late working hours.
ii)
On Exhibitor Stands
There is a decibel limit of 80dBA from each stand. Whilst this is the maximum limit, the
Organisers and Malton CIC have the right to exercise their discretion during the event that
the noise is considered excessive or a complaint is made. In this case, a request will be
made to the stand holder to turn down the sound. If there is a persistent breach of the
limit, then the Organiser or Malton CIC retains the right to turn the sound off at the
exhibitor’s stand for the rest of the whole event.
4.17
OFFICE SERVICES
During the Festival, photocopying and printing can be arranged through Wallis Business
Services. They are only open on Saturday 24th May between 09:00am – 15:00pm.
Contact: Alison Cook
Tel: 01653 695959 Fax: 01653 698114
Email: [email protected]
9 Yorkersgate, Malton YO17 7AA
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4.18
ORGANISER’S OFFICE ON SITE ONLY
The Organiser’s Office will be open throughout the event, including build-up and breakdown. Both the Festival Support team and Malton CIC will be available in this office.
To contact the team on-site, please visit the office in the Town Hall or contact them on the
phone:
Contact: Anna Batho
4.19
Mobile: 07813 337254
PRESS AND PUBLIC RELATIONS
The Malton Food Lovers Festival organisers are running an extensive PR and promotion
campaign with a PR company.
If you have any exciting and newsworthy information you would like to share with them,
please send it to:
Contact: Lucy Allen
or
Contact: Helen Simpson
Mobile: 07968 145611
Email: [email protected]
Tel: 01757 268283
Email: [email protected]
We will also be running a green room for the celebrity chefs and media attending the
Festival. If you wish to offer any of your produce for them to sample, please inform the
Organisers prior to the event on 0113 2442720 or email Anna at
[email protected] Please deliver your produce to Event HQ in the Town Hall
during the Festival opening hours.
4.20
PUBLIC ADDRESS SYSTEM
The Festivals public address system is strictly for the Organiser’s use and for
emergencies. The system is not available for exhibitor use of any kind.
4.21
PUBLIC TRANSPORT
Buses
Malton is served by numerous bus routes from Leeds, York, Hessle, Helmsley, Danby,
Scarborough, Bridlington and Whitby.
Trains
Transpennine Express runs regulars services from Malton to York, Scarborough, Leeds
and Manchester. For times and fares, please visit: http://www.tpexpress.co.uk/
Coaches
Coaches to Malton are operated by the Yorkshire Coastliner Bus Service. For times and
fares, please visit: http://www.yorkbus.co.uk/
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4.22
RISK ASSESSMENT
All exhibitors, whether stall or street food must perform a Risk Assessment of their
activities. See Section 6 for guidelines and fill out FORM 2.
4.23
SECURITY
Whilst we attempt to take reasonable precautions to protect your property during the
Festival, we cannot be held responsible for any loss or damage to persons or to any
property brought into or left at the Festival either by you, your agent, contractor or client.
Any incident involving the loss of property should be reported to the Organisers HQ in the
Town Hall. Failure to do so could result in your insurance company refusing to settle
claims. You are responsible for all your own insurance arrangements.
When it comes to security of your stand, personnel and belongings, considerations should
include:
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4.24
Keep a close eye on your valuables and portable equipment (phones, PDAs,
laptops, briefcases), - hire a lockable cabinet for keeping them safe during the
event and take them and any portable items away with you each evening.
Ensure your stand remains manned during build-up and breakdown, and at least
half an hour before the show opens. An extra staff member if you are on your own
can help ensure that the stand remains attended.
As per rules of the Festival, ensure your stand remains manned during open times
– never leave your stand unattended
At night, you can use a night-sheet to wrap your stand.
All exhibitors and contractors must wear the exhibitor/contractor badges provided
by us, and provide proof of identity to us or any person authorised by us, if required
to do so.
STORAGE
Excess stock, produce and packing cases may only be stored under your market stall or
within your street vendor unit if concealed from public view.
The Festival does not have any storage facility on site. Any items/materials left at the end
of the Festival will be thrown away and a charge made to the exhibitor.
4.25
UNDER 18s POLICY
The Festival is open to people of all ages. The Organisers may ask for proof of age from
anyone who appears to be under-age and who is drinking alcohol.
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5 HEALTH AND SAFETY
HEALTH AND SAFETY AT WORK – LAW AND POLICIES
5.1
Please ensure that the information below is read thoroughly. It is fundamental that
this section is understood and that Form 1 is filled out.
