To be held at
Kirtling Village Hall
(Ample Free Parking)

Kirtling Village Hall Charity No.1062129




  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 16th. September 2019 accompanied by a deposit of £1 which will be refunded if the Committee upholds the complaint.


  1. Exhibitor’s will pay 50p for the first two exhibits and 30p for the rest. Children’s classes entries are 10p.
  2. 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.
  3. Admission is free.
  4. Entries for sale will be given a coloured marker for identification.
  5. With the exception of special W.I. classes, all classes are open.
  6. Classes 30A, B, C, D, E and F will not be in the competition for trophies.
  7. Each class will be judged for 1st, 2nd, 3rd places and ‘highly commended’, where applicable.

Members of the Committee are:

Claire Bailey
Shelia Bailey
Tracey Button
Gloria Kiteley
Brenda Marks
Steve Robinson
Terry WebbS


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

THE ROLFE TROPHY – Novice Entrant gaining the most points

THE HOBBS CHALLENGE CUP– Garden Produce Section (Section I).

GARDEN PRODUCE TROPHY – Best in Show (Section I)


THE CHURCH ROSE BOWL– Flower Arranging Section (Section III)

THE FLOWER TROPHY – Best in Show (Section II & III).

THE JOHN RICE MEMORIAL SHIELD – Cookery Section (Section IV)


THE MOXON CHALLENGE SHIELD – Craft Section (Section V)

THE MURFITT SHIELD – Best in Show (Section V)

MONTOYA PLATE – Picture Section. (Section VI)

ROBINSON CUP – Best in Show (Section VI)

JUNIOR CUPS – most successful junior exhibitors (up to 8, and 9 to 14 years of age, inclusive.Also, CERTIFICATES and PRIZES will be awarded for the Children’s Section (Section VII)

SHOW TROPHY – Team Class. (Section VIII)

THE KIRTLING W.I. CHALLENGE CUP – most successful individual exhibitor in the W.I. Section. (Section IX)

THE McKENNA CHALLENGE ROSE BOWL – the Kirtling resident gaining most points overall

MEN’S CUP – most successful male exhibitor, excluding produce classes

Fun classes – a prize will be given to each winner

THE LORD FAIRHAVEN CHALLENGE TROPHY FOR SHOW CHAMPION – the most successful exhibitor in the show



Entry forms must reach the secretary by Thursday 5th September. Late entries will not be accepted.

  1. Exhibits MUST be in place before 9.15am on Saturday7th September. Judging will take place between 9.30a.m. and 12.30pm, when exhibitors and the public may not be present except under special circumstances. Exhibits will not be accepted after judging has started.
  2. The premises will be open on Friday evening (Sept 6th) from 5.0pm to 6.0pm and from 8am, on Saturday 7th Sept.
  3. Exhibitors must display the number given for each entry, together with coloured markers for any items to be sold, which will be issued on arrival
  4. The show will be open to the public at 2.00 p.m.
  5. Prizes and trophies will be presented at 3.30pm approximately. The sale will continue, and the raffle drawn.
  6. Exhibits must be removed by 5.00p.m.
  7. Unclaimed exhibits will be disposed of as the committee sees fit.
  8. Any queries should be made to the secretary.

Kirtling and Upend Show are supporting the Alzheimer’s Society this year and welcome as many contributions you wish to donate. Sample patterns for two suitable knitted craft items are below. All entries, which are free, will be donated to the Alzheimer’s Society. They will be put on show and judged for a small prize, unless requested otherwise. Please be generous with your time and make as many items as you can.

Twiddle Muffs – finished size approx. 16” wide x 24” around

Embellished hand warmers calm restlessness and help to ease anxiety and stress. They can be knitted, sewn or crocheted with double thickness for durability. Embellish inside and out with buttons, toggles, ribbons and bobbles. These must be very securely fastened. Bright colours and different textures are what is needed. No metallic thread please.

Cannula Sleeves – finished size approx. 15 to 17” long x 7 to 8” around

Cannula sleeves are another item that can be made for people living with dementia. The sleeves cover a cannula line and distract wearers from trying to remove it. Made in double knit wool on 6.5mm needles they need a 2 to 3” K1, P1 rib at the beginning and another 2” rib 15 to 16” along. Ideally this outside layer is brightly coloured and contains different sensory stitches. Knit in stocking stitch for a further 13 to 14”. This can be one colour as it is the lining. Turn in on itself and sew securely to end of 1st cuff. All outside embellishments need to be soft.

There will be an outdoor Children’s Treasure Hunt.

There will also be Teas, a Raffle, and a ‘Bring & Buy Stall’ selling vegetables, fruit, plants, preserves and cakes.

Contributions to the ‘Bring and Buy Stall’ will be gratefully received. Please donate your exhibits, homemade goods or bring your excess produce.

