Competition Rules
1. ENTRIES must be made on the form provided and sent (with stamped addressed envelope) to the Entries Secretary by the date specified on the entry details. No entries will be accepted after this date. All entries must have been made by the named exhibitor who MAY NOT MAKE MORE THAN ONE ENTRY PER CLASS.
2. FESTIVAL JUDGES will be permitted to enter any class, but may not give their own entry an award.
3. CLASSES 11 & 24. In each of these classes the three bottles are to be regarded as one entry.
4. LABELS. On receipt of Entry Form, necessary labels will be forwarded with instructions. Bottles must be labelled in accordance with these instructions and must not bear any other label or mark of any description (see rule on liqueurs). Competitors are reminded that labels should be placed centrally between the seams.
5. WINE
a) Bottles. Wines must be exhibited in bottles made of clear or only slightly tinted glass, without distinguishing or commercial marks (bottle manufacturers marks at the base will be ignored). Strongly tinted glass bottles may be marked down. (A suitable shape has rounded but not sloping shoulders and the capacity should be approximately 700-750ml (25-27fl oz). Liqueurs must be exhibited in a clear glass punted bottle 375ml (13 fl oz) capacity.
b) Corks. White plastic topped cork stoppers must be used. Any capsules, wires or adhesive tape on bottles of wines must be removed before bottle is staged.
c) Presentation. Bottles should be filled so that when cork is fully inserted, the gap between the wine and the bottom of the stopper is between 6mm and 20mm (approximately 1/4 and 3/4 inch) in depth.
d) All wines to be presented still.
e) Country wines – it is expected that these wines will conform broadly to the “social” specification but will display a wide range of flavours from traditional recipes
6. BEERS
a) Beer must be exhibited in either 568ml (one pint) or 500ml non-disposable brown glass beer bottles without distinguishing or commercial marks (bottle manufacturers marks near the base or at the shoulder will be ignored). Barley wine and Russian Imperial Stout must be exhibited in 284ml (1/2 pint) bottles.
b) Bottle closures must be gold coloured, crown-cap metal seals. Plastic re-seals will not be accepted.
c) Presentation Bottles must be filled to leave an airspace of approximately 12 to 25mm (1/2 to 1 in.) in depth.
Note: As a safety measure, chipped or deeply scratched bottles and those with less than 6mm (1/4 inch) airspace will not be judged.
7. LIQUEURS must have a base of home-made wines. Fortification is allowed. The type of liqueur must be written on the Competition label, above the class number by the exhibitor.
8. FORTIFICATION. All wines must have been made by the exhibitor solely by the process of fermentation and fortification by any method is not allowed. (See rule on liqueurs)
9. PHOTOGRAPH The subject of the photograph is ‘The Fruits of Our Labours’ . It is to be not larger than 7 x 5in (178mm x 127mm) but may be mounted on card not exceeding A4 (297mm x 210mm) it must be an unretouched original photograph and the competitor’s own work. The photograph will be judged on originality, humour and use of light, colour and tone.
10. DECORATED BOTTLE must be the original idea of, and executed by, the named exhibitor. The subject will be ‘A Quiz Show’
11. COOKERY CLASSES & RECIPES
All cookery entries must be made using the special entry cards provided to the exhibitor. FRESH CREAM MUST NOT BE USED
Recipes are NOT to be displayed with entries
Entries in classes 29-31 must be displayed on a doily on a plate.
Entries in classes 32 must be displayed in a straight sided, plain, glass 1 pound jar.
DORSET APPLE CAKE
INGREDIENTS
115g unsalted butter, diced and chilled, plus extra for the tin
225g self-raising flour
2 tsp ground cinnamon
115g light brown sugar
1 large egg beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
2 tbsp demerara sugar (optional)
METHOD
Step 1 Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
Step 2 Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
Step 3 Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
Step 4 Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further.
BARA BRITH
Bara Brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. Served sliced and spread with butter.
INGREDIENTS
300g mixed dried fruit
250ml hot black tea
200g light muscavado sugar
zest of 1 orange
350g self raising flour
2 teasp mixed spice
1 large egg beaten
50g soft butter plus extra for greasing tin
METHOD
Step 1 Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
Step 2 Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment.
Step 3 Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid.
Step 4 Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin.
Step 5 Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven
Step 6 Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered.
WELSH CAKES
Makes 10-12 cakes | Prep 10 minutes | Cook 4-5 minutes each
INGREDIENTS
8oz / 220g self raising flour
2oz / 55g caster sugar
4oz / 110g margarine or butter
1 or 2 handfuls of sultanas
1 or 2 free-range eggs depending on mixture
METHOD
Step 1 Sieve flour into bowl, then add margarine or butter, rub in finely together.
Step 2 Add sugar and sultanas and mix.
Step 3 Add 1 egg and mix. The consistency needs to be bound together, so if too dry add another egg.
Step 4 Roll out on a floured board, to about a quarter inch thick.
Step 5 Cut using a 2 inch (5cm approx) cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.
Step 6 The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye – too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).
Step 7 Once cooked dust with caster sugar
This recipe is © Kathryn Gunter
12. CARE OF EXHIBITS All reasonable care will be taken, but the committee cannot be held responsible for loss, damage or the physical condition of exhibits wherever they are staged.
13. ENTRY & COLLECTION TIMES will be given with the labelling details. All entries must remain on the bench until the stated time. No exception to this rule will be considered. Removal of exhibits must be supervised and checked by the appointed stewards. Any exhibit not collected may become the property of the Show Committee and the committee may dispose of such exhibits at their discretion.
14. NO EXHIBIT may be tasted or in any way interfered with, whilst on the show bench by the exhibitor or any other person, unless accompanied by the Show organiser or Convenor of Judges. The Committee reserve the right to retain a sample of any exhibit.
15. OBJECTIONS Any exhibitor wishing to object to any decision must do so before 3.00pm on the day of the show to the Convenor of Judges, who will consult with the Executive Committee whose decision will be final.
16. Matching rosettes for 1st, 2nd, 3rd, and cards for all places. White collars may be awarded for final adjudication. Where an award is based on calculation of points and there is a tie for 1st place, the exhibitor with most first places will take precedence if the position is still tied 2nd to 6th places will then also be considered. Wine and beer entries will be judged by members of The National Guild of Wine and Beer Judges and Federation approved judges. All awards at Judges and Convenor’s discretion. Federation Committee members unable to judge because of other duties will be eligible to compete for the Carl Jones Trophy.
17. POINTS AWARDED AS FOLLOWS:
1st = 10 points 2nd = 7 points 3rd = 5 points 4th = 3 points 5th = 2 points 6th = 1 point
18. PROGRAMME The Committee cannot accept responsibility for the non-execution of the programme as printed for any reason outside their control.
19. JUDGING The Guild Handbook “Judging Wine and Beer” should be consulted for information concerning procedures and definitions. (Revised edition 2000).
20. AN ENTRY suspected of being a commercial product in part or whole may be withdrawn without appeal or comment, after consideration by a panel of judges arranged by the convenor.