BRITISH CHEESEAWARDS 2016 SCHEDULE ENTRIES ACCEPTED UNTIL 20 APRIL 2016 BY POST 25 APRIL 2016 ONLINE

Transcription

1 BRITISH CHEESEAWARDS 2016 SCHEDULE ENTRIES ACCEPTED UNTIL 20 APRIL 2016 BY POST 25 APRIL 2016 ONLINE

2 The following is the list of awards and trophies to be awarded Supreme Champion Mathews & Skailes Cup Reserve Champion K D Maddever Challenge Cup Country Awards Best English Cheese Patrick Rance Memorial Trophy Best Scottish Cheese Jeff Reade Memorial Trophy Best Welsh Cheese Dougal Campbell Memorial Trophy Best Irish Cheese Eugene Burns Memorial Trophy Main Category Awards The winners of the following categories go forward to Supreme Champion: Best Fresh Best Soft White Best Semi-Soft Best Cheddar WM Cary & Son Rose Bowl Best Territorial Aplin & Barrett Trophy Best Modern British Best Blue Best Flavour-Added Special Awards The winners are chosen from Gold medal winners across a number of categories or are stand alone Awards that do not go forward to Supreme Champion: Best New Cheese Best Export Dairy Crest Cup Best Goat Cheese Best Creamery Cheese Chris Braund Memorial Trophy Best Organic Cheese Gordon Perry Salver Best PDO Cheese Farmhouse Cheesemakers Trophy Best Dairy Product (non cheese) Dairy Produce Trophy Best Show Dressed Cheese (Territorials) R&B Longman Trophy Best British Cheesemonger (new in 2016) Champion Retailer Du Pont Grand Prix Class Best Packaging Award Due to their value some trophies will not be able to leave the Showground.

3 The British Cheese Awards are now in their 23 year and continue to attract entries from over 75% of UK producers. The Awards are hosted at the Royal Bath & West Show in Shepton Mallet, Somerset. Designed to highlight the diversity and quality of British cheese the focal point of all the events are the entries which last year included: 987 cow, sheep, goat even buffalo cheeses 785 cheeses made with vegetarian rennet 153 cheeses from RAW milk 108 Goats milk cheeses entered 69 cheeses in the NEW category 81 BLUES including a buffalo blue 36 PDO PGI cheeses The Judging System The British Cheese Awards judges award as many, or as few, Gold, Silver or Bronze medals in a class as they deem appropriate but to maintain a standard of excellence no more than 35% of medals are awarded overall. Also a cheese can only be entered in one class by the producer. The Categories and Classes We have expanded the Dairy Product category this year so don t forget to enter your products in these classes. CHEDDAR is divided into two major areas, those made with traditional starter cultures and sweet Modern Cheddar those made using Helvetica starter cultures. Make sure you enter your cheddar in the correct class. Judging Criteria To maintain our reputation of being the most prestigious competition for British cheese and our standard of excellence only 1/3 of cheeses entered receive a Gold, Silver or Bronze medal; the following outlines the judging criteria: Presentation/Appearance 10 Texture and Body 15 Aroma, Flavour, Balance 25 Gold faultless Silver excellent Bronze very good good acceptable 25 1 fundamentally flawed So Why Enter? For all the reasons above and to be judged alongside your peers, to gain exposure and be part of our on-going campaign to promote British & Irish cheeses.

4 Delivery Instructions Summary Tuesday 31 May Entries will be received (by hand or courier) at the Showground from 9.00 am to 3.00 pm Wednesday 25 Friday 27 May Peter Green Chilled in Shepton Mallet has generously offered to receive early entries. Full details will be sent with your show labels. General Dates Entries Closing date: Wednesday 20 April (paper) Monday 25 April (online) Media Major Press release Friday 15 April Cheese Entries To Peter Green Friday 27 May Deliveries by hand Tuesday 31 May Royal Bath & West Show Wednesday 1 Saturday 4 June Over 130,000 visitors come to the show and thousands enjoy looking at and tasting the entries. With over 1,000 cheeses expected again we plan to ensure visitors get the opportunity to taste, smell and experience the extraordinary diversity and complexity of British cheese. British Cheese Marquee Building on the success of a dedicated selling area, Producers will be able to sell their cheese and/or dairy products in a marquee adjacent to the Awards on a busy avenue. So if you want to be seen, heard and tasted contact Sandie Collishaw on or sandra.collishaw@bathandwest.co.uk to book a stand (3m x 3m space within concrete based marquee VAT) British Cheese Awards Wednesday 1 June The Judging 9.00am 1.00pm The Awards Dinner 7.30pm 11.30pm

