lockwood1956
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Thirty Ninth Annual
Open Show
to be held at
The Spa Complex Scarborough
on
1st to 3rd June 2007
Programme and Schedule
Programme
Your delegate badge should be worn at all times
No Commercial wines, beers or spirits allowed
Friday 1st June
9.30am Committe commences setting up staging etc
2.30 - 4.00pm Trolley services from spa lift and bus roundabout
3.00 - 4.30pm Exhiibits accepted and staged in the promenade lounge
7.15 - 8.00pm Exhiibits accepted and staged in the promenade lounge
8.00pm Disco dancing with Matt Wisbey. Fancy dress theme-Fables and Legends
Saturday 2nd June
8.45 - 9.15am Exhiibits accepted and staged in the promenade lounge
9.15am Judges briefing in the Ocean Room - Wine and beer stewards appointment in Mezzanine bar
9.45 - 12.30pm Judging of Exhibits
2.00pm Show ope to Public
2.00 -2.30pm Judges at the bar - in the Promenade lounge
2.45 - 4.00pm Commercial Wine tasting presented by Barry starmore of Oddbins in the Ocean room. Entry by ticket only - (see Entry Form)
4.00pm Show closed to the Public
4.15 - 5.00pm Collection of Exhibits
8.00 - 1130pm Civic reception with dancing to Howard Beaumont on the KJeyboard
PLEASE DRESS APPROPRIATELY FOR A CIVIC RECEPTION TIES SHOULD BE WORN.....NO DENIM
Sunday 3rd June
11.00am Presentation of Trophies by the Mayor and Mayoress of Scarborough, in the Ocean room Followed by Auld Lang syne and farewells
12.00 for 1.00pm Lunch at the Spa - see entry/booking form for details
Schedule
1 Fruit Red Dry excluding Blackberry, Elderberry and Fresh Grapes
2 Red Dr, Blackberry and/or Elderberry
3 Fruit Red Sweet, excluding Blackberry and/or Edlerberry
4 Red Sweet, Blackberry and/or Edlerberry
5 Fruit White or Golden Dry
6 Fruit White or Golden Sweet excluding citrus fruits
7 Citrus White or Golden sweet
8 White or golden Dry - excluding fruit
9 White or golden Sweet - excluding fruit
10 Aperitif Dry - Herbal/Vermouth
11 Aperitif Dry - Citrus
12 Table Red Dry, Fresh grapes only
13 Table White dry, Fresh grapes only
14 Red Dry Concentrate
15 White Dry Concentrate
16 Table Red Dry
17 Table White Dry
18 Table rose Dry
19 Table white medium sweet
20 Flower medium sweet
21 Rose medium Dry
22 Medium white wine
23 Medium Red wine
24 Dessert Red or Tawny
25 Dessert white or golden
26 Liqueur Aniseed
27 Liqueur any excluding class 26
28 Fortified sherry type - Dry
29 Fortified Sherry type - Sweet
30 Fortified Port Type
31 Fortified Madeira Type - Sweet
32 Novice Red Dry
33 Novice Red Sweet
34 Novice White Dry
35 Novice White Sweet
36 Novice rose Medium Dry
37 Judges Only- Rhubarb Dry (Table)
38 Mead Dry
39 Mead Sweet
40 Sparkling White Dry - Bottle fermented only
41 Sparkling White Dry - Including carbonated
42 Sparkling Rose Medium - Bottle fermented only
43 Sparkling white Sweet - Including carbonated
44 Three bottles of Wine for a dinner - Aperitif/Table/Dessert
45 Wine with Food (the bottle of wine exhibited should be the one which would best accompany ROAST LAMB (no fortification allowed)
