Welcome to the fourth Flower and Fodder Show at Port Eliot Festival. Our competitive classes are a celebration of flowers, food and most definitely a large dollop of imagination – and you don’t need to be a masterchef or professional flower-arranger to enter. Held in the beautiful basement (accessed at the front of the House), we are delighted to have Fortnum & Mason sponsoring the Preserve Cup and putting the winning preserve into production at its historic piccadilly store. The show is curated by the acclaimed production designer Michael Howells and Rose Prince, award-winning food writer and author, and put together by festival co-director and Flower + Fodder programmer Lucy Hyslop.

The show in the Basement will open at 11am on Saturday.

Prizegiving will be at 3.15pm on Saturday in the Flower + Fodder stage.

A notice of the winners will be displayed in the shop in the Park from 1pm Saturday

This year’s categories are:

FLORAL ART CLASSES 

Judges: Isabel and Julian Bannerman, Derek Brown, Michael Howells, Tony Howard and Sarah Husband

CHILDREN’S CLASSES

The children’s class may be entered solo, in a pair or a group

“ALL THE WORLD’S A STAGE”

An arrangement of flowers and vegetables depicting a character from any play or pantomime: Matilda, King Rat, Dick Whittington, Maleficent, Billy Elliot, Oberon, Cinderella, etc

Maximum 12” width and depth; height maximum 4ft

1. Age 8 and under

2. Age 9 to 16

ADULT CLASSES

A LIMERICK

3. A small arrangement depicting a Limerick

Not to exceed 12 inches in any direction

 

A MAN WALKS INTO A BAR……

4. An arrangement depicting a golden joke
Not to exceed 2ft wide and 2ft 6” deep; height maximum 4ft

 

BRUSH UP YOUR SHAKESPEARE

5. An arrangement depicting a comedy or tragedy by The Bard

Not to exceed 2ft wide and 2ft 6” deep; height maximum 4ft

 

KNOCK, KNOCK – WHO’S THERE?

6. An arrangement depicting a classic knock knock joke
Not to exceed 2ft wide and 2ft 6” deep; height maximum 4ft

 

ALWAYS LOOK ON THE BRIGHT SIDE OF LIFE

7. An arrangement to make one smile
Not to exceed 2ft wide and 2ft 6” deep; height maximum 4ft

 

SCARECROW CLASS

8. A scarecrow depicting the Summer of Love
A fixed post will be provided upon which the scarecrow will be attached

 

FODDER CLASSES 2017

Judges: Russell Norman, Rose Prince, Kay Bolitho, Rick and Sarah Stein, Blanche Vaughan, Jamie Wilson, Tanya McMullen, Buying Manager at Fortnum & Mason

PRESERVES

 

The overall winning preserve will be manufactured by Fortnum & Mason
at the historic Piccadilly Store, with a contribution going to the charity of the winner’s choice. use 1lb (450g) jam pot size, supply two labelled pots per preserve (jams, jelly, chutney, marmalade and preserve), and list ingredients for each entry.

 

9. MOST CREATIVE JAM

(provide 2 labelled pots)

 

10. A FLAVOURED FRUIT JELLY

(fruits or natural aromatics, no gelatin) (provide 2 labelled pots)

 

11. A JAR OF SUMMER VEGETABLE CHUTNEY

(provide 2 labelled pots)

 

12. THE 2017 – A POT OF MARMALADE

(provide 2 labelled pots)

 

13. CLASSIC COCKTAIL

Preserve flavoured like a cocktail:
martini, negroni, old fashioned, etc. (provide 2 labelled pots)

 

TEA TIME

All large cakes (except Festival Cake) to measure between 7 and 9 inches across – any shape

 

14. THE FESTIVAL CAKE

Celebrating port Eliot Festival (provide 1)

 

15. HONEY CAKES

Small cakes made with honey; to save the bees (provide 6)

 

16. STARGAZEY CAKE

A decorated cake celebrating Cornish fish and fishing (provide 1)

 

17. TRADITIONAL WHITE SCONES

(provide 4)

 

IN THE GAME LARDER

 