5 Don t put it off, send them now or enter online it only takes 15 minutes. Categories & Classes Use the guide to decide into which class your cheese should be entered. If in doubt call or us the name, age, size and weight of your cheese and we will help with classification. Entry & Packaging Form (white) Complete and return with your PAYMENT SUMMARY FORM (Green). Retailer Form (white) The forms must be completed by the Retailer concerned not the cheesemakers involved. Return with the PAYMENT SUMMARY FORM (Green) Payment Summary Form (Green) Complete and return with ENTRY FORM and AWARDS DINNER FORM. Media & PR Coverage Promoting British Cheese A list by county of cheeses and cheesemakers who have entered* is ed to key retailers, wholesalers and media early May, *entries received by the 1 April will be included. Results will be ed (and tweeted) to thousands of cheese lovers, the media, retailers and chefs around the world. Raise Your Profile The medals are used by cheesemakers, supermarkets and retailers on packaging, POS material and promotions. So if you have won a medal or an award in the past why not use it on your packaging and on your website! rachael.hann@bathandwest.co.uk for the artwork. Awards Dinner Booking Form Held in the Members Marquee at The Showground, the dinner will be the usual relaxed style evening that cheesemakers and sponsors have come to love. Quantity to Enter Small cheeses Minimum 600gm or 3 cheeses Enter cheeses weighing less than 1 kg whole Large cheeses Minimum 1.5kg and maximum 15kg Marks will not be lost or gained for how a cheese is cut or wrapped.

6 Using the 'rind' method below, you can categorise 99% of all cheeses into one of six types which is the system we use when organising the cheeses for the judges at the British Cheese Awards. FRESH CHEESES (No rind) Examples: Cream Cheese, Feta, Mozzarella Typically only 1-15 days old without time to develop a rind and only a subtle 'lactic' flavour. Often covered with leaves, herbs or rolled in ash. AGED FRESH WRINKLED (Whitish, blue or grey rind) Examples St Tola, Aged Cerney, Crottin, Pablo Cabrito Some Fresh cheeses are left to dry out, the rind wrinkles and Geotricum and other moulds from white, to bluish grey develop, creating a more pronounced flavour. Traditionally made with goats milk but can be made with any milk. SOFT WHITE (White Fuzzy Rind) Examples: Tunworth, Flower Marie, Somerset Brie The curd retains much of the whey, ensuring the cheese becomes soft and creamy and grows a white mould, Penicillin candidum. Unpasteurised varieties develop a reddish-brown ferment on the rind whereas pasteurised versions are more 'Persil' white in appearance. Some are made by adding cream to the milk. SEMI-SOFT (Brown-orange to grey-brown) Examples: Stinking Bishop, Keltic Gold, Gubbeen, Ardrahan The curd is placed in moulds and typically lightly pressed to ensure the texture is supple, elastic or even almost liquid. Some are encouraged to develop a multitude of moulds which are regularly brushed off building up a thickish rind, protecting the cheese and allowing it to mature. WASH RIND Some are 'washed' in brine creating an orange/pink rind with a strong, piquant flavour and aroma. HARD (Thick, dense rind often waxed, clothbound or oiled) Examples: Cheddar, Wensleydale, Cheshire These range from small truckles with a fine crumbly texture and only a week or 2 old to hard 36 month old cheddars. They can be made with cow, goat, ewe or buffalo milk. Many are packed in moulds lined with cheesecloth and firmly pressed. BLUE (Gritty, rough, dry or sticky) Examples: Stilton, Barkham Blue, Shropshire Blue Traditional British blues have dry crusty rinds and internal blueing however modern cheesemakers often make more European style blues with higher internal moisture and sticky, grey-blue rinds. Some blues are made by encouraging the blue mould to grow on the outside. FLAVOUR ADDED (Typically barely formed rind) Examples: Smoked Cheddar, Wensleydale with Cranberries, Cornish Yarg These are hard cheese where the ingredients are added to the fresh curd so they aged together or the cheese is wrapped with an ingredient for example Cornish Yarg wrapped in nettles. BLENDED OR REFORMED CHEESES These are also made by adding flavour however they are made by taking a young cheese, and blending it with a variety of flavourings then pressing or reforming the cheese into a new shape. Flavours range from smoked to nuts, fruit, and spices, herbs even chocolate or salmon. SEMI-SOFT or SOFT WHITE cheese with added flavours are entered into their respective classes rather than in FLAVOUR ADDED.

