November 21, 2017

Produce Show 2010 Guidelines

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size

Helpful hints for show entries

Entering the show should always be fun but, if you’re in the business of winning, you may wish to read on.  These helpful hints provide tips on how to present your entries and, where appropriate, to give you an idea of what the judges are looking for.  If you have any queries on the show classes then please contact Caroline Hall, Village Show Secretary on 01904 468376.

Vegetables, fruit, flowers & plants   Generally, the judges are looking for specimens that are free of pests and diseases; are of good vigour and quality; are uniform in size, shape and colour; conform to size and quantity specified in the class and, where appropriate, have great flavour.

Class Helpful hints
 Tray of 3 vegetables Either a collection of 3 different kinds, one specimen of each (e.g. 1 potato, 1 tomato etc. ) or 3 different varieties (e.g. tomato ‘Alicante’, ‘Sungold’ etc.)
Bouquet garni A bunch of herbs tied together for culinary use (e.g. in a stew/casserole)
 3 onions (dressed) The outer leaves should be stripped away to reveal a shiny clean skin (be careful not to remove too many as you will lose the colour).  Onion tops should be trimmed and then tied with a short raffia tie of no more than ½ an inch.  Each onion should be symmetrical in shape – the judge will imagine a line going down through the onion and will not want to see a specimen that is more bulbous on one side or the main stalk not being central.
2 sweetcorn cobs Cobs to be displayed with half of their leaves stripped off to reveal the corn.
Mixed salad leaves To be displayed in a bowl with a little water in the bottom to keep them fresh (suggestions include lettuce varieties, spinach, rocket, herbs, edible flowers).
Tomatoes, apples, pears, blackberries Stalks should be left intact for display purposes (note, stalks on raspberries should be removed).  For cherry tomatoes on the vine, the longer the trusses the better.
5 plums/gages Take care not to rub off the ‘bloom’ on the surface of the fruit when handling.
Bowl of homegrown fruit Fill a bowl with any number of different homegrown varieties of fruit (unpeeled).
Flowers in a vase Should have foliage removed below water level.  Flowers can include grasses.  3 roses in a vase can be same or different varieties.  3 dahlias in a vase can be same or mixed varieties.  Hand-tied bouquet to be displayed in water (cellophane wrap or a vase).
Arrangement Citrus Twist This is a petite arrangement and should not exceed 25cm x 25cm x 25cm. 
Arrangement in a marmalade jar – label on Try to use flowers and foliage which complement the label in some way.
Hand-tied foliage bouquet This could be displayed as a round hand-tied posy or as a fan display where the foliage stems are cut at graduating lengths.

 

Cookery          Most of the judge’s points in this section are given for flavour and aroma.

Class Helpful hints
Any flavoured bread rolls or loaf No more than 1 day old; well-risen; evenly baked with smooth base and the roll light in relation to its size. May be hand-baked or made in a breadmaker.
Cakes Well-risen; in proportion; have smooth sides; without marks on top from the cooling rack; presented on a doyley.  Better to use bought jam as it does not soak into the sponge/pastry like home-made jam.

 

Class Helpful hints
Pastry items Best made with plain flour; must be evenly baked; use foil, metal or ceramic dishes (Pyrex is not successful for cooking pastry).  Fruit pies need a pastry lid, slit to let steam out, and be baked on a plate or shallow dish on which they will be presented, with a sprinkling of caster sugar, if desired. Savoury flans are “blind baked” and filled with a cooked filling; quiches have pastry and filling cooked together.  Any meat/fish/veg used for filling cooks more evenly if the pieces are cut to an equal size and care should be taken not to overfill.
Sausage rolls Have an even glaze; quantity of meat in good proportion to the pastry; no more than 4 inches long.
Jams/marmalades/curds/mincemeats/chutneys/jellies A good seal; clean jars with clear glass with no commercial trademarks visible; any size jars: covers suitable for the contents (e.g. curds need wax disc and cellophane, chutneys need plastic-lined twist-on or pliable press-on lids).  Jars must be labelled with the name of the preserve, as in schedule and date of making.  Fruit jelly is a clear, strained preserve, e.g. crab apple.
Men’s cooking Sweet / savoury – anything goes.  Must show a degree of skill in the kitchen (besides ability to wash up!).
Home-made drink Can be alcoholic or non-alcoholic (e.g. wine, beer, spirit, cordial etc.).  Bottles must be labelled with the name of the beverage.

 

Eggs

Class Helpful hints
6 eggs To be displayed on a plate of hay/straw/shavings or similar.  Eggs to be uniform in shape, shell texture, size, colour and appearance.  Eggs may be cleaned prior to exhibiting, but care must be taken over dark brown eggs as this may affect the colour.  Eggs will not be broken for internal inspection.

 

Crafts

Class Helpful hints
Stitchcraft Edges and fastenings-off must be neat with no knots or loose ends visible; both sides of embroidery item will be viewed by the judge.
Knitting/crochet Seams should be secure and flat; no loose ends, dropped stitches or visible knots.  Backstitch is not recommended for baby garments and the use of ribbons at the neck will be regarded as unsafe.
Toys Safety and durability are important; babies’ toys to be of an appropriate size with something for baby to grasp (e.g. ears or a tail); safety eyes and noses must be used; stuffing should be non-flammable and without lumps.  Toys for older children should be colourful and imaginative.
Women’s DIY May be a household or garden item which you have made from scratch.
Art/photography Should have a focal point; be well balanced with a good use of colour and perspective; presented in the manner described in the schedule.  Collages may be in any medium.  Recycled materials may include fabric.

 

Children’s classes       It is really important to write the child’s age on the front of his/her entry to ensure that it can be judged fairly against those of older/younger children.

Class Helpful hints
Bunch of flowers in a jam jar Picked from the garden
Decorate a cup cake Just a single cup cake.  Anything goes – the more imaginative the better!
Decorated orange On the same lines as a decorated egg but using an orange instead of an egg.  Let your imagination run wild!
A picture coloured in The picture can either be pre-printed or drawn by the child; however, it is the colouring-in that will be judged not the drawing.
Make a picture using things from your garden No larger than A3 in size