NOTES FOR CLASS ENTRANTS
Here are some notes for class entrants to help ensure you meet the requirements of certain classes and also some tips on how to present your exhibits. There are separate notes for Horticultural and Culinary classes.
HOW ENTRIES ARE MANAGED
Once you enter one or more classes, the Show Secretary will complete an entry card for each class you enter. This includes your name and a unique entrant number. You need to bring your exhibits along on the morning of the Show when you will be given your entry card(s). The marquee will be open from 8am. Put your exhibits in place (known as 'staging') in the section marked with the class number. Place your relevant entry card next to each exhibit with your name facing down - all exhibits are judged anonymously and winners recorded by their entrant number. You must stage all exhibits and leave the marquee by 10.30am. The stewards will be strict about this timing. You can then go home and relax before returning at 1.30pm (maybe have lunch at the show). In the afternoon all cards will have been turned over by a steward revealing 1st, 2nd and 3rd prize winners. Good luck -hopefully you will be one of these lucky winners. Each win is translated into points and there is a large collection of trophies for entrants with the highest number of points in various categories. The prize giving will be held at the end of the afternoon. There are individual monetary prizes for the children's classes.
There will be stewards to help in the morning if you have any queries or need help on what to do.
HORTICULTURAL CLASSES
General Tips
Judges look for good quality specimens free from blemishes, imperfections, etc. Where more than one flower or vegetable is displayed, each specimen should be of high quality and the collection should be uniform in size and shape. Three medium sized courgettes are better than two large paired with a smaller specimen, for example. Where a number is specified, exhibits not meeting the requirements will be disqualified. Generally, the quality of the flower or vegetable outweighs the overall presentation of the exhibit.
Class 1
1. Class 1 is a collection of a maximum of 5 home grown vegetables arranged for effect in a container. The collection can include salad vegetables
2. Each individual type of vegetable will be judged separately.
3. The vegetables should be displayed for effect within an area measuring 45 cm x 60 cm (18 in x 24 in).
4. Parsley is permitted for garnishing but no other foliage or accessories will be allowed.
5. Notes:
¨ Carrots and parsnips must have foliage .
¨ Peas and beans must be displayed with some stalk attached.
¨ Tomatoes must be displayed with calyces.
Class 22 - Any two of the same vegetable not named above
If you grow a vegetable that is not covered by any of the other vegetable classes, this is your opportunity to display two of your finest specimens. As it is very difficult to rate a chilli against a squash, for example, this class will not attract 1st, 2nd and 3rd. Instead high quality exhibits will be rewarded with ‘Commendable’. This may be awarded to every vegetable type. Remember, you need to display two specimens and can only enter once.
NOTES FOR CULINARY CLASSES
Preserves
Preserve jars should be filled to the top and covered immediately when hot. Use either twist top covers only (no wax disc needed), or wax disc and cellophane tops. Do not re-use metal twist-off or 'button seal' tops. For any vinegar-based preserve, covers should be plastic lined to prevent evaporation and corrosion.
All labelling should be plain, neat, in proportion to the jar and should state contents, day, month and year of making.
Chutney should be made at least two months before showing. Labels should state HOT or MILD. Colour should be bright and even throughout. Consistency needs to be firm and uniform without air bubbles or large pieces of onion, skin, cores or stones. The flavour should be blended well and characteristic of ingredients used.
Baking
All food should be covered in cling film (to keep the flies off - so you can eat it when you get home!
Lining papers and foil cases should be removed. Cakes should be presented on a plate with a doily.
Victoria sponge (class 60): A traditional Victoria Sponge should have jam filling and caster sugar sprinkled on the top as the only decoration.