We now have a defibrillator on the wall by the entrance to the Ferry Inn.
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
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’
50p per entry, payable on the day
1. Vase of 3 different flowers (1 stem of each except Dahlias, Roses or Marigolds)
2. 3 Dahlias, pom pom ( 2 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-
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.
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-
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-
Please use this recipe if you are going to enter this category
Mary Berry's Carrot and Walnut Cake
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-
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-
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.
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