We now have a defibrillator on the wall by the entrance to the Ferry Inn.

Stokesby with Herringby

                                a little piece of heaven on the broads

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Produce Show


Rules and Condition of Entry


1. Entries will be received at the Village Hall between 1pm and 5pm (non perishable    only) on Saturday 2nd Sept and between 8am and 10am on Sunday 3rd    September.


2. Judging will take place promptly between 10.15am and noon on Sunday 3rd     September.

3. All exhibits must have been grown/made by the exhibitor.

4. Exhibitors must provide their own plates, vases etc, for display. No responsibility     can be accepted for loss or damage to them. Please ensure they are collected at

    the end of the show.

5. Class number must be affixed to the plate or vase NOT to any removable cover.

6. NO exhibit to be removed before 4pm on Sunday 3rd September.

7. The decision of the Judges is  final.

8. Entry fee is 50p for each item, payable when setting up.

After judging winners will be presented

with rosettes.

2nd  and 3rd places will receive certificates.

The Show Cup will be presented to the person having the entry judged to be

‘The Best in Show’

Competition Classes

50p per entry, payable on the day

Flower Section

1.   Vase of 3 different flowers (1 stem of each  except Dahlias, Roses or                                                         Marigolds)

2.   3 Dahlias, pom pom ( 2 inches - 4.5 inches)

3.   3 Dahlias one sort either decorative or cactus

       ( over 4.5 inches)

4.   3 Marigolds

5.   1 Specimen Rose

6.   1 Pot plant  cactus/succulent

7.   1 Pot plant foliage

Fruit & Vegetable Section

8.    1 Onion  (heaviest)

9.    3 Onions

10.  Collection of 3 types of herbs

11.  3 Leeks trimmed

12.  3 Carrots untrimmed

13.  3 Parsnips untrimmed

14.  3 Potatoes

15.  6 Runner Beans

16.  1 Runner Bean (longest)

17.  5 Standard Tomatoes  (with Stalks)

18.  6 Cherry Type Tomatoes  (with Stalks)

19.  1 Cucumber

20.  3 Courgettes

21.  Pair Marrows

22.  1 Marrow (heaviest)

23.  2 Sweetcorn

24.  3 Cooking Apples

25.  3 Eating Apples

26.  1 Plate of Soft Fruit  (with Stalks)

27.  6 Hens Eggs

Children’s Section (up to 16 years)

28.  6 Cupcakes of your choice

29.  Any design (glued to paper plate) using  pasta and /or seeds

30.  Amusing object made from Fruit and Veg

31.  Miniature garden in a clean plastic seed tray

Cookery Section ( non-professionals only)

32.  Carrot & Walnut Cake (as per Recipe below)

33.  Chocolate Sponge Cake (any decoration)

34.  Loaf of bread  ( White, any style)

35.  3 Bread Rolls  (Wholemeal)

36.  3 Sausage Rolls (flaky pastry)

37.  5 Shortbread fingers or triangles

38.  Fruit Crumble  (Please identify fruit used)

39.  Bottle of Homemade Wine (red, white or rose)

Preserves Section  (covered with easily removable top)

40.  Jar of Jam.

41.  Jar of Jelly.

42.  Jar of Chutney.

43.  Jar of Marmalade.

Men Only Section

44.  4 Cheese Scones.

Craft Section

45.  Painting:     Abstract:  (any media)

46.  Painting:     People: (any media)

47.  Painting:     Animals: (any media)

48.  Painting:     Land or Seascape: (any media)

49.  Handmade Card to celebrate a Ruby Wedding

50.  Handmade item made from driftwood.                                                           

51   Knitted Item

52.  1 item of handmade jewellery

Photography Section (No age limit) Colour or B/W prints.

Min size 6x4 inches max 10x8 inches  un-mounted & un-framed

53.  New and Old

54.  A Splash of Colour

55.  Animal Magic

56.  On the Move

The recipe for the Simple Carrot Cake originally shown in the schedule has proven to be inaccurate with the amounts of ingredients shown to be used.

Please accept our apology.

The recipe shown below is from the well-known TV cook Mary Berry.

Please use this recipe if you are going to enter this category

Mary Berry's Carrot and Walnut Cake


    Cake                                                             Icing

250 ml Sunflower Oil                                   50g Butter at room temp

4 large eggs                                                25g Icing sugar  

225 g light Muscovado Sugar                       250g Full fat cream cheese

200 g Carrots, coarsely grated                     A few drops Vanilla Extract

300 g self-raising flour

2 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

75 g walnuts, chopped,

plus 8 halves to decorate

Tips and Suggestions:  For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.
Carrot cake is beautifully moist, so keeps well.

If your kitchen is warm, store the cake in the fridge.    



1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment.

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended.

3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.

5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.

Click on the link for a printable copy of the Show Entry Form