Exhibitors are strongly advised to read the guidance below. Please use the 'Contact us' tab or the contact details below to clarify any point. This information can be printed by clicking the 'Printfriendly' button at the bottom of the page.
General information about the show
Last day for exhibit entry forms Monday 22 August 2016
Show date Saturday 27 August 2016


On show day
Hall opens to exhibitors 8.30am
Registration & staging of exhibits 8.30am to 10.00am
Judging 10.30am to 12.30pm
Doors open to the public 1.00pm
Prize giving 4.00pm
Remove exhibits by 4.30pm
Auction 4.30pm

Free for exhibitors to enter. Free for the public to view. Voluntary donations are welcome.
Contact details
Post : John McKinnie, 2 Devon Close, St Ives PE27 3DR
Phone : 07952 040367

 Show officials
Committee

Alan Curtis Christine Curtis
Matthew Hall Anne Holland
John McKinnie Louise O'Brien
Hayley Weightman Richard Weightman

Judges
Section Judge/s
1. Vegetables Peter Gladders & Selwyn Richardson
2. Fruit Peter Gladders & Selwyn Richardson
3a. Flowers, Herbs & Plants    Sarah Cook
3b. Flower Arranging Bizz Thackray
4, Preserves & Produce Denise Ginsberg & Sarah Cook
5. Baking Marion Hodson & Celia Lindus
6. Home Brewing Kathy Hadfield-Moorhouse & Paul Moorhouse
7. Arts & Crafts Jacqueline Glyde
8. Photography Jon Ellinor
9. For Children Jan & Ian Dobson
10. The Waitrose Prize A manager from Waitrose

Judging and awards
Before judging commences all exhibit cards are turned over so only the randomised exhibit number is visible. Judges have no knowledge about the identity of exhibitors when making their decisions.

Exhibit cards are marked for exhibits placed 1st, 2nd and 3rd in each class. Judges are under no obligation to award all three places. Judges’ decisions are final.

Any disputes will be decided upon by the Committee. Their decision will be final. The Committee reserves the right to combine or amend classes or sections when considering the number of entries received.

The winners of Section, RHS Banksian and Best in Show prizes are decided on total points, three points being awarded for 1st place in a class, two for 2nd and one point for 3rd place. Where there is a tie the exhibitor with the highest  number of 1st places will be declared the winner.

Awards will be made as shown below. All awards are for the winner to keep, other than the Billman Rosebowl and Holmes Trophy, both of which must be returned one month before the following year’s show for a medal to be attached to the base displaying the winner’s name and year. Winners of these two awards must sign a declaration regarding their safekeeping and return.

Class 1st, 2nd or 3rd
The exhibit card will be marked accordingly for the exhibitor to keep.

Section winner
The winner of each section (e.g. Vegetables) will be awarded a small trophy to keep. For the Children’s Section certificates will also be awarded for 1st, 2nd and 3rd places.

RHS Banksian Medal
Awarded to the exhibitor with the most points for vegetables, fruit and cut flower exhibits. Any exhibitor who has won the Banksian Medal in the previous two years is not eligible for the award. This prize is awarded in association with Hill Rise Allotment Association and St Ives Gardening Club.

The Billman Rosebowl
Awarded to the winner of the Flower Arranging Section.

The Holmes Trophy
Awarded to the Best in Show exhibitor, being the person with the highest number of points from all sections.

The Waitrose Prize - Afternoon Tea for Two
Here's an opportunity to not only exercise your kitchen credentials but to also let rip with design detail. Display an afternoon tea for two. So it's all about delicate finger sandwiches, cakes, scones and/or pastries, the emphasis being on petite, eye-catching and tasty. No more clues. The rest is down to your own imagination!

 Should fit on a standard sized cake plate. Feel free to use a stand of up to three tiers. Firs place wins vouchers worth £30, second place £20, third place £10.
Show guidance
Exhibitors should carefully follow the guidance given below and under ‘Class guidance’. Any exhibit which does not follow the guidance may be judged as not according to schedule and will be ineligible for an award. Examples are displaying more or less items than requested, incorrect size or weight, incorrect preservation of preserves or decoration of cakes, inappropriate mounting of artwork or photographs or enhancing of images.

All vegetables and flowers exhibited must be grown by the exhibitor unless otherwise stated. All other exhibits must be the work of the exhibitor.

Joint or group entries are acceptable where this more appropriately reflects the effort expended, but this would be inappropriate for certain classes (e.g. bakery or photography).

Entrants for children’s classes must be aged 12 years or under on the day of the show. The age of the child will be stated on the exhibit cards.

Up to three items per class per exhibitor will be accepted unless otherwise stated. If more than one exhibit is entered in any vegetable, fruit, flower, herb or plant class each entry must be of a different variety. For other classes a clear description of each exhibit is required to demonstrate that no multiple entries are identical (e.g. if two jam exhibits are entered each must be a different type).

The entry form has space for the variety or description to be entered. Even where there is only a single exhibit entered the exhibitor should, if possible, provide the variety or description since this will be printed on the exhibit card for the benefit of visitors to the show.

