To be held at
Kirtling Village Hall
SATURDAY 12th August 2023
This year’s show criteria, helpful tips and schedule
SHOW ORGANISER – KIRTLING SHOW COMMITTEE
GENERAL RULES & CONDITIONS
All exhibits to be the property and unaided work of the exhibitor
No exhibitor will be allowed to make more than one entry per class
No entry previously shown in the Kirtling & Upend Show will be accepted.
The Committee will appoint Judges whose decision is final.
The Committee has the right to enquire into the source of any exhibit.
The committee cannot accept any responsibility for loss or damage to any property of any exhibitor at or in transit to and from the show.
Any objection must be given in writing to the secretary before 14th August 2023 accompanied by a deposit of £1, refunded if the complaint is upheld
Each entry will be given a number which must be visible. The competitor’s name will be on the reverse which must not be displayed until after judging.
Entries for sale should display a coloured marker which will be supplied.
All classes are open unless otherwise stated.
Class 30, all parts, will not be in the competition for trophies.
Each class will be judged 1st, 2nd, 3rd plus highly commended if the Judge sees fit.
Members of the Committee are:
- Steve Robinson (Honorary Chairman)
- Tracey Button
- Shelia Bailey
- Emily Davies
- Ruth Dennis
- Brenda Marks
- Terry Webb
- Sue Faircloth
Conduct of the show
New entries will not be accepted on the morning of the show.
The premises will be open on Friday 11th August from 5 pm till 6 pm and from 8am on Saturday 12th for the staging of exhibits.
Exhibits must be in place before 9.15 am on Saturday 12th 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 12th August.
Unclaimed exhibits will be disposed of as the committee sees fit.
Any queries should be made to a committee member.
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 A Fruit & Vegetables
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 Eggs x 3 attractively displayed from your own hens
30 Classes for fun only
A Longest marrow D Heaviest potato
B Most misshapen vegetable E Heaviest tomato
C Longest runner bean F Longest stem of rhubarb
Section B Flowers & Plants
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 (same or mixed varieties)
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 Salvia 6 stems (same or mixed varieties)
46 3 Flower heads floating in water
47 Geranium in a pot
Section C Flower arranging
Class 48 The King’s “Coronation” up to 24 x 24 in (60 x 60 cm) maximum
49 “A grassy bank” up to 18 x 18 in (45 x 45 cm) maximum
50 A bridesmaid’s headdress
51 Miniature arrangement in a (200g) tin can – keep label on please
52 Arrangement of nuts, seeds & berries up to 18 x 18 in (45 x 45 cm) maximum
53 Arrangement of flowers in a milk jug
54 “A sunny day” up to 18 x 18 in (45 x 45 cm) maximum
55 A fascinator using dried or artificial flowers
Section D Kitchen produce
Class 56 Stone fruit jam
57 Soft fruit jam
58 Jar of orange curd please use given recipe
60 Chutney at least 6 months old
61 Bread rolls x 4
62 Vegetarian quiche
63 Cheese scones x 4
64 Sausage rolls x 6
65 Your favourite cake (labelled)
66 Tea loaf please use given recipe
67 Chocolate tray bake please leave whole
68 Ginger cake please use given recipe
69 Victoria sandwich with jam filling
70 Anzac biscuits please use given recipe
71 Coconut kisses x 6
72 Meringues 6 individual not filled
Section E Craft
Class 73 Knitted article
74 Sewn garment
75 Crocheted article
76 A length of bunting saying hello
77 An embroidered item
78 A piece of jewellery any material
79 “New from old” a photograph of the original item also required
80 A hot water bottle cover any material
81 A cross stitch item
82 A pram blanket any material
83 Any other craft by a woman
84 Any other craft by a man
85 A Congratulations card
86 An item of macrame
87 An item made from wood
88 An item made from plastic canvas
89 Paper flowers x 6
Section F Pictures
Class 90 Coloured photograph subject “Wild Flowers” mounted not framed
91 Coloured photograph subject “Sport” mounted not framed
92 B/W photograph of a still life taken indoors mounted not framed
93 Collage of photographs, mounted on an A4 card subject “Food”
All paintings and drawings up to 12 x 12in (60 x 60cm) maximum overall framed or unframed.
94 Painting displaying mixed media subject “Contrast””
95 Painting subject “Landscape”
96 Drawing subject “Flowers”
Section G Team Class any three people
Class 97 “Carnival time”. 3 handmade items, craft, cookery and flowers. 24 x 24in (60 x 60cm) maximum overall
Section H WI only classes
Class 98 A card for The King’s Coronation
99 The King’s Coronation cake 8in (20 cm) diameter
100 A flower arrangement for King’s Coronation 8 x 8 in (20 x 20 cm)
Section I Children’s class
Class 101 Any fruit, vegetable or flower you have grown
102 Decorate a gingerbread man, can be bought.
103 Picture of a Cartoon Character
104 Nasturtium plant (please apply to a committee member for seeds beforehand)
Recipe for Orange Curd Class 58
225g (8oz) butter cut into small pieces
680g (1 ½ lb) caster sugar
Grated rind and juice of 6 oranges
Put all ingredients in the top of a double saucepan (or in a heatproof bowl) placed over simmering water. Heat gently, stirring or whisking frequently until the mixture thickens – about 30-40 minutes. Pour into clear unbranded jars when cool. Seal with a wax circle and cellophane top.
