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 Annual Village Show (September)


This year the Annual Show took place on Saturday 10th September

Bob Field won the Fruit and Vegetables Cup and was the Overall Winner

Rose Teague won the Flowers and the Bakery Cups


All sections :1st prize £1   2nd prize 75p  3rd prize 50p

Points (except classes 5,24 and 25) 1st =3 points 2nd=2 points, 3rd=1 point


The competitor gaining most points in a minimum of 2 sections will be awarded the

Mrs Gordon Lennox Cup.


The winners of each section will also receive a cup.

Only one entry per class.        20p per entry,children free


SECTION 1 - Fruit and Vegetables

1.    4 large tomatoes

2.    Largest tomato 2A 4 Coloured tomatoes

3.    6 runner beans

4.    1 cucumber

5.    Longest runner bean

6.    1 lettuce

7.    6 beans (any variety, not runners)

8.    2 peppers (any variety)

9.    4 round white onions

10.  4 white potatoes

11.  4 round red onions

12.  4 coloured potatoes

13.  6 shallots

14.  The largest potato

15.  2 courgettes

16.  1 cabbage

17.  The largest marrow

18.  3 leeks

19.  4 carrots

20.  Collection of culinary herbs

21.  4 beetroot

22.  Any other vegetable

23.  A dish of 8 cherry tomatoes

24.  Most pest ridden vegetable

25.  Comedy vegetable

26.  3 pears

27.  Dish of raspberries(with stalks)

28.  5 plums

29.  3 eating apples


  • Wash vegetables and fruit carefully with a soft cloth and plenty of water
  • Most vegetables and fruit can be placed directly on the show bench (stalks, if any, facing same way)
  • Potatoes should be same size with shallow eyes and free from blemishes.  Place on plate.
  • Onion tops should be bent over and tied using raffia or string.  Roots neatly trimmed back to the base.  Show onions on rings or soft collars (sections from cardboard toilet rolls are ideal)



SECTION 2 - Flowers (in containers)

30.  5 dahlias

31.  Michaelmas daisies

32.  5 pom pom dahlias, not exceeding 2”/52cm

33.  Single rose (one bloom)

34.  5 nasturtiums                

35.  3 roses (mixed)

36.  5 chrysanthemums

37.  Miniature rose (one stem)

38.  5 rudbeckia

39.  Mixed annuals

40.  Small bunch of marigolds

41.  5 sweet peas

42.  Container of mixed garden foliage (maximum 5 stems)


  • Check number of flowers asked for – too many or too few may not be judged
  • Try to arrange flowers so they face the front – oasis, scrunched up plastic bags, cellophane or cling film can be used.


Flowers (in pots not exceeding 7”/178mm)

43.  Any houseplant in a pot

44.  A geranium, pelargonium or fuchsia

45.  A cactus

Flower Art

46. A vase of garden flowers from own garden      

47. A table arrangement (maximum 18 inches)


SECTION 3 - Jams and Chutneys (in jars)

49.  Jam (any variety)

50.  Lemon curd

51.  Marmalade (any variety)

52.  Chutney (any variety)


  • Use plain jars without trade names.  Lids should be twist tops (not too tight so the judges cannot open them), pliable press-on covers or a wax disc covered with a cellophane top.
  • Wax disc not needed under twist top or pliable plastic cover.
  • Jars should be full.



SECTION 4 - Eggs (should be clean and not cracked)

53. 3 hens’ eggs (brown)                                          

54. 3 hens’ eggs (any colour)

55. 3 bantam eggs


SECTION 5 - Home Baking

56. 5 Fruit scones                                                    

57. A fruit cake (see below)

58. A wholemeal loaf (see below)                            

59. A variety loaf of bread

60. 4 plain shortbread

61. A 3 egg Victoria sandwich sponge max.8 inches(Raspberry jam filling, plain top-castor sugar only)

62. Fixed recipe Chocolate Cake (recipe below)


  • Entries covered in clear plastic bags
  • Please write ingredients on label
  • For the wholemeal loaf a breadmaking machine may be used
  • Please ensure baking is as cool as possible –cutting warm cakes is a bit of a nightmare.
  • Due to Food Safety Act 1991 entries should not contain raw eggs or soft cheese


62 Chocolate cake with chocolate icing

For the cake

175gm   soft butter

175gm   castor  sugar

150gm   self raising flour (sifted)

1 teaspoon baking powder

3 large eggs

50 gm Cocoa (sifted)


For the chocolate icing

100gm dark chocolate (50% cocoa solids)

100gm   chopped butter


Preheat oven to 180 degrees cent (fan)/ 160 degrees cent (gas) mark 4.

Grease and line 7 inch (18cm) deep round cake tin with greaseproof paper.

Put all ingredients into large bowl and beat well for 1 minute. It is important not to beat the batter too much-just long enough to make it smooth.

Turn mixture into prepared tin and level surface.

Bake for 45-50 minutes but check after 40 minutes. The cake is cooked when it looks well risen, the top springs back when lightly touched with a fingertip and a skewer inserted into the centre of the cake comes out clean.

Let the cake sit in the tin for 5 minutes, then gently run a knife round the edge and turn the cake out onto a wire rack to cool completely.

For the icing place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted (don’t allow the water to boil underneath the bowl)

Once melted stir then cool the icing for about 15 minutes until a spreadable consistency. Spread over the top of the cooled cake.

Dog Classes

(on recreation field)


2.00 onwards   Entries 20p each class


2.15   Prettiest Bitch


2.30   Handsomest Hound


2.45   Glorious Golden Oldie


3.00  Dog Most Like Its Owner


3.15  Dog with the Waggiest Tail


3.30  Quickest Sausage Catcher

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