7 CODE CLASS NAME Notes/Changes FRESH CHEESE Classic Examples Feta, Mozzarella, Cream cheese, Crottin 1 Fromage Frais 2 Feta Style Cheeses 3 Stretch Curd Cheese 4 Other Cooking Cheese Cow 5 Other Cooking Cheese Non-Cow 6 Cottage cheese 7 Table Cow 8 Table Goat 9 Table Ewe or Buffalo 10 Aged Fresh Cheeses Those with Geotricum type moulds 11 Added Ingredients any milk SOFT-WHITE CHEESE Classic Examples Camembert, Brillat Savarin, Flower Marie 12 Cow (up to 500gm) Please indicate the approximate 13 Cow (over 500gm) weight of the cheese 14 Cow (with added cream) 15 Goat 16 Ewe or Buffalo 17 Added Ingredients any milk SEMI-SOFT CHEESE Classic Examples Edam, Munster, Stinking Bishop, St Nectaire, Raclette 18 Rind Washed (up tor 500gm) Please indicate the approximate 19 Rind Washed (over 500gm) weight of the cheese 20 Cow 21 Non-Cow 22 Flavoured 23 Smoked HARD CHEESE TRADITIONAL Classic Examples Cheddar, Cheshire, Red Leicester Cheddar 24 Mild (open to traditional or block) Mild up to 6 months 25 Mature Traditional Classic Mature 26 Mature 7 12 months 27 Mature Block Classic 28 Modern 29 Extra Mature Trad Classic Ex Mature 30 Modern months 31 Extra Mature Block Classic 32 Modern 33 Vintage Trad (18+) Vintage 18+ months 34 Vintage Block (18+) 35 PDO Cheddar 36 Reformed & Mini Cheddars 37 The DuPont Danisco Grand Prix Mature Cheddar Any weight Those made with Helvetica starter culture (Modern) will be judged separately from those made with traditional cultures. ALL are eligible for BEST CHEDDAR Please make it clear which style of starter you use.

8 CODE CLASS NAME Notes/Changes HARD CHEESE TRADITIONAL Continued CHESHIRE 38 Coloured/White Traditional 39 Coloured/White block LANCASHIRE 40 Tasty Traditional 41 Tasty Block 42 Creamy Traditional 43 Creamy Block 44 Crumbly (Acid) Lancashire 45 Crumbly (Acid) Lancashire Block RED LEICESTER 46 Traditional 47 Block WENSLEYDALE 48 Traditional 49 Block THE GLOUCESTERS 50 Double Gloucester Traditional 51 Double Gloucester Block 52 Single Gloucester PDO CAERPHILLY 53 Traditional 54 Block OTHER TERRITORIALS Hard, traditional cheese not listed above 55 White Stilton 56 Derby & Sage Derby 57 Other HARD CHEESE MODERN BRITISH 58 Cow (up to 3 months) 59 Cow (3 4 months) 60 Cow (4 6 months) 61 Cow (7 12 months) 62 Cow (over 12 months) 63 Goat (up to 3 months) 64 Goat (over 3 months) 65 Ewe (up to 3 months) 66 Ewe (over 3 months) 67 Buffalo (Hard) 70 Other European Style

9 CODE CLASS NAME Notes/Changes BLUE CHEESE (all cheeses with blue mould including Soft White) 71 Stilton, whole 72 Stilton, cut in half 73 Shropshire Blue, whole 74 Shropshire Blue, cut in half 75 Blue Cow (up to 6 weeks) 76 Blue Cow (6 12 weeks) 77 Blue Cow (Over 12 weeks) 78 Blue Goat / Ewe / Buffalo 79 Soft White Blue (Any milk) 80 External Blueing (Any milk) FLAVOUR ADDED CHEESE Traditionally Flavoured cheeses (non blended) 81 Dessert / Fruit / Sweet/ Nuts/ Seeds/ Spices 82 Smoked Cheddar 83 Goat /Ewe/ Buffalo 84 Territorials 85 Other 86 Chives/Onions/Pepper/Chilli/Garlic 87 Herbs /Leaves/ Foliage 88 Other FLAVOUR ADDED CHEESE (blended cheeses) 89 Blended Sweet 90 Blended Savoury 91 Blended with Garlic/Pepper/Chilli 92 Blended Smoked REDUCED FAT CHEESE 93 Hard (17-22%) 94 Hard Half Fat (less than 17%) 95 Other NEW CHEESES 96 Fresh plain 97 Fresh flavoured 98 Soft White 99 Semi-Soft 100 Hard Cow 101 Hard Goat / Ewe /Buffalo 102 Blue 103 Flavour Added Sweet 104 Savoury Open to any cheese created since January 2015 and not previously entered in the British Cheese Awards

