KIRTLING & UPEND PRODUCE & CRAFT SHOW 2022

To be held at
Kirtling Village Hall
Free Entry and Parking

Kirtling Village Hall Charity No.1062129

SATURDAY 20th August 2022

Children’s Treasure Hunt, Raffle and Bring & Buy
Refreshments available

SHOW ORGANISER – KIRTLING SHOW COMMITTEE

GENERAL RULES & CONDITIONS

  1. All exhibits to be the property and/or unaided work of the exhibitor.
  2. No exhibitor will be allowed to make more than one entry per class.
  3. No entry previously shown in the Kirtling show will be accepted.
  4. The Committee will appoint judges whose decision will be final.
  5. The Committee has the right to enquire into the source of any exhibit.
  6. The Committee cannot accept any responsibility for loss or damage to property of any exhibitor at or in transit to and from the show.
  7. Any objection must be given in writing to the secretary before 27th August 2022 accompanied by a deposit of £1 which will be refunded if the Committee upholds the complaint.
  8. Each entry will be given a number which will be displayed on the exhibit. The exhibitors name will be written on the reverse side, not to be displayed until after the judging.
  9. Entries for sale will be given a coloured marker for identification.
  10. All classes are open unless otherwise stated.
  11. Classes 30, all parts, will not be in the competition for trophies.
  12. Each class will be judged for 1st, 2nd, 3rd places and ‘highly commended’, where applicable.

Members of the Committee are:

  • Steve Robinson (Honorary Chairman)
  • Tracey Button
  • Shelia Bailey
  • Emily Davies
  • Ruth Dennis
  • Brenda Marks
  • Terry Webb
  • Sue Faircloth

Bring & Buy

Contribution to the bring and buy stall will be gratefully received. Please donate unwanted exhibits or excess produce. This is a fund raiser for the upkeep of the show.

Outdoor Childrens Treasure Hunt

Free entry and available from 2 pm

PRIZES AND TROPHIES

Certificates will be awarded for exhibits gaining 1st, 2nd and 3rd and ‘highly commended’.

THE HOBBS CHALLENGE CUP– Garden produce, most points gained

GARDEN PRODUCE TROPHY – Best exhibit in garden produce

THE WORSLEY CHALLENGE ROSE BOWL– Flower exhibits, most points gained

THE CHURCH ROSE BOWL– Flower arranging, most point gained

THE FLOWER TROPHY – Best exhibit in both flower classes

THE JOHN RICE MEMORIAL SHIELD – Cookery, most points gained

THE JOAN SMITH MEMORIAL SHIELD – Best cookery exhibit

THE MOXON CHALLENGE SHIELD – Craft section, most points gained

THE MURFITT SHIELD – Best craft exhibit

MONTOYA PLATE – Art & Photography, most points gained

ROBINSON CUP – Best picture exhibit

JUNIOR CUPS – Most successful exhibitor, up to 8 and 9-14 years old. Certificates and prizes given

SHOW TROPHY – Best team exhibit

THE KIRTLING W.I. CHALLENGE CUP – Most points gained in the section

THE ROLFE TROPHY – Novice entrant gaining the most points

THE McKENNA CHALLENGE ROSE BOWL – Most successful Kirtling resident

MEN’S CUP – Most successful male exhibitor excluding Produce

Fun classes – a prize will be given to each winner

THE LORD FAIRHAVEN CHALLENGE TROPHY FOR SHOW CHAMPION – Most point gained in sections I, II, III, IV, V & VI”

Only experienced and or qualified judges used. All judges prefer to be strict.

CONDUCT OF THE SHOW

Entry forms must reach Tracey, Ruth or Terry by Thursday 19th August.

  • Entries will not be accepted on the morning of the show.
  • The premises will be open on Friday 19th August from 5 pm till 6 pm and from 8am on Saturday 20th.
  • Exhibits must be in place before 9.15 am on Saturday 20th August. Judging will take place between 9.30 and 12.30. Exhibitors and the public may not be present except under special circumstances.
  • The show will be open to the public at 2pm.
  • Prizes and trophies will be presented around 3.30pm. The sale and raffle will follow.
  • Exhibits must be removed by 5 pm 20th August.
  • Unclaimed exhibits will be disposed of as the committee sees fit.
  • Any queries should be made to a committee member.
  • All fruit & veg judged by the Horticultural Show Handbook

SCHEDULE

To avoid disqualification and disappointment PLEASE read ALL the rules carefully and ensure each item is displayed in the correct class showing your unique show number. This will be given to you on arrival. Do not display your name. Please make sure that each item is shown in its correct Class

Section 1 – Fruit, Vegetables and Produce (root vegetables to be washed)

