Averywarm welcome to the 2024 Frome Agricultural & Cheese Show! We're thrilled to see you for what promises to be a fantastic celebration of great food, farming... and, of course, great cheese!
This year, we're proud to showcase eleven incredible competition sections: everything from cattle, sheep, goats and horses to show jumping, eggs, fodder & grain, horticulture, homecraft & handicraft, vintage machinery – and of course, the prestigious Global Cheese Awards.
In the Main Ring, we're excited to bring you breathtaking performances by Jonathan Marshall and his Free Spirits experience. Watch in awe as his stunning horse and falcons work together in a carefully choreographed performance, with a thrilling climax where the falcon flies through the horses’ legs at more than 100 miles per hour!
Over at the Village Green, The Rockets youth motorcycle display team will be wowing us with their airborne stunts and formation riding. And don’t forget the fast and furious racing terriers, who are back with their hilarious display. And
yes, of course your terrier – or any dog that thinks it's fast enough – can join in the fun too. Make sure to visit the Cheese Pavilion, where the Global Cheese Awards will take place, with entries from around the world competing for the title of Global Champion. It's a wonderful opportunity to discover the rich history of cheesemaking and to sample some of the finest cheeses from across the globe. Plus, new for 2024, we have Fun Kitchen’s cookery class workshops, where children can learn new skills and explore tastes while cooking up some healthy, tasty treats!
The Mangled Wurzels will be taking to the music stage later on, bringing you some West Country classics – be ready to dance, sing along, and maybe even hop on your combine harvester (they'll give you the key ...).
For our younger visitors, the Little Show Go-ers Play Zone is back, offering a completely free area packed with activities, crafts and games, from sand art and pottery painting to crazy golf and circus skills.
As always, I must extend a massive thank you to all our sponsors, members and stewards for their continued support. Without you, this show simply would not be possible. So, let’s get ready for a day filled with fun, excitement and wonderful experiences.
Enjoy the show!
Kirsten Penny, Madam Chair
(JUST CLICK THE NUMBERS TO JUMP RIGHT TO THEM!)
FREE SPIRITS
Jonathan Marshall’s love affair with horses began early – his mother always had horses, and he grew up around them as others have family dogs. He was eight when he discovered falconry, and the birds soon became his passion. Eventually Jonathan realised that falconry was traditionally a horseback method of hunting – and that he could combine his two passions. ‘I never set out to be a horseback falconer – I mean, who would! But in the late 80s I made it my professional career. However, I quickly realised if I was creating a show, I needed the right horses. A donkey doesn’t have quite the same impact!’
Dismissive of his own importance – ‘the fella in the middle of the arena telling the story is irrelevant’ – Jonathan deliberately chose to work with the most beautiful horses: Andalusian, Lusitano, Friesian and Arabs.
Amadeus
In 2018 Jonathan got a call about a ten year-old Friesian stallion. Kept purely for breeding, when his owner died no one knew what to do with him: his sheer size was intimidating. Within a week of bringing him home, Jonathan was riding Amadeus on Bude beach.
‘He was a bit of a bully, and used to simply getting his own way. But within a week I was riding him on Bude beach – he is the kindest, gentlest, most beautiful horse I’ve ever worked with. Everyone loves him.’
A natural pair
‘Though I train the horses along piaffe and passage lines, I’m not a dressage rider – I’m a showman. We carefully rehearse every second: the falcons are trained to the lure, flying through the horses legs. It’s all timed to music, and the horses and the birds know exactly what they’re doing. It’s taken a long time – our first season was a steep learning curve, and it was… well, let’s just say it wasn’t the most polished performance at first!
‘It’s such a natural pairing between the horses and the birds, and audiences always connect with them when they’re together. At the end of each performance I allow the horse and birds to run and fly, uncontrolled and unrestrained, and I run with them. It’s spontaneous and the only part that’s not scripted – it’s not a stunt… and I think there’s a part of everyone watching who longs to be as free as those animals in that moment.’
Jonathan Marshall with Amadeus his Friesian stallion and one of his three peregrine lanners
We know Show Day can be a big – and potentially costly – family day out, so this year we’ve made our totally FREE Play Zone bigger and better than ever! Younger showgoers can enjoy a whole range of entertainment, activities and fun, while the very littlest visitors can relax in a quiet, comfortable space within a marquee for baby changing and feeding, provided by Frome Baby Connections.
Junk Jodie
Using storytelling through her junk modelling, Junk Jodie’s show uses recycled handmade puppets, singalongs and dance movements to inspire children to make toys from recycled materials, supporting imaginative play and the principles of Reduce, Reuse, and Recycle.
Crazy Golf
Come and have a go on this brilliant crazy golf experience where each hole is individually themed with its own quirky style – from retro toys like Trolls and Tonka, to sculptured crashing waves, recycled tyre loop the loops and a giant luminous alien!