18. CORNISH PASTIES

(provide 2)

 

19. CORNISH CHEESE SCONES

(must be made with a cheese made in Cornwall e.g. yarg, Keltic gold, Miss Muffet, etc.) (provide 4)

 

NURSERY TEA: CHILDREN’S CLASSES

age 8 and under

 

20. BUTTERFLY CUPCAKES (provide 4)

21. A DECORATED CAKE ON A THEME OF PIRATES (provide 1)

age 9 to 16

22. CHOCOLATE BROWNIES (provide 4)

23. A DECORATED CAKE ON A THEME OF MUSIC FOR THE SUMMER OF LOVE (provide 1)

 

CUPS AND AWARDS

at the Port Eliot Festival, St Germans, Cornwall, UK.

FLOWER CLASSES

THE ROO ST GERMANS CUP
best exhibit by a young person aged 9 to 16

THE LARK ST GERMANS CUP
best exhibit by a child/children age 8 and under

THE JOAN BALL MEMORIAL CUP FOR THE BEST EXHIBIT BY WI MEMBER

THE JUDGE’S CUP

THE FESTIVAL CUP
best exhibit chosen by popular acclaim

 

FODDER CLASSES

THE FORTNUM & MASON PRESERVE CUP

THE LORD ST GERMANS CUP FOR THE BEST CAKE

THE LADY ST GERMANS CUP

THE GEORGE AND PAT WILSON CUP FOR THE BEST PASTY

THE STICKY FINGERS CUP FOR A CHILD AGE 8 AND UNDER

THE KAY BOLITHO CUP FOR A YOUNG PERSON AGED 9 TO 16

THE BIG KITCHEN CUP FOR BEST IN SHOW

FAQs

Q What are the prizes?

A. We have a glut of wonderful cups and super prizes:

  • Fortnum & Mason is once again sponsoring the The Fortnum & Mason Port Eliot Festival Preserve Cup 2017 (an engraved silver jam pot and spoon) and will produce the prize-winning preserve at the historic store;
  • Plus, a bespoke hamper featuring Fortnum’s most famous products; and 10 signed copies of the Fortnum & Mason Cook Book by Tom Parker Bowles;
  • A ‘Fish Kitchen to Share’ dinner for two at Outlaw’s Fish Kitchen, Port Isaac (excluding drinks).
  • A magnum of POLPO-branded Prosecco;
  • A voucher for tea or coffee and cake for two at Violet Bakery in the Orangery during the Port Eliot Festival either July 29 or 30, 2017;
  • a spot in Cornwall’s Oyster Academy Level 1 Ostrellier™ Award course (the equivalent of a sommelier course for the oyster industry) with a market value of £150;
  • 6 signed copies of Dan Pearson’s new Faber book, Natural Selection: A Year in the Garden;
  • a signed copy of Jason Goodwin’s Yashim Cooks Istanbul, shortlisted for the Guild of Food Writers’ Award for First Book and a signed copy of Alex Hely-Hutchinson’s 26 Grains cookbook;
  • 3 signed copies of Ed Smith’s book On the Side;
  • A plethora of floral, food and children’s books from Pavilion Books: the National Trust Book of Scones by Sarah Clelland; Bee’s Adventures in Cake Decorating by Bee Berrie; Florence Kennedy’s Flowers for Everyday; Mae + Harvey’s No Ordinary Juice Book; SowHow – a Modern Guide ro grow-your-own veg by Paul Matson and Lucy Anna Scott; and Lynn Roberts’ Sleeping Beauty;
  • 12 cups which include The Judge’s Cup, The Lord St Germans Cup for the Best Cake, The Lady St Germans Cup…(These are to be held for a year, before returning please to Port Eliot);
  • One bottle of Regal Rogue Vermouth.