10 CODE CLASS NAME Notes/Changes EXPORT CHEESE 105 Soft / Semi-Soft 106 Cheddar 107 Other Territorial 108 Modern British Cow 109 Goat/Ewe/Buffalo 110 Blue Stilton 111 Other 112 Flavour Added/Blended Sweet 113 Flavour Added/Blended Savoury RETAILER CLASSES 114 Fresh/ Soft White/ Semi-soft 115 Cheddar (up to 12 months) 116 Cheddar (over 12 months) 117 Red Leicester 118 Other Territorials 119 Modern British Hard 120 Blues Traditional 121 Blues Modern 122 Flavour Added 123 Reduced Fat 124 Dairy Products (plain) Butter 125 Cream 126 Yoghurt Open to any cheese currently being EXPORTED. To be shown in final branded packaging. Judged on how well the product description matches the actual product. An overall winner will be chosen from the Gold medals. Open to British retailers with over 15 stores. Cheeses are ENTERED by the Supermarket but PURCHASED IN STORE by the organisers. PACKAGING 127 Any British made cheese Judged on appearance and taste. DAIRY PRODUCTS 128 Butter unsalted 129 Butter salted 130 Butter flavoured 131 Whey Butter 132 Branded Butter To be shown in final branded packaging. 133 Crème Fraiche 134 Clotted Cream 135 Double Cream 136 Flavoured Cream 137 Yoghurt plain (set) 138 plain (stirred) 139 Yoghurt low fat plain 140 Yoghurt Greek style plain 141 Yoghurt flavoured 142 Yoghurt fruit (stirred) 143 Ice Cream, any milk plain 144 fruit 145 flavoured 146 Speciality Dairy Product (two cartons) Made from a minimum of 60% dairy ingredients, to be shown in final branded packaging.

11 ENTRY DETAILS Cheeses and dairy products must be made in the UK from milk produced in the British Isles or Ireland. Check you have paid the correct fee based on your overall annual average production (not per cheese) A cheese can only be entered into ONE class unless you wish to enter it in the EXPORT category so if you make Wensleydale and want to enter it in the Wensleydale Traditional Class and the EXPORT category AND your average annual volume was 108 tonnes/year then you would enter the cheese twice as shown below. Cheese Name Class Code Fee (inc VAT) Farmhouse Wensleydale Farmhouse Wensleydale (E) Cheeses should not have been bored or ironed more than once. Any labelling on the entry (except in packaging classes) which makes the producer identifiable will be disqualified. Advertising material may be sent to be put with entry after judging. The organisers reserve the right to cancel or alter categories/classes without notification. No refunds will be given due to mis-interpretation of regulations. Fresh, Soft-White and Semi-Soft cheese will be refrigerated along with yoghurts, clotted cream and butter; all others will be in an air-conditioned room. However the Show cannot guarantee cheeses will be held at an appropriate or consistent temperature during the complete period of the Show. Cheeses are NOT JUDGED on how well they are dressed, cut or wrapped unless specified in the class description. Make copies of the ENTRY FORMS so you know which cheeses you have entered. Producers agree not to hold the organisers responsible for any accident, loss or damage from whatever cause arising to any exhibit or non-delivery of the same. At the end of the show Cheese deemed fit for consumption will be sold, with all proceeds going to charity.

