August 11th to 13th, 2017

Vendors

Fair Weekend

Please contact Rick Marvell at rick.marvell@williamstownfair.ca or (613)-931-9095 for information regarding our vendors, becoming a Vendor, or if you have any questions.

Fall Harvest Market

Thank you for your interest in joining us for the second annual Fall Harvest Market at the Williamstown Fairgrounds!

In order to register, please email chelsea.hope@williamstownfair.ca with a description of your product and whether or not you need to be near an electrical outlet. Please include your contact info! ****A vendor layout map will be posted soon to show your booth location. If you need assistance when you arrive, please don’t be shy ask as we will have Directors on site to help!

The Market is open to the public from 11 am until 2 pm, please arrive at 9am to allow yourself enough time to get set up and be ready! There is very limited space in the Sir John Johnson building, we will do our best to accommodate you if you request that your booth be set up inside, otherwise all vendors will be outside in Vendor Alley. You’re welcome to drive up to your booth to unload but we ask that you move your vehicle to designated vendor parking area, which we will post.

Vendors are responsible for bringing their own pop up tent to set up under and a table or whatever else is needed to display wares.

Take a look at the Vendor Layout Map to get a peek at where you’ll be setting up! Please click here:  VENDOR LAYOUT MAP

FOOD VENDORS

***IMPORTANT NOTICE! The Board of Directors requires an Insurance Certificate with combined liability of 2 Million Dollars for vendors who sell food products. This policy must show the Saint Lawrence Valley Agricultural Society as “Additional Insured”.  You are asked to do this well in advance, emailing it to the address above to ensure you are covered as required.

You are also required to complete a copy of the Special Event Temporary Food Vendor Notification Form.  One copy must be sent to the Ontario Health Unit as listed on the form and another to the email address listed above.

Please remember that ALL cooking areas must be enclosed and can be shut down as a result of safety concerns at the discretion of the Board of Directors.