Paper plates will be provided where suitable. Exhibitors must supply their own vases.

 The Committee will not be responsible for loss or damage to any exhibitor’s property. All reasonable care will be taken to protect exhibits.
Class guidance
General
The RHS Horticultural Show Handbook and WI ‘On With The Show’ Handbook give valuable guidance to exhibitors and are available for purchase from the RHS or WI. The RHS Handbook is also available at St Ives library.

Sections 1 Vegetables & 2 Fruit
Entries may be of any variety, but all items on the plate must be of the same variety unless otherwise specified. Good quality and uniformity are the most important features.

 Section 3a Flowers, Herbs & Plants
Flowers should be displayed unadorned in plain uncoloured or single coloured vases with clean water.

The class definition for annuals is ‘flowers raised from seed during the twelve months preceding the show’.

All exhibits must have been raised by the exhibitor from seed or been bought at least six months before the show date.

Section 3b Flower Arranging
Flowers and foliage need not be grown by the exhibitor. No artificial plant material is allowed. Arrangements may include accessories, but natural plant materials must predominate. Flower arrangements may include foliage. 

All arrangements other than 3.22 must be contained within an area 45cm x 45cm. For 3.22 the arrangement must be contained within an area 23cm x 23cm.

Section 4 Preserves & Produce
All exhibits must be presented in well sealed, clean and colourless jars. Contents must be clearly described upon clean labels.

Pickles and chutneys should be at least two months old.

Jams, jellies and marmalades should be filled to the top of the jar to allow for shrinkage and covered with a wax disc if using cellophane jam pot covers. For clarification…
  • A fruit curd is cloudy but smooth, made by cooking a combination of fruit, eggs, sugar and butter.
  • A jam contains fruit and sugar and is cooked to a setting point, so jams contain bits.
  • A jelly is cooked fruit which is strained and the fruit juice is then cooked with sugar until it is set; it is thus clear and should contain no bits, unless they are part of the recipe added after the main fruit has been cooked, e.g. mint, or chopped pepper added to an apple jelly.

 Section 5 Baking
For '5.01 Bread', options can be a loaf, two baguettes or four rolls. A bread machine may be used to make the dough, but the bread must be finished by hand and baked in an oven. The use of premixed ingredients is strictly forbidden.

 Examples of '5.08 Refrigerator cake' are Rocky Road, tiffin or crispy cake. More examples can be found by Googling.

The ingredients and method for '5.10 St Ivel Plum Joy' are as follows.

INGREDIENTS
8 plums (damsons)
16 pistachio nuts
3 tbsp golden syrup
4oz butter or margarine
4oz caster sugar
2 eggs
6oz self raising flour
2 drops rose water

METHOD
Pre-heat the oven to 180 degrees or Gas mark 4.

Grease the baking tin and place the golden syrup at the bottom. Cut the plums in half and remove stones. Place a pistachio in the centre of each half and arrange plums pistachio side downwards in the golden syrup. (This will form the top when turned out and baked).

In a bowl cream together the butter and sugar. Next add the eggs. Sieve and fold in the flour, adding a little at a time. Then add the rose water.

Pour this cake mixture into the prepared tin, with plums and golden syrup at the bottom. Bake for 20 to 25 minutes or until golden brown and springs back when pressed.

Turn out and serve hot or cold. 

Section 6 Home Brewing
Wine must not be made from a commercial kit and should be presented in a 75cl bottle of clean, polished, colourless glass and sealed with a flanged cork.

Beer should be in a clear or brown 500ml glass bottle sealed with a screw, swing or crown top. Fruit liqueur should be presented in a glass bottle, maximum size 75cl, with a screw top.

Old squash or spirit bottles must not be used for beer or wine entries.

The bottle contents must be clearly labelled stating class, description, type (primary ingredient) and year (when primary ingredient harvested).

Section 7 Arts and Crafts
Originality is the most important feature for whatever you create. The judge will also look for good composition and an idea well executed.

 For '7.01 Artwork, any medium', the subject may be of any kind, e.g. portrait, landscape, still life or abstract.

 We provide small pieces of velcro tape for you to stick on the rear of your artwork for displaying on a fabric room divider. Since it is likely any framed exhibit will be too heavy, it is recommended you only submit unframed work. If you are concerned about difficulties removing the velcro tape after the show, please attach something to the reverse to give added protection.

Section 8 Photography
Photographs must be unframed and may be in colour or black and white. Maximum size of photographic print is 18cms x 13cms. They must be placed on a border mount of not more than 2.5cms.

 We provide small pieces of velcro tape for you to stick on the rear of your photographs for displaying on a fabric room divider. If you are concerned about difficulties removing the velcro tape after the show, please attach something to the reverse to give added protection.

Cropping and minor enhancing of photographs is acceptable. Major adjustment to images, the use of filters or ‘Photoshopping’ is not allowed.

Exhibitors must have the permission of subjects, or if children are the subjects the permission of parents or carers, to put their image on display.

Section 9 For Children
Exhibitors for children’s classes must be aged 12 years or under on the day of the show. The age of the child will be stated on the exhibit card.

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