SHOWING OFF

(you know you want to!)

The Show marquee contains fantastic displays of fruit, flowers, vegetables, cookery and crafts. There are classes for local folk as well as for those who live outside the parishes of Scoriton and Holne.

The more entries the better the show!

There's a lot of stuff on this page. Please scroll down to find:

Class entry details

Rules of entry

Local classes

Open classes

Fun classes

Children's classes

Recipes

Guidelines and tips for exhibitors

CLASS ENTRY DETAILS

Entry fee
50p per class (except Children’s classes which are free)

Prizes
1st prize £1 (3 points), 2nd prize 60p (2 points), 3rd prize 40p (1 point)

Ways to register you entry

1. In person at the Tradesmans Arms
Saturday 29th August, 11.00am to 1.00pm

2. By email: scoritonshow@gmail.com
Deadline midnight Friday 28th August for email entries.
Fees and collection of exhibit cards by 9am on show day

WE ARE READY AND WAITING FOR EMAIL ENTRIES NOW
Late entries on the morning of the show will incur double entry fees
No exhibits can be accepted after 9.30am

RULES of ENTRY for CLASSES

1. Entry forms must be received no later than:
1pm – Saturday 29th August 2026
Email entries to be received by midnight on Friday 22nd August

2. All exhibits must be in place in the show marquee by
9.30am – Monday 31st August 2026
The marquee is cleared of people at 9.30am for judging to begin.

3. Exhibitor cards must be attached to each exhibit. It is the responsibility of the exhibitor to ensure that all exhibits are shown with the correct card.

4. In terms of vegetables, fruit and floral exhibits, nothing should be on display that has not been grown in the exhibitor’s own garden or allotment (unless stated otherwise). All exhibits must have been truly made or produced by the exhibitor. No kits should be used in craft classes (unless stated otherwise).

5. Exhibitors should show vegetables, fruit, flowers and produce
in line with the ‘guidelines and tips for exhibitors’ unless stated otherwise in the class listing.

6. No exhibitor can take more than one prize in each class.

7. In all classes, the judges’ decision will be final.

8. If no exhibitor in a class merits a first prize, a second or third prize may be awarded by the judges.

9. The show committee will consider, and decide on any complaint, objection or protest made by an exhibitor, as long as this is made before 3.00pm on the day.

10. Exhibits should not be removed from marquee before 4.00pm.

11. Exhibits will be disposed of, if left in marquee after 5.00pm.

12. Cups and trophies will be engraved for winners and delivered to them by the committee. Please would winners return these to a committee member by 1st August 2026.

LOCAL CLASSES
For exhibitors of all ages from the Parishes of Buckfastleigh West
and Holne only

Rodney Perkins Cup
(for most points in local classes)
Buckfastleigh Produce Association Cup
(for best floral arrangement – class 24)

1 3 Potatoes

2 A funny Vegetable

3 3 Runner Beans

4 5 French Beans

5 2 Peppers/Chilli Peppers

6 3 Parsnips

7 3 Beetroot

8 3 Carrots

9 3 Onions from seed or sets

10 5 Shallots

11 3 Leeks

12 1 Specimen Squash or Marrow

13 1 Specimen Cucumber

14 2 Small Courgettes

15 3 Tomatoes (not cherry)

16 5 Cherry Tomatoes

17 A box of home grown vegetables

18 3 of the same vegetable not named above

19 3 Cooking Apples

20 3 Dessert Apples

21 3 Pears

22 3 Stone Fruit

23 Dessert Plate of Soft Fruit

24 A floral arrangement 60cm x 60cm max table space

25 Floral Arrangement in a tea cup and saucer

26 5 Sweet Peas

27 A bowl of mixed roses

OPEN CLASSES
For exhibitors of all ages from the Parishes of Buckfastleigh West
and Holne or outside

JS Elliot Cup
(for most points in open vegetable classes)
Dave Williams Cup
(for best exhibit in open vegetable classes)
Scoriton Flower Show Tankard
(for most points in open flower classes)
Jim Woolacott Cup
(for best specimen Gladiolus)
FS Brinicombe Medal
(for most points in open cookery and craft classes)
Goodchild Family Cup
(for best exhibit in open cookery and craft classes)
Jan Mason Memorial Cup
(Best Craft Exhibit)
Perryman Jug
(for best exhibit in drinks classes)
Webb’s Cup
In honour of David Webber (for a dog photo – class 93)

