1. food and drink
2. desserts and baking

at
Bridgend Show
Pencoed College, CF35 5ZG
(5 mins from Junction 35 of M4)
10th, 11th, & 12th July
In association with National Society of Allotment &
Leisure Gardeners (NSALG)
Raising funds for Riding for the Disabled and Ty Hafan
"Open to all cooks (including those with dietary restrictions), gardeners
(anyone who grows anything, anywhere!) and artisans (anyone who
makes things as a hobby). Come and enjoy a summer show with a
difference - children's activities, plot-to-pot cookery and lots more"
Further details and entry forms:Mrs Anne Coles, 7 Wigan Terrace, Bryncethin, CF32 9YE
tel. 01656 723448, cole31@talktalk.net
www.bridgendcountykitchengardenandallotmentshow.org.uk
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Programme
Friday
Organisers' set-up, displays, competition entries classes 1 to 23. Please note
overnight storage is at the owner's risk. Vehicle access to the marquee door is
between 7-10.30am and 5-8pm only. Pedestrian access all day.
Saturday
8-10.30am
Competition entries, classes 24 to 32
10.30am-1pm
Closed for judging
1pm onwards
Results, displays, tombola/raffle, stalls, 'plot-to-pot' tasting
Sunday
8-10.30am
Competition entries, classes 33 to 48
10.30am-1pm
Closed for judging
1pm onwards
As Saturday plus charity auction at end
Entries on the form attached or online by no later than 1 July. Further information available:http://www.bridgendcountykitchengardenandallotmentshow.org.uk
https://www.facebook.com/groups/gardenallotment show/
Saturday: Competition Classes (Arts & Crafts, Fruit and Vegetables)
Class
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
Description
Arts & Crafts
Painting, photograph or ceramic theme, 'Garden', max A3 size
Embroidery, knitting/crochet or textile theme, 'Flowers'
Fruit
One cucumber
Five tomatoes, any variety
Trio of peppers, any variety
Three sticks of rhubarb
Eleven berries of any soft fruit
Open - any other fruit of choice
Children's categories
Miniature allotment garden in a
standard seed tray, 37cmx23cm x8cm
Collage made with plants, dried flowers
or recycled materials, max A3 display
Three stones painted, max A4 display
Open - any novelty fruit, vegetable or
arts & crafts of choice, max A3 display
Group entry - any other item of choice
made by a school, Beaver/Cub/Scout or
Rainbow/Brownie/Guide pack, max A3
Vegetables
Five shallots
Three onions
Three bulbs of garlic
Three carrots, tops trimmed
2
Class
Description
18
Three beetroot, trimmed
19
Three potatoes
20
Five radish
21
22
23
24
25
26
27
28
Five bean pods, any variety
Three courgettes
Open - any other vegetable of choice
Flowers
Basket of herbs
Three spikes of gladioli
Three dahlias, any variety
Three roses
Five sweet pea
29
Pot plant in flower, approx 8" pot
30
31
Hanging basket, max 12"
Cactus, max 8" pot
32
Open - any other floral display of
choice
Sunday: Competition Classes (Kitchen produce)
Class
33
34
35
36
37
38
39
40
41
Description
Class
Description
Bakery
Jams, chutneys, drinks, eggs
One small loaf, any variety
42
One jar of jam, any variety
Five biscuits or flapjacks, any variety
43
One jar of marmalade
Bara Brith , Teisen Lap or Welsh cakes 44
One jar of honey
Four decorated cupcakes
45
One jar of chutney
Carrot Cake
46
Bottled drink, alcoholic
Gluten-free or Vegan cake, any type
47
Bottled drink, non-alcoholic
Children's cookery - any item of choice 48
½ dozen eggs, any type
Victoria sandwich, specified recipe:Ingredients: 225g/8oz caster sugar; 225/8oz butter; 225/8oz self-raising flour; 1
teaspoon baking powder; 4 beaten eggs; any jam and/or butter cream filling.
Method: heat oven to 190C/375F/gas 5; butter and line two 20cm/8" sandwich tins; beat
all ingredients together into smooth batter; bake for about 20 mins until cooked; leave to
cool; sandwich with filling; dust icing sugar on top of cake. (www.bbcgoodfood.com)
Beetroot & Chocolate cake, specified recipe:Ingredients: 1 large (about 175g/6oz) cooked beetroot, roughly chopped; pinch of salt;
200g/7oz plain flour; 100g/3.5oz cocoa powder; 1 tablespoon baking powder; 250g/9oz
golden caster sugar; 3 eggs; 2 teaspoons vanilla extract; 200ml/7fl oz sunflower oil;
100g/3.5oz dark chocolate (not too bitter) chopped into pieces.
Method: heat oven to 190°C/375°F/gas 5; grease & line a 900g/ 32oz loaf tin; blitz
beetroot in a food processor until finely chopped; add salt and the rest of the
ingredients, except the oil and cocoa. When completely mixed add oil steadily (similar
to making mayonnaise). When all the oil has been added, stir in the chocolate. Cook for
60 mins. until inserted skewer comes out practically clean. (www.bbcgoodfood.com)
Rules
a
b
c
d
e
f
g
h
i
j
Entries £1.00 per class.
Only one entry per class.
No limit to the number of classes entered.
All entries must be grown or made by the exhibitor.
Display plates must be plain white of the disposable type. Flower vases must be plain.
Entries must not be altered in any way once displayed.
Entries must be in place by 10.30am on the appropriate day. If you wish to retain an
item please remove it at 5pm, otherwise it will be auctioned off for charity on the final
day. Entries are submitted at the owner's risk.
Children who enter must be under 14yrs old.
Food & drink entries must be accompanied with a clear list of ingredients on a 4"x6"
index card or adhesive label on the jar/bottle, so that allergy sufferers are alerted.
Submissions without the ingredients cannot be accepted. Entrants are invited to submit
one item for judging/tasting and a spare for auction. Although the organisers will make
every effort to ensure appropriate food hygiene & safety at the show, tasting is at the
individual's own risk.
The judge's decision will be final.
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Entry Form
Entries must be submitted by no later than 1 July and can be made by post on the form below
which should be returned together with your payment to:- Mrs Anne Coles, Entries' Secretary,
7 Wigan Terrace, Bryncethin, Bridgend, CF32 9YE,tel 01656 723448, (coles31@talktalk.net).
Cheques should be payable to Mrs Anne Coles. Do not send cash. Online entries and payment
can be made at (www.bridgendcountykitchengardenandallotmentshow.org.uk). Please also look
us up on facebook (www.facebook.com/groups/gardenallotment show/). Entries will not be
accepted on the day. Cancellations will not be refunded. Please retain a copy of your entry for
your records and bring it with you to the show. All profits will be donated to local charities.
--------------------------------------------------Detach--------------------------------------------------------Please Print
Name
Address
Telephone
Email
Class & Day
Total fee, £
The organisers would like to thank Bridgend Show, National Society of Allotment & Leisure
Gardeners (NSALG) and all sponsors for their support. A full list of sponsors is on the web.
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