Entering for the first time can be a bit daunting so this section is designed to help you label and present your entries correctly.

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Labelling your entries

There are three important things to remember when labelling your entries. We need to know what the item is and which class you want to enter it in, the judge shouldn't be able to see who has entered the exhibit but once the judging has been done we need to know who the exhibitor is so that we can do the scoring!  The best way to label your exhibits is to put your name and address on a piece of paper and seal it in an envelope then  write what the item is, what number it is and what class you want the exhibit to compete in on the envelope and attach the envelope firmly to the exhibit. You will find the exhibit description, number and class in the schedule. For example if you wanted to enter a wild flower posy in the Juveniles 6 years and under section you would write the following on the envelope: Juvenile section 1 (the class from the schedule), 1 (the item number for the schedule) wild flower posy in a mug (the item description from the schedule). 
 

Presenting your entries

The starting point for presenting your entries well is to read the schedule, this should give you information about how the items should be presented. Baking is usually presented, uncut on a plate (paper or otherwise). When viewing the show you might notice that some cakes are cut - this has been done during the judging process. Similarly with eggs these are presented unbroken on a plate - again the judge will sometimes break one in order to decide the placing. Cut flowers are usually presented in a vase or jar of water in order to keep the flowers looking good, its only the flowers that are judged - not the vase! The one exception is violas which are often presented in a dish with foil or paper over it to hold the flowers flat. 

 

There are some items (mainly fruit and vegetables) that are traditionally presented in a particular way, where this is the case we have tried to include pictures below to guide you. 

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