To be held at Kirtling Village Hall (Ample Free Parking) on Saturday 8th September 2018
Results from the 2015 show are available here.
Results from the 2016 show are available here.
Results from the 2017 show are available here.
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 2018.pdf
Entry forms must reach the secretary by 6th September 2018. 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.
Following her popularity last year, Sue Stubley will again talk about The Suffolk Hedgehog Hospital , and show her Hedgehogs
Donations of Cat Food (preferably meat based, not fish), and old newspapers will be greatly appreciated, (especially by the hedgehogs)
AT THE SHOW
There will be a display of pictures to mark the ‘Ruby Anniversary of the Show’.
There will also be Teas, a Raffle, and a ‘Bring & Buy Stall’ selling vegetables, fruit, plants, preserves and cakes.
GENERAL RULES & CONDITIONS
- All exhibits to be the property and/or 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 show will be accepted.
- The Committee will appoint judges whose decision will be final.
- The Committee has the right to enquire into the source of supply of any exhibit.
- The Committee cannot accept any responsibility for loss or damage to property of any exhibitor at or in transit to and from the show.
- Any objection must be given in writing to the secretary before 18th. September 2017 accompanied by a deposit of £1 which will be refunded if the Committee upholds the complaint.
- Exhibitor’s will pay 50p for the first two exhibits and 30p for the rest. Children’s classes entries are 10p.
- 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.
- Admission is free.
- Entries for sale will be given a coloured marker for identification.
- With the exception of special W.I. classes, all classes are open.
- Classes 30A, B, C, D, E and F will not be in the competition for trophies.
- Each class will be judged for 1st, 2nd, 3rd places and highly commended where applicable.
PRIZES AND TROPHIES
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 WORSLEY CHALLENGE ROSE BOWL- Flower Section (Section II).
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 JOAN SMITH MEMORIAL SHIELD – Best in Show (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
ALL JUDGES ARE QUALIFIED TO JUDGE THE APPROPRIATE SECTIONS
CONDUCT OF THE SHOW
Entry forms must reach the secretary by Thursday 7th September 2017. Late entries may not be accepted.
- Exhibits MUST be in place before 9.15am on Saturday 8th 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.
- The premises will be open on Friday evening (Sept 7th) from 5.0pm to 6.0pm and from 8am, on Saturday 8th Sept.
- 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
- The show will be open to the public at 2.00 p.m.
- Prizes and trophies will be presented at 3.30pm approximately. The sale will continue, and the raffle drawn.
- Exhibits must be removed by 5.00p.m.
- Unclaimed exhibits will be disposed of as the committee sees fit.
- Any queries should be made to the secretary.
Section 1 – Fruit, Vegetables and Produce (N.B. All root vegetables to be washed)
|2||Potatoes (5 red)|
|4||Leeks for table (3)|
|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)|
|13||Cherry tomatoes (6)|
|15||A truss of Tomatoes|
|17||Cucumber grown indoors|
|18||Cucumber grown outdoors|
|19||Green peppers (2)|
|21||Marrow (a matched pair)|
|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|
|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|
|35B||Most misshapen vegetable|
|35C||Longest Runner Bean|
|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)
|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 decorative perennial leaves (any variety)|
|45||Flowering pot plant|
|46||A flowering orchid|
|47||Foliage pot plant|
|48||Cactus or succulent|
|50||Vase of 3 flowers grown from bulbs or corns|
|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 9.15 am. (Water available. Bought flowers allowed)
|55||Flower arrangement ‘Ruby Anniversary’. (24ins x 24ins. max).|
|56||Arrangement of flowers in a sugar bowl (12ins x 12ins maximum)|
|57||‘Glorious Grasses’ (12ins by 12ins max, with a maximum height of 24ins).|
|58||Miniature arrangement of flowers in a Sea Shell. – (6in x 6in maximum)|
|59||Arrangement of home grown garden flowers and foliage (width up to 24ins)|
|60||Arrangement of home flowers in a child’s Wellington boot.|
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)|
|66||Chutney – at least 6 months old|
|67||Piccalilli – at least 6 months old|
|68||Labelled Pate (4 servings)|
|69||Custard Tarts (4) – Please use recipe below|
|70||Loaf made in a bread maker, (not packet mix)|
|71||Handmade savoury loaf.|
|72||Quiche – Please use recipe below|
|73||Fruit Scones (6)|
|74||Red Velvet Cake. – Please use recipe on the ‘insert’|
|75||Blueberry Muffins (6).|
|76||Victoria Sponge with jam filling.|
|77||Decorated cup cakes (4)|
|78||Cheese Straws (6)|
Section V – Craft Class
|79||Knitting (article other than a garment).|
|81||Crochet (article or a garment)|
|82||Material Cushion Cover (16ins x16ins, the pad, can be bought)|
|85||‘Something new for something old’ – photo of the original required|
|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||‘Ruby Anniversary’ welcome card (not computer generated)|
|92||A Shrug (any medium).|
Section VI – Picture Class
|93||Colour photograph taken by an amateur. Subject (‘Water’). Mounted, not . framed. (12in x 12in maximum including mount)|
|94||Horticultural’ collage. Mounted together on an A3 card|
|95||Black and white photograph of a ‘Tree’ (12x12in max. – including mount)|
|96||Picture, any medium, not photograph or stitched: entitled ‘It Makes Me Smile’|
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 pebble – (both age groups)|
|98||Tallest Sunflower – (both age groups)|
|99||Make a model animal out of junk (both age groups)|
|100||Make a ‘decorated crown’ made from cardboard – (both age groups)|
|101||Homemade Jam Tarts (4) – (both age groups)|
|102||Information Poster, about a wild aninal(s) – A4 size (both age groups)|
Section VIII – Team Class (any three people)
|103||Ruby Anniversary’. Display three handmade items (craft, cookery and flowers). – (24 inches by 24 inches maximum overall size)|
Section IX – W.I.
