Goring Heath and Whitchurch

Autumn Show

Saturday 7 September 2019
2.30 pm to 4.00 pm
Goring Heath Parish Hall

 

Entry Forms should be given to a Committee member from Wednesday 4 September and no later than 4.30pm on Friday 6 September 2019.

 

PROGRAMME

Exhibitors’ staging

9.00 am – 10.15 am

Judging

commences at 10.30 am

Open for public viewing

from 2.30 pm

Presentation of Trophies

3.30 pm

Raffle

3.45 pm approx

 

 

*  Refreshments available all afternoon  *

Entry forms and schedules can be downloaded from

www.whitchurchonthames.com/diary.php

and

www.goringheath.com

 

 

Trophies and Prizes

*     The Allotment Cup will be awarded to the Competitor with the most points in Section A (Vegetables and Fruit).

*     The Betty Hayter Memorial Cup will be awarded to the Competitor with the most points in Section B (Flowers).

*     A Floral Arrangement Trophy will be awarded to the Competitor with the most points in Section D (Flower Arranging).

*     A Handicraft Trophy will be awarded to the Competitor with the most points in the Handicraft Classes.

*     An Art Trophy will be awarded to the Competitor with the most points in the Art Classes

*     An Arts and Crafts Trophy will be awarded to the Competitor with the most points in Section E for Art and Handicraft.

*     A Cup and rosettes will be awarded to the winner/s of Section F (Children up to 12 years of age).

*     Baking and Preserves Cup will be awarded to the Competitor with the most points in Section G.

*     The Photography Cup will be awarded to the Competitor with the most points in Section H.

*     The Douglas Allardyce Memorial Rose Bowl will be awarded to the most outstanding exhibit in the Vegetable, Fruit and Flower Sections A and B.

*      The Whitchurch Hill Trophy will be awarded to the Competitor with the most points overall.

SECTION A
FRUIT AND VEGETABLES

Judge – Margaret Finch

See Helpful Hints

1.         Three onions, over 250g, any one variety

2.         Three onions, 250g or under, any one variety

3.         Seven shallots, any one variety

4.         Five potatoes, any one white variety

5.         Five potatoes, any one coloured variety

6.         Three carrots, one variety

7.         Five runner beans, with stalks, any one variety

8.         The longest runner bean, with stalk

9.         Five French beans, with stalk, any one variety

10.     Five tomatoes, one variety, excluding cherry type

11.     A ripening truss of cherry tomatoes

12.     Three tomatoes, mixed variety

13.     Three beetroot, one variety

14.     The heaviest marrow

15.     Three courgettes, one variety, max length 150mm /  6ins

16.     Three peppers or chillies, hot or sweet, any one variety

17.     A basket or other container of four different vegetables, as gathered

18.     Three dessert apples, one variety

19.     Three culinary apples, one variety

20.     Five plums, one variety

21.     Any other fruit, not included elsewhere, number optional

22.     Twelve blackberries, with stalks

23.     Dish of six of any one variety of soft fruit, with stalks

24.     Any amusingly shaped vegetable or fruit

25.     Any other vegetable, not included elsewhere, number optional

26.     Vase of mixed herbs ~ use of the vases provided is obligatory

SECTION B
FLOWERs

Judge – Margaret Finch

Please note that exhibitors should use the vases provided.

27.     A vase of three hybrid tea rose blooms, mixed or of one variety

28.     A vase of three floribunda sprays, mixed or of one variety

29.     One hybrid tea rose bloom

30.     A vase of three mixed specimen chrysanthemum blooms

31.     A vase of three stems of spray chrysanthemums

32.     A vase of three pelargonium heads

33.     A vase of three dahlia blooms, one variety

34.     A vase of three mixed dahlia blooms

35.     One specimen dahlia bloom

36.     A flower, single stem (other than dahlia or rose) in a decorative vase of your own choice, both to be judged

37.     A vase of four stems of different herbaceous perennials

38.     A vase of four different annual blooms

39.     A pot or bowl of any flowering plant, in the exhibitor’s possession for at least 3 months – maximum pot size 24cms / 10ins diameter