Please make sure that each item is shown in its correct Class

Section 1 – Fruit, Vegetables and Produce (N.B. All root vegetables to be washed)


1 Potatoes (5white)
2 Potatoes (5 red and/or coloured)
3 Carrots (3)
4 Leeks for table (3)
5 Chillies (5)
6 Runner beans (6)
7 Dwarf beans (6)
8 A head of lettuce (any variety)
9 Onions (white) kitchen table (4 seed or set).
10 Onions (red) kitchen table (4 seed or set).
11 Sweet corn (2 heads)
12 Shallots (8)
13 Cherry tomatoes (6)
14 Tomatoes (6)
15 A truss of Tomatoes
16 Beetroot (3)
17 Cucumber grown indoors
18 Cucumber grown outdoors
19 Green peppers (2)
20 Cabbage
21 Marrow (a matched pair)
22 Courgettes (2)
23 Pumpkin (1)
24 Squash (2)
25 Eggs (3 from own poultry)
26 Collection of herbs for kitchen use (no flowers), attractively displayed
27 A basket of six different vegetables suitable for a stew.
28 Radishes (6)
29 Any other vegetable
30 Apples (4 cooking – with stalks)
31 Apples (4 eating – with stalks)
32 Plums (5 – with stalks)
33 Pears (3 – with stalks)
34 Any other fruit
35 Classes for fun only. A small prize will be given
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

(N.B., all plants to have been in the possession of the exhibitor for at least 4 months. Water available. Containers supplied by exhibitors)

36 Roses – floribunda (3 sprays same or mixed)
37 Roses – hybrid tea (3 of one variety)
38 Rose with best perfume
39 Container of established plants (24in x 24in maximum)
40 Dahlias – (3 mixed varieties)
41 Cosmos (3 stems)
42 Collection of perennials
43 Flowering trees or shrubs – 3 stems (one type or mixed)
44 Three decorative perennial leaves (any variety)
45 Flowering pot plant
46 A flowering orchid
47 Foliage pot plant
48 Cactus or succulent
49 Hanging basket
50 Vase of 3 flowers grown from bulbs or corms
51 Three Flower Heads on a saucer (8ins diameter max.)
52 Flowering fuchsia in a pot.
53 Rudbeckias, three stems.
54 A plant grown from a pip.

Section III – Flower Arranging

(N.B., arrangements must not exceed dimensions given, and may be made on the premises BEFORE 9.15a.m. (Water available. Bought flowers allowed)

55 Arrangement of ‘Autumn Flowers’. (24ins x 24ins. max).
56 A ‘Posy Bouquet’
57 An ‘Arrangement in Green’ (12ins by 12ins max, with a maximum height of 24ins).
58 Miniature arrangement of flowers in an Egg Cup. – (6in x 6in maximum)
59 Arrangement of home grown garden flowers and foliage (width up to 24ins)
60 Arrangement of flowers in a ‘Birthday Card’

Section IV – Kitchen Produce

All food must be homemade. All cooking must be on a plate and must be covered with cling film. Jam, marmalade, pickles etc. must be in clear glass jars only. Jars and bottles must be clearly labelled as to content and date of making. Ideally, preserves should be sealed using a new twist top or pliable press on cover. These should be put on freshly potted preserves immediately each jar is filled, when hot – wax discs not required. Alternatively a wax disc placed smooth side down, trimmed to fit the rim of the jar and the surface of the preserve, will cause an airtight seal when cooled, and only need a cellophane cover put in place when the preserve is cold.

61 Stone fruit jam
62 Soft fruit jam
63 Jar of jelly (sweet or savoury)
64 Marmalade.
65 Lemon curd
66 Chutney – at least 6 months old
67 Tomato Ketchup. – Please use recipe on the ‘insert’
68 Labelled Pate (4 servings)
69 Tomato and Cheddar Muffins – Please use recipe on page 7
70 Loaf made in a bread maker, (not packet mix)
71 Handmade fruit loaf.
72 Sausage Rolls (6)
73 Fairy Cakes (6)
74 Dundee Cake. – Please use recipe on page 10
75 Coconut Ice (6 pieces).
76 Victoria Sponge with jam filling.
77 Chocolate tray Bake (8ins x 8ins))
78 Cheese Straws (6)

N.B. Make sure your baking tins are really clean before cooking. Pickles must be in jars with non-metal or plastic lined screw lids.

Section V – Craft

79 Knitting (article other than a garment).
80 Knitted garment.
81 Crochet (article or a garment)…
82 Material Cushion Cover (16ins x16ins, the pad, can be bought)
83 Tapestry work
84 A hat in any material.
85 Something new from something old’ ( photo of the original required)
86 An Apron.
87 Cross stitch item.
88 The Best Dressed Teddy (clothes to be made by you)
89 Any other craft by a woman (to be named on the form).
90 Any other craft by a man (to be named on the form).
91 A ‘Wedding’ invitation card (not computer generated)
92 Any item in Macramé

Section VI – Pictures

93 Colour photograph taken by an amateur. Subject (‘Stormy Weather’). Mounted, not framed. (12in x 12in maximum including mount).
94 ‘Seaside’ collage. Mounted together on an A3 card.
95 Black and white photograph of a ‘Building’ (12x12in max. – including mount)
96 Picture, any medium, not photograph or stitched: entitled ‘Under the Microscope’

Section VII – Junior Classes. Not Adult Directed Please

All entries in these classes must be the unaided work of children (1), up to 8 years of age and (2), 9 to 14 years of age inclusive (age to be stated).

