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SCORITON COUNTRY SHOW & SPORTS
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
40p 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 23rd August, 11.00am to 1.00pm
2. By email: scoritonshow@gmail.com
Prior to Saturday 23rd August before 1.00pm
(Fees to be paid by 9.00am on collection of exhibit cards on show day)
WE ARE READY AND WAITING FOR EMAIL ENTRIES NOW
RULES of ENTRY for CLASSES
1. Entry forms (including email entries) must be received
no later than: 1pm – Saturday 243rd August 2025
2. All exhibits must be in place in the show marquee by
9.30am – Monday 25th August 2025
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 (this can include chilli peppers)
6. 3 parsnips
7. 3 beetroot
8. 3 carrots
9. 3 onions (grown either from seed or sets)
10. 5 shallots
11. 3 leeks (can be baby)
12. 1 specimen squash or marrow (not an overgrown courgette!)
13. 1 specimen cucumber
14. 2 small courgettes (10 to 15cm long)
15. 3 tomatoes (not cherry)
16. 5 cherry tomatoes
17. A box of home-grown vegetables (25 x 45cm max. size)
18. 3 of any (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. Floral arrangement (60 x 60cm max. table space)
25. A flower 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
(for most points in craft classes)
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. The Best of Devon hamper
35. 5 shallots
36. 3 onions (grown either from seed or sets)
37. 8 onions plaited together
38. 3 leeks (can be baby)
39. 3 different culinary herbs – a bouquet garni
40. 1 specimen pumpkin
41. 1 specimen cucumber
42. 2 small courgettes (10 to 15cm 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 (eg. 3 medlars)
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 – same variety
55. Fresh flower arrangement entitled ‘Diamonds are Forever’
(60 x 60cm max. table space – can use bought flowers/foliage)
56. Fresh flower arrangement on the theme of ‘Secret Garden’
(60 x 60cm max. table space – home grown flowers/foliage)
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 (original or found) written about it
(on A6 paper)
64. A succulent in a pot (not a cactus)
65. A cactus in a pot (not a succulent)
66. A floral head garland
67. 1 bottle of homemade wine
68. 1 bottle of any other homemade drink
69. 6 matched eggs
70. A tea loaf (own recipe)
71. Decorated chocolate cake (own recipe)
72. 3 sausage rolls (own recipe)
73. 3 diamond shaped scones (own recipe)
74. A trio of decorated iced biscuits (own recipe)
75. 3 cinnamon rolls (recipe supplied)
76. An orange Madeira cake (own recipe)
77. 3 decorated cup cakes on a ‘starry starry Dartmoor night’ theme
78. 3 savoury mini quiches (own recipe)
79. 3 custard tarts (own recipe)
80. 3 savoury pretzels
81. Jar of whisky marmalade
82. Jar of lemon curd
83. Jar of tomato 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 a photo) entitled ‘Dartmoor Tor’
(50 x 50cm max. size – unframed)
91. A colour photograph entitled ‘A Devon Orchard’
(A5 max. size – unframed)
92. A set of 3 colour photographs entitled ‘Cows with character’
(A5 max. size – unframed)
93. A colour photograph entitled ‘Dog waiting for a treat’
(A5 max. size – unframed)
FUN CLASSES
For exhibitors of all ages – from the Parishes of Buckfastleigh West
and Holne or outside.
94. Animal made from vegetables
95. A seaside scene on a plate
96. A face on a plate
97. Item made from re-cycled paper
98. A scarecrow (must stand up on its own)
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. A5 roadside notice to help protect hedgehogs
100. A sea creature made of papier mache
101. A wooden spoon puppet
102. Three home-made cookies decorated as hedgehogs
(5 to 7 years)
103. A chocolate crispy cake hedgehog
104. A moorland creature made of papier mache
105. A4 pasta and/or bean collage
106. A Treasure Island model made from recycled materials
(Under 5 years)
107. A mirror image butterfly painting
108. A rocket model made from recycled materials
RECIPE
CINNAMON ROLLS (Recipe for class 75)
300g self-raising flour
25g caster sugar
1 teaspoon ground cinnamon
70g butter, melted, plus extra for greasing
2 egg yolks
130ml milk, plus extra for glazing
For the filling
1 teaspoon ground cinnamon
55g light brown soft sugar
25g caster sugar
40g butter, melted
For the icing
60g icing sugar
14g cream cheese, softened
7g butter, softened
½ teaspoon vanilla essence
METHOD
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
Mix the filling ingredients together. When cool enough (not liquid)spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown.
Remove from the oven. Cool for 5 mins before removing from the tin.
Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tablespoons boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
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 a minimum of two months old and topped with a new vinegar proof lid. There should be 1cm head space between the contents and the lid.
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