The Organisers and Malton CIC are committed to ensure safe working practices by
operating in compliance with the Health and Safety law, including guidelines covering The
Health & Safety at Work Act etc 1974 (HASAWA74), The Workplace (Health, Safety and
Welfare) Regulations 1992. The Licensing Act 2003 and The Food Safety Act 1990.
The Organisers and Malton CIC require co-operation from all concerned to achieve the
highest standards, in all aspects of health and safety.
It is also a legal responsibility for all exhibitors, their contractors and agents to comply
with relevant Health & Safety Law, including but not restricted to, The Health & Safety at
Work Act 1974, The Workplace (Health, Safety and Welfare) Regulations 1992, The
Licensing Act 2003 and The Food Safety Act 1990. As an exhibitor, contractor or agent, it
is your responsibility to ensure that all personnel, contracted by you, are aware they have
a responsibility as far as it is reasonably practicable for the health, safety and welfare of
all employees and visitors to your stand, and that any systems of work which may be used
are safe and without risk to health. These responsibilities remain throughout the event,
from build-up, through show open to breakdown of the Festival.
The key points that need to be bought to your attention include but are not restricted to
the following:
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Exhibitors must have in their possession a copy of their own Health & Safety policy,
a Risk Assessment and certificate of liability insurance plus a copy of the Health &
Safety Policy document of each contractor employed by you. You must also
ensure that you have a copy of each subcontractor’s health and safety policy.
The exhibitor responsible for the stand must ensure that a suitable and sufficient
assessment of risks to the health and safety of employees whilst they are at work
has been carried out. It should also cover persons not in his employment, but
arising out of or in connection with the part the exhibition is to play within the
Festival.
Appoint a person who is responsible for health and safety on the stand, and put
their contact details on your risk assessment.
Ensure that all your staff and contractors are reminded of the need for vigilance
regarding health & safety whilst at the event.
Violations or concerns regarding any points raised in this section should be
reported to the Organisers office in the Town Hall immediately.
All stand contractors (including sub-contractors, stand designers) must comply fully
with the legal requirements that are relevant to their operations.
Understand the Emergency and Evacuation procedures.
Know the location of the First-aid centre.
All emergency exits and gates must be kept clear throughout the event, including
build-up and breakdown.
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5.2
Operatives must wear suitable protective clothing relevant to their job, including
eye, hearing, foot, hand protection. Suitable footwear must be worn: open toed
shoes and sandals are not permitted during build up and breakdown.
Working at heights must be done in a safe manner, using suitable equipment,
which has been approved as safe and is properly operated and stabilised e.g.
mobile scaffold.
Power equipment must be used only for the purpose for which it was designed and
the correct safety guards and devices must be fitted and used.
All portable electric tools are used with a minimum length of trailing leads, and that
such equipment is not left unattended with a live power supply to it.
No electrical cables are allowed to cross roadways, passageways or fire exits.
All equipment must be operated only by those who are fully trained and qualified
for the job. All equipment including machinery, portable appliances etc must
comply with the relevant British and European standards (e.g. PAT testing)
Maintain work areas such that risks are minimised.
Keep the area free from general waste materials, which should be disposed of in
the correct manner.
Ensure safe use and storage of flammable liquids and substances and isolate from
waste and other risk areas. Ensure all such substances are removed safely from
the Festival after use. Under no circumstances should these be placed in general
rubbish bins or skips.
Consumption of alcohol is not permitted during build-up and breakdown
All exhibitors and contractors must identify suitable and sufficient tools and
equipment required for the job before coming on site. Neither the Organisers nor
Malton CIC can supply any equipment.
FOOD HYGIENE AND SAFETY
Any stand offering food, drink or other refreshments for sale for immediate consumption,
(Street Food Vendors) must comply with The Food Safety Act 1990, The Licensing Act
2003 and The Food Hygiene (Amendment) Regulations 1990.
i)
Training and supervision
All staff should be properly supervised and instructed to ensure that they work in a
hygienic manner. A greater degree of supervision may be needed for new staff awaiting
formal training/less experienced staff and staff handling high-risk foods.
Further information on required training can be found in the Industry Guide to Good
Hygiene Practice: Catering Guide.
ii)
Risk assessment
Anyone who sells or processes food is legally bound to identify the risks associated with
their operation. The Department of Health has issued guidance on this subject and
recommends caterers carry out risk assessments using a system known as �Assured Safe
Catering’, the main steps of which are:
п‚· Identify hazards.
п‚· Define control measures.
п‚· Establish if they are critical.
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п‚· Set targets and limits for critical control points.
