Download the 2019 show schedule here: 2019 website schedule



Friday 13th September 6:00 pm - 8:00 pm

Saturday 14th September 9:00 am - 11:30 am

We hope you find the schedule useful. If you have any questions about any of the classes or how to enter, please get in touch through the website. It is always great to welcome new entrants to our shows.

Cornish Fairing Biscuits


100g (4oz) butter
100g (4oz)  golden caster sugar     
2 tbsp Golden syrup  
175g  (6oz) self raising flour    
2 tsp ground ginger   
1/2 tsp ground mixed spice
1/2 tsp ground cinnamon  
1/2 tsp bicarbonate of soda

Set the oven to 180°C/160c fan/gas4.     
Heat the butter, sugar and golden syrup in a pan over a low heat until
the butter has melted, but do not boil.
Sift the flour, ginger, mixed spice, cinnamon, bicarbonate of soda together
into a bowl, then tip into the melted butter mixture and gently beat to form a
smooth dough.
Place heaped teaspoonfuls of the mixture on to baking sheets, about
2.5cm apart to allow room for them to spread. Flatten slightly with a
Bake for 8-10 minutes until golden brown. Allow to cool and harden on
the baking tray for 10 minutes before cooling.


A collection of three types of vegetables from the following list; the quantity of each vegetable required for each is given in brackets:

·        Carrot (3)

·        Cauliflower (2)

·        Onion (3)

·        Parsnip (3)

·        Pea (6 pods)

·        Potato (3)

·        Runner bean (6 pods)

·        Tomato (6)

·        French Bean (6 pods)

·        Sweet corn (2)

·        Pepper (3)

·        Cucumber (2)

·        Courgette (3)

·        Beetroot (3)

·        Aubergine (2)


Each type of vegetable will be judged out of a total of 20 points. This is split into three sections as follows: 7 points for size shape and colour, 7 points for condition and 6 points for uniformity. The overall score is out of 60

All vegetables should be staged for effect within an area measuring 45cm by 60cm (18” x 24”) without bending any part of them. No exhibit may exceed the size of tray. A tray or board can be used to display the vegetables or the area can be simply marked on the staging.

A black cloth is permitted and the tray may be painted. Parsley is allowed for garnishing, but no other foliage or accessories, such as plates, sand, rings and so on is allowed. Raffia or string may be used to tie vegetable tops as appropriate

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