Saudi Arabia wrapped up its fifth edition of the Saudi Feast Food Festival after ten days of events celebrating regional cuisine, heritage, and hands-on culinary experiences. More than 60,000 people attended, highlighting how Saudi flavors continue gaining visibility both at home and abroad.
The festival blended cultural memory, gastronomy, and education, while giving visitors a chance to sample more than 300 dishes from over 100 participating restaurants. The celebration took place at King Saud University in Riyadh and featured chefs, artisans, farmers, and culinary students.
A Culinary Showcase Rooted in Saudi Heritage
The festival’s Heritage and Culinary Arts Zone quickly became one of the most popular attractions. Visitors explored 13 stations representing different regions across the Kingdom, each designed to reflect traditional homes, attire, and preparation rituals.
One short sentence: It felt immersive from the first moment.
Crowds stood beside open grills, clay ovens, and spice preparation tables, watching cooks demonstrate recipes passed down for generations. The sight of fresh bread rising over coals or lamb slow-cooking inside sealed pots drew locals who remembered childhood meals and tourists who had never seen such techniques up close.
The sense of nostalgia surprised many younger guests, who said the area felt like “stepping into the memory of Saudi kitchens.” The experience was emotional, not just culinary.
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Each regional station used authentic tools and ingredients sourced from local farms and long-time family suppliers.
The bullet point helps illuminate how authenticity remained central to the festival rather than recreated for show.
People spoke about the zone as if it were a museum, although everything was edible, fragrant, and in motion. That difference gave the space warmth that photographs alone could not capture.
A one-sentence paragraph: The flavors turned heritage into something living rather than historical.
Creating a Festival That Welcomes Families
A noticeable portion of the festival catered to children. The Kids’ Corner offered supervised cooking workshops, ingredient games, and practical exercises aimed at strengthening confidence in the kitchen. Children mixed dough, shaped dumplings, washed herbs, and learned basic etiquette.
Another short sentence: Parents appreciated the calm and curiosity.
The Kids’ Maze added play and problem-solving. Volunteers said it encouraged teamwork and patience, illustrating how culinary education can extend beyond flavor and into personal development. The entire area was lively without being chaotic.
Some families visited multiple days in a row because their children asked to return. The combination of entertainment and cultural learning proved effective, especially for families trying to teach heritage in a hands-on way.
The children’s area demonstrated that food festivals can become informal classrooms. Skills learned there will likely stay with young participants long after the festival ends.
Local Markets Spark High Interest
Visitors spent considerable time exploring heritage markets displaying Saudi honey, baked goods, fresh olive oil, dairy products, Taif rose perfumes, spices, and handcrafted soaps. The marketplace felt more like a traditional souk than a modern festival pop-up.
One sentence alone: It was busy from morning until late evening.
Many vendors carried products from rural cooperatives, giving them a platform most small producers do not normally have. Market organizers said interest in natural perfumes and regional honey exceeded expectations.
A small table helps clarify the popular product categories:
| Product Category | Visitor Interest Level | Notes |
|---|---|---|
| Saudi honey | Very high | Samples and live demonstrations boosted demand |
| Taif rose perfumes | High | Gift purchases drove strong sales |
| Spices and baked goods | Consistent | Popular with returning shoppers |
| Olive oil and dairy | Moderate | More niche but valued for freshness |
This table shows how varied local products appealed to different types of consumers.
One-sentence paragraph: People loved meeting the makers and learning how products were grown, harvested, or processed.
Thai Culinary Presence Draws Major Crowds
This year’s festival had a strong international dimension led by Thailand, which featured 17 cooking stations staffed by Thai chefs and culinary educators. The pavilion served well-known dishes and cultural specialties prepared live, sparking curiosity among festivalgoers.
One sentence: The aroma alone pulled crowds from across the grounds.
Guests purchased Thai spices, sauces, kitchen tools, and packaged snacks. Live workshops turned the pavilion into a classroom where chefs demonstrated knife skills, coconut milk techniques, and curry preparations.
The cross-cultural presence showcased how cuisine can build bridges without needing formal diplomacy. Many Saudis said Thai dishes reminded them that food traditions feel familiar even when ingredients are different.
Some visitors walked away with new recipes and an appreciation of Southeast Asian flavors. The Thai presence strengthened the festival’s global posture without overshadowing local identity.
Chefs, Awards, and Cultural Exchange
The Culinary Arts Commission used the festival to organize the first annual Chefs’ Gathering, a networking event for culinary enthusiasts and professionals. The session gave chefs a platform to discuss mentorship, restaurant development, and food entrepreneurship.
Another one-sentence paragraph: Participants saw it as long overdue.
The Commission introduced the Saudi Chefs Council, which aims to build professional relationships, elevate the culinary sector, and strengthen chef visibility on regional and international stages. Many young cooks said the session made them feel part of a growing national movement.
The festival also hosted the Gourmand International Awards, bringing culinary storytellers from over 80 countries together to celebrate food books, television programs, and cultural documentation. The awards expanded opportunities for cross-border exchange and academic recognition.
A brief sentence: Food became both art and diplomacy.
Honey Education Takes Center Stage
A standout feature was the Interactive Honey Museum, where visitors tasted raw honey, learned about seasonal variations, and experimented with honey-based skin care and wellness products. The workshops let guests create exfoliants, organic soaps, lip balms, and candles.
A one-sentence paragraph: It was busy from start to finish.
Displays illustrated the history of beekeeping in Saudi Arabia, along with regions known for honey excellence. Nutrition experts explained how honey can vary in flavor and mineral content depending on altitude, soil, and plants.
Visitors left with a renewed appreciation of honey as both food and medicine. Many said this corner of the festival deepened their sense of regional identity.
The Commission emphasized that the Saudi Feast Festival is now the largest culinary heritage celebration of its kind in the Middle East. Its growing international audience shows how Saudi flavors continue to attract global curiosity.
The event is expected to return next year with a broader lineup and stronger educational elements, reflecting how culinary heritage is becoming a national priority rather than a nostalgic memory.