п‚· Monitor if necessary.
iii)
Legal requirements applicable to events
These include but are not restricted to the following key points:
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To comply with legislation, any person involved in food preparation/handling should
hold the minimum of a Foundation Certificate in Food Hygiene.
Any stand carrying out food preparation for sampling must carry out a Hazard
Analysis Critical Control Point (HACCP) Assessment, and these should be held on
their stand available for inspection.
There must be access to a wash hand basin, together with a supply of hot and cold
water at a suitable controlled temperature, a supply of soap, clean towels and a
nail brush.
No food stand may be used if it is a poor sanitary condition or in such a condition
that it exposes food to the risk of contamination
The stand/kitchen/food preparation and dispensing area must be in good order,
and be able to be cleaned easily and thoroughly. This means that relevant
surfaces should be sealed or gloss painted. It is also recommended a suitable
non-slip floor covering is provided on the service side and in the kitchen, as bare
floors and carpeting are not considered suitable.
The area must be of an adequate size to meet potential demand, and include
storage (refrigeration, ambient), water and waste facilities
Any foods that support the growth of pathogenic micro-organisms or toxins shall be
maintained at a temperature of 8c or below. All foods must be stored at
temperatures and as per requirements of the Food Hygiene (Amendment) Act
1990.
All raw and cooked foods must be separately handled, stored and prepared.
All equipment or articles, including food containers which come into contact with
food must be kept clean, and made of materials that are not absorbent and can be
cleaned properly
All food on the stand must be protected from risk of contamination which leaves it
unfit for human consumption, may be injurious to health or contaminated such that
it would be unreasonable to expect it to be eaten in that state
Any food which is unfit for human consumption must be kept apart from other food
and labelled as �unfit food’.
Open food must not be placed less than 45cm from the ground and be adequately
screened against risk of contamination by visitors to the stand.
All food handlers must keep their
- hands etc clean
- hair tied back
- clothing clean
- cover all cuts etc with a blue waterproof dressing
- wear clean and washable over-clothing
- not spit or smoke whilst handling food, or whilst in a room containing open
food
Personal clothing should not be stored within an area where open food is handled,
but stored in appropriate place.
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No one suffering from gastro-enteritis, dysentery or any infection, boils or septic
cuts etc likely to cause food poisoning shall be allowed to handle open food.
Rubbish and waste must be disposed of in suitable, closed containers.
Each stand where open food is handled, prepared or dispensed must keep a
supply of blue waterproof plasters and bandages for first-aid. If kitchen facilities
are required to facilitate a catering operation, a higher standard of first aid box
complying with the Health & Safety (First Aid) Regulations 1981, must be provided,
or other suitable arrangements.
iv)
Washing facilities
It is your responsibility to assess the extent of your operation and ensure that adequate
and suitable washing facilities are provided. The washing facilities required are
determined by factors such as the public health risks posed by the operation, the scale of
the operation, types of food, equipment and serving container, etc used.
v)
Waste disposal and drainage/disposal of waste water
Waste materials, however innocuous, shall not be abandoned on site and must be
deposited in accordance with the Organiser’s instructions, rules and regulations.
Exhibitors using mobile washing facilities or a mixture of plumbed and mobile facilities
must not dispose of waste water down any hand wash facility. Furthermore, waste water
must not be disposed of in any of the sanitary accommodation throughout the Festival.
Ultimately, disposal of waste water, if not via a plumbed system, shall be carried out in a
safe and hygienic manner. Cooking oil must not be disposed of down the sink or any
drains, but must be placed into containers, sealed and removed off site.
5.3
ELECTRICAL REGULATIONS
All electrical installations on stands, features, displays or exhibits must comply with the
following:
п‚·
п‚·
п‚·
п‚·
п‚·
The Local Authorities and applicable Acts.
Special requirements of the Authorities, Venue and Organisers.
Health & Safety at Work Act 1974. Electricity at Work Regulations 1989.
The Exhibition Venue Association �Regulations for Stand Electrical Installations.’
The current Regulations for Places of Public Entertainment and the current
Regulations for Electrical Installations published by the Institution of Electrical
Engineers
In addition,
п‚·
п‚·
п‚·
п‚·
All appliances and equipment must have relevant testing (e.g. PAT)
Flexible cord is not permitted for stand wiring
Socket outlet multi way adaptors can only be one per socket
Flexible leads for appliances must not exceed 2m length. Extension leads are not
allowed.
22
п‚·
п‚·
All lighting shall be designed and installed to avoid nuisance and discomfort to
neighbouring stands and visitors
Any prefabricated electrical system must have written confirmation that it complies
with the above regulations, and proof of compliance given to the show Organiser.