Q. I’ve never entered a Flower and Fodder Show. Do I need to be an expert flower arranger or professional chef?

A. Absolutely not. We’ve thrown out most of the rigid rules and want everyone to have a go and enter their jam/cake/flowers, etc, in the spirit of the festival. It’s ALL about enjoying yourself and seeing how your creative attempt measures up against other festival goers’ creations. Our motto? Just dig out your secateurs and wooden spoons… and get creating

Q. I’ve heard it’s free, so how do I enter?

A It’s certainly free to enter (as long as you have a Friday or Festival ticket) and easy. Fill out this form below and submit asap (the deadline is midnight July 16, but space is limited so get cracking please!), choose your category and bring in your offering between 6pm and 8pm Thursday July 27 or 10am to 7:30pm Friday July 28. (You can collect your entry between 1pm and 6pm Sunday July 30 only.)

Q. Who are the judges and when is the prize-giving?

A Organised by Michael Howells and Rose Prince, our talented flower judges are Isabel and Julian Bannerman, Derek Brown, Tony Howard and Sarah Husband; on the food side, we are excited to have Russell Norman, Kay Bolitho, Rick and Sarah Stein, Blanche Vaughan, Jamie Wilson and Tanya McMullen, Buying Manager at Fortnum & Mason. Winners will be notified by mobile phone, and look out for a notice of the winners, which will be displayed in The Shop in the Park from 1pm Saturday. Prizes given out at 3:15pm Saturday July 29 in the Flower + Fodder Stage.

Q. Where can I see the entries?

A. They will be artfully displayed in the ancient Servants’ Basement of the House. Please enter via the North Door from 11am Saturday July 29.

 

CONDITIONS FOR COMPETITIVE CLASSES

1. Entries must be made on the enclosed entry form, either by email to [email protected] or by post to: The Flower and Fodder Show Secretary, Port Eliot Estate, St Germans, Cornwall PL12 5ND.

2. All entrants must purchase a Friday July 28 ticket or a weekend festival ticket (via www.porteliotfestival.com; July 27-30) in order to stage their exhibit. acceptance of your entry to The Flower and Fodder Show DOES NOT guarantee entry to the festival. There will be no staging fee.

3. The deadline for entry forms is midnight July 16, 2017. Entries to the show will be closed after this date. please note space is limited so please submit your entry ASAP.

4. All Flower and Fodder Show exhibitors need to attend the festival on Friday July 28 to stage their entries and Saturday July 29 if they would like to attend the prize-giving ceremony.

5. Weekend ticketholders can stage flower exhibits and drop off food entries on Thursday July 27, between 6pm and 8pm, or, along with day ticketholders, on Friday July 28 between 10am and 7:30pm SHARP. If assistance is needed in transferring large entries, please state this on the application form and the planned date/time arriving on site for staging. The show will be staged in the basement of the House. all exhibitors enter via the north Door of the House, access through the quad in front of the House (near the Flower + Fodder Stage).

6. Food entries need to be homemade, unless specified. please bring plates/cake stands for the setting of your entry and airtight storage containers for the following classes: cakes, brownies, cupcakes, scones, and pasties. Flower entries: natural plant material must predominate in all classes and accessories may be used.

7. In terms of quantities, provide 2 labelled pots per jam, jelly, chutney, marmalade and preserve; provide 1 cake per class; provide 6 honey cakes, 4 traditional scones, 4 cheese scones, 4 cupcakes and 4 brownies.

8. Food entries: label your entries with the following information: type of entry (Classic Cocktail preserve, etc.), registration number, contact information (telephone, mobile phone and email). Please also supply list of ingredients along with the type of entry and registration number. Remember to also display your exhibit/s with the cards provided at the time of staging.

9. Food entrants will be limited to entering 2 classes only.

10. Flower and food entries will be judged at around 9:30am Saturday July 29, 2017. a notice of the winners will be displayed in The Shop in the park from 1pm Saturday and winners will be contacted after judging, so please have your mobile phones on. Winners will be announced at an award ceremony Saturday afternoon on the Flower and Fodder Stage. The exhibits must not be removed before 1pm on July 30 but must be collected by 6pm on July 30.

11. The judges’ decision is final and the Flower and Fodder Show takes no responsibility for loss, damage or theft of exhibits. 12. For more information, see the festival website: porteliotfestival.com or email [email protected]

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