Village Hall Produce Show Committee


Jill Line                024 76 462 070 (davidjline@outlook.com)

Contact Jill Line re schedule questions or queries


Dianne Adams   077 99 53 35 70

Paddy Deeley     079 48 80 31 76

Diane Swindells 024 76 466 750

Lesley Tacon      024 76 465 633

Cheryl Wall         024 76 462 641


Handy Hints for Exhibitors

Make sure your entry fits the description in the Schedule

Follow the Schedule carefully

Make sure you hide all oasis in flower arrangements

Make sure flower arrangements comply with sizes in schedule

Display all produce with stalks intact

Uniformity between items is important in both shape and size whether it applies to

vegetables, fruit or cakes

Fruit should not be polished, leave as picked

Do not use jars and lids with ‘advertising’ on

Wax seals on jars should be flat

Cellophane seals on jars should be ‘tight’

Cakes look better displayed on a doily (available on the day)

Be careful not to show ‘cooling tray lines’ on cakes

Bread is usually displayed on a bread board

Fruit/Lemon Curd should have been made within 3 weeks of the Show and should state date made on label. To be kept in fridge.

Jams, pickle and chutney labels should state type and full date made

External appearance as well as flavour is also important in cookery

Sand and paper plates will be supplied for displaying shallots

Pot plants must have been in owner’s care for at least 2 months prior to Show

All entries must have been made or grown by the exhibitor

 Make sure the number of any cake/fruit/vegetable items are counted correctly


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Section A B Vegetables

Sec C Fruit

Sec D E F Flowers

Sec G H J Cookery

Sec K L M Art Craft

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 Recipes 68 & 70

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