Bickington Village Trust inc. Hall

Flower Show

SHOW PROGRAMME

 

Saturday 16th July 2016

 

 

Show opens for viewing and teas at 2.30pm

 

Drawing of raffle prizes 3.30 pm (approx)

 

Presentation of prizes 3.45 pm (approx)

 

……………………………..

 

Staging of Exhibits

 

              All entries must be staged between 9 am and 11.00 am

 

The Hall will be closed for judging at 11.00 am sharp

 

All exhibits must be removed by 4.30 pm

 

 

PLEASE READ THE SCHEDULE, THE RULES AND THE HINTS FOR EXHIBITORS.   JUDGES WILL DISQUALIFY ANY ENTRY NOT AS SPECIFIED

 

 

If you have any questions please contact a committee

member who will be pleased to help

 

 

The Committee would like to acknowledge with gratitude, the help given by so many, without which the Flower Show would not be possible.

 

FLOWER CLASSES

 

1.         A single stemmed rose

2.         Five annual sweet peas (same colour or mixed)

3.         Five stems of dianthus (pinks)

4.         A single clematis flower

5.         Three dahlias*

6.         Any cut flower not classified (single stem)

7.         Any house plant in a pot

8.         A mixed summer flower arrangement (max 30cm wide)

9.         Three mixed gladioli

10.                   A vase of mixed perennials

            *Any one variety

  

 

VEGETABLES/FRUIT CLASSES

 

11.       Five early potatoes*

12.       Three beetroots*

13.       Three carrots*

14.       Five pea pods*

15.       A loose leaf lettuce (any type)

16.       A bunch of five spring onions

17.       Six runner beans

18.       Five tomatoes*

19.       Three onions, trimmed

20.       Any other vegetable not scheduled here

21.       Three courgettes

22.       One monster vegetable (any type)

23.       Collection of five different types of vegetable in a basket

24.       Basket of mixed herbs (listed)

25.       A dish of loganberries, raspberries or blackberries

26.       Five sprays of red, black or white currants.

 

 

    *                     * Any one variety

 

 

 

DOMESTIC CLASSES

 

27.       Pot of marmalade

28.       Pot of strawberry jam

29.       Ashburton carrot cake (made from Mary Berry recipe below)

30.       Three cheese straws

31.       Three brandy snaps

32.       A piece of needlework made with any form of textiles

33.       A handmade item of jewellery

34.       A limerick starting with “There was an old man called Jon…..”

35.       A photograph of Dartmoor

36        A painting of a flower

37.       Any home-made wooden item

 

Recipe for carrot cake (need 2 x 9 ins circular sandwich tins, greased and lined)

200g self-raising flour, 300g granulated sugar, 1tsp baking powder,1½ tsp ground cinnamon, 175ml sun flower oil, 2 eggs, lightly beaten, 1tsp vanilla extract,100g raw carrots, grated, 100g chopped walnuts, 60g desiccated coconut, 220g can pineapple slices, drained, chopped, and dried thoroughly FOR THE ICING: 200g full-fat cream cheese, 100g butter, softened, 200g icing sugar, 1tsp vanilla extract

Method
Preheat the oven to 180ºC/350 ºF/Gas 4. Put the flour into a large mixing bowl, add the sugar, baking powder, and cinnamon and stir together. Add the oil, eggs, and vanilla extract and beat well with a wooden spoon or spatula. Fold in the carrots, walnuts, coconut and pineapple and beat until smooth.Spoon evenly into the sandwich tins and bake for 45–50 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool. To make the icing, put the cream cheese and butter into a bowl, sift in the icing sugar, add the vanilla extract and whisk with an electric whisk until smooth. Remove the cakes from the tins. Turn one cake upside down on to a serving plate and spread with half the icing. Sit the other cake on top and spread the remaining icing over the top.

Recipe taken from Cook Up A Feast by Mary Berry and Lucy Young

 

YOUNG PERSONS CLASSES

 

38.     A drawing of the seaside (ages 9-14)

39.     A drawing of my garden (8 years and under)

HINTS FOR EXHIBITORS

Please read the specifications carefully to avoid disqualification.

Note particularly that specified sizes must not be exceeded.

 

CUT FLOWERS: All cut flowers should be in water in the exhibitor’s own containers.  Leaves should be left on the stem, but not below the waterline.

 

POT PLANTS: A saucer under the pot prevents unsightly marking on the table.  Large leafed plants look better when sponged.  A clean pot improves presentation.

 

BEETROOTS AND CARROTS: Should be gently washed.  The tap root should be left undamaged, but the foliage trimmed to two or three inches.

 

POTATOES: Should be gently washed and as near uniform in size as possible.

 

TOMATOES: Should have the calix attached and be as near uniform in size as possible

 

JAMS: Should be covered with a wax disc

 

YOUNG PERSONS’ CLASSES must have a slip attached showing their age (but not their name).

 

 

 

 

 

The committee cannot be held responsible for damage to or loss of any exhibit

SHOW RULES

 

All classes are open to all in the South Devon area.

 

All entries to Flower or Vegetable Classes must be home grown (or home made in categories 27 – 31) by the person placing the entry.

 

All creative classes (Classes 32 to 37) must be solely the handiwork of the exhibitor.  This also applies to the Young Persons’ Classes 38 & 39.

 

 

Points for Cup and Shields will be awarded as follows:-

 

Points will be awarded for 1st, 2nd and 3rd prize in all classes. (3, 2 and 1 point respectively). An exhibitor may submit more than one entry in each class and can therefore score up to a maximum of 6 points in each class entered.

The winner of every class will receive a prize. In the Young Persons’ Classes a prize will be awarded for first, second and third highest points in each class.

 

There will be a 20p entry fee to all classes apart from the Young Persons’ ones.

 

The exhibitors with the highest points in Flower Classes 1 to 10, Vegetables/Fruit Classes 11 to 26 and Domestic Classes 27 to 37 will each be awarded a Shield, with their name engraved on (to be retained for twelve months) and a prize.

 

The exhibitor gaining the most points overall will be awarded the Gower Morgan Challenge Cup, with their name engraved on (to be retained for twelve months) and a prize.  Second and third highest points will also receive a prize.

 

The exhibitors gaining the most points in the Young Persons’ Classes aged 9 to 14, and 8 and under, will receive the Whitbread Senior and Cox Challenge Shield respectively (to be retained for twelve months) and a prize.

 

 

 

The Judges’ decisions will be final in all classes.

CUPS and SHIELDS

 

The Gower Morgan Challenge Cup

to the person gaining most points in the show

 

The Peacehaven Shield for Flower Classes

to the person gaining the most points in the flower classes

 

The Millennium Shield for Vegetable and Fruit Classes

to the person gaining most points in the vegetable and fruit classes

 

The Millennium Shield for Domestic Classes

to the person gaining most points in the domestic classes

 

THE WHITBREAD SHIELD (age 9 to 14 years)

to the person gaining most points in class 38

 

The Cox Challenge Shield (age 8 and under)

to the person gaining most points in class 39

 

 

 All the above trophies and shields must be returned to the committee

no later than two weeks before the next show.

 

The Committee

 

Please contact any committee member

for queries about the show or for tickets for other events:
(all 01626 code)

Sue Cox, 821215

Mary Malden, 821633
Chris & Steve Smart 821949

Cally Whitbread, 821769
Doreen Bryant, 824829

Jo Colby 821578