46 Two bottles of wine entered by a member group - Dry Table, Red and White
47 Cider Dry sparkling
48 Novice Pale ale
49 Novice Lager
50 Judges Only - Wheat
51 Light Ale
52 Pale Ale
53 I.P.A.
54 Old ale
55 Brown Ale - Newcastle type
56 Dry Stout - Irish type
57 Stout Sweet
58 Barley wine
59 Pale Ale (Bitter) from any commercial kit
60 Lager from any commercial Kit
61 Lager - Light (English)
62 Lager - Heavy (continental)
63 Belgian Style Wheat Beer
64 Dark Mild
65 Fruit Beer
66 Specialist Beer Class - Raspberry
67 Three bottles of Beer for an evening - Lager Heavy, I.P.A., Barley Wine
68 A wine bottle Label, which must be ENTIRELY HAND DRAWN, exhibited on a full bottle of wine which will not be uncorked (see rule 13)
69 A wine bottle label, produced WITH THE AID OF A COMPUTER, exhibited on a full bottle of wine which will not be uncorked (see rule 13)
70 A dish not exceeding 12" X 12" containing a Dessert, pudding or sweet prepared or cooked with home made wine or liqueur. The recipe must be given, no additional table decoration allowed (see rule 9)
71 A savoury dish not exceeding 12" X 12" prepared or cooked with home made wine or liqueur. The recipe must be given, no additional table decoration allowed (see rule 9)
72 Simple cake recipe (see page 9 for Recipe)
73 PLOUGHMANS LUNCH food with suitable homemade beverage (to be tasted) the dish not to exceed 12" X12"
74 PHOTOGRAPHIC CLASS minimum size 6" x 4" maximum size 10" x 8". The subject to be "Circle or Federation fun." Entries will be non-returnable
Open Show
to be held at
The Spa Complex Scarborough
on
1st to 3rd June 2007
Programme and Schedule
Programme
Your delegate badge should be worn at all times
No Commercial wines, beers or spirits allowed
Friday 1st June
9.30am Committe commences setting up staging etc
2.30 - 4.00pm Trolley services from spa lift and bus roundabout
3.00 - 4.30pm Exhiibits accepted and staged in the promenade lounge
7.15 - 8.00pm Exhiibits accepted and staged in the promenade lounge
8.00pm Disco dancing with Matt Wisbey. Fancy dress theme-Fables and Legends
Saturday 2nd June
8.45 - 9.15am Exhiibits accepted and staged in the promenade lounge
9.15am Judges briefing in the Ocean Room - Wine and beer stewards appointment in Mezzanine bar
9.45 - 12.30pm Judging of Exhibits
2.00pm Show ope to Public
2.00 -2.30pm Judges at the bar - in the Promenade lounge
2.45 - 4.00pm Commercial Wine tasting presented by Barry starmore of Oddbins in the Ocean room. Entry by ticket only - (see Entry Form)
4.00pm Show closed to the Public
4.15 - 5.00pm Collection of Exhibits
8.00 - 1130pm Civic reception with dancing to Howard Beaumont on the KJeyboard
PLEASE DRESS APPROPRIATELY FOR A CIVIC RECEPTION TIES SHOULD BE WORN.....NO DENIM
Sunday 3rd June
11.00am Presentation of Trophies by the Mayor and Mayoress of Scarborough, in the Ocean room Followed by Auld Lang syne and farewells
12.00 for 1.00pm Lunch at the Spa - see entry/booking form for details
Schedule
1 Fruit Red Dry excluding Blackberry, Elderberry and Fresh Grapes
2 Red Dr, Blackberry and/or Elderberry
3 Fruit Red Sweet, excluding Blackberry and/or Edlerberry
4 Red Sweet, Blackberry and/or Edlerberry
5 Fruit White or Golden Dry
6 Fruit White or Golden Sweet excluding citrus fruits
7 Citrus White or Golden sweet
8 White or golden Dry - excluding fruit
9 White or golden Sweet - excluding fruit
10 Aperitif Dry - Herbal/Vermouth
11 Aperitif Dry - Citrus
12 Table Red Dry, Fresh grapes only
13 Table White dry, Fresh grapes only
14 Red Dry Concentrate
15 White Dry Concentrate
16 Table Red Dry
17 Table White Dry
18 Table rose Dry
19 Table white medium sweet
20 Flower medium sweet
21 Rose medium Dry
22 Medium white wine
23 Medium Red wine
24 Dessert Red or Tawny
25 Dessert white or golden
26 Liqueur Aniseed
27 Liqueur any excluding class 26
28 Fortified sherry type - Dry
29 Fortified Sherry type - Sweet
30 Fortified Port Type
31 Fortified Madeira Type - Sweet
32 Novice Red Dry
33 Novice Red Sweet
34 Novice White Dry
35 Novice White Sweet
36 Novice rose Medium Dry
37 Judges Only- Rhubarb Dry (Table)
38 Mead Dry
39 Mead Sweet
40 Sparkling White Dry - Bottle fermented only
41 Sparkling White Dry - Including carbonated
42 Sparkling Rose Medium - Bottle fermented only
43 Sparkling white Sweet - Including carbonated
44 Three bottles of Wine for a dinner - Aperitif/Table/Dessert
45 Wine with Food (the bottle of wine exhibited should be the one which would best accompany ROAST LAMB (no fortification allowed)
46 Two bottles of wine entered by a member group - Dry Table, Red and White
47 Cider Dry sparkling
48 Novice Pale ale
49 Novice Lager
50 Judges Only - Wheat
51 Light Ale
52 Pale Ale
53 I.P.A.
54 Old ale
55 Brown Ale - Newcastle type
56 Dry Stout - Irish type
57 Stout Sweet
58 Barley wine
59 Pale Ale (Bitter) from any commercial kit
60 Lager from any commercial Kit
61 Lager - Light (English)
62 Lager - Heavy (continental)
63 Belgian Style Wheat Beer
64 Dark Mild
65 Fruit Beer
66 Specialist Beer Class - Raspberry
67 Three bottles of Beer for an evening - Lager Heavy, I.P.A., Barley Wine
68 A wine bottle Label, which must be ENTIRELY HAND DRAWN, exhibited on a full bottle of wine which will not be uncorked (see rule 13)
69 A wine bottle label, produced WITH THE AID OF A COMPUTER, exhibited on a full bottle of wine which will not be uncorked (see rule 13)
70 A dish not exceeding 12" X 12" containing a Dessert, pudding or sweet prepared or cooked with home made wine or liqueur. The recipe must be given, no additional table decoration allowed (see rule 9)
71 A savoury dish not exceeding 12" X 12" prepared or cooked with home made wine or liqueur. The recipe must be given, no additional table decoration allowed (see rule 9)
72 Simple cake recipe (see page 9 for Recipe)
73 PLOUGHMANS LUNCH food with suitable homemade beverage (to be tasted) the dish not to exceed 12" X12"
74 PHOTOGRAPHIC CLASS minimum size 6" x 4" maximum size 10" x 8". The subject to be "Circle or Federation fun." Entries will be non-returnable