|104||Royal Wedding – ‘Fascinator’ – (any medium)|
|105||Royal Wedding – Rich Fruit cake, Iced and Decorated’ (8ins. diameter).|
|106||Royal Wedding — ‘Corsage’-(using fresh flowers).|
RECIPE FOR QUICHE
150g S R flour, pinch of salt, 37.5g lard, 37.5g margarine’
Cold water to mix (approximately 1.5tbsp)
PASTRY: Mix flour and salt in a basin and rub in the fat. Using a knife to cut and stir, mix with cold water to form a stiff paste. Turn the paste onto a floured board, and roll out. Line an 18cm sandwich tin with the pastry.
100g streaky bacon, chopped, 75g cheese grated, 2 eggs,
150g onion thinly sliced, 125ml milk, salt and pepper..
FILLING: Fry onion in 12g of butter until soft and golden. Cool
Fry bacon lightly. Cool.
Place bacon and onion in the pastry case, followed by the cheese.
Beat eggs and milk together, season and pour over the cheese, bacon and onion.
Bake in a moderate oven 190C, 375F, Gas mark 5, until set and golden brown, about 40 minutes.
RECIPE FOR CUSTARD TARTS
175g plain flour,
50g butter 50g lard,
1 egg yolk,
12.5g caster sugar,
2 teasp. cold water.
25g caster sugar,
300ml hot milk (full fat),
a littler grated nutmeg.
PASTRY: Put flour into a bowl, add fats cut in small pieces and rub in with finger tips until the moisture resembles fine breadcrumbs (or use a food processor). Mix the egg yolk, sugar and water together, stir into dry ingredients and bind them together. Roll out the pastry, and using a 3in (7.5cm) cutter, cut out 18 rings and line bun tins. Chill in fridge for 30mins.
FILLING: Beat the eggs and sugar together until blended, and pour on the hot (not boiling) milk, stirring all the time. Pour the mixture carefully into the pastry cases and grate a little nutmeg over the top. Bake in a hot oven 220C, (425F), Gas 8 for about 10 minutes until the pastry has set then reduce heat and cook in a moderate oven 160C (375F) Gas 3 until the custard is set-about 30 minutes.
RECIPE FOR VELVET CAKE
120g unsalted butter at room temperature
300g castor sugar. 2 Eggs. 20g cocoa powder
40ml red fo0od colouring (preferably Dr. Oetker Red food colouring)
1 teasp. Vanilla extract. 240ml butter milk. 300g plain flour. 1 teasp. Sal
1 teasp. Bicarbonate of soda. 3 teasp. White wine vinegar.
Preheat the oven to 170C (325F) Gas 3. Put the butter and sugar in an electric mixer (or use a hand held electric whisk) and beat on medium until white and fluffy, and well mixed. Turn mixer up to high speed, slowly add eggs and beat until everything is well incorporated.
In a separate bowl mix together the cocoa powder, food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat the process until all the flour and buttermilk have been added. Scrape down the side of the bowl. Turn the mixer up to high speed and beat until you have a smooth even mixture. Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn the speed up again and beat for a couple of minutes.
Divide the mixture evenly between three greased 20cm cake tins, and bake for 25mins. Cool.
600g icing sugar
100g unsalted butter at room temperature
250g cream cheese, cold
Beat the icing sugar and butter together in an electric mixer, (or use a hand held electric whisk) on medium-slow speed, until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixture up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes.
Divide the frosting into three and sandwich the cooled cake layers together.
HINTS TO EXHIBITORS
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