at Bridgend Show Pencoed College, CF35 5ZG (5 mins from Junction 35 of M4) 10th, 11th, & 12th July In association with National Society of Allotment & Leisure Gardeners (NSALG) Raising funds for Riding for the Disabled and Ty Hafan "Open to all cooks (including those with dietary restrictions), gardeners (anyone who grows anything, anywhere!) and artisans (anyone who makes things as a hobby). Come and enjoy a summer show with a difference - children's activities, plot-to-pot cookery and lots more" Further details and entry forms:Mrs Anne Coles, 7 Wigan Terrace, Bryncethin, CF32 9YE tel. 01656 723448, [email protected] www.bridgendcountykitchengardenandallotmentshow.org.uk 1 Programme Friday Organisers' set-up, displays, competition entries classes 1 to 23. Please note overnight storage is at the owner's risk. Vehicle access to the marquee door is between 7-10.30am and 5-8pm only. Pedestrian access all day. Saturday 8-10.30am Competition entries, classes 24 to 32 10.30am-1pm Closed for judging 1pm onwards Results, displays, tombola/raffle, stalls, 'plot-to-pot' tasting Sunday 8-10.30am Competition entries, classes 33 to 48 10.30am-1pm Closed for judging 1pm onwards As Saturday plus charity auction at end Entries on the form attached or online by no later than 1 July. Further information available:http://www.bridgendcountykitchengardenandallotmentshow.org.uk https://www.facebook.com/groups/gardenallotment show/ Saturday: Competition Classes (Arts & Crafts, Fruit and Vegetables) Class 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Description Arts & Crafts Painting, photograph or ceramic theme, 'Garden', max A3 size Embroidery, knitting/crochet or textile theme, 'Flowers' Fruit One cucumber Five tomatoes, any variety Trio of peppers, any variety Three sticks of rhubarb Eleven berries of any soft fruit Open - any other fruit of choice Children's categories Miniature allotment garden in a standard seed tray, 37cmx23cm x8cm Collage made with plants, dried flowers or recycled materials, max A3 display Three stones painted, max A4 display Open - any novelty fruit, vegetable or arts & crafts of choice, max A3 display Group entry - any other item of choice made by a school, Beaver/Cub/Scout or Rainbow/Brownie/Guide pack, max A3 Vegetables Five shallots Three onions Three bulbs of garlic Three carrots, tops trimmed 2 Class Description 18 Three beetroot, trimmed 19 Three potatoes 20 Five radish 21 22 23 24 25 26 27 28 Five bean pods, any variety Three courgettes Open - any other vegetable of choice Flowers Basket of herbs Three spikes of gladioli Three dahlias, any variety Three roses Five sweet pea 29 Pot plant in flower, approx 8" pot 30 31 Hanging basket, max 12" Cactus, max 8" pot 32 Open - any other floral display of choice Sunday: Competition Classes (Kitchen produce) Class 33 34 35 36 37 38 39 40 41 Description Class Description Bakery Jams, chutneys, drinks, eggs One small loaf, any variety 42 One jar of jam, any variety Five biscuits or flapjacks, any variety 43 One jar of marmalade Bara Brith , Teisen Lap or Welsh cakes 44 One jar of honey Four decorated cupcakes 45 One jar of chutney Carrot Cake 46 Bottled drink, alcoholic Gluten-free or Vegan cake, any type 47 Bottled drink, non-alcoholic Children's cookery - any item of choice 48 ½ dozen eggs, any type Victoria sandwich, specified recipe:Ingredients: 225g/8oz caster sugar; 225/8oz butter; 225/8oz self-raising flour; 1 teaspoon baking powder; 4 beaten eggs; any jam and/or butter cream filling. Method: heat oven to 190C/375F/gas 5; butter and line two 20cm/8" sandwich tins; beat all ingredients together into smooth batter; bake for about 20 mins until cooked; leave to cool; sandwich with filling; dust icing sugar on top of cake. (www.bbcgoodfood.com) Beetroot & Chocolate cake, specified recipe:Ingredients: 1 large (about 175g/6oz) cooked beetroot, roughly chopped; pinch of salt; 200g/7oz plain flour; 100g/3.5oz cocoa powder; 1 tablespoon baking powder; 250g/9oz golden caster sugar; 3 eggs; 2 teaspoons vanilla extract; 200ml/7fl oz sunflower oil; 100g/3.5oz dark chocolate (not too bitter) chopped into pieces. Method: heat oven to 190°C/375°F/gas 5; grease & line a 900g/ 32oz loaf tin; blitz beetroot in a food processor until finely chopped; add salt and the rest of the ingredients, except the oil and cocoa. When completely mixed add oil steadily (similar to making mayonnaise). When all the oil has been added, stir in the chocolate. Cook for 60 mins. until inserted skewer comes out practically clean. (www.bbcgoodfood.com) Rules a b c d e f g h i j Entries £1.00 per class. Only one entry per class. No limit to the number of classes entered. All entries must be grown or made by the exhibitor. Display plates must be plain white of the disposable type. Flower vases must be plain. Entries must not be altered in any way once displayed. Entries must be in place by 10.30am on the appropriate day. If you wish to retain an item please remove it at 5pm, otherwise it will be auctioned off for charity on the final day. Entries are submitted at the owner's risk. Children who enter must be under 14yrs old. Food & drink entries must be accompanied with a clear list of ingredients on a 4"x6" index card or adhesive label on the jar/bottle, so that allergy sufferers are alerted. Submissions without the ingredients cannot be accepted. Entrants are invited to submit one item for judging/tasting and a spare for auction. Although the organisers will make every effort to ensure appropriate food hygiene & safety at the show, tasting is at the individual's own risk. The judge's decision will be final. 3 Entry Form Entries must be submitted by no later than 1 July and can be made by post on the form below which should be returned together with your payment to:- Mrs Anne Coles, Entries' Secretary, 7 Wigan Terrace, Bryncethin, Bridgend, CF32 9YE,tel 01656 723448, ([email protected]). Cheques should be payable to Mrs Anne Coles. Do not send cash. Online entries and payment can be made at (www.bridgendcountykitchengardenandallotmentshow.org.uk). Please also look us up on facebook (www.facebook.com/groups/gardenallotment show/). Entries will not be accepted on the day. Cancellations will not be refunded. Please retain a copy of your entry for your records and bring it with you to the show. All profits will be donated to local charities. --------------------------------------------------Detach--------------------------------------------------------Please Print Name Address Telephone Email Class & Day Total fee, £ The organisers would like to thank Bridgend Show, National Society of Allotment & Leisure Gardeners (NSALG) and all sponsors for their support. A full list of sponsors is on the web. 4
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