12 Entry Fee (includes 20% vat) Based on overall average annual volume NOT volume per cheese: / entry Up to 25 tonnes/year / entry tonnes/year / entry tonnes/year / entry More than 120 tonnes/year / entry All retailer entries Retailer Category Open to any British retailer with over 15 stores Cheeses must be entered by retailer but entries will be purchased by organisers Flavour Added & Blended Cheeses Please make sure you indicate which category your cheese belongs in Flavour Added Cheeses have the ingredients added at time of making Blended Cheeses are made by blending the ingredients with the cheese and reformed Export Category Open to British cheese currently being sold outside Britain and Ireland. Irish cheeses are NOT eligible. Export entries should be delivered with your other entries but must be an individual cheese Best Show Dressed Cheese If you wish your cheese to be judged in this category then enter it into its relevant class as a whole cheese dressed and it will be judged during the show. Best PDO Cheese Any PDO cheeses that win a GOLD medal are eligible for this award but please indicate on your Entry Form which cheese has PDO status. General Info Entries received by 1 April will be included in our first major press release Delivery details and labels for your cheese will not be sent out until 15 May. Entries can ONLY be made by the Cheesemaker however wholesalers can deliver the cheeses on behalf of a cheesemaker and retailers can request the cheesemaker to enter a cheese, with a unique recipe, on their behalf but full details must be provided. Full Terms & Conditions can be viewed at or Contact Details Cheese Entries Rachael Hann Stands Sandie Collishaw PR and Media Julie Kitching Deliveries Rachael Hann

13 ENTRIES 1 Entries may be made: (a) On the printed entry form obtained from Rachael Hann, British Cheese Awards, Bath & West Shows Limited, The Showground, Shepton Mallet, BA4 6QN, or download an entry form from the web site ( or (b) Paper Entry Forms, together with the correct Entry Fees must reach The Showground not later than Monday, 20 April. (c) CONDITION OF ENTRY IS THAT ALL EXHIBITORS NAMES AND ADDRESSES WILL BE USED IN PRINT. 2 Every exhibitor or competitor is requested to examine carefully the list of prizes and conditions as he or she will be held responsible for the correctness of the certificate of entry. NO REFUNDS WILL BE GIVEN DUE TO MIS-INTERPRETATION OF REGULATIONS. 3 If an exhibitor or competitor fails, when called upon by the Stewards or Show to prove the correctness of his or her certificate of entry to their satisfaction, the entry may be disqualified and any award made to it cancelled. 4 Products not held at the temperature required by law (Food Safety Act 1990) must not be sold. A disclaimer stating this will be on display at the Show. 5 BEST SHOW DRESSED CHEESE this is not a separate class so if you want to be included in the judging you just need to enter a whole, traditionally dressed cheese in its relevant class. 6 RETAILER CLASSES Open to British Retailers with over 15 stores. Cheeses to be ENTERED by the Retailer but PURCHASED IN STORE by the organisers. RECEPTION AND REMOVAL OF EXHIBITS 7 The carriage of exhibits must in all cases be paid by the exhibitor. No exhibits subject to charges will be received by the Officers of the Show. 8 Exhibitors must make their own arrangements for the return of their exhibits and the containers in which they are packed, as the Show cannot undertake this work. TICKETS 9 Day tickets will be issued as follows: 1 entry 1 ticket 3 entries 2 tickets 6 entries and more 3 tickets Additional tickets may be purchased at the pre-show saver prices by referring to the Bath & West Show web site ( DISQUALIFICATION 10 If it shall be proved to the satisfaction of the Stewards or Show that an exhibitor or competitor has knowingly signed an incorrect certificate, or has attempted to obtain a prize by any other unfair means at this or any other Agricultural Society s Show, the Show shall have the power to decline his or her entries, to cancel all awards made to him or her, to disqualify him or her from exhibiting or competing at futures Shows, and to give publicity to their action in this respect. INFRINGEMENT OF REGULATIONS 11 All exhibits, and all persons in charge of the same, will be subject to the orders, regulations and rules of the Show, and the Stewards shall have the power to remove from the Ground the property belonging to, and to cancel the admission ticket of, any exhibitor who shall infringe any of the regulations or conditions of the Show, or who shall refuse to comply with any instructions given by the Stewards, without any responsibility attaching to the Stewards or the Shows Company in consequence of such removal. 12 Any infringement of any of these or any other prescribed regulations or conditions will subject the exhibitor or competitor to a fine of 50 by the Stewards, and to the forfeiture, by order of the Shows Company, of any prize to which he or she may be entitled (in addition to all other consequences attaching to such infringement).