The prefabricated system must have been pre-wired by a competent electrician
and comply with the EC& O Electrical Regulations.
5.4
RISK ASSESSMENT AND METHOD STATEMENT
i)
Risk Assessment
All exhibitors – whether market stall or street vendor are required by law to do a
risk assessment prior to the Festival, identifying the hazards on-site and ways in which
these hazards can be minimised and controlled. Please fill out FORM 2.
When doing a risk assessment, think about and consider what you will be displaying on
your stand and decide if there is anything that could cause anyone any harm e.g. trailing
wires, hot water, heavy boxes, trip hazards, etc. And then think about how you will
prevent these things from harming anyone. Do this for the build, Festival show open and
breakdown of your stand. Weigh up whether you have taken enough precautions or
should do more to prevent harm. The important aspect is whether a hazard is significant,
and whether you have covered it by satisfactory precautions so there is no or minimal risk.
The following five steps should be followed when doing your risk assessment:
 Step 1 – Look for the hazards.
 Step 2 – Decide who might be harmed and how.
 Step 3 – Evaluate the risks and record control measures - decide whether the
existing precautions are adequate or if more needs doing.
 Step 4 – Record and notify your findings, complete the form.
 Step 5 – Review your assessment and make changes as necessary, and record
these.
ii)
Fire Risk Assessment
Every exhibitor should undertake a Fire Risk Assessment in accordance with the Work
Place (Fire Precautions) Regulations. This can be incorporated into your overall Risk
Assessment.
5.5
EMERGENCY AND EVACUATION PROCEDURES
EMERGENCY INSTRUCTIONS FOR EXHIBITORS AND CONTRACTORS
There are four emergency procedures at the Festival, of which Exhibitors and Contractors
should be aware. Exhibitors and Contractors are asked to check for suspect
packages/vehicles both morning and evening and to ensure that their bags are kept safely
locked away at all times to prevent causing unnecessary concern. Please be aware of the
23
location of the nearest fire extinguisher and nearest emergency exit. Please brief all your
staff on these procedures.
-ALL EMERGENCY TANNOY MESSAGES ARE PRECEDED BY CHIMES1.
FIRE
If you discover a fire, or a fire is reported to you, contact the Organiser’s office in the Town
Hall immediately or call Simon on 07973 468220 or Anna on 07813 337254.
2.
SEARCH (“Staff Call 100”)
In the event of a bomb threat, you will hear the announcement (or receive the telephone
call) as follows:
ATTENTION PLEASE. ATTENTION PLEASE. STAFF CALL 100
Do not leave the Festival. Inform your colleagues, and then assist in searching for
suspect packages/vehicles in your work area. If you find a suspect package/vehicle, do
NOT touch or move it. Clear the area of people calmly.
Report to the Organiser’s office in the Town Hall immediately or call Simon on 07973
468220 giving the exact location of the object. Please do not cause undue concern to
visitors at this stage.
If you receive a bomb threat directly on the stand, please obtain as many details as
possible and then inform the Organiser’s office in the Town Hall immediately or call Simon
on 07973 468220.
3.
EVACUATION
If evacuation is necessary, you will hear the following announcement:
ATTENTION PLEASE. ATTENTION PLEASE. HERE IS AN IMPORTANT
ANNOUNCEMENT. IT IS NECESSARY TO ASK EVERYONE TO LEAVE THE
FESTIVAL. PLEASE MAKE YOUR WAY CALMLY TO THE NEAREST EXIT.
EVERYONE WILL BE RE-ADMITTED AS SOON AS POSSIBLE
Please leave the festival by the nearest exit and assemble in the designated emergency
assembly points as detailed on the site plan on Page 9. Do not block main road access for
emergency vehicles to the Festival site.
Exhibitors and contractors should account for all their staff.
4.
STAND DOWN
The signal for a return to work is made by the cancellation of emergency procedures.
The fire procedure is cancelled by the announcement:
ATTENTION PLEASE. ATTENTION PLEASE. MR GOODFELLOW IS
CANCELLED
24
5.6
FIRE EXTINGUISHERS AND FIRE EXITS
There are fire extinguishers located in the Town Hall, the Milton Rooms and the Main
Stage. These must not be covered or obstructed at any time. In addition, there will be
extinguishers placed around the Festival site by the fire & Safety Staff.
Should any person see any outbreak of fire, they must contact the Organiser’s office in
the Town Hall immediately or call Simon on 07973 468220.
All entrances, exits and walkways at the Festival must be kept unobstructed at all times.
