Our Annual Village Show. A traditional event which allows you to demonstrate your skills and engage in a bit of friendly competition.
Here are the details of all the sections:
• Three onions
• Six runner beans
• Four tomatoes (open)
• Four cherry tomatoes (open)
• Three leeks
• Five shallots (open)
• Three carrots (open)
• Three beetroots
• Two any other vegetable not separately classed
• Sunday lunch – 4 potatoes, 3 other vegetables (number of each to be decided by competitor), bunch of herbs, vase of flowers from competitors garden.
• Three dessert apples
• Three cooking apples
• Three pears
• Any other fruit (open)
• Three stems of any kind of annual
• Three stems of any kind of perennial
• Three Dahlias
• Three Roses
• A miniature arrangement
• A green arrangement
• An arrangement in an unusual container
• An arrangement to represent ‘sport’
• A posy for the Queen’s 90th birthday (open)
• An indoor plant
• Five cheese scones (open)
• A decorated sponge cake for the Queen’s 90th birthday
• Lemon drizzle cake (recipe provided)
• A savoury quiche
• Men’s class – A meat pie
• One jar of chutney (any type)
• One jar of marmalade (any type)
• One jar of jam (any type)
• One jar of jelly (any type)
• One jar of pickles (any type)
• One bottle of any homemade beverage
*Please note that cake covers will be provided to display all cookery exhibits
Trophies kindly donated by the Gardening Society
• Grow the first letter of your name in cress
• Miniature garden (no larger than a dinner plate)
• Four biscuits
• A photo of the seaside
• Make a birthday card for the Queen’s 90th birthday (open)
• Colour in a picture from a children’s colouring book
• Any item of hand embroidery
• Any one knitted item
• Any other handicraft item (open)
• Colour in any pattern from an adults colouring book
• Colour print – Celebrations (not exceeding 7×5 “)
• Colour print – Flowers (Not exceeding 7×5”)
• The longest Runner bean – James Perkins, in memory of his dad, Alan Perkins.
• The heaviest onion – Graham Selmes.
• The best plate of four potatoes – Sarah Griffiths, in memory of her mum, Jenny Griffiths.
• The perfect rose – Miss Mollett’s High Class Tea Room.
Download an entry form
Lemon drizzle cake
- 1 ½ large eggs
- 87.5g (3oz) self – raising flour
- 87.5g (3oz) caster sugar
- 87.5g (3oz) softened butter
- ¾ level tsp baking powder
- Finely grated zest of ½ lemon
For the crunchy lemon icing:
- 50g (2oz) granulated sugar
- Juice of ½ lemon
You’ll also need
- 450g (1 lb) loaf tin, greased and lined
- Preheat the oven to 180ºc, gas 4
- Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
- Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
- While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
- Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.