Pringle Bay Festival

The Festival will be held the 27-29 April 2018.

The 2018 committee has been formed and represents a fresh, new concept for this popular festival.
The 2017 festival attracted 7000 visitors and the committee hopes to raise that to over 10000 for next year. The positives and negatives of the 2017 festival have been carefully taken into account and the committee aims for a bigger and better function in 2018.
The committee has adopted the slogan: Pringle Bay Festival: Working to Conserve our Oceans.

The festival itself will have a wide selection of artists and entertainers from all genres; there will be a definite difference between day and evening entertainment with plenty of good hearty meals available to keep the evening visitors satisfied. During the day kids will be entertained, there will be plenty of live music, food, activities and local businesses will benefit from free opportunities to participate in the festival and to sponsor bands or events.
The committee is open to any help and suggestions from the community as well as offers of sponsorships and prizes. The minutes of all committee meetings and the budget will be available to the public through various social media outlets – in particular the Pringle Bay Festival Facebook page. The community is requested to please join this page and invite your friends to do so as well.

The power of social media is enormous – and free!
Below is a list of members with their contact details; please feel free to contact the relevant person with your input. Everything will be considered by the committee.

Kevin Pouter – Chairman – 082 880 6164
Alison Evans – Finance – 082 650 3690
Harriet Joao – Marketing, Sponsorship and Merchandise – 084 524 9706
Cobie Rossouw – Entertainment – 083 293 9301
Marius de Villiers – Food & Beverage, Licencing – 076 554 3944
Shirley Hansen – Exhibitors and Activities – 083 787 2211
John Charalmbous – Local Business Coordinator –
Gavin Udeman – Logistics – 083 627 3084
Open – Environmental Projects

Minutes of all meets are made available to the public via:

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