All goods, exhibits and staging materials must be brought into or removed from the
Festival by such entrances as identified in this manual, or as directed by the Organisers.
Gates 2 and 3 must not be used except as an entrance by the general public.
Before the event opens to the public each day, the Organisers will carry out certain
checks to ensure the Festival site is safe for public use.
FIRE RESISTANT MATERIALS
All work must be carried out using non-flammable materials. Please refer to the e Guide
at www.aeo.org.uk/eguide.
5.7
STATUTORY HEALTH & SAFETY REQUIREMENTS
Exhibitors and contractors are reminded that among the statutory duties which they have
under health and safety law, the following are most important and could be subject to
verification, either when booking space or during the course of the Festival.
п‚·
п‚·
п‚·
п‚·
п‚·
п‚·
A written company Health & Safety Policy should exist if the company has 5
personnel or more. (See Section 2 (3) of the Health & Safety at Work Act 1974).
A "suitable & sufficient" risk assessment should exist in respect to all the significant
risks on your stand. This assessment must be in writing. (See Regulation 3 – The
Management of Health & Safety Regulations (MHSW) 1998)
One or more competent safety advisors must be appointed by an employer
(exhibitor/contractor) to assist them in discharging their Health & Safety
responsibilities (Regulation 6 – MHSW)
Every employer (exhibitor/contractor) has a duty to co-operate with other
employers, when sharing a workplace, whether temporarily or permanently.
(Regulation 9 – MHSW)
Every employer (exhibitor/contractor) must provide appropriate information to the
principle of any outside contracting company they may decide to use on the risks
associated with the work they will be doing, along with details of their Health &
Safety Policy (Regulation 10 – MHSW).
They must also ensure that any appointed contractors abide by all regulations in
the exhibitor manual.
As you are no doubt aware, the Health & Safety at Work Act 1974 together with all the
regulations under this act impose duties and responsibilities on all employers in the UK.
25
These regulations are not reduced when an employer is exhibiting at a Festival. As the
organisers of exhibitions, we are required by law to ensure all exhibitors and contractors
abide by the regulations and all requirements of health & safety legislation.
If you need any further clarification or help regarding anything in this manual,
please do contact the Exhibition Support Team on 0113 244 2720 or 07813 337254.
26
HEALTH AND SAFETY DECLARATION
FORM 1
All exhibitors and their contractors, sub-contractors, suppliers and agents must comply with Health & Safety at Work Act
1974, and all other government legislation at all times when on-site. See Section 6.
This form needs to be competed and signed in order for you to be able to exhibit at the Malton Food Lovers Festival.
YOU MUST COMPLETE THIS DECLARATION
We have read and understood our Health & Safety responsibilities as laid out in this Exhibitor Manual, and undertaken a
suitable and sufficient Risk Assessment.
In the event of the principal Health & Safety representative leaving the stand for any reason, a temporary Health &
Safety representative must be nominated prior to his/her departure. The principal Health & Safety representative for our
stand understands that he/she may need to produce a copy of our own company’s Health & Safety Policy and Health &
Safety Policies of our contractors and sub-contractors, upon request by the appropriate authorities whilst on-site at the
MALTON FOOD LOVERS FESTIVAL 2014.
I confirm that I am in possession of my company’s Health & Safety Policy.
I confirm that I have checked our principal contractor has provided sufficient training for their employees to carry out
their tasks safely and competently.
I accept my responsibilities as an exhibitor at the MALTON FOOD LOVERS FESTIVAL.
Signed………………………………………Print Name…………………………………….
Date…………………………………………
Exhibitor Company Name ………………………………Stand no……………………
Contact name of principal health & safety representative of the stand………………
Job title………………………………………………………………………………………..
Tel …………………………………………….. Fax …………………………………….
Please list below all the contractors working for you:
Contractor Company name
Tel:
Address:
Contact:
Mobile:
Please either return this form to the contact below or print it and keep a copy on your stand for inspection:
Anna Batho
[email protected]
OR
BY POST: Wellpleased Events, 11 Blayds Yard, Leeds LS1 4AD
Tel: 0113 244 2720
Fax: 0113 244 2730
DEADLINE DATE: 23rd May 2014
PLEASE KEEP A COPY FOR YOUR RECORDS
27
RISK ASSESSMENT
Risk Assessment (RA)
SHOW NAME:
Show Dates:
Venue:
FORM 2
Build up and Breakdown
Exhibition Open Period
If applicable - Contractor Risk
Assessement:
Exhibitor Risk Assessement (see note 5):
RA Undertaken by:
Name:
RA Undertaken by:
Name:
Contact:
Signed:
Contact details:
Signed:
Stand type :
Position:
Position:
o Market stall
o Street Food
Date:
Date:
Task/Subject:
Hazard(s):
Who’s at risk:
Risk Level:
Please list all
See Note 1
See Note 2.