28 3 Potatoes

29 3 Runner Beans

30 Longest runner bean

31 3 Carrots

32 3 Beetroot

33 3 Parsnips

34 A Day at The Races Picnic Hamper

35 5 Shallots

36 3 Onions from sets or seeds

37 8 Onions plaited together

38 3 Leeks

39 3 Different culinary herbs- A bouquet garni

40 1 Specimen pumpkin

41 1 Specimen cucumber

42 2 Small courgettes 10 - 15 cm long

43 3 Tomatoes (not cherry)

44 5 Cherry Tomatoes

45 3 Cooking Apples

46 3 Dessert Apples

47 3 Pears

48 3 Stone Fruit

49 3 of the same fruit(not mentioned above) presented on a plate

50 A selection of 5 different dahlias

51 3 dahlias - same variety

52 1 Specimen Gladiolus

53 3 Gladioli - same variety

54 5 Annual Sweet peas

55 Fresh Flower arrangement Shades of Blue max 60cm x 60cm

56 Fresh Flower Arrangement home grown Summertime

57 3 Roses

58 1 Specimen Rose

59 3 Different flowers

60 A Specimen single flower

61 3 of any flower of the same variety

62 5 of any flower from the veg patch

63 A single flower with a poem about it

64 A succulent in a pot (not cactus)

65 A cactus in a pot

66 A Buttonhole

67 1 Bottle of home made wine

68 1 bottle of any other homemade drink

69 6 Matched eggs from any poultry

70 Bara Brith (recipe supplied)

71 Triple Chocolate cake 20cm

72 1 Traditional Pasty

73 3 Saffron Buns (recipe supplied)

74 3 Melting Moments

75 3 Coconut Macaroons

76 Devon Cider cake

77 3 decorated cup cakes - Disney

78 2 Pizza Pin Wheels

79 2 individual Lemon tarts

80 Focaccia

81 Orange marmalade

82 Strawberry jam

83 Carrot chutney

84 Knitted or crocheted item

85 Home made toy

86 Home made craft item

87 Home Sewn item

88 Item of hand made needlework (Kits may be used)

89 Wall hanging - any material

90 A Picture, any medium (not photo) 50cm x 50cm max "South West Coast Path"

91 An unframed colour photograph A5 maximum "Dartmoor sky at night"

92 A set of 3 unframed coloured photographs A5 maximum "Hilarious Horses"

93 An unframed colour photograph A5 maximum "TBA"

FUN CLASSES
For exhibitors of all ages – from the Parishes of Buckfastleigh West
and Holne or outside.

94 Animal made from vegetable

95 Village Green on a plate 20cm

96 A face on a plate

97 Item made from recycled paper

98 A scarecrow

CHILDREN’S CLASSES
For young exhibitors as specified – from Parishes of Buckfastleigh West and Holne or outside.

M Gruitt Cup
(for most points in children’s classes)
Dorothy Fox Cup
(for best exhibit in children’s classes)

(8 to 12 years)

99 Countryside Code Poster

100 Model of a Thatched Dwelling

101 A home made Character from "Winnie the pooh"

102 3 X Shortbread Fingers

(5 to 7 years)
103 3 Butterfly Cakes

104 Salt Dough Flower

105 A drawing or painting of a Favourite Tree

106 A Pasta Picture A4

(under 5 years)
107 3 Decorated Rice Crispy Cakes

108 A Pasta Picture A4

RECIPES
BARA BRITH

Recipe for class 70

INGREDIENTS

1lb/450g Dried mixed fruit

9oz/250g Brown sugar

½ pint/300ml Warm Tea black tea (strained)

1lb/450g Self-raising flour

1 Egg (beaten)

METHOD

1In a large bowl soak the fruit and sugar in the strained tea and leave overnight

1. Next day, reheat the oven to 170C/150C Fan/Gas 3½.

2. Grease and line, with parchment/greaseproof paper, a 2lb/900g loaf tin

3. Mix the remaining ingredients into the fruit mixture and beat well

4. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean

5. Allow to cool in the tin. When completely cool, turn out.

6. Brush the top lightly with a little honey

TIP

If after 50 minutes, if the top browning too quickly, cover loosely with tin foil.

