This page shows all the classes that can be entered and instructions for entering.
- if you have any queries please email us through our Contact page
Date & Venue Saturday 9th September 2022 2 - 4.30pm The Recreation Room Whitegate Road Whitegate Northwich, Cheshire CW8 2BL
Everyone is welcome to enter the show.....why not have a go !
9am – 11am - Bring along your entries, register, pay and display! 11.15am – 1pm - Judging will take place (hall closed to public) 2pm - 4.30pm - Show open to the public - enjoy browsing, afternoon teas, raffle and cake stall 4.15pm - Presentation of cups (Entries to be collected after 4.30pm)
Only one entry per class Items must not have been previously entered in this show
Entry fee – Adult - 50p per class Children - Free
THE JUDGES' DECISION IS FINAL !
Cups will be awarded for most points to the winner of each section See sections for details The entrant the most points overall will be awarded the Hunter Rose Bowl The entrant with the most outstanding exhibit in the show will be awarded the Morris Cup The Carter Cup will be awarded to a first time entrant for an outstanding exhibit
Produce Section Class 1. A jar of piccalilli 2. A jar of jam 3. A favourite cake 4. Three biscuits or cookies 5. Swiss Roll - from set recipe in schedule (page 3)
Notes: Please provide lists of ingredients. Jars should be labelled with the date made & contents, be approx. 1lb with no trade marks and have new lids if possible.
The Atherton Cup will be awarded to the entrant with the most points in this section.
Craft Section Class 1. Embroidery e.g. canvas work, blackwork, stump work , bead work, smocking, ribbon embroidery, machine embroidery, counted thread work 2. Fabric Craft e.g. dressmaking, appliqué, patchwork, quilting, toy making, silk painting 3. Yarn Craft e.g. lace making, crochet, knitting, felt making, macramé, weaving 4. Hard Craft e.g. basketry, ceramics, leatherwork, straw work, woodwork, metalwork, bead work, painting on china or glass 5. Paper Craft e.g. greetings card, origami, quilling, iris folding
Notes: Please cover signatures
The President’s Cup will be awarded to the entrant with the most points in this section
Horticulture Section Class 1. A truss of tomatoes (some ripe) 2. Three different salad items 3. A collection of vegetables for a stew (eg potatoes, carrots, onions, swede, celery, beetroot, squash, parsnip) 4. A single bloom 5. A basket or box of fruit and/or vegetables.
Notes: Fruit & Vegetables to be displayed on paper plates, flowers in a container of water.
The Sinha Horticultural Bowl will be awarded to the entrant with the most points in this section
Flower Arranging Section Class 1. ‘In the frame’ an exhibit to interpret the title 2. ‘Tea party’ an exhibit to interpret the title 3. ‘Book title’ an exhibit to interpret the title
Notes: Accessories may be used
The Bailey Flower Bowl will be awarded to the entrant with the most points in this section
Art Section Class 1. ‘Architecture’ - any medium 2. ‘Flora and/or fauna’ - any medium 3. A still life - any medium
Notes: Please cover signatures on artwork. Art not to exceed 20” x 24” including mount Please provide own stand if possible
The Whitegate Art Trophy will be awarded to the entrant with the most points in this section
Notes: Photos not to exceed 8" x 10" including mount
The Bownes Photography Cup will be awarded to the entrant with the most points in this section
Set recipe from Produce Section - Class 5
Swiss Roll
Ingredients
90 g (3¼ oz) self-raising flour 3 eggs, lightly beaten 185 g (6½ oz) caster sugar 160 g (5½ oz) jam Hint: beat the jam with a spatula for 30 seconds before applying to the cake. This makes it easier to spread. Any type of jam can be used.
Method
1. Preheat oven to 210º C, fan oven 200ºC (Gas 6-7). Lightly grease a Swiss roll tin 30 x 25 x 2 cm (12 x 10 x ¾ "). Line the base with baking paper, extending over the two long sides. Sift the flour three times on a large sheet of baking paper. 2. Using electric beater, beat the eggs in a mixing bowl until thick and pale. Add 125g (4½ oz) of the sugar gradually, beating constantly until the mixture is pale and glossy. 3. Transfer to a large mixing bowl. Using a metal spoon, fold in the flour quickly and lightly. Spread into the tin and smooth the surface. Bake for 10-12 minutes, or until lightly golden and springy to touch. Meanwhile, place a clean tea towel on a surface, cover with baking paper and lightly sprinkle with the remaining caster sugar. Turn cooked cake out immediately onto the sugar. 4. Using the tea towel as a guide, carefully roll the cake up from the short side, rolling the paper inside the roll. Stand the rolled cake on a wire rack for 5 minutes, then carefully unroll and allow the cake to cool to room temperature. Remove the paper, spread with the jam and re-roll. Trim the ends.
‘Just for Fun’ Section Blooming Boots & Flowery Footwear Repurpose old footwear….. shoes, boots or wellies etc. and plant-up with flowers, veg. herbs, succulents, alpines or any other plants! Judging will be by public vote with the most popular winning a prize. Voting entry monies will be donated to charity.
We look forward to seeing you on the day....good luck!