Sunday 10th September from 14:30 Village Hall, Main St, West Leake. Entry fee : £1 per person Categories : 39 different classes - see below
TO ENTER Simply tick the boxes on the entry form (coming soon on www.westleake.info) for the classes you wish to enter and bring it along with your exhibits on the day. Although it shouldn't be taken too seriously, all classes will be appraised by qualified judges and it is hoped that everyone will participate in what should be an enjoyable occasion. ​ ENTRY FEE There's a small entry charge of £1 per person to offset the cost of the small awards, but admission to view the entries in the show is FREE. Maximum one entry per person in each class, but there's no limit to the number of different classes you can enter. ELIGIBILITY Residents of West Leake, allotment holders and those residing in the area are all eligible. DELIVERING ENTRIES All entries must be delivered to the village hall between 9.00 and 10.30 am, ahead of the independent judging which will commence at 11.00am. VIEWING All entries will be open for viewing at the Village Hall from 2pm. ​ ENTRY GUIDELINES See bottom of page >>>
VEGETABLES Class 1 : Three carrots, with tops Class 2 : Three beetroot with tops Class 3 : Three potatoes (any variety) Class 4 : Three standard onions, trimmed Class 5 : Beans (any variety) Class 6 : Three tomatoes Class 7 : Six Cherry tomatoes Class 8 : Decorative tray of vegetables FRUIT Class 9 : Three eating apples Class 10 : Three cooking apples Class 11 : Three pears Class 12 : Three stoned fruit Class 13 : Six plums ​
FLOWERS & PLANTS Class 14 : Most attractive houseplant Class 15 : Three garden flowers Class 16 : Three Dahlias Class 17 : Three Roses ​ COUNTRY CRAFTS Class 18 : Cup & Saucer Flower Arrangement* Class 19 : Arranged vase of flowers* Class 20 :Painting or drawing Class 21 : Handmade crafted item * Bought flowers permitted ​ NOVELTY PRODUCE SECTION Class 22 : Basket of three eggs Class 23 : Unusual / funniest vegetable Class 24 : Longest bean Class 25 : Decorated potato Class 26 : Animal out of a vegetable Class 27 : Dish of floating flower heads
CAKES & PRESERVES Class 28 : Vegetable-based cake Class 29 : Three fruit scones Class 30 : Jam (any variety) Class 31 : Fruit Jelly Class 32 : Lemon Drizzle Cake ​ PHOTOGRAPHY Class 33 : Coronation Class 34 : Landscape Class 35 : Weather ​ CHILDREN'S SECTION Class 36 : Decorated Orange Class 37 : A Lego model Class 38 : Royal picture ​
Last year's Flower & Produce Show produced a bumper crop of entries, despite the weather affecting matters. There was an incredible 82%increase in the number of entrants, with almost half of entries coming from first-timers! So well done to everyone who took part.
OVERALL WINNERS in 2022 The shield for the exhibitor gaining most points over all the classes : 1st Kathryn Allan with 28 points 2nd Jane Barton with 24 points 3rd Jayne Hill with 19 points
GUIDELINES Although it shouldn't be taken too seriously, all classes will be appraised by qualified judges and it is hoped that everyone will participate in what should be an enjoyable occasion. ​ The following guidelines are as issued by Sutton Bonnington Horticultural Society. VEGETABLES Do not assume that biggest is best. Condition, uniformity and shape are all equally important. A nice set of matched vegetables has as much chance as a larger set that is in poor condition. The judges will compare only the vegetables and not their presentation. All produce must be clean and as free from pest damage or disease as possible. Root Crops These should be free of all dirt by carefully washing with a soft sponge and plenty of running water. Try and leave as much intact as possible. Trim the foliage of carrots to maximum 3 inches. Onions These should be trimmed and nicely ripened. This means harvesting at least 4 weeks before the show. They should be evenly shaped about the centre line and not over ripe. Thin necks should be neatly tied with raffia or string and displayed on dishes of dry sand or vermiculite. Tomatoes These should be firm, round well-ripened fruits, but not over-ripe. Green calyces should be retained to around ½ inch past the knuckle. Display on plain paper plates. Parsley garnishing is optional, but not essential. Beans These should be tender, staright pods of even length and a good green colour with no signs of the bean showing. Exhibit with ¼ inch or so of stalk intact. Shallots These should bbe well-ripened with thin necks. Evenly matched round bulbs displayed neatly on dishes of dry sand with the necks tied neatly with raffia or string. Potatoes Select equally matched, medium sized tubars with shallow eyes. They should be clean with no skin blemishes. Note that varieties that are predominantly white, but have coloured specs are classed as coloured; whilst cream or slightly yellow skins are classed as white. Tomatoes, peppers and cucumbers are classed as vegetables and not fruit. FRUIT All fruits should be picked as near to show date as possible and displayed with stalks. They should be ripe, but not over-ripe. Do not polish instead leave the natural bloom on the fruit. Select evenly matched specimens in good condition and display on plain paper plates. Apples Select large unblemished fruits of shape and colour typical of the cultivar, with eyes and stalk intact. Present with the eyes uppermost. Grapes These should be large, symmetrical, complete bunches, properly thinned. Cut to a lateral shoot on either side of the stork to form a t-shape handle. Blackberries & Raspberries Select large ripe fruit of a good colour with stalks. Stalks and calyces should look fresh and present around a paper plate all facing the same way. FLOWERS Select flowers in good condition at their optimum stage of perfection, free from blemish or pest damage, with strong stems and healthy foliage. For cut flowers, they must contain only the foliage of the flower itself. Roses Select blooms with well-formed centres, free from blemish with strong stems and healthy leaves. ​ Dahlias These should be open according to the type but showing no signs of open (daisy-eyed) centre, apart from collerette types which are naturally like this. Display evenly matched, firm and blemish-free blooms, all florets intact with about 15cms of solid straight stalk. Blooms should be held at an angle of not less than 45 degrees to the main stem and should be staged in vases with oasis or paper so that they do not touch each other and are all facing the same way. Be sure to nip out any immature flower buds in the leaf joints as these count as a bloom and could lead to disqualification. Make sure the vase is filled with water. ​ PRESERVES & COOKERY Jars and bottles should be clean and free from brand names. Cakes should be presented on a plate with a doily. ​ Jams The first thing the judge looks for is the seal. To obtain a good seal the preserve should not drop below 82 degrees C (180 deg F). before covering with either a twist top, a pliable press-on cover or a wax disc with a cellophane top when cooled. Jars should be filled to the top to allow for shrinkage. The fruit should be evenly distributed and there should be no scum, mould or sugar crystals ​ Victoria Sandwich Use a traditional recipe. there should be no cooling rack marks on the top surface. Use only raspberry jam filling and a light sprinkling of caster sugar on the top ​ Biscuits These should be rolled, cut uniform in size, baked until crisp and then snap when broken. All the biscuits should be identical.