Class

  • 1 Potatoes x 5 white or coloured
  • 2 Carrots x 3
  • 3 Beetroot x 3
  • 4 Cabbage x 1
  • 5 Runner beans x 6
  • 6 Dwarf beans x 6
  • 7 Leeks for the table x 3
  • 8 Marrow x 1
  • 9 Courgettes x 2
  • 10 Squash x 1
  • 11 Onions red or white for the table x 4
  • 12 Shallots x 8
  • 13 Sweet corn heads x 2
  • 14 A truss of tomatoes
  • 15 Tomatoes x 6 any variety not mixed
  • 16 Tomatoes x 6 cherry
  • 17 Cucumber X 1
  • 18 Green peppers x 2
  • 19 Chillies X 5
  • 20 A head of lettuce any variety
  • 21 A basket of 6 different vegetables
  • 22 Any other vegetable
  • 23 Collection of herbs attractively displayed
  • 24 Apples cooking with stalks x 3
  • 25 Apples eating with stalks x 3
  • 26 Plums with stalks x 3
  • 27 Pears with stalks x 3
  • 28 Any other fruit
  • 29 Children’s class, 6 radishes: state age of child on entry form
  • 30 Classes for fun only
    • A Longest marrow
    • B Most misshapen vegetable
    • C Longest runner bean
    • D Heaviest potato
    • E Heaviest tomato
    • F Longest stem of rhubarb


Section II – Flowers and Plants

All plants to have been in the possession of the exhibitor for at least 4 months. Water available. Containers to be supplied by the exhibitor.

Class

  • 31 Roses floribunda 3 sprays same or mixed
  • 32 Roses Hybrid tea 3 of same variety
  • 33 Rose with the best perfume
  • 34 Container of established plants 24 x 24 in (60 x 60 cm) maximum
  • 35 Dahlias 3 mixed varieties
  • 36 Collection of annuals
  • 37 Collection of perennials
  • 38 Flowering tree or shrub 3 stems mixed or same
  • 39 Decorative perennial leaves x 3 any variety
  • 40 Flowering pot plant
  • 41 Flowering orchid
  • 42 Foliage pot plant
  • 43 Cactus or succulent
  • 44 Hanging basket
  • 45 Rudbeckias 3 stems
  • 46 3 Flower heads on a saucer 8 in (20 cm) diameter
  • 47 Geranium in a pot
  • 48 Children’s class, jam jar of flowers: state age of child on entry form

Section III – Flower Arranging

Arrangements must not exceed the dimensions given and may be made on the premises before 9.15 am. Water available bought flowers allowed.

Class

  • 49 The Queen’s “Platinum Jubilee” 24 x 24 in (60 x 60 cm) maximum
  • 50 “At the beach” 18 x 18 in (45 x 45 cm) maximum
  • 51 A wrist corsage
  • 52 Miniature arrangement in an espresso cup
  • 53 Arrangement of nuts seeds & berries 18 x 18 in (45 x 45 cm) maximum
  • 54 Arrangement of flowers in a teapot
  • 55 “Pretty in pink” 18 x 18 in (45 x 45 cm) maximum
  • 56 “Autumn” table arrangement using dried or artificial flowers 12in (30cm) high x 18in (45cm) long maximum
  • 57 Children’s class, arrangement in a mug: state age of child on entry form

Section IV – Kitchen Produce

All food must be homemade. All cooking must be on a plate and covered with cling film.
Jams, marmalades and pickles must be in clear glass jars and clearly labelled as to content
and date of making.

Class

  • 58 Stone fruit jam
  • 59 Soft fruit jam
  • 60 Jar of jelly sweet or savoury
  • 61 Marmalade
  • 62 Chutney at least 6 months old
  • 63 Irish soda bread please use given recipe
  • 64 Cheese straws x 6 displayed in a in a pastry ring
  • 65 “Quornish” pasty suitable for a vegetarian
  • 66 Sausage rolls x 6
  • 67 Your favourite cake labelled
  • 68 Vegan banana bread please use given recipe
  • 69 Devonshire apple cake please use given recipe
  • 70 Carrot cake tray bake please leave whole
  • 71 Victoria sandwich with jam filling
  • 72 Flapjack fingers x 6
  • 73 “Jammy dodger” type biscuits x 6
  • 74 Meringues 6 individual not filled
  • 75 Children’s class, 6 butterfly cakes: state age of child on entry form

Section V – Craft

Class

  • 76 Knitted article
  • 77 Sewn garment
  • 78 Crocheted article
  • 79 A lightweight Christmas tree decoration any material
  • 80 An embroidered item
  • 81 A piece of jewellery any material
  • 82 “New from old” a photograph of the original item required
  • 83 A phone cover any material
  • 84 A cross stitch item
  • 85 A dressed “Barbie or Ken” sized doll, clothes to be made by you
  • 86 Any other craft by a woman
  • 87 Any other craft by a man
  • 88 A “Get well soon” card
  • 89 An item of origami
  • 90 An item made from wood
  • 91 Decorated trinket container all homemade
  • 92 Paper wreath
  • 93 Children’s class, model of a means of transport, any medium: state age of child on entry form

