Christchurch Food Festival Pancake Race Cancelled…

Due to heavy rain and high winds, the Christchurch Food Festival Pancake Race will be cancelled…

A much-loved community tradition and now in its fifth year, this free family event brings Christchurch businesses, chefs, hoteliers, families and the local parish together for a morning of light-hearted competition and a spot of coffee, sweet treats and, of course, pancakes.

Hosted by Wave 105, all profits from the event go towards the Christchurch Food Festival’s own charity, the Education Trust, which helps to promote the health of Christchurch’s young people through better education, training and guidance on nutritional health and food preparation.

Chair of the Christchurch Food Festival, Sue Harmon-Smith, said: “Our annual Pancake Race is a perfect event to launch our festival as it brings together businesses and the local community in the pursuit of not only tasting delicious food but having fun too! All this and we get to raise money for our festival charity – the Education Trust which does so much good in local schools”.

Cheryl Davies, co-coordinator of the event added: “As the event takes place during half term this year we are also encouraging families to come down and enjoy a few hours of community fun, there will be a Pop up Pancake Café in the Kings Arms Pavilion selling crepes, waffles, coffee and other yummy things as well as a children’s race at the beginning of the event with prizes and plenty of family entertainment”.

Whether you’re a veteran pancake racer or newbie, get a team of four together and take part in the fun! To enter, simply visit www.eventbrite.co.uk/e/christchurch-food-festival-pancake-race-tickets Entry is £25 per team of four. Registration takes place on the day at 9am, with races between 10am-12pm.

The Christchurch Food Festival Pancake Race is proudly sponsored by Bournemouth and Poole College and in association with the Daily Echo.

 

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.