Here are a few guidelines and points that maybe of help when exhibiting, as it adds to the fun of your day and the enjoyment of others who do not have your flair and talent.

• Always read the schedule carefully to make sure that you meet the requirements of what is asked for and rules obeyed.
• Exhibits must be staged by 8.45am and CANNOT be collected until 4.30pm.
• Exhibits should only be marked with the label supplied (No Names etc.)

COOKERY

• External Appearance (colour, shape, uniformity, no cooling tray marks on top)
• Internal Condition (depth of crust, texture, distribution of ingredients)
• Flavour
• There are some recipes that should be presented in a particular way e.g. Victoria Sandwich Cake sandwiched together with raspberry jam only and sprinkled on top with caster sugar.

PRESERVES

• Jars should be made of clear glass with no visible commercial/trade marks.
• Jar and cover should be correct and suitable for the preservation of the contents
• Jars should be clean and unblemished.
• Labels should be attached stating contents, day, month and year of making.
• The seal is very important for preserves and can be achieved with a twist top only, or a wax disc covered with cellophane when cooled.
• Lemon Curd should always be covered with a ‘breathing top’ a wax disc and a cellophane top

CRAFTS

• Items should be clean
• The design should be suitable for its intended purpose
• Stitch work should be even
• Consideration should be given to the presentation of your entry eg. framed items may benefit by being displayed so they are not flat on the table i.e. with an empty margarine carton underneath

PHOTOGRAPHY

• Eye appeal
• Colour
• Perspective
• Balance and composition
• Photographs may be mounted if wished

The above are all meant as helpful guidelines so that it may give you the confidence to enter

For further information / guidance – please contact Mrs. Jean Warin – 01274 487433

GOOD LUCK!