SAFFRON BUNS

recipe for class 73

INGREDIENTS

½ Pint/300ml Whole Milk

0.4g Saffron Strands

3¼oz/90g Clotted Cream

1¾oz/50g Butter at room temperature

1lb4oz/550g Strong white bread flour

1¼ tsp salt

1¾oz/50g Golden caster sugar

Plus extra 1¾oz/50g for the glaze Golde caster sugar

7g sachet Fast acting dried yeast

2½/70g Raisins

1oz/30g Chopped mixed peel

METHOD

Heat the milk in a saucepan to almost boiling point.
Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir.
Stir in the clotted creak and butter until fully melted
Set aside to infuse for 15 – 20 minutes or until the mixture is about blood temperature and a golden yellow colour

EITHER

Combine the sifted flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook.
Make a well in the centre and add the warm milk mixture.
Stir to combine.
Knead on a slow speed for approximately 5 minutes.
Add the raisins and mixed peel
Continue to knead on a slow speed for another 5 minutes until or until the dough feels springy and elastic. It should bounce back when pressed with a finger

Combine all the ingredients (except the raising and peel) in a bowl
Add the warm milk mixture
Knead by hand briefly until you have a smooth dough
Add the dried fruit and mixed peel
Knead for a further 6 – 8 minutes until smooth and elastic

Cover the bowl with cling film/tea towel and leave in a warm place to rise for about 45 – 50 minutes or until doubled in size
Pre heat the oven to 200C/180C Fan/Gas 6
When risen turn out on to a floured surface and knock it back and knead for a couple of minutes.
Divide the dough into 8 even pieces, roll each into a ball
Arrange onto a baking sheet leave space between them.
Cover with a tea towel or cling film and leave to rise again for about 25-30 minutes
Bake the buns for approximately 20 minutes until risen and golden.

23.whilst the buns are in the oven, make the glaze

24. Dissolve the caster sugar in a pan with 3 tablespoons of water.

25. Bring to the boil for about 1 minute to create a glossy glaze

26 Remove the buns from the oven, place on a wire rack and brush the tops with the

glaze and leave to cool

Each year judges also award the following:

W Lowe Rose Bowl

(for most points in all classes)

Perpetual Cup

presented by Mr and Mrs G Hill in memory of Mr W Bartlett

(for best exhibit in show)

GUIDELINES and TIPS for EXHIBITORS in the SHOW MARQUEE

Most importantly have fun!

Although there are classes at some flower shows specifically for the biggest vegetables or flowers, exhibitors in most shows are aiming to grow an even sample that conform to defined condition, size and uniformity, presented in the specified way. This is to test the growing skills of the exhibitor to the highest level. (RHS 2018).

Judges may have personal likes and dislikes, but their role is to look for the best exhibit. The following tips and suggestions are what our experienced judges will be looking for. Showing produce, flowers and crafts should however be enjoyable and not a chore. These tips are to help those exhibitors who want to know more and not intended to discourage entries.

The more entries the better the show!

Don’t be disheartened if you don’t win. You had a go! Look around
the marquee, see where others fare better and set out to beat them
next year...

General notes:

1. Please note any specific suggestions in the list of classes. If 3 onions are asked for, it’s no use displaying 2 or 4.

2. Beans, peas and other green vegetables can look best displayed on a black background. A slate, black cloth or dark plate can work well.

3. Wilting leaves, marked or blighted veg and dying petals will all lose
you points.

4. Read below... if you know what the judges are looking for you are more likely to give it a try.

Potatoes should be medium size, not too large or small, with shallow eyes. Wash carefully. Exhibits will be marked down if damaged by slugs, worm
or blight.

