The two businesses will continue to trade under their own brands, bringing more than 60 event specialists together under a single combined F&B offering.
Between them they have a delivery footprint spanning the UK, with an event book that includes Love Supreme Jazz Festival, Boomtown, the Isle of Wight Festival, the Long Road Festival, Silverstone and Drumsheds.
According to the companies, the combined business is now the UK’s largest integrated live event food and beverage operator.
The businesses delivered their first major event together this weekend after being awarded the food and beverage contract for the inaugural Blenheim Palace Festival.
The concert series at the Oxfordshire estate attracted more than 50,000 guests.
Togather and Field Vision Bars said the deal reflects a shared belief that food and beverage operations should sit with one operator rather than two.
Planning food and bars separately means they compete for the same space, accountability is split across multiple stakeholders and fragmented data limits revenue growth, they said. A single operator with one set of standards and one operations team removes that friction for organisers while improving the guest experience.
“I met Tom (Curtis-Powley, founder of Field Vision Bars) in a pub in north London to talk about a co-tender we both wanted to win. We left agreeing on something bigger: food and bars at events should be one operator, not two,” said Digby Vollrath, chief executive and co-founder of Togather.
“Since then we’ve partnered on events where the results have spoken for themselves. Acquiring Field Vision Bars is the natural next step. One operator across food and beverage means a better guest experience, more spend per head for organisers and a much simpler life for everyone running the event.”
Curtis-Powley added: “When Digby and I met, we both said the same thing we’d been thinking for a while: food and bars at festivals should be one job, not two.
“I started Field Vision Bars to do festival bars properly. Togather built the same thing in food. Putting the two together gives event clients one operator, one team and a guest experience that feels like it was designed on purpose.
“We’ve already worked together on some brilliant events and this deal is the natural next step.”