97 Decorated ‘egg’- (both aged groups)
98 Tallest Sun Flower (both age groups)
99 Make a model animal out of junk – (both age groups)
100 Make a piece of jewellery out of pasta. – (both age groups)
101 Homemade ‘Decorated Biscuits’ (4) – (both age groups).
102 Information Poster, about ‘Tree/s’ –A4 size (both age groups)

Section VIII – Team Class (any three people)

103 ‘A Summers Day’. Display three handmade items (craft, cookery and flowers). – (24 inches by 24 inches maximum overall size)

Section IX – W.I.

104 A Christening – ‘A baby’s soft toy’ – (any medium)
105 A Christening – ‘Christening Cake’; Iced and decorated’ (8ins. diameter).
106 A Christening – ‘Arrangement of white flowers’-(using fresh flowers: 8ins x 8ins).


Your own home-made ketchup isn’t hard or time consuming to make, and is a good way to use up a glut. It will keep for about two weeks in the fridge. If you want to store it for longer, bottle and sterilize as for bottled fruit.

Makes approximately 300ml (1/2 pint)

1 onion1Kg (2 1/4 lbs) ripe tomatoes2 cloves of garlic
250ml (8 fl oz) white wine vinegar1 tbsp treacle1 tsp whole black pepper corns
½ tsp each ground cloves, cinnamon, allspice and cayenne pepper
125g (4 oz) soft light brown sugar
  • Put the chopped onion, tomatoes and garlic in a large saucepan over a low heat until the tomato juices begin to run. Turn the heat to medium and cook, uncovered, for 45 minutes until you have a thick sauce.
  • Pour vinegar into another pan, add all the spices and warm over a low heat for 15 minutes.
  • Rub the tomato and onion pulp through a nylon sieve into a clean pan, pushing through as much as you can. Strain vinegar into the pan, add sugar and treacle, stir well and simmer over a low heat for twenty minutes, or until thick.


Great served as a bread with any meal, and also good on their own for breakfast. Use dried tomatoes- or you can use fresh tomatoes decreasing the milk by to 200ml (7fl oz)


250 g (9 oz) plain flour
3 eggs
20 pieces of dried tomatoes
1tbsp baking powder
250ml (8fl oz) milk
1 tsp salt
100g (3 ½ oz) butter
100g (3 ½ oz) cheddar
  • Sift flour, baking powder and salt into a bowl’
  • In a separate bowl, beat eggs with milk and melted butter. Stir in chopped tomatoes and grated cheese.
  • Fold flour into the wet mixture and combine well.
  • Spoon into muffin cases in a tray, filling just to the top. Bake at 200C (gas mark 6) for 20 – 25minutes until risen and golden brown.


5oz (150gm) margarine
5oz (150gm) castor sugar
3 size 1 eggs
8oz (225gm) plain flour, sifted
6oz (175gm) sultana’s
6oz (175gm) currents
1 level teaspoon baking powder
2oz (50gm) glace cherries rinsed, dried and cut into halves
2oz (50gm) candied peel, finely chopped
2 level tablespoons ground almonds
The grated ring of one small orange and one small lemon
2oz (50gm) whole blanched almonds

Pre-heat the oven to gas mark 3 (325F) (170C)

First grease a 7in (18cm) round cake tin and line the base and sides with greaseproof paper or silicone paper (Bakewell). Put the butter into a mixing bowl. Add the sugar and beat with a wooden spoon until the mixture is light and fluffy (if you have an electric mixer for this, so much the better). Now whisk the eggs separately and beat the egg mixture into the creamed butter and sugar a little at a time. When all the egg mixture is beaten in, take a large tablespoon and carefully fold in the sifted flour and baking powder. When this is done the mixture should be of a good soft dropping consistency. If it seems too dry add a desert spoonful of milk. Next carefully fold in all the other ingredients: currents, sultanas, cherries, mixed peel, ground almonds, and orange and lemon rind. Now spoon the mixture into the prepared cake tin, spreading it evenly with back of the spoon. Then carefully arrange the almonds in circles all over the top – but drop them on very lightly: if you press them too hard, they will disappear during cooking. Place the cake in the middle of the oven and bake for approximately two hours or until the centre is firm and springy to the touch. Allow to cool before taking it out of the tin. Dundee cake keeps well, in an airtight tin and tastes better if kept for a few days before cutting.

Contributions to the ‘Bring and Buy’ Stall
will be gratefully received. Please donate your exhibits, homemade goods or bring your excess produce.


POTATOES: Medium and uniform size. Well and evenly shaped, clean and speckless. 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 to points given for the above qualities, marks may be awarded for cultural difficulties in growing the different kinds displayed, when they are to be compared.

FLOWERS: Fresh, free from damage by pests or weather. In the most perfect stage of beauty as possible.


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. Remember that a fresh or recently made item will attract far better marks than an old or used one.

CLASSES. It is the exhibitor’s responsibility to ensure that the exhibits are placed in the correct Class

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