Flower And Produce Show

GITTISHAM FLOWER & PRODUCE SHOW SCHEDULE

PDF Download bellow

To be held at the Parish Hall on Saturday 1st August 2026

Potato bucket weigh in at 3:15pm

The show will open at 2:30pm

Teas and raffle

Admission: Adults 50p; Children 5-16 years 10p

Entrance fee Sections A,B,C  20p:   Children’s entries free

Special potato class £1 – payable when your seed potato is collected

Sections A,B,C no prize money.   Section D prizes 1^st = £2, 2^nd = £1, 3^rd = 50p

McCann Junior Cup for most points by a competitor age 12-16 in Sections A,B,C

Awards for Best in Show in Sections A, B and C

The show is open to all residents of Gittisham parish, which includes Gittisham Vale and Hayne Farm estate.  We also welcome entries from those who no longer live in the parish, those who actively support the parish, and those with close links to the parish.

 Children must be aged 3-11 on Saturday 25th July 2026

Juniors must be age 12-16 on Saturday 25th July 2026

Children are welcome to enter Sections A,B,C upon paying the entry fee.

• All exhibits must have been made or grown by the exhibitor
• One entry form per person – no sharing!
• Entries must be made in writing on the Entry form enclosed by marking X in the appropriate box on the form
• Entry forms must be accompanied by the correct entrance fees.
• Entries must reach Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH by Saturday 25th July 2026
• NO ENTRIES WILL BE ACCEPTED AFTER THIS DATE
• Only one exhibit per person per class
• The decision of the judges will be final and binding
• Entries will be received at the Parish Hall between 0900 and 1045 on show day, and must remain staged until after the presentation of prizes.
• No exhibit should be named (including children’s exhibits)

SECTION “A” VEGETABLES

Class

1.    3 White potatoes
2.    3 Coloured potatoes
3.    1 Cabbage (any variety)
4.    1 Lettuce (any variety)
5.    5 Spring Onions
6.    5 Onion sets
7.    6 Shallots
8.    6 Sprays of Parsley
9.    3 Beetroot
10.   3 Carrots (any variety)
11.   6 Pods of Broad beans
12.   6 Pods of Peas
13.   A pair of Cucumbers
14.   5 Tomatoes
15.   5 Cherry tomatoes
16.   3 Courgettes under 6”
17.   6 Runner beans
18.   6 French Beans
19.   3 Sticks of Rhubarb
20.   4 different culinary herbs (not parsley) in a jam jar
21.   The longest runner bean
    
    SECTION “B” FLOWERS

Classes 24-28 to be presented in a clear glass jar (NOT A VASE)

22.   A foliage plant (pot not exceeding 8”)
23.   5 pansy heads floating in clear water in a clear glass bowl
24.   1 Spike Gladioli
25.   3 Dahlias
26.   6 Stems of Sweet peas
27.   4 stems of different cut flowers
28.   1 Specimen Rose

29. An arrangement of garden flowers to illustrate a book title of your choice.  Arrangement not exceeding 12” or 30cm in any direction.  Own vase, not jam jar.

Please add a note to indicate the book

SECTION “C” HOMECRAFT

30. Date and Walnut cake – as attached recipe
31. Homity Pie (not exceeding 20cm)–own recipe
32. Cottage Loaf
33. Lemon Drizzle cake in a 2lb tin (own recipe)
34. A jar of lemon curd
35. Jar of chutney (any variety)
36. A Bobble hat / Beanie
37. Homemade wedding anniversary card 
38. Photo of a sunrise, taken in the parish – max size 25cm x 20cm
39. A wooden walking stick

40:  MEN ONLY Drunken sunken chocolate cake – as attached recipe

SPECIAL CLASS: Potatoes in a bucket – potatoes can be collected from Sue and David Fallows, Parkers East, Gittisham 01404 850922 on or after 1^st April 2026

SECTION “D” CHILDREN’S CLASSES

0 – 5 years

41:A painted egg

42: An animal made of vegetables

43: A garden on a plate

 6 – 11 years

44. 4 jam tarts

45:    A painting of a flower or flowers (any medium)

46:    A photo of one animal – max size 25cm x 20cm

Gittisham Flower & Produce Show   Saturday 1^st August 2026

ENTRY FORM

Please place an X in the square showing the number of the class(es) you intend to enter.

