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Vegetable Classes
Condition: Fresh, tender and relatively blemish free
Size: Relative to cultiver and ready for harvest.
Unformity: Shape, size, form, colour and development
Colour: Attractive and natural
Staging: Clean but not a scrubbed appearance, attractive presentation and cultivar named if possible.
Fruit Classes
Condition: Skins fresh and clean and relatively blemish free
Unformity: Shape, size, form, colour and development
Jams and Cookery Classes
Jam/Jelly: Must be in a clear jar with no trade names on them and fotted with a new lid or with cellophane and wax disc. Jars to be labelled detailing contents, month and year of making
Curd: As per the jars for jams/jelly but fitted with a new lid. Curd can be of any variety.
Chutneys: These should be presented as per the jams and fitted with a new lid.
Victoria Sandwich: To be made by the creaming method, traditionally filled with raspberry jam and a light sprinkling of caster sugar on the top.
All cakes entered must not contain uncooked eggs.
Flower Classes
Colour, shape, good form for the variety, displayed in a vase, freshness of appearance.
Novelty Classes
We define "largest" as by volume not weight. If there is a tie then the winner will be decided by judging them agaisnt the vegetable class criteria.
Children & Teenagers Classes
Imagination, creativity, fun and the materials used.
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