With more than 30 events ,the Wellington on a Plate is the must -see Culinary festival here in Wellington.
Positively Wellington Tourism and Grow Wellington have joined forces to establish Wellington On a Plate, an annual festival of food to run from August 17-30 this year.
Positively Wellington Tourism General Manager of Marketing Sarah Meikle says the festival will start small and local, but the long-term vision is for Wellington On a Plate to be an annual gourmet showcase that will draw residents into the downtown area and attract visitors from around the country and Australia.
This year the central event will be Dine Wellington, a fortnight where the city’s finest restaurants offer lunchtime set menus for $15, $25 and $35 – including two courses, a cup of coffee or tea, and a glass of Wairarapa wine for the $25 or $35 options. At dinnertime the restaurants’ offers will be based around a value-add, discount, or set menu.
“This gives everyone the chance to dine at the likes of Martin Bosley’s Yacht Club Restaurant and Logan Brown, it also encourages people to try somewhere different. Dine Wellington will be that chance to go and discover all that Wellington’s food scene has to offer.”
According to Grow Wellington Chief Executive Nigel Kirkpatrick, a critical part of the capital’s economic development hinges upon the food and beverage sector.
“To be able to showcase local products in this way is a positive step towards realising the full potential of our exciting food and beverage sector,” Mr Kirkpatrick says.
“This festival combines local economic activity and ongoing development of a food sector that has the potential to generate significant export revenue.”
Wellington’s cuisine scene is second-to-none in New Zealand and Wellington On a Plate will help the city maximise on the culinary tourism trend, Ms Meikle says. The aim is to get as many restaurants as possible involved. To make the most of what is produced in the Wellington region restaurateurs will be encouraged to use local produce and suppliers where possible and to match those fantastic flavours with the best of our regional wines.
“Wellington sets the bar for coffee and cocktails, is neighboured by one of the country’s top wine regions, and the quality of cuisine and service in our restaurants are regularly hailed as world class by the international media we host here.”
The latest issue of Vogue Entertainment & Travel raves about Wellington’s hospitality, declaring it is “defined by a refreshing lack of pretension that often belies the finesse of what’s presented on the plate”.
Wellington On a Plate will be a celebration of the capital’s flavour in terms of both taste and culture, Ms Meikle says.
“Food isn’t just about flavour – it’s about service, people and passion.”
Various new and existing events are currently being looked at for inclusion in the Wellington On a Plate menu. The Brewers Guild of New Zealand’s Brew NZ and Beervana events have come under the banner, with other events also being looked at. Initial forecasts show economic impact potential of up to $3.4 million total output by year three, Ms Meikle says.
“With the City Market opening at Chaffers Dock this month, the timing is perfect for launching Wellington On a Plate and cementing Wellington as one of New Zealand’s culinary destinations.”