See Note 3
Exhibitors, Contractors, SubContractors, Visitors,
Organisers, Venue staff,
Young/new/inexperienced
staff, General Public,
Disabled, Lone Workers,
Children, Other (specify).
Frequency пЂµ Severity
Max loss + Probability
Precautions/
Control
Measures
required:
See Note 4
NEW RISK
LEVEL After
precautions
in place.
Comments
See Note 4
All exhibitors are legally required to assess risks relating to their participation in any event. This form is intended as a guide only, and does not absolve
you from your legal responsibilities or transfer them to the Organiser or Malton CIC. Please list all tasks and hazards, and continue on further sheets if
necessary.
Please either return this form to the contact below or print it and keep a copy on your stand for inspection:
Anna Batho: Tel: 0113 244 2720 Fax: 0113 244 2730 OR [email protected] OR BY POST: 11 Blayds Yard, Leeds LS1 4AD
28
RISK ASSESSMENT GUIDANCE NOTES
FORM 2
Please read. It is a legal requirement that each exhibitor undertakes a suitable and sufficient Risk
Assessment (RA) prior to the show for build-up, breakdown and show open. You need to list work tasks,
identify the hazards they present on site, and then devise ways to eliminate, reduce, isolate or control these
hazards. Without suitable safety control measures in place, Exhibitors are liable to heavy fines and
prosecution should they be found negligent in the event of an accident to their staff and visitors.
These notes will help you to make a basic Risk Assessment of your activities at the Malton Food Lovers
Festival.
Note 1: Look for the Task/Hazard
A hazard is something that could cause potential harm – e.g. someone falling off a ladder or injury through
moving heavy equipment. Consider all aspects of your participation. What equipment, materials and
chemicals will be used? How much noise and dust will there be? What are the ground conditions? What
vehicle movements/lifting operations have to be considered? Do you need to schedule a �Late Working
Rota’ to avoid tiredness/mistakes? Will there be manual handling? Are there any slips, trips or falls? Have
you accounted for the Disability Discrimination Act? How are you disposing of waste? Are there any
electrical installations? Etc.
Note 2: Decide who could be harmed and how:
Who will be affected by your work and is most at risk? Think of your employees, contractors or exhibitors on
or near your stand, through to the visitors and public themselves. Safe working depends on co-operation
between all the firms on site. Take this into account and consider necessary precautions on every aspect of
the work being carried out, which include training and the provision of information to all the different parties
who are at risk.
Note 3: Evaluate the risks and write down the Control Measures:
Once you have done this adequately, you can then decide on the appropriate action you are going to take
to eliminate them. Ask yourself (a) Can the hazard or risk be removed completely or done in a different
way? (b) If the risk cannot be eliminated, can it be isolated, controlled or reduced and how? (c) Can
protective measures be taken that will protect the entire workforce on site? Protective clothing should only
be the last step to take, and is often not the only solution.
Note 4: Record and notify the findings:
Write down the findings of your Risk Assessment. Pass on information about significant risks to those
people identified in Step 2, and record what measures you have taken to control those risks for future
reference. Write it all down…then do it on-site! Remember to keep it simple.
Note 5: Review your findings:
This allows you to learn by experience and take account of any unusual conditions or changes that
occurred on-site. The Exhibitors foreman and the Principal Contractor should compile the RA as well as a
specific Method Statement and go through it with all relevant parties in advance of the Festival. Update
your RA as and when required, such as if new work practices are brought in, or new staff employed, or
the working environment changes in any way. Ordinary handwritten changes are quite acceptable!
