festival information

Flavours of Plenty Festival will run from 7-10 April 2022, four days of culinary goodness. This year’s festival theme is “plentiful produce”, celebrating the region’s abundance of fresh produce and local artisans.

The festival is organised by Tourism Bay of Plenty which acts as a marketing umbrella for the various event holders across the region.

If events are cancelled or postponed, you will get a full refund minus any Eventfinda booking fees. This is very standard across ticketing platforms. Eventfinda applies a no refund policy, unless the event is cancelled or postponed – and we will honour that.

Yes, there are. Take a look at our events page for more info.

It’s standard practice for all ticketing platforms to apply ticketing fees to paid tickets (not free ones). They work out as a percentage of your ticket, so hopefully won’t be too high. We can do all ticketing digitally so please save paper and just bring along your electronic ticket.

As the festival is hosting multiple event partners, this one really depends on what the event is – so the easiest thing to do is to email us at info@fopfestival.com and we’ll do our best to help you out.

We have a robust internal Covid response plan, but rest assured that the festival can go ahead in all traffic light levels, with the omission of the Wild Food Festival and Vegan Vibes in the RED setting only, as they are for over 100 attendees. The remaining events operate with under 100 capacity and can therefore operate in Red, Orange and Green. 

In a lot of cases – YES. However, some events are for 18+ only due to their content (e.g. beer and wine tasting events), so please take a look on our event pages as this will outline the age guidelines.

Coastal Cruise & Brews is the only event where transport is provided, the remaining events are BYO transport.

PLENTIFUL PRODUCE – we want to sing from the rafters about the amazing produce, producers, event providers and hospitality outlets we have in our region. Tell your friends, invite your family – lets get our food story on the map.