Make a few days before the show and store in the refrigerator. Makes about 3lb.
Recipe for Tea Loaf Class 66
230 ml (8 fl oz)) cold black tea
225g (8oz) mixed dried fruit
115g 4oz) brown or white sugar
1 large beaten egg
225g (8oz) SR flour + 1 tsp (5ml) mixed spice
Soak fruit in tea overnight.
Preheat oven 360F / 180C / Gas 4. Adjust for fan oven.
Oil and line a 2 lb loaf tin. Do not use loaf tin liners
Put sugar, soaked fruit and liquid in a bowl and add beaten egg, mix well.
Sieve flour and spice into mixture and mix.
Bake in a loaf tine for about 45 – 50 minutes. Test with a needle to make sure it is cooked. Leave to cool in the tin.
Recipe for Sticky stem ginger cake with lemon icing Class 68
225g (8oz) self-raising flour 1 tsp (5ml) bicarbonate of soda
115g (4oz) cubed butter 1 tbsp (15ml) ground ginger
115g (4oz) dark muscovado sugar 1 tsp (5ml) cinnamon
115g (4oz) black treacle 1 tsp (5ml) ground mixed spice
115g (4oz)golden syrup
250ml (9 fl oz)whole milk Topping
85g (3oz) drained stem ginger finely chopped 50g (2oz) icing sugar
1 egg 1 tsp (5ml) finely grated lemon zest
1 tbsp (15ml) lemon juice
Preheat oven to 360F / 180C / gas 4. Adjust for fan oven.
Lightly and grease a 2lb loaf tin. Line with greaseproof paper. Do not use loaf tin liners
Rub together the flour, bicarb, spices and butter until it resembles fine breadcrumbs.
Melt together gently the sugar, treacle, syrup, and milk in a saucepan until the sugar has dissolved.
Heat until just below boiling point, leave to cool.
Add stem ginger and sugar mixture to flour while stirring. Add egg. The mixture should resemble a thick pancake batter.
Pour into prepared tin and bake for around 45 minutes. Test with a needle to make sure it is cooked.
Leave to cool in the tin. Leave whole. Can freeze ahead of time.
Mix together icing, zest and enough juice to make a smooth runny icing. Drizzle over the cake.
Recipe for Anzac Biscuits class 70
85g (3oz) porridge oats 1 tbsp (15ml) golden syrup
100g (3.5oz) butter + extra for greasing 1 tsp (5ml) bicarbonate of soda
85g (3oz) dessicated coconut
100g (3.5oz) plain flour
100g (3.5oz) caster sugar
Preheat oven to 320F / 160C / Gas 3. Adjust for fan oven
Mix together oats, coconut, flour and sugar. Melt butter and syrup together. Add bicarb to 2 tbsp boiling water, mix then add to syrup mixture and stir well. Add this to the dry ingredients, stir gently.
Put dessert spoonfuls of mixture onto buttered baking tray leaving room to spread.
Bake for 8-10 minutes until golden, transfer to a wire rack to cool
Hints & Tips
Section A Fruit & Vegetables
All fruit and vegetables judged by the Royal Horticultural Society Show handbook.
Root vegetables to be washed.
All vegetables to be fresh and blemish free, not overgrown or coarse.
Tomatoes and fruit should have calyces or stalks intact, clean but not polished.
Extra marks awarded for the difficulty in growing.
Section B & C Flowers
Plants and flowers judged by the Royal Horticultural Society Show handbook.
All plants to have been in the possession of the exhibitor for at least 4 months.
Flower arranging containers are not supplied but water is available.
All arrangement must be within the maximum size stated.
Section D Kitchen produce
Kitchen produce judged by the Women’s Institute On With The Show handbook.
All food to be homemade.
All cooking must be on a plate and covered with clingfilm.
Preserves must be in unbranded, clear jars clearly labelled with contents and full date of making.
Preserves must be sealed hot with new twist top lids.
Section E Craft
Craft items judged by the Women’s Institute On With The Show handbook.
Section F Pictures
Photographs must be mounted and not exceed 12 x 12in (30 x 30cm) overall.
Artwork to be unframed and not exceed 12 x 16in (30 x 40cm)
Section I Children’s classes
Two age groups: up to 8 years old and 9 to 14 years of age. Please state the exhibitors age on entry form.
To avoid disqualification and disappointment please read all the rules and display item in the correct class showing your unique show number and not your name.
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