UPDATE [SEE YOU ON MAY 15th, 2021]

We’ve been working tremendously hard behind the scenes to find a way to offer existing ticket holders a COVID-19 safe Festival. We have pivoted the Festival to a new format and we are excited to finally share details with you on how we’re presenting the Festival this year. (Please note this program is only for existing ticket holders) While the event industry has been hit harder than most by COVID-19, ensuring our patrons are safe remains our top priority. That’s why, together with our partner Whole Foods Market Canada, we’ve created an exciting new program.

Over the next few weeks, we will be releasing further details on a pickup schedule for the “take-home” Cheese and Meat Festival.

What is this?!

We’ve been working with our vendors to curate and build sample packages of delicious Festival goodies along with pairing notes and other surprises. These will include your favorite charcuterie board items as well as all kinds of complimentary treats. Included in each of these boxes will also be a beverage passport, which allows you to visit any of our liquor vendors for a period of one year to receive a sample selection (based on the vendor). This program only applies to existing ticket holders and all ticket holders have been contacted.

If you did not get a chance to grab a ticket we hope to see you in 2021, on May 15th at The Parkside Hotel & Spa <3 If you want the latest on our Festivals including holiday ticket specials please sign up here: http://cheeseandmeatfestival.com/newsletter/

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WHAT IS THE PRICE?

Tickets range from $35 – $150+ service fees and taxes.

WHAT DOES YOUR TICKET INCLUDE?

Each festival pass grants you access to all food, wine, beer, and spirit samples for the value of the ticket.

HOW DOES THE EVENT WORK?

The Festival is broken down into Tasting Sessions. Each Tasting Session runs for 2 hours. Victoria Tasting Sessions start at 12pm, 3pm and 7pm. Attendees can purchase tickets based on the time they wish to attend. Upon Arrival, you will be given a charcuterie board and a tasting glass to sample product from our amazing vendors. This Festival showcases all artisan foods found on a platter.

2020 WAVE 1 VICTORIA VENDORS

LUMETTE!

Bright-Light Alt-gin, a zero proof gin distilled in Sooke with natural botanicals.

WHOLE FOODS MARKET

Whole Foods Market will showcase a specialty Olive and Antipasto Bar, cheese, and charcuterie!

THE VERY GOOD BUTCHER

Plant-Based Meat Alternatives

SHERINGHAM DISTILLERY

Seaside Gin, Kazuki Gin, signature coctail

SALTSPRING KITCHEN CO.

Savoury shortbread cookies topped with whipped chevre and our Onion & Thyme Savoury Spread

STILLHEAD DISTILLERY

Wild Blackberry Gin Wild Blackberry Vodka London Dry Gin Barrel Aged Gin Apple Brandy

BON MACARON PATISSERIE

Handcrafted Macarons sweet & savory

SEA CIDER

Cherry Lane Sea Cider, Rumrunner Sea Cider, Birds and the Bees Sea Cider, Kings and Spies Sea Cider, Bramble Bubbly Sea Cider

JUSTO’S HUMMUS

Premium Flavours of sustainably packaged Hummus & Vegan Ranch. Chipotle Hummus Truffle Hummus Pesto Hummus Masala Curry Hummus Lemon Cumin Hummus Vegan Ranch

LITTLE QUALICUM CHEESEWORKS

Island Brie, Qualicum Spice, Raclette

ARBUTUS DISTILLERY

Forest Dweller Coniferous Gin
Citrus Gin
Double Barrel Single Malt Whisky

BARRELHOUSE BRINE

Luxury Pickled Pineapple with a creeper heat finish, Black Pearl Onions in Double Rye Stout brine, Bread ‘n’ Butter Brussel Sprouts in Kolsch Brine, Signature Sourback cocktail brine

ESQUIMALT WINE COMPANY

Rosso Vermouth, Dry Vermouth, Kina-Rouge

WHISTLE BUOY BREWING

Coastality – West Coast Pale Ale

WIZE SPIRITS CO.

PREMIUM VODKA SODA: Lavender Elderflower, Lychee Lime, Passionfruit and Root Beer

Thank you to our amazing sponsors

Giving Back to the community that supports us

The Cheese and Meat Festival is proud to raise funds in partnership with the Island Chef’s Collaborative for the Growing Chef’s non-profit. Too many kids don’t know where food comes from or have access to healthy, whole food. Growing Chefs! is on a mission to change that. In their programs, chef and community volunteers help kids engage in the entire food cycle—digging in the soil, planting seeds, harvesting vegetables, learning basic cooking skills. Kids connect with their food, and often serve themselves up second helpings of vegetables they used to refuse to eat!