29
APPENDIX 1 – STALL AND STREET FOOD LOCATIONS
Company Name
Amelias Chocolate
Ampleforth Abbey
Army Recruitment
Artisan Cooks
Autumn Harvest Mushrooms
Barefoot Biltong
Bedazzled Cupcakes
Beez Neez Apiary
Blessed Olive (The)
Bluebird Bakery
Bob The Coffee Man
Boulevard Ltd
Bracken Hill Fine Foods
Brittains Beverages
Brown & Blond
Burtree Puddings
Caribbean Fusion
Carwinley Preserves
Celebration Kitchen
Chapmans Seafoods Ltd
Chapmans Seafoods Ltd
Chilli Jam Man (The)
Chilli Jam Man (The)
Churros and Chocolate
Cookies & Candys
Costellos Bakery
Cote Hill Cheese
Country Warmth
Crepe Escape (The)
Cryer & Stott Cheesemongers
Davills Bakery
Delicious Food Company
Demijohn Ltd
Dinebox
East End Nurseries
El Kantina
El Kantina
Etruscany Ltd
Exotic Meats
F P Macaroons
F W Read & Sons Ltd (Lincolnshire
Poacher Cheese)
Category
Market Stall
Market Stall
Own Stall
Street Food
Market Stall
Market Stall
Market Stall
Own Stall
Market Stall
Market Stall
Street Food
Market Stall
Market Stall
Own Stall
Market Stall
Own Stall
Street Food
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Street Food
Street Food
Market Stall
Market Stall
Market Stall
Own Stall
Street Food
Market Stall
Market Stall
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Street Food
Market Stall
Stall Size
8ftx4ft
8ftx4ft
3mx3m
4mx4m
8ftx4ft
8ftx4ft
8ftx4ft
12ftx4ft
8ftx4ft
8ftx4ft
3mx3m
8ftx4ft
8ftx4ft x 2
3mx3m
8ftx4ft
3mx3m
3mx3m
8ftx4ft
8ftx4ft
8ftx4ft
4mx4m
8ftx4ft
3mx3m
12ft x 12ft
8ftx4ft x 2
8ftx4ft x 2
8ftx4ft
3mx5m
3m x 3m
8ftx4ft
8ftx4ft
6m x 4m
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
3m x 3m
8ftx4ft
6m x 3m
8ftx4ft
Position
5
6
407
201
7
8
9
401
10
11
203
12
87,88
502
13
404
204
14
15
301
205
85
206
207
24,25
83,84
96
503
208
94
19
209
20
21
22
23
210
89
211
90
Map
Ref
C3
C3
E5
C2
C3
C3
C3
B3
C3
C3
C2
C3
E3
B3
C3
B3
C1
C3
C3
E3
C1
E4
C1
C1
C3
E4
F4
C2
C1
F4
C3
C1
C3
C3
C3
C3
F4
E3
D3
E3
Market Stall
8ftx4ft
26
C3
30
Power
N
N
N
N
N
N
N
N
N
N
N
N
N
Y
N
N
Y
N
N
Y
Y
N
Y
Y
N
N
N
Y
N
N
N
Y
N
N
N
N
Y
N
Y
N
N
Family Kardamakis
Farmhouse Direct
Fish and Co
Flavours
Frere Quenelle Liqueurs
Fruity Tipples
Furness Fish & Game
Garth Cottage Herbs1
Garth Cottage Herbs2
Gourmet Kitchenware
Great Yorkshire Brewery
Green Olives - Esmati
Guppys Chocolates
Haxby Bakehouse (Food for
Thought)
Hayloft Foods
Heatherhill Farm Meats
Hog & Ale Pit
Homemade by Erica Jayne
Honey B Company (The)
Huda's Authentic Curry Pastes (Mr)
Irvin
JB Fruits
John Penny & Sons
Julyan The Baker (Yorkshire Baker)
Just Williams
Kin Vodka
Lahori Street Kitchen
Little Red Berry Co (The)
Lucia's Cakes
Lymnbank Farm Cheese Ltd
Malton Fisheries
Marron Wine Cider & Liqueurs
Masons Yorkshire Gin
Miracle Whisk
Moorlands Farm Cyder
Nibble Nose Cheeses
North Yorkshire Rotters
Ox Close Traditional Fine Foods
Patisserie (The)
Pickled Porker (The)
Pieroth Ltd
Pinfold Farm Butchers
Market Stall
Street Food
Street Food
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
8ftx4ft
6m x 3m
4m x 3m
8ftx4ft
8ftx4ft
8ftx4ft
6m x 3m
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
27
212
213
28
29
30
214
31
32
33
34
95
35
C3
D3
C2
C3
C3
C3
F4
C3
C3
C3
C2
F4
C2
N
Y
Y
N
N
N
Y
N
N
N
N
N
N
Market Stall
Market Stall
Street Food
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Own Stall
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Own Stall
Own Stall
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Own Stall
36
37
215
216
