Produce Show

WESTERN AREA AGRICULTURAL COMPETITIONS

80th Contest – To be held on
Saturday 24th October 2026 at Boscarne Farm, Crow-an-wra, Penzance TR19 6HR

By kind permission of JB & JG Ellis

President: Bernard Ellis
Chairman: John Nicholas
Gen. Sec: Simon Hollywood Tel. 07974 713172
Produce Sec: Katie Perry Tel. 07837 966691

PRESENTATION EVENING AT THE LANDS END HOTEL

Saturday 24th October at 7.00 p.m. Dinner served from 7.30 and Presentations at 9.00

Guest Speaker: David Worledge

Tickets should be ordered and paid for by 11th October. Those paid for afterwards will cost £5 extra. No refunds for cancellation.

Obtainable from Mrs. Clare Trewern. Tel.07765 424367

cjtrewern@gmail.com

PRODUCE SHOW

The tent will open from 7 to 10 p.m. on the evening before the show and again at 8.30 a.m. on the day of the show for the staging of exhibits. Judging is from 10.00 a.m. to noon.

Prize cards will be given for first three placings in class.  Prize money and 4th Place certificates will only be given in the Childrens classes. Entry in all classes is free.  23 Special prizes for produce

Produce Entry Form

Produce Show Entry Form 2026
CORN. To be exhibited in bags of 10kgs each. Plastic bags will be provided at the show
HAY & SILAGE. Quantity of each entry to be approximately 10 kgs
ROOTS Class 27. Most impressive vegetable Class 29. Heaviest fodderbeet Class 28. Four fodderbeet, any variety
CAULIFLOWER AND POTATOES
DAIRY PRODUCE & EGGS (Judge to crack egg)
COOKERY - All cookery exhibits must be covered with Clingfilm
YOUNG FARMERS CLUBS – Space allowed for Classes 55 and 56; Six feet
Classes 57 to 62 are restricted to YFC members over 18 years of age on the day of the show. All cookery exhibits must be covered with clingfilm
Classes 63 to 68 are open to any entrant under 18 years of age on the day of the show. All cookery exhibits must be covered with clingfilm
Classes 69 & 70 are open to any entrant under 11 years of age on the day of the show. All cookery exhibits must be covered with clingfilm
HONEY
PHOTOGRAPHY - Colour prints. Photos not to exceed 7” x 5”. Mounts not to exceed 8” x 6”.
HANDICRAFTS
CHILDRENS SECTION - Coloured picture – in pen, pencil, crayon or paint "My Favourite Animal” ( Not to exceed A4 paper size)

Set Recipe – Apple Cinnamon Loaf Cake (Jane Patisserie)

Ingredients

Crumb

  • 90 g plain flour
  • 65 g light brown soft sugar
  • 50 g unsalted butter (melted)

Cake

  • 225 g unsalted butter/baking spread
  • 225 g light brown soft sugar
  • 225 g self raising flour
  • 4 medium eggs
  • 1 tsp vanilla
  • 2 cooking apples (200g chopped weight)
  • 5-2 tsp ground cinnamon (optional)

Sugar

  • 50 g light brown soft sugar
  • 1-2 tbsp ground cinnamon

Drizzle

  • 50 g icing sugar
  • pinch of cinnamon
  • water

Instructions

Crumb:

  • Add the flour, sugar and melted butter to a bowl and mix to combine until lumpy
  • Chill in the fridge for now

Cake:

  • Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin
  • Peel and chop the apples into cubes, about 2cm in size
  • Add the butter and sugar to a bowl and beat until light and fluffy
  • Add the flour, eggs, vanilla, and cinnamon and mix until smooth
  • Add the chopped apple and mix through

Sugar

  • In a separate small bowl, mix the brown sugar and cinnamon together

Assembly

  • Put one third of the cake mix in the lined tin, and sprinkle half of the brown sugar mix over the top.
  • Repeat with another third of cake mix, and the rest of the brown sugar
  • Top with the last third of cake mix
  • Grab the crumb mixture, and fluff it up slightly with a fork to break it up into smaller pieces, and then sprinkle over the top of the cake
  • Bake the cake in the oven for 55-65+ minutes, until baked through. If towards the end it’s starting to brown a lot, cover with foil until baked fully.
  • Remove from the oven and cool fully in the tin

Decoration

  • Mix together the icing sugar, cinnamon and add water 1tsp at a time to reach a drizzle consistency that you like
  • Drizzle over the cake and serve

Set Recipe – Coconut Loaf Cake (Jane Patisserie)

Ingredients

Cake:

  • 200 g unsalted butter
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 medium eggs
  • 2-3 tbsp whole milk
  • 75 g desiccated coconut

Topping and Decoration:

  • 250 g icing sugar
  • 1-2 tbsp water
  • 25 g desiccated coconut

Instructions

Cake

  1. Grease & line a 2lb loaf tin with parchment paper, and preheat your oven to 180ºc/160ºfan
  2. Beat together the unsalted butter and caster sugar until smooth and creamy – this can take a couple of minutes.
  3. Add in the self raising flour, eggs, and whole milk and beat again until smooth.
  4. Once smooth, briefly mix in the coconut and pour into your tin.
  5. Bake in the oven for 45-55 minutes, testing the cake after 45 minutes, but a skewer should come out clean – depending on your oven it can take the full amount of time, if not a tad longer!
  6. Once baked, remove from the oven and leave to cool fully in the tin.

Topping and Decoration:

  1. In a bowl, mix together the icing sugar and water until smooth.
  2. Remove the cake from the tin and pour the icing over the top – sprinkle with the desiccated coconut and leave the icing to dry. Enjoy!

PRODUCE SHOW RULES

  1. All exhibits must be staged by 10:00 a.m. on the day of the show
  2. Exhibitors may not make more than two entries in one class
  3. Only one entry per exhibitor is allowed in classes 36, 55, 56 and classes 90 – 92
  4. Swedes and fodderbeet to be shown washed, with roots and tops untrimmed
  5. All roots, corn etc., must have been grown by the exhibitor
  6. All corn exhibited must be present seasons growth
  7. No persons other than officials allowed in the tent/ shed during judging
  8. No exhibit to be removed before 3.45 p.m.
  9. Decision of the judges to be final. Any protest to be made to the steward before 2.30 p.m. with a £5 deposit to be forfeited if the protest is found to be frivolous by the committee
  10. Classes 55 & 56 will be judged on points. Produce 60% and exhibition 40%. Space allowed 6 feet
  11. Entries close nine days before the show
  12. Exhibitors may not enter photographs or handicrafts which have been previously exhibited in the WAAC show
  13. The committee will not be held responsible for the safety of the exhibits, nor for any injury to members of the public, however caused.
  14. Class 54 is open only to competitors who have never previously won a first prize in the WAAC Open Cookery classes.
  15. In the event of two or more competitors finishing equal on points in a cup category, the cup will go to the competitor with the most first prizes.

If you are having any issues with the above form – Download the entry form below and email to: waacproduce@gmail.com

Doc-text-inv Doc-text-inv DOWNLOAD PRODUCE ENTRY FORM

WAAC

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E-mail Contacts:

Chairman: John Nicholas farm@trevedrafarm.com

General Secretary: Simon Hollywood simon.hollywood1971@gmail.com

Produce Secretary: Katie Perry k_blewett@hotmail.com

Dinner Secretary: Clare Trewern cjtrewern@gmail.com

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