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Stone Food and drink festival gets a new look logo

By Staffordshire Newsletter  |  Posted: March 03, 2014

Stone Food and drink festival gets a new look logo

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STONE Food and Drink Festival celebrates its 10th anniversary this year and to mark the milestone organisers have decided to revamp its identity.

Last year's festival attracted over 22,000 visitors, as well as exhibitors from far and wide.

Members of the Community Interest Organisation behind the festival has decided to launch a fresh new identity to reflect how far the event has come over the past 10 years.

Stoke-based AMI Creative was commissioned to create a new, sleek identity that will pave the way for the festival’s future growth.

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The 2014 Stone Food and Drink Festival is set to be on October 3, 4 and 5.

Chairman Richard Stevens, who has been involved in the event since its inception, said: “When I and a group of like-minded Stone residents, some of whom are sadly no longer with us, started work on hosting a food festival to help boost town centre trade we had no idea how quickly the event would grow. From humble beginnings in the High Street and the Crown Hotel ball room, the festival has blossomed into a real celebration of food and drink that people travel miles to attend. This is thanks in no small part to a team of dedicated volunteers and the spirit of the people of Stone who have really taken the festival to their hearts.

“In the past few years, alongside a more structured approach to marketing the event, we have been committed to ensuring there is something new and exciting each and every year to keep visitors entertained; this combination has seen visitor numbers explode and, once again, we are looking to expand the festival site in 2014. While the old logo has become synonymous with the event, we feel that now is an appropriate time for a refresh – we have elected to retain the much-loved pumpkin, but feel that the new, fresh identity far better represents the event that the festival has become, and that it sets us in good stead to continue developing the event in the future into a true ‘red letter day’ in the foodie calendar.”

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