🌸 Adult sections - Handicrafts
- Exhibitor’s labels to be sewn or safety pinned onto garment.
- Articles should not have been washed.
- Knitwear classes may use any ply wool.
- Entries must not have been shown in previous years.
- Class 3 maximum size 60 x 60cm.
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1 Baby's/Child’s knitted garment
2 An item of crochet 3 Mounted/unmounted cross stitch 4 A piece of embroidery 5 A piece of Tapestry 6 Patchwork 7 A yard of bunting 8 A mini quilt 9 A cushion - any medium 10 A makeup/tote/any bag 11 A soft toy - any medium 12 An item made of felt/needlefelt 13 A bookmark any medium |
14 An item of jewellery - homemade
15 A draught excluder 16 A decorated candle 17 Something homemade - of glass 18 A piece of Pottery/Ceramic 19 A door stop any medium 20 A decorated stone for Tillingham 21 Make a greetings card 22 Novice class – 1st time entry 23 Something new from something old – specify origin 24 Any other craft (max 61cms overall size) 25 It’s made from wood |
Sections 26 and 27 are located in the charity section
Adult Section - Visual Arts
- Photographs may be colour, black & white, film or digital.
- All photographs are to be mounted to show a border on card or paper, overall size not to exceed 30cm x 24cm. Exhibitor's label to be stuck to the reverse.
- Entries must not have been shown in previous years.
29 Photography: Animals
30 Photography: Birds
31 Photography: Tillingham Village Scene
32 Photography: Recycling
33 Photography: Plant Life
34 Photography: Buildings
35 Photography: Insects and Spiders (Macro)
36 Photography: Sunset/sunset
37 Photography: Open Choice
38 Pastels, coloured pencil or mixed media painting/drawing
39 Acrylic or Oil painting
40 A Watercolour painting
41 Master Class – any artwork (photograph, painting, drawing, collage, computer generated etc.) capable of being judged for very high standards of artistic ability and craft skill.
30 Photography: Birds
31 Photography: Tillingham Village Scene
32 Photography: Recycling
33 Photography: Plant Life
34 Photography: Buildings
35 Photography: Insects and Spiders (Macro)
36 Photography: Sunset/sunset
37 Photography: Open Choice
38 Pastels, coloured pencil or mixed media painting/drawing
39 Acrylic or Oil painting
40 A Watercolour painting
41 Master Class – any artwork (photograph, painting, drawing, collage, computer generated etc.) capable of being judged for very high standards of artistic ability and craft skill.
Adults Section - Wine
- All wine to be in clear glass sealed with a white plastic topped real cork or screw top
- 1⁄2 Whisky bottles acceptable for spirits.
- No type or origin to be given except dry, sweet etc.
- Lager and Beer to be in a clear glass beer bottle
- Golden wines are entered as white.
- Tawny wines are entered as red.
- Only one wine entry per class per person.
- All wines to be still, homemade and not fortified.
42 Red
43 White
44 Rose
45 Vodka - any flavour
46 Gin - any flavour
47 Lemonade
48 Lager - homemade
49 Beer - homemade
43 White
44 Rose
45 Vodka - any flavour
46 Gin - any flavour
47 Lemonade
48 Lager - homemade
49 Beer - homemade
Adult Cookery Section
- RG means ‘recipe given’.
- IG means ‘ingredients given’.
- OR means ‘own recipe’.
- No packet mixes to be used.
- Classes 63 to 68 must give the year made and have the main ingredients listed.
- Refer to cookery tips and rules
- Any item can be made ‘Gluten Free’ but please specify.
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50 Victoria sandwich (IG) - Click here for ingredients
51 Coffee and Walnut Cake (OR) 52 Lemon Cake (OR) 53 Family fruit cake (RG) - Click here for recipe 54 Four fruit scones (OR) 55 Tea Bread (RG) - Click here for recipe 56 Round of shortbread - uncut 57 Carrot cake (OR) 58 Four muffins any flavour 59 Four chocolate brownies |
60 Four cheese scones
61 A Loaf of homemade bread 62 A Loaf of Bread Machine made 63 A jar of chutney/relish 64 A jar of lemon curd 65 A jar of strawberry jam 66 A jar of raspberry jam 67 A jar of any other jam/jelly - specify 68 A jar of marmalade |
Cookery tips
Uncut Round Shortbread
Even when uncut, shortbread should be marked for cutting. Real butter does tell in flavour.
White/Brown Loaf
Prefer loaves to be displayed on a board. Little extra yeast, longer slower prove and replacement of some brown by strong white flour can help rise of denser brown flours.
Scones
Cheese, plain and savoury scones should be cut with plain cutter, sweet and fruit with fluted one. Should ideally be as high as wide – optimum dia. 2" - 21⁄2". Strong cheese gives extra flavour or replace mild with same weight Parmesan and use
cayenne or paprika to season. Cheese on top should be evenly spread and melted.
Citrus/Lemon Curd
Not a true preserve so pot in jars covered with wax disc and cellophane to allow to breathe. Fill pot to brim, mark with day, month and year on jar.
Jams/Marmalade
Should be put into 454g plain jars and covered with a sterilised plain twist top. If it is potted immediately after reaching setting point e.g. NOT strawberry or marmalade which need stirring and standing before potting. A vacuum seal will not be created if
temperature falls below 180o F (82o C) and mould and yeasts could develop when the jam shrinks. No waxed disc necessary if twist top used. Full date of making on label, name of fruit and whether fruit frozen.
Chutney/Relish
Should be put into 454g plain jars and covered with a sterilised plain twist top. Full date of making on label and list of ingredients.
Victoria Sponge
No wire rack marks to be visible. No sugar on top.
Always read the schedule at least twice and note the numbers of scones, tarts etc. are correct.
Particularly with cakes – practice your show entry adapting the cooking temperature for a better result.
Food items to be in a clear plastic bag, please do not use cling film
Even when uncut, shortbread should be marked for cutting. Real butter does tell in flavour.
White/Brown Loaf
Prefer loaves to be displayed on a board. Little extra yeast, longer slower prove and replacement of some brown by strong white flour can help rise of denser brown flours.
Scones
Cheese, plain and savoury scones should be cut with plain cutter, sweet and fruit with fluted one. Should ideally be as high as wide – optimum dia. 2" - 21⁄2". Strong cheese gives extra flavour or replace mild with same weight Parmesan and use
cayenne or paprika to season. Cheese on top should be evenly spread and melted.
Citrus/Lemon Curd
Not a true preserve so pot in jars covered with wax disc and cellophane to allow to breathe. Fill pot to brim, mark with day, month and year on jar.
Jams/Marmalade
Should be put into 454g plain jars and covered with a sterilised plain twist top. If it is potted immediately after reaching setting point e.g. NOT strawberry or marmalade which need stirring and standing before potting. A vacuum seal will not be created if
temperature falls below 180o F (82o C) and mould and yeasts could develop when the jam shrinks. No waxed disc necessary if twist top used. Full date of making on label, name of fruit and whether fruit frozen.
Chutney/Relish
Should be put into 454g plain jars and covered with a sterilised plain twist top. Full date of making on label and list of ingredients.
Victoria Sponge
No wire rack marks to be visible. No sugar on top.
Always read the schedule at least twice and note the numbers of scones, tarts etc. are correct.
Particularly with cakes – practice your show entry adapting the cooking temperature for a better result.
Food items to be in a clear plastic bag, please do not use cling film
