39th Kirtling & Upend Produce & Craft Show

To be held at Kirtling Village Hall on Saturday 9th September 2017

Results from the 2015 show are available here.

Results from the 2016 show are available here.

Kirtling & Upend Produce and Craft Show 2009

Kirtling & Upend Produce and Craft Show 2009

The show is organised by the Kirtling Show Commitee which has the following members:

  • Clare Bailey
  • Sheila Bailey
  • Tracey Button
  • Gloria Kiteley
  • Brenda Marks
  • Steve Robinson
  • Terry Webb

To enter you need to complete: Produce and Craft Show Entry Form 2017.pdf

Entry forms must reach the secretary by 7th September 2017. Late entries may not be accepted. We regret that we can not accept new entries on the day of the show.

Contributions to the ‘Bring and Buy’ stall at the show, will be gratefully received – also please donate your exhibits or bring your excess produce or homemade goods


There will be an outdoor Children’s Treasure Hunt.


Adam Button will show and present a selection from his large collection of ‘Insect Species’
Come and get hands-on with these Giant Beatles – if you are brave enough?

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


  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. No two exhibitors may enter any one class with produce from the same greenhouse or garden.
  5. The Committee will appoint judges whose decision will be final.
  6. The Committee has the right to enquire into the source of supply of any exhibit.
  7. The Committee cannot accept any responsibility for loss or damage to property of any exhibitor at or in transit to and from the show.
  8. Any objection must be given in writing to the secretary before 19th. September 2017 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.


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

THE ROLFE TROPHY – Entrant gaining most points in the Novice Classes.
THE HOBBS CHALLENGE CUP- Garden Produce Section.
GARDEN PRODUCE TROPHY – Best in Show (Section 1)
THE FLOWER TROPHY – Best in Show (Section II)
THE CHURCH ROSE BOWL- Flower Arranging Section.
THE MURFITT SHIELD – Best in Show (Section V)
MONTOYA PLATE – Picture Section.
ROBINSON CUP – Best in Show (Section VI)
SHOW TROPHY – Team Class
THE KIRTLING W.I. CHALLENGE CUP – most successful individual exhibitor in the W.I. Section.
THE McKENNA CHALLENGE ROSE BOWL – the Kirtling resident gaining most points overall
MEN’S CUP – most successful male exhibitor excluding produce classes
JUNIOR CUPS – most successful junior exhibitors (up to 8 and 9 to 14 years of age, inclusive)
CERTIFICATES and PRIZES will be awarded for the Children’s Sections.
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 7th September 2017. Late entries may not be accepted.

  1. Exhibits MUST be in place before 9.15 am on the 9th 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 8th) from 5.00 pm to 6.00 pm and from 8:00 am, on Saturday 9th 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 pm.
  5. Prizes and trophies will be presented at 3.30 pm. approximately. The sale will then take place, and the raffle drawn.
  6. Exhibits must be removed by 5.00 pm.
  7. Unclaimed exhibits will be disposed of as the committee sees fit.
  8. Any queries should be made to the secretary.


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

# Class
1 Potatoes (5white)
2 Potatoes (5 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 Collection of six different vegetables
28 Radishes (6). NOVICE (first time show entrant)
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
35A Longest Marrow
35B Most misshapen vegetable
35C Longest Runner Bean
35D Heaviest Potato
35E Heaviest Tomato
35F Longest stem of Rhubarb with leaf

Section II – Flowers and Plants

(N.B., all plants to have been in the possession of the exhibitor for at least 6 months. Water available. Containers supplied by exhibitors)

# Class
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 (24″ x 24″ 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 hosta 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 mixed garden chrysanthemums
51 One begonia head on a saucer
52 Flowering geranium in a pot.
53 Rudbeckias, three stems.
54 A plant grown from a pip, stone, nut or berry.

Section III – Flower Arranging

N.B., arrangements must not exceed dimensions given, and may be made on the premises BEFORE 9.15 am. Water available

# Class
55 Flower arrangement ‘Autumn’. (24in x 24in. maximum)
56 Arrangement of flowers in a kitchen utensil (24in x 24in maximum)
57 ‘Glorious Grasses’ ( 24in by 24in maximum).
58 Miniature arrangement of flowers in an egg cup – (6in x 6in maximum)
59 Arrangement of garden flowers and foliage (width up to 24in)
60 Arrangement of flowers in a child’s Wellington boot – NOVICE first time entrant (24in x 24in maxiumum)

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.

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.