40.     Fuchsia, one bush variety in a pot (max 20cms / 8ins diameter)

41.     A container, suitably planted, up to 30cms / 12ins

42.     An unusual container, appropriately planted

SECTION C
Flower Arranging

Judge – Lorna Woolhouse

To be viewed from the front, dimensions not to exceed 16ins/40cms. Bought flowers may be used

43.     An arrangement in your favourite vase

44.     From the Hedgerows

45.     Autumn colours

SECTION D
ARTS AND CRAFTS

Judge – Lorna Woolhouse

HANDICRAFT

46.     A knitted scarf

47.     A drawstring bag

48.     A good luck card

ART

No item larger than A3

49.     A Doorway

50.     Still Life

51.     A Dead Tree

Competitors are responsible for supplying their own equipment to display their entries, unless otherwise stated

SECTION E
CHILDREN (UP TO 12 YEARS)

Judge – Lorna Woolhouse

Children’s ages must be written on exhibitors’ cards

52.     Four iced fairy cakes

53.     A vegetable monster

54.     A decorated paper plate

SECTION F
BAKING AND PRESERVES

Judge – Regula Adams

Preserves must be presented in plain jars (filled to within 6mm of top), covered with either a plain sealed metal lid or a plastic/paper cover and labelled.

55.     A jar of fruit jelly

56.     A Coffee cake (recipe supplied)

57.     An 8” (20 cm) savoury flan

58.     Four shortbread biscuits (recipe supplied)

Coffee Cake

Ingredients

4 large eggs

2 heaped teaspoon instant coffee granules

225g (8oz) softened butter or margarine

225g (8oz) caster sugar

225g (8oz) self-raising flour

2 level teaspoons baking powder

For the filling and topping

50g (2oz) softened butter

175g (6oz) sifted icing sugar

1 tablespoon coffee essence or 1 heaped teaspoon of instant coffee granules dissolved in 1 tablespoon of hot water

1 tablespoon milk

 

Method

Pre-heat the oven to 180 degrees C/Fan 160 degrees C/Gas 4.  2. Grease two 8” (20cm) sandwich tins then line the base of each tin with baking parchment.  Break the eggs into a large bowl, beat with a fork then stir in the instant coffee until dissolved. Add the remaining ingredients and beat until thoroughly blended.  Divide the mixture evenly between the tins and level out. Bake in the pre-heated oven for about 25 minutes or until well risen.  Leave to cool in the tins for a few minutes, then turn out and peel off the baking parchment and finish cooling on a wire rack.

To make the butter cream topping and filling, blend together the butter, icing sugar and coffee essence (or granules as listed in the ingredients) until smooth, adding the milk if necessary.  When cakes are cold, use half the buttercream to sandwich the cakes together and spread the other half on top.

Shortbread Biscuits

Ingredients

175g (6oz) plain flour, sifted

110g (4oz) butter or margarine at room temp.

50g (2oz) caster sugar

Extra caster sugar for dusting

 

Method

Pre-heat the oven to 150 degrees C/ 130degrees fan/ Gas 2

Beat the butter with a wooden spoon until soft, then beat in first the sugar and then the sifted flour. Still using the wooden spoon, start to bring the mixture together, then finish with your hands to form a smooth paste.

Transfer to a board lightly dusted with caster sugar, then quickly and lightly roll it out until 1/8” (3mm) thick (dusting the rolling pin with sugar if necessary). Use a 3” (7.5cm) fluted cutter to cut out the biscuits, then arrange them on a lightly greased baking sheet and bake on a highish shelf in the oven for 30 minutes. Cool the biscuits on a wire rack, dust them with some caster sugar, and store in an airtight tin to keep them crisp.

All cooking times and temperatures are for guidance only. Please use either metric or imperial measurement.

SECTION G
PHOTOGRAPHY

Judge – Jim Donahue

 

SPRING SHOW

Saturday 11 April 2020

Photography Section Classes

Scenes from a bridge
A celebration
A water activity

Entries may be in black & white or colour. Maximum size A4 (29.7cm x 21cm / 11.7” x 8.3” excluding mount. You may only enter one photograph per class.