When completed please return this Entry Form, with the correct Entry Fees, as shown on the schedule to:  Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH  on or before Saturday 25^th July 2026

No entries will be accepted after this date

Each entrant must complete a separate entry form.  No sharing!

Please do not name any exhibit – even the children’s

1	2	3	4	5	6	7	8	9	10
11	12	13	14	15	16	17	18	19	20
21	22	23	24	25	26	27	28	29	30
31	32	33	34	35	36	37	38	39	40
41	42	43	44	45	46

Entrant’s name………………………………………………………………………

Address………………………………………………………………………………….

Total entry fee enclosed………………………….

Or, if child, state child’s age………………………

Additional entry forms available, if required, from Sue Fallows, Parkers East, Gittisham, EX14 3AS     01404 850922 or

DATE and WALNUT CAKE RECIPE. Class 30

Ingredients:

100g/3.5 oz unsalted butter, diced and softened, plus extra for greasing

250g/9oz soft dates, pitted and roughly chopped

150ml/5fl oz boiling water

1tsp instant coffee granules

75g/2.5oz caster sugar

55g/2oz dark muscovado sugar

2 medium eggs, lightly beaten

225g/8oz self raising flour

1tsp baking powder

Pinch of salt

110g/3.5oz walnuts, roughly chopped

1tbsp demerara sugar

Preheat the oven to 180C/160 Fan/Gas4.  Grease  and line a 900g/2lb loaf tin .

Combine the butter, dates, boiling water and coffee granules in a large mixing bowl.  Mix well and leave for 30 minutes for the butter to melt and the dates to soften.

Add the caster and dark brown sugar to the bowl and mix well to leave no lumps.  Add the beaten eggs and mix again to combine.

Sift the flour, baking powder and salt into the bowl and mix until smooth.  Add all but one tablespoon of the walnuts and mix again.

Scoop the mixture into the tin.  Level the top and scatter the remaining walnuts and the demerara sugar over the top.

Bake on the middle shelf of the oven for 30 minutes, then reduce the temperature to 170C/150 Fan/ Gas 3 and cook for a further 25-30 minutes or until a wooden skewer inserted into the middle of the cake comes out clean.  If the cake is browning too quickly cover the top loosely with foil.

Remove the cake from the oven.  Leave in the tin for 3-4 minutes then lift out and leave on a cooling rack until completely cooled.

DRUNKEN SUNKEN CHOCOLATE CAKE RECIPE Class 40 Men Only

Ingredients;

140g pitted prunes

4 tbsp sweet sherry

100g butter, plus extra for greasing

2tbsp cocoa powder, plus extra for dusting

140g dark chocolate (70%) chopped

100g caster sugar

50g light muscovado sugar

4 large eggs – 2 separated

1tsp vanilla extract

100g ground almonds

1tbsp plain flour.

Preheat the oven to 180C/160 Fan/Gas 4.  Butter and line the base of a 20cm /8 inch springform tin.  Dust with cocoa powder and tip out the surplus.

Gently heat the prunes and sherry in a pan until hot.  Cool for 1 hour then food process until roughly chopped.

Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water.

Stir in the prune mix and vanilla and set aside.

Whisk the sugars, 2 whole eggs and 2 egg yolks until pale, thick and double in volume.

Fold the chocolate mixture into the egg mixture.

Add the ground almonds, flour and remaining cocoa and fold until combined.

Whisk the 2 egg whites until stiff and gently fold into the mixture.

Spoon into the tin.

Bake for 25 minutes or until a light crust has formed. 

 Allow to cool in the tin.  It will sink and crack as it cools.  

Remove from the tin and dust with cocoa powder.