French and runner beans should be exhibited with some stalk (the handle) attached, of a good even colour and free from blemishes. They should be straight and seeds should not be overly prominent in the pod. (The judges may snap one of your beans to check that they are fresh and not stringy).

Parsnips should be harvested trying to maintain a long tap root. Try watering well and easing them from the soil. Medium to large size is recommended. They should be gently washed and free from soil around the shoulders. Leaf stalks should be cut to a length of about 75mm and can be tied with raffia or garden string. (Note: some varieties of parsnips are susceptible to canker which is unsightly on the show bench, so worth seeking out varieties that show resistance to canker).

Carrots (as parsnips) damaged by grubs, carrot root fly or
green colouring around the shoulders (due to light exposure) will be marked down.

Beetroot (as parsnips, but small exhibits are recommended,
no bigger than a tennis ball). Carefully trim any side roots leaving just the main tap root. Skins should be undamaged (the judges may cut one of your beetroot. If they are too large and woody they will be marked down).

Onions should be firm with a dry, unbroken, unblemished, ripe skin (not over skinned and green). Roots should be trimmed neatly. The top of the onion (the neck), which ought to be thin, should be turned over and bound neatly with raffia or garden string, trimming off excess leaves. Consider presenting exhibits on rings so they sit upright on the show bench. (cardboard tubes from used kitchen roll etc. cut to size – not plastic!).

Shallots (as onions) should be presented on a plate of clean dry sand or fine grit.

Leeks should be thoroughly washed. Soil should be teased from the roots (which should not be cut off). The flags (leaves) should not be cut (unless specified) and in good condition. The barrel should be straight, even and not swollen (bulbous) at the base. The longer the blanched (white) part of the barrel the better.

Cucumbers should be exhibited with about 20mm of stalk attached, with the dead flower intact and still attached at the end of the cucumber. They should have a short ‘handle’ (the thin end to which the stalk is attached). Exhibits should be fresh, straight, blemish free and not over mature, retaining their natural bloom. Take care when handling, as this can remove the bloom (as may washing).

Courgettes should be exhibited small. As a guide between 100 to 150mm in length with about 15mm of stalk attached. The flowers can be left attached but this is not a must. Exhibits should be fresh with good all over skin colour and without blemishes, retaining their natural bloom. Round cultivars should be around 75 to 100mm in diameter.

Tomatoes should be firm but fully ripe (showing the true colour of the variety). They should be unblemished (but not be polished) and have a fresh green calyx attached. Consider presenting exhibits on a plate so they can’t roll around on the show bench, or they can be presented ‘on the vine’.

Apples and pears should be exhibited with stalks attached. The fruit should be fresh, not polished, with skins free from blemishes, patches of discolouration and bruising etc. Ripeness of fruit is not so important. Consider presenting exhibits on a plate so they can’t roll around on the show bench.

Stone and soft fruit is best exhibited on a plate.

Cut flowers should, where possible, be in an exhibitor’s own vase to suit the height of stems. Generally speaking, flowers and foliage should all be clean, free from disease, insects and insect damage. Unless the variety has different characteristics, the flower should be near to a right angle in respect of the stem. Leaves should be on the stem but not below water level. When showing more than one flower in an exhibit, they should be of similar size and arranged symmetrically (e.g. if three flowers are shown, the centre flower should sit higher than the other two). Aim to ensure your blooms are upright in the vase and remember that good staging always impresses a judge. The exhibit that ‘sits up and stares the judge in the face’ is going to be noticed!

Flower arrangements should be exhibited strictly to size. Table space will be measured and oversized exhibits will be disqualified.

Cakes should be well risen, even in shape and baking. Any fruit used should be evenly distributed throughout the cake. Careful attention should be paid to the instructions/recipes – particularly tin sizes. The cake should not bear any cooling rack marks.

Jams, jellies, marmalades and curds should be in clear jars free from commercial trademarks with unmarked lids. They should have small labels stating the main fruit used, together with the day, month and year of making. The jar should be filled to the brim to allow for shrinkage. For the top of the jar use a well fitting wax disc and cellophane, or a new twist top (in which case the wax disc is not used).

Chutneys must be topped with a new vinegar proof lid. There should be 1cm head space between the contents and the lid.