Rules and Guidance for Entries
Please note, rule aspects relating to size and number of components for a valid entry are detailed within the category listing General Rules for Entrants. All exhibits to be grown or be the work of the exhibitor. One entry per exhibitor/person per class Judging will commence at 10.30am, by which time all exhibitors must have left the hall. No exhibits can be removed or altered before 4pm on the day of the show. The judge’s decision is final in all cases A 1st, 2nd and 3rd certificate will be awarded where applicable. Exhibitors must provide their own vases and stands for flowers. An article not complying with the schedule will be disqualified. All exhibits at the show will receive reasonable care and attention, but the committee will not be liable for any loss or damage.
Division A – Vegetables and Fruit Stage exhibits as attractively as possible. Prepare all vegetables carefully, making sure they are clean. Use plenty of water, do not scrub; wash roots gently. Handle all fruit carefully, the appearance is enhanced by natural bloom. The interest and educational value of the show is greatly enhanced if the name of the cultivar (variety), species or genus is given.
A judge will look for the following points and mark accordingly:
Condition: freshness, cleanliness, tenderness and freedom from coarseness and blemishes.
Size: not so overgrown as to be coarse or too small to be useful. This will vary with cultivars.
Uniformity: size, shape or form, colour and maturity. Colour: attractive and naturally produced.
Division B – Florals Cut flowers Ensure the flowers are in good condition, that is, when the flower material is in the most perfect stage of possible beauty. Flowers should be fresh and free from damage due to weather, pests, diseases or faulty handling. Stems should be straight and sturdy and leaves healthy. All stems must be in water.
Pot plants Pots and containers must be clean, undamaged and of appropriate size. Any necessary staking should be neat and inconspicuous. Plants, whether grown for foliage of flowers need to be sturdy, shapely and well furnished with healthy foliage. Faded flowers or damaged foliage should be neatly removed. Plants entered in foliage classes which are in flower, have the flowers discounted and only foliage is judged, please consider whether such entries are better placed in flowering plant category Perennials are plants which stay in the garden all year, die back in the autumn and produce new shoots in spring Dahlias are tubers which need taking up in the winter and protecting from the frost Roses are shrubs or bushes and not classified as perennial, even though they stay in the garden and flower every year.
Division C – Domestic Victoria Sponge Raspberry filling, caster sugar top dressing Two halves should be evenly sized, whether baked as two or cut through Avoid cooking wire marks on top; this can be done by putting bottoms on wire, or covering with a tea towel first If making two cakes sandwich together bottom to bottom, Top should be flat, air bubbles usually mean overbeating Small spots on top mean sugar has not been creamed with butter properly It is better to use bought jam for competition because the texture means it does not sink into the cake Do not fill cakes when still warm as this will spoil texture
Cup Cakes Should be light, even textured and even sized Topping should cover top evenly and not be out of proportion to amount of cake Any decorations should not be overpowering
Bread If bakes in a tin it should be well greased to give sharp corners Make sure oven is hot enough, if cooked too slowly the crust will be tough Texture should be even, large holes usually mean dough has not been kneaded enough Brown loaves should be slightly moist in texture than white
Scones Fruit scones = fluted cutter Plain scones = plain cutter Should be thick enough to break open, cutting spoils the texture Try to ensure an even size Fruit should not poke out of the sides if possible, because it tends to burn Tops should be floury not glazed Measure fat carefully, because too much makes texture more like cake If the mixture is too dry the tops will crack, if too wet texture will be too open
Savoury Flans May be cooked blind and filled afterwards with a cooked filling If making a quiche ensure the pastry is cooked in the centre. This can be helped by part baking and adding the filling to hot flan so it will not sink in Flan should we well filled and ingredients well distributed If it is cooked at too high a temperature the filling will shrink back and over brown Pastry should be even and not too thick Sweet flans should have a fluted edge
Biscuits Should be even shapes and sizes They should break crisply Try to brown evenly; probably the ones at the edge of the tray will be browner at the edges than those in the middle
Preserves Jars should be full to the top; a gap allows room for bacteria to grow
Jars should be sterile, but cold and dry when filled. If hot the preserve will shrink back, if wet it will roll round the jar
Jars should have either a new twist top, or a waxed disc and cellophane cover.
A waxed disc is not necessary with a twist top If using a waxed disc it should completely cover the preserve and be flat on with no air bubbles Used tops can taint the preserve and vinegar can react with the metal if it is scratched, leading to possible poisoning Preserves should have a date on the label, particularly important with chutney which needs to mature Chutneys or pickles should say whether they are hot or mild. It can cause taste problems if a hot item is unknowingly tasted ahead of a mild one
Lemon Curd A waxed disc and cellophane cover should be used on fruit curd because it does not reach a high enough temperature to seal a twist top, therefore moulds can grow on the surface. Twist tops and pliable tops are not acceptable. The label must state the date the curd was made. No visible peel should be present.
General Comments Avoid using tin liners as they spoil the finish. There is skill in lining a tin and this could make the difference between two otherwise similar cakes If greasing a tin, it is better to use fat, not oil, as oil runs down to the corners If possible avoid entering warm cakes as the texture will spoil by cutting.
Division D – Crafts Aspects to be considered might be: shape, scale, balance, space, colour, texture, proportion, form, variety, harmony. How colour is used within an item is important, relative colour values will be considered and looked at objectively. Colour schemes need to be compatible, and whether simple or complex, harmonious or contrasting, they need to have a discernible relationship.