 

59.     Over the Hill

60.     Cheers

61.     Chimneys

Liz Gibson
Nurses Cottage
Bridle Road
Whitchurch Hill
0118 984 2012
liznursescott@talktalk.net

Sue Sexon
3 Rivacres
Whitchurch Hill
0118 984 4236
suesexon@yahoo.co.uk

Sally Trinder
The Gables
Eastfield Lane
Whitchurch-on-Thames
0118 984 2610
sallytrinder@talktalk.net

Judith Johns
Crayside
Whitchurch Road
Crays Pond
0118 9842816

 

HELPFUL HINTS

ü  Have you read your schedule carefully?

ü  Vegetables should be as even in size, as unblemished and as clean as possible.

ü  Basket, trug or container of vegetables as gathered. Vegetables to be shown as if freshly dug from the ground. Vegetables should not be washed, trimmed or prepared in any other way.

ü  Potatoes ~ to be gently washed and shown on plates.

ü  Tomatoes ~ to be shown with calyx on.

ü  Carrots ~ to be shown with leaves trimmed to 75mm / 3ins and neatly tied. Can be washed.

ü  Onions ~ to be shown with tops bent and tied & roots trimmed.

ü  Runner Beans ~ to be shown with stalks on.

ü  French Beans ~ as above.

ü  Beetroot ~ to be shown with leaves trimmed to 75mm / 3ins and neatly tied. Can be washed.

ü  Courgettes ~ to be shown with or without flowers on.

ü  Rhubarb ~ to be shown with leaves trimmed to 75mm / 3ins and the bottom white “heel” left on.

ü  Apples ~ to be shown with stalks on and variety named. 

ü  Strawberries, Blackberries, Raspberries, Loganberries ~ to be shown with stalks on.

ü  Flowers should be unblemished (bugs earn no points!) and stalks or stems should be kept as long as possible.

ü  Pot plants should be displayed in clean pots and any dead material removed.

ü  Do not be shy and please ask for help from any committee member.

Rules of Entry

1.      Entry Forms 30p per entry must reach the organisers, as detailed in this schedule.  Late entries (50p) are at the discretion of the Committee.

2.      Entry is open to residents of Whitchurch and Goring Heath, plus children attending schools and allotment holders within the two Parishes.

3.      An individual may only make one entry per class.

4.      Two or more persons may not exhibit separately in the same class in the Flower and Fruit and Vegetable Sections from the same garden or allotment.

5.      Exhibitors in all Sections are expected to be local amateurs.

6.      Exhibits in the Flower and Fruit and Vegetable Sections must have been grown by the exhibitor in his/her own garden or allotment.

7.      Exhibits must be staged on the day of the Show between the times stated in this schedule. No exhibit may be removed before the end of the Show.

8.      The Committee will not be held responsible for any loss or damage, although every care will be taken to avoid it.

9.      Accessories in the Flower Arranging Class must not predominate over plant material.

10.   Exhibits in the Baking and Preserves Section must be homemade.

11.   The decisions of the judges are final. If there are three or fewer entries in one class, prizes may be awarded or not, at the discretion of the judges.

12.   All items should be exactly as described in the schedule or they may be disqualified.

13.   Trophies may be held until the following Show. Winners are asked to return them to the organiser one month before the following show.

14.   Children’s ages must be included on the entry form.

 

 

Goring Heath Parish Charity

AUTUMN 2019 SHOW
ENTRY FORM

Please use the form below for your entries.

Number of entries: ___ I enclose fees (30p per entry): ___

Name : _________________ Tel No :  ________________

Address : ______________________________________

___________________________ Age of child : ________

All entry forms should be given to a member of the committee from Wednesday 4 September and no later than 4.30pm on Friday 6 September 2019.  Late entries only at the discretion of the committee. See overleaf for contact details.

Please circle below the number of each class you are entering.

 

 

Section

Class

A

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

A

17

18

19

20

21

22

23

24

25

26

 

 

 

 

 

 

B

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

C

43

44

45

46

 

 

 

 

 

 

 

 

 

 

 

 

D

47

48

49

 

 

 

 

 

 

 

 

 

 

 

 

 

E

50

51

52

53

54

55

 

 

 

 

 

 

 

 

 

 

F

56

57

58

 

 

 

 

 

 

 

 

 

 

 

 

 

G

59

60

61

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please make sure that you read the schedule carefully.  For copies of schedule or entry form please go to http://www.whitchurchonthames.com/diary.php or www.goringheath.com