# Class
61 Bottle of homemade drink, with label to show type and date made.
62 Stone fruit jam
63 Soft fruit jam
64 Jar of jelly (sweet or savoury)
65 Marmalade.
66 Lemon curd
67 Chutney – at least 6 months old
68 Piccalilli – at least 6 months old
69 Chocolate Brownies (6) (please use the recipe below)
70  Savoury load made in a bread maker, (not packet mix).
71  Handmade white cottage loaf
72  Sausage Rolls (6)
73 Cheese Scones (6)
74 Carrot Cake – please user recipe below
75 Vanilla Fudge (6)
76 Victoria Sponge with jam filling.
77 Decorated cup cakes (4)
78 Jam Tarts (6) – NOVICE first time show entrant


Section V – Craft Class

# Class
79 Knitting (article other than a garment).
80 Knitted garment.
81 Crochet (article or a garment)…
82 Tea Cosy – any medium
83 Quilted item.
84 Embroidered article.
85 ‘Something new for something old’ – photo of the original required
86 Stitched garment
87 Cross stitch item.
88 A Toy – any medium
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 ‘New Home’ welcome card (not computed generated)
92 A Bobble hat – NOVICE first time short entrant

Section VI – Picture Class

# Class
93 Colour photograph taken by an amateur (‘Sunset’). Mounted, not framed. (12in x 12in maximum including mount)
94 ‘A Bug’s Life’ collage. Mounted together on an A4 card.
95 Black and white photograph of a Church (12in x 12in maximum including mount)
96 Picture, any medium not photograph or stitched: entitled ‘Nature’s Patterns’.

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).

# Class
97 Decorated egg – (both age groups)
98 Miniature Garden – (both age groups)
99 Make a model animal using any fruit or vegetable (both age groups)
100 Make a ‘Book Mark’ – (both age groups)
101 Homemade Biscuits (4) – (both age groups)
102 Paper Mache Bowl – (both age groups)

Section VIII – Team Class (any three people)

# Class
103 Shakespeare Commemoration’ Display three handmade items (craft, cookery and flowers). 24 inches by 24 inches Maximum overall size

Section XI – W.I.

# Class
104 Tartan Shopping Bag – any medium
105 Dundee Cake.
106 Arrangement of flowers- ‘Scotland the Brave’- accessories may be used . (24x24in maximum).


RECIPE FOR Carrot Cake

For the cake:
250ml(9fl oz) sunflower oil. 225g(8oz) light muscovado sugar.
3 large eggs. 225g(8oz) self-raising flour. Large pinch of salt.
1tsp each ground mixed spice, nutmeg and cinnamon.
2-oz walnut pieces.
250g(9oz)carrots coarsely grated.
For the frosting:
50g(2oz) butter preferably unsalted at room temperature.
225g pack full-fat cream cheese such as Philadelphia
50g(2oz) icing sugar. Zest of half an orange.
For the decoration:
1dsp walnut pieces

Preheat the oven to 180C (160C fan oven) mark4. Grease and baseline two 18cm(7in) sandwich tins with non-stick baking parchment.
Using a handheld mixer, whisk the sunflower oil and muscovado sugar together to combine, then whisk in the eggs, one at a time. Sift the flour, salt and spices together into a bowl, then fold gently into the sugar and egg mixture with a large metal spoon. Tip the grated carrots and walnut pieces into the bowl and fold again to mix well.
Divide the mixture between the cake tins and bake for 30-40 min until golden and a skewer inserted into the centre comes out clean. Leave in the tins for 10min, then turn out onto a wire rack to cool.
To make the frosting, beat together the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the orange zest and mix well until all the ingredients are thoroughly combined. Remove the lining paper from the cakes when cold. Spread one-half of the frosting over one cake and put the other cake on top. Spread the remaining frosting on top of the cake and sprinkle with walnuts.
(To store – Keep in an airtight container. An un-iced cake will stay fresh for up to a week, an iced one for two days)

RECIPE FOR Chocolate Brownies

4-oz (100g) butter
1 1/2-oz(40g) plain chocolate
2 eggs
8-oz(225g) caster sugar
1 tsp(5ml) vanilla essence.
2-oz(50g) self-raising flour
2des.sp. cocoa powder
3-oz walnuts

Set oven at 350F, 180C, (mark 4). Grease and line an 8-in (20.5cm) shallow square tin. Melt butter and chocolate in a basin over a saucepan of hot water. Beat eggs and sugar together in a bowl until light and fluffy. Add chocolate mixture and vanilla essence to egg mixture and mix. Sift flour and cocoa powder and add chopped nuts. Fold into mixture and then turn into the tin. Bake in centre of oven for 40 min. or until a knife inserted in the centre of the mixture comes out cleanly. Cool in tin before turning out. Cut Chocolate Brownies into 16 squares.

Choose 6 squares for display (Brownies are not the same consistency as cakes – they have slightly chewy middles and crunchy tops)



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.

N.B. Failure to adhere to any specifications given in the schedule will disqualify the entry. JUDGES PREFER TO BE STRICT