Entry fee – 50p/class

Prizes 1st -£3; 2nd – £2; 3rd – £1

Thanks go to all sponsors and supporters



1. All classes are open to all competitors, ONE ENTRY PER CLASS.

2. We encourage everyone to enter irrespective of skills and talent.

3. There is a designated children’s section shared with Horticulture.

4. There is something for everyone – from baking, preserving, designing and making.

5. There is a designated class for MEN only.

6. All entries must be the work of the exhibitor.

7. We are keen to promote rural crafts.

8. All entries to be delivered: Saturday 25th June between 2-4pm or Sunday 26th June between 7-8am. No vehicles are allowed on the showground to drop off competition entries on Sunday.

9. Entries with fees to be submitted to Stock House, Stock Lane, Berkeley GL13 9BY c/o Mandy Coxon, which is a large town house 50 meters down the road from the Mariners’ Pub or On-Line.

10. For each exhibit, competitors are requested to put name and address in a plain sealed envelope with the class number on the outside, which is to be placed underneath the exhibit before judging takes place.

11. All food products to be covered with cling film.

12. Judging starts at 8.30am prompt on show day.

13. Judging may take up to 2 hours.

14. The committee will take all possible care of the exhibit but will not be responsible for any loss or damage that may occur.

15. Exhibits to be removed between 4-5pm on show day.

16. Prize cards & prize money to be collected on the day between 4- 5pm. Non-collected money will be donated to charity.

17. Anything left after the committee leave may be disposed of.

18. The judge’s decision is final.

19. Dogs welcomed on a lead.

20. We look forward to seeing you on show day. The tent will be closed on show day until judging is complete


  1. Bara Brith (Mary Berry’s recipe)
      • 350 g/12 oz mix dried fruit
      • 225 g/8 oz soft light brown sugar
      • 300 ml/1/2 pt hot tea made with two tea bags.
      • 275 g/10 oz self-raising flour
      • zest of a lemon
      • 1 large egg beaten
    • Put the dried fruit and sugar in a bowl and pour over the hot tea.
    • Leave to soak overnight, or if you are in a hurry for two hours.
    • Heat the oven to 150C/130C fan/gas 2
    • Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
    • Add the flour, lemon zest and beaten egg and stir with a spoon until mixed through.
    • Bake for 1¼ to 1½ hrs or until it is well risen, firm to the touch and when a skewer inserted in the centre comes out clean.
    • Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
    • Peel off the baking paper or liner and serve sliced with or without Butter.


2. Men ONLY – Victoria Sandwich (any size)

3. 4 Round Shortbread biscuits

4. 4 Chocolate Brownies

5. Lemon filled Swiss roll

6. 4 Flapjacks

7. Carrot cake

8. Treacle tart (any size, any type. Bought pastry case accepted)


9. Bakewell tart (“The Hairy Biker’s recipe)


      • 350g / 12oz plain flour
      • 1/2 tsp (half) salt
      • 200g / 7oz unsalted butter
      • 100g / 4oz caster sugar
      • 50g / 2oz ground almonds
      • 1 whole egg, beaten
      • 2 egg yolks (NB If you want a super-rich pastry use duck eggs)


    • 400g / 14oz ground almonds
    • 175g / 6oz caster sugar
    • 6 medium eggs, beaten
    • 1/2tsp (half) almond essence
    • 3 heaped tbsps Raspberry Jam
    • 50g / 2oz flaked almonds


  • First make the pastry. We prefer to use a food processor for this. Process the flour, salt, butter, sugar and almonds into crumbs. Then add the eggs one at a time to make a smooth dough. Wrap the dough in cling film and chill in the fridge for at least 30 min. Meanwhile prepare the filling.
  • For the filling; mix the ground almonds with the caster sugar, fold in the beaten eggs and almond essence, set aside.
  • Heat oven to 200C/Fan 180C/gas 6 Grease and flour your tart tin. Roll out your chilled pastry on a cold surface, this is a very short pastry and at first it will appear to be as difficult to handle as it is juggling feathers. Line the tin with the pastry (the excess, trim off, and make some biscuits). Prick with a fork then cover the pastry lightly with some baking parchment and fill with baking beads or beans and bake blind for 15 min. Remove from the oven take out the beads and paper and leave to cool. If the base is still a little raw in the centre pop it back in the oven for a few min to dry out. Then leave to cool. Reduce oven to 180C/Fan 160/gas 4.
  • When cool spread a generous layer of raspberry jam onto the pastry base. On top of the jam pour on the almondy, eggy filling. Top off with flaked almonds then bake for about 30 min or until the filling is baked through and the almonds are golden.


10. Pineapple, coconut and fruit loaf (from Dairy Diary 2020)

      • Self-raising flour 150g (5oz)
      • Desiccated coconut 75g (3oz)
      • Caster sugar 75g (3oz)
      • Butter 110g (4oz), softened
      • Eggs 2
      • Pineapple chunks in juice 227g / 230g can, chopped
      • Luxury dried mixed fruit 75g (3oz)
      • Granulated sugar 2 tbsp
    • Preheat oven to 190C /170 fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
    • In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs. Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut. Bake for 40–45 minutes until a skewer comes out clean (cover with foil if browning too quickly).
    • Mix 5 tablespoons of the reserved pineapple juice with the granulated sugar and spoon over the cake as soon as it comes out of the oven. Leave to cool in the tin for 10 minutes before cooling on a wire rack.


11. 4 savoury Muffins

12. Any loaf of Bread


13. 4 Welsh cakes (Mary Hamilton recipe From The Hairy Bikers: Mums Know Best)

      • 225g/8oz self-raising flour
      • 110g/4oz salted butter, diced
      • 85g/3oz caster sugar, plus extra for dusting
      • handful of sultanas
      • 1 free-range egg, beaten
      • milk, if needed/ extra butter, for greasing
    • Sift the flour into a bowl and add the diced butter.
    • Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
    • Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
    • Roll the dough out on a floured board to a thickness of about 5mm/½in.
    • Cut into rounds with a 7.5–10cm/3-4in plain cutter.
    • Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
    • Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
    • Remove from the griddle and dust with caster sugar while still warm.


Berkeley Show Stopper

14. Circus themed Cake (decorated, any size, any cake recipe)


15. Jar of Raspberry jam

16. Any other Jar of Jam

17. Jar of curd – any type

18. Jar of marmalade – any type

19. Jar of chutney

20. Jar of relish/piccalilli

21. Bottle of Sloe Gin

22. Bottle of any flavoured Gin

23. Bottle of cider



24. 4 hen eggs

25. 2 Duck eggs

26. 4 Any other eggs

27. Jar of pickled eggs



28. Single Gloucester

29. Double Gloucester

30. Any other cheese



31. Painting of a Clown

32. Painting – Watercolour (not larger than A3)

33. A Quilted Item

34. Any Knitted item

35. Any Crocheted item

36. Any item you have Sewn

37. A decorated Cushion cover – any size

38. An Upcycled item

39. Something made from Paper

40. A Wreath – any material, any size