Section VI – Pictures

All photographs a maximum of 12 x 12in (30 x 30 cm) unless stated

Class

  • 94 Coloured photograph titled “Wildlife” mounted not framed
  • 95 Coloured photograph titled “Movement” mounted not framed
  • 96 B/W photograph of a local scene, please identify
  • 97 Collage of photographs, mounted on an A4 card titled “Weather”

All paintings and drawings a maximum of 12 x 16″ (30 x 40cm)

  • 98 Painting displaying mixed media titled “Fantasy”
  • 99 Painting titled “Still life”
  • 100 Drawing titled “Trees”
  • 101 Children’s class, painting titled “My garden”: state age of child on entry form

Section VII – Team Class any three people

Class

  • 102A summer party”. 3 handmade items, craft, cookery and flowers. 24 x 24in (60 x 60cm) maximum overall

Section VIII – WI only class

Class

  • 103 A card for The Queen’s platinum jubilee
  • 104 The Queen’s platinum jubilee cake 8in (20 cm) diameter
  • 105 A flower arrangement for The Queen’s jubilee 8 x 8 in (20 x 20 cm)

Recipe for Irish Soda Bread class 63

250g plain white flour

250g wholewheat flour

100g porridge oats

1 tsp bicarbonate of soda

1 tsp salt

25g butter cut into pieces

500 ml buttermilk

Pre heat the oven to 400 / 200 / 180 Fan / Gas 6.

Lightly grease a baking sheet

Mix the flours, oats, baking powder and salt into a large bowl.

Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Pour in the buttermilk and mix in with a knife.

Bring together quickly and very lightly shape into a 8in (20cm) round loaf place on baking sheet. Make a deep cross on the top (to let the fairies out)

Bake in the pre heated oven for about 30 – 35 mins. If not done turn over on the baking sheet and cook for a further 5 minutes

Transfer to a wire rack and cover with a tea towel to keep the crust soft. Leave to cool. Exhibit whole.

Vegan Banana Bread class 68

3 large black bananas

100g brown sugar

3 heaped tsp baking powder

50g dried fruit optional

75ml vegetable or sunflower oil

225 g plain flour

3 tsp cinnamon or mixed spice

Preheat oven 150 / 300 Gas 2. Lightly grease and line 2 x 1 lb loaf tins. Measure flour, bicarb and baking

Preheat oven 400 / 200C / 180 Fan / Gas 6.

Oil and line a 2 lb loaf tin.

Mash bananas and mix well with the oil and sugar.

Add flour, baking powder and spices and mix together. Add fruit if used.

Pour into prepared tin and bake for about 20 minutes. Cover with foil and bake for a further 20 minutes. Test with a clean skewer.

Allow to cool before turning onto a wire rack. Exhibit whole.

Devonshire Apple Cake Class 69

225g self raising flour

100g soft margarine

500g thinly sliced peeled apples

25g granulated sugar for sprinkling

1 tsp salt

100g caster sugar

2 eggs

Preheat oven to 400 / 200C /180 Fan / gas 6.

Lightly and grease an 8in (20cm). Add sugar and sliced apples. Add beaten eggs.

Turn into the prepared tin and sprinkle with extra sugar.

Bake for 30 to 40 minutes until a skewer inserted into the middle comes out clean.

Leave the cake to cool on a wire rack. Exhibit whole.

HINTS TO EXHIBITORS

POTATOES: Medium and uniform size. Well and evenly shaped, clean and speckless, with few eyes.

ONIONS: Good even size, thin necked, firm and clean but not over peeled. Free from blemishes.

TOMATOES: Good even, medium sized, ripe firm, rich coloured, glossy with calyces attached.

APPLES & PEARS: Shapely, solid, with eyes and stalk intact. Clear unblemished skins of good colour and variety. Clean but not polished.

PLUMS: Large, fully ripe, of good colour with bloom intact and having stalks

COLLECTION OF VEGETABLES: In addition for marks given for the above qualities, marks may be awarded for cultural difficulties in growing the different types displayed.

FLOWERS: Fresh and free from damage by pests or weather. In the most perfect stage of beauty. For hints & tips on showing flowers please visit https://www.nafas.org.uk/ for their picture gallery or The Horticultural Show Handbook by the RHS available from the library.

Definitions & Guides

CONDITION: means cleanliness, freshness, tenderness and freedom from coarseness or blemish.

SIZE: means anything not so overgrown as to be coarse or faulty or anything not too small to be useful.

UNIFORMITY: means alike in size, form or shape, and colour.

CRAFTS: a fresh recently made item will attract far better marks than an old or used item.

CLASSES: It is the exhibitor’s responsibility to ensue that the exhibits are placed in the correct class. When in doubt ask a steward.

Failure to adhere to any specifications given in the schedule will disqualify the entry.

JUDGES PREFER TO BE STRICT