14 AWARDS 13 The Show reserves to itself the right to withhold any prize, if, in the opinion of the Stewards, the conditions and regulations have not been properly complied with. Only the signed awards of the judges are accepted as evidence that a prize has been awarded, and the production of the prize card by an exhibitor will not entitle him to the prize. 14 In no case shall a prize by awarded unless the Judge deems the entry to have sufficient merit; and where there is only a small entry in a class and the judge considers the exhibits unworthy of the highest prize offered, it shall be in his power to award a lower prize. 15 Only a selection of prizes will be presented on Wednesday 1 June. Prize winners will be notified of the arrangement for collection of their awards. Uncollected trophies will not be forwarded by the Show. The cost of returning a trophy must be borne by the holder and not the Show. OBJECTIONS 16 Any exhibitor wishing to lodge an objection against an exhibitor or competitor must make the same in writing on a form to be obtained from the Show Office, and deposit with him the sum of 50. If on investigation the objection is not sustained to the satisfaction of the Stewards, the sum thus deposited shall, at the discretion of the Company, be forfeited to the funds of The Show. All objections must be delivered to the Show Office in the Showground on the day on which the award is made, and no objections will be subsequently received, unless a satisfactory reason by assigned for the delay. The Stewards will consider such objections at the Show Office, at which time and place any person making the objection must attend or be represented by an authorised agent. The decision of the Stewards shall be final. ADJUDICTION OF PRIZES 17. The Judges are instructed as follows, and entries are received subject to this: (a) Not to award any prize or commendation unless the entry possess sufficient merit, or sufficiently fulfils the requirements. (b) To draw the attention of the Stewards to any exhibit which has been improperly prepared for exhibition or is wrongly entered. (c) Immediately after the judging to deliver to the Stewards their signed awards, stating the numbers to which the prizes are adjudged, and noting all disqualifications. 18 Should any questions arise upon which the Judges may desire a further opinion, the Stewards will call upon the referee. If a judge in the British Cheese Awards Section finds before him an exhibit which he has had an interest in he shall place all the other exhibits in the class and call in the Shows referee to place the exhibit in question. SHOWGROUND NOTICES 19 No person shall be allowed to fix any placard or take down any official placard in the Showground without the written permission of the Stewards. 20 After judging is completed the Stewards will affix labels on the cheeses denoting variety of cheese. Exhibitors may add promotional material to their entries after judging. RESPONSIBILITY 21 The Show will not be responsible in any way for any article, plant, machinery or object of any kind exhibited on the Showground. The exhibitor shall assume full responsibility therefore, including liability for all claims arising out of the exhibition, handling or housing of such exhibits and the conduct of the stand generally. The exhibitor shall indemnify the Show against all claims, damages or expenses whatsoever in any way arising out of the presence of the exhibitor or his exhibits on the Showground. Acceptance of the foregoing provisions shall be a condition of entry.

15 DISCLAIMER OF LIABILITY 22 In this clause the term exhibitor shall include persons taking part in any competition or display arranged by the Show and the owner of animal, plant, machinery or other thing involved in any such competition or display or otherwise exhibited on the Showground. Save for death or personal injury caused by the negligence of the Company, its servants or agents, the Show will not be responsible for death, injury, disease, damage or loss caused to any exhibitor or to his or her servant or agent or to any animal, article, plant, machinery or thing or whatever nature brought onto the Showground by the said exhibitor from whatever cause, death, injury, disease, damage or loss arises. CHIEF EXECUTIVE Bath & West Shows Limited Telephone: The Showground Shepton Mallet BA4 6QN Company Reg. No HEALTH AND SAFETY REGULATIONS 23 Exhibitors are reminded that they must conform to the requirements of the Health and Safety at Work etc. Act 1974 (as amended), the Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972 (as amended). Exhibitors must also comply with The Disability and Discrimination Act. The Regulatory Reform Act 2005, Health Act 2006 incorporating the Smokefree Legislation, Environmental Health Officers and Fire Officers will be in attendance at the Show and have their appropriate authority. 24 Smoking is prohibited in all buildings. INTERPRETATION OF CONDITIONS 25 The Company reserves to itself the sole and absolute right to interpret these or any other prescribed conditions and regulations, or prize sheets, and to arbitrarily settle and determine all matters, questions or differences in regard thereto, or otherwise arising out of, or connected with, or incidental to the Show. Also to refuse and cancel any entries, disqualify exhibitors, prohibit exhibition of entries, vary or cancel awards or prizes and relax conditions, as the Company may deem expedient.

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