38
39
40
97,98
16,17,18
41
42
43
403
217
44
45
302
46
47
303
405
406
300
48
304
49
219
50
505, 506
C2
C2
D3
B3
C2
C2
C2
F4
C3
C2
C2
C2
B3
F4
C2
C2
E3
D3
D3
E3
E5
E5
E3
D3
E3
D3
F4
D3
E4
N
N
Y
Y
N
N
N
N
N
N
N
N
N
Y
N
N
Y
N
N
Y
N
N
Y
N
Y
N
Y
N
Y
Porcus
Street Food
8ftx4ft
8ftx4ft
6m x 3m
29ft x8ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft x 2
8ftx4ft x 3
8ftx4ft
8ftx4ft
8ftx4ft
3mx3m
10x10x10ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
3mx3m
3mx3m
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
9.84x9.84
8ftx4ft
8ftx4ft x 2
3.6m x
3.6m
220
B3
Y
31
Premium Drinks
R & G Curry Paste
Raisthorpe Manor Fine Foods Ltd
Really Indian Ltd
Riverford Organic
Rose Cottage Pantry
Round Green FarmVenison Ltd
Ryan Jepson Cheese
Ryedale Vineyards
Saints and Sinners
Salt
Sand Hutton Asparagus
Sauce Queen (The)
Sawley Kitchens (The)
Scrubbys Vegetable Crisps
Secret Garden Fine Meat Co (The)
Senor Churros
Serious Sweet Company (The)
Shaws Meats Ltd
Sizzel
Skerry Hall Farm Dexter Beef
Sloe Motion
Smoothiemania
Snowden Hill Water Buffalo
Snowdonia Cheese Co Ltd
Spicymonkey
Staal Smokehouse
Sweet Heat Chilli
Swillington Organic Farm
Taste of Sardinia (The)
Tea Experience (The)
Three Little Pigs
Tiny Takeaway Ltd (The)
Top Fusion
Trotters Farm Shop
Twisted Chilli Ltd (The)
Two Tarts (The)
Vida Villi Limited
Voakes Pies Ltd
What A Catch Ltd
White House Farm (Foods) Ltd
(Oslinc)
White Rose Bakes
Wild Wood Gifts
Wildon Grange
Market Stall
Market Stall
Market Stall
Market Stall
Own Stall
Market Stall
Street Food
Own Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Own Stall
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
3mx3m
8ftx4ft x 2
3.3m x 3m
20ftx8ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
6m x 2.7m
8ftx4ft
8ftx4ft x 2
8ftx4ft
8ftx4ft
8ftx4ft
4mx4m
12ft x 12ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
3mx3m
99
305
51
306
402
317,318
222
504
52
53
307
57
58
59
60
308
223
61
319,320
62
63
64
224
225
309
65
310
66
67
68
69
70
311
312
71
72
73
313
314
501
F4
E3
D3
E3
B3
E4
F4
F4
D3
D3
E3
D4
D4
D4
D4
E3
F4
D4
E4
D4
D4
D4
F4
F4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
E4
B3
N
Y
N
Y
N
Y
Y
y
N
N
Y
N
N
N
N
Y
Y
N
y
N
N
N
Y
Y
Y
N
Y
N
N
N
N
N
Y
Y
N
N
N
Y
Y
Y
Street Food
Market Stall
Market Stall
Market Stall
12 x 10ft
8ftx4ft
8ftx4ft
8ftx4ft
226
74
75
76
F4
E4
E4
E4
Y
N
N
N
32
Wold Top Brewery
Wolds Cottage Kitchen
Womersley Foods
Wrap Shack (The)
Yoghurt Delights
York Coffee Emporium
Yorkshire Ales
Yorkshire Chillies
Yorkshire Country Wines
Yorkshire Dales Ice Cream
Yorkshire Dales Real Food
Yorkshire Hot Dog Company
Yorkshire Rape Seed Oil
Yorkshire Wildlife Trust
Yorkshire Wolds Apples
Yorkshire Wolds Bees
Yummy Yank (The)
Yummy Yorkshire
Zouk Limited
Market Stall
Market Stall
Market Stall
Street Food
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Market Stall
Street Food
Market Stall
Market Stall
Market Stall
Market Stall
Market Stall
Street Food
Street Food
8ftx4ft
8ftx4ft
8ftx4ft
4.5m x 5m
16ft x 12ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
3m x 4m
8ftx4ft
10ft x 10ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
8ftx4ft
10x15ft
6m x 6m
77
78
79
227
228
315
54
80
81
229
82
230
91
316
92
93
86
231
232
See detailed map on PAGE 9 for pitch location
33
E4
E4
E4
F4
F4
E4
C3
E4
E4
C1
E4
C2
E3
E4
E3
E3
E3
D3
C1
N
N
N
Y
Y
Y
n
N
N
N
N
N
N
Y
N
N
N
Y
Y
34
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