Van Buren
A classy Victorian show with a twist, for adults and children of all ages! Combining variety show humour with illusions, escapology, magic and circus skills, it’s unique, fun, fast moving ... and baffling. Can somebody float in mid-air before your very eyes? Will Van Buren escape from Houdini’s Challenge? Come and see for yourself!
Arty Kids Pottery Painting
There’ll be a big range of novelty moulds just waiting for you to decorate them with poster, neon,
glitter and metallic paints PLUS embellishments to decorate your masterpiece! Arty Kids will be on hand to help and advise should you need it, and aprons and washing facilities are available!
Marlowe’s Makes Sand Art
Peel off one section at a time, colour it in with different coloured sands and slowly build up a beautiful picture
THE FREE PLAY ZONE
Circus Skills Workshop
Come and have a go at juggling, plate spinning, hula hoops, diabolo, stilt walking, unicycle, pedal-go, poi, devil sticks and tight rope walking. Circus trainers are on hand to give expert instructions as needed – there’s no set sessions, just come and go as you please!
Sophia Aina Face Painting
Will they choose to be a butterfly, a tiger or a cool Minecraft sleeve? The professional designs are beautiful, safe and long-lasting.
Circus Skills Workshop
Marlowe's Makes Sand Art
Van Buren
WHAT’S NEW FOR 2024
Whether you never miss it, or are a first time visitor to the show, this year’s is set to be more exciting than ever (I know, we say that every year ... it’s true though!), with something for everyone to enjoy. Here’s just a selection of some of the new things you will have to try and squeeze in to your visit this year:
The Mangled Wurzels are a three-piece Scrumpy & Western band from Somerset, writing and performing in the style of Adge Cutler and The Wurzels. Formed in 2005, the band have established a reputation for their highly entertaining live performances of classic Wurzel songs along with original compositions!
Look out for Mr & Mrs Flora –breathtakingly beautiful Flower StiltWalkers. They are living, moving sculptures, entirely costumed in scented silk flowers so realistic that people ask if they’ve been freshly picked!
On the Village Green you can watch the adrenaline-fuelled stunt motorbike action of The Rockets – a talented group of children who will astound you with their airborne stunts and formation riding performance!
In the Food & Cheese Pavilion the Fun Kitchen will be bringing their cookeryclass workshops to the Show for children to learn new skills, explore tastes, cook up healthy, tasty treats and embed core skills through cooking!
Garston Vets have been involved with Frome show since 2005 – and since 2017 they have sponsored the dog ring.
Sarah Holmes is the practice manager in Frome, and she was keen to tell us what's happening this year:
'We have always loved the dog ring – it's really a no-brainer for us as a small animal practice! And now we've added the Fun Dog Show, too, which is obviously brilliant to be able to do.
'One of our vets is a judge, and we make sure that every entrant gets a rosette –because every dog's a winner! Entries for the dog show will be taken on the day at ringside, and all the monies we raise goes to our chosen charity of the year – for 2024 that's the Youth Adventure Trust.
We run the fun dog show with Charis from Charismatic Pets, who is a clinical behaviourist and dog trainer – she organises the dog ring and will also be bringing her team to run the demos of dog parkour and hoopers (a dog sport that involves navigating a course of hoops, barrels, and tunnels. It's similar to agility, but with a gentler course and without the tight turn).
'And it's not just about the demos –there'll be have-a-go sessions too, so it's a great opportunity to let your dog have a go at something new and see if they like it (and see if they have any aptitude for it!).
'It's always great for us as a practice
just to be at the show – we get to meet lots of our pet owners, of course, and plenty of the dogs recognise us too! Or maybe they can just spot the pockets full of liver treats ...
'A few years ago a dog visiting the show had a medical episode – thankfully one of our vets had their emergency bag in their car, so they made a dash for it and were able to help the dog. Since then we've always ensured that we are equipped on our stand for emergency dog care. Every year we see a few dogs with wasp and bee stings, and in hot years there's the inevitable heatstroke too. We're always happy to help.'
THE CHEESE...
The Frome Agricultural & Cheese Show is home to one of the oldest cheese awards in the country. More than 160 years ago local people were exhibiting their home-made cheese at the Frome Cheese Show. For many years, the Cheese Show carried such clout that all schools and factories in the town would shut their doors for the Wednesday that was show day. Today, what has become known as the Global Cheese Awards enjoys world-class judges and fierce competition in all categories, celebrating producers and retailers of all sizes from across the globe. From Cheddar to Brie and from Great Britain to Greece, come and taste some of the best cheese in the world! Those 19th century Somerset cheesemakers would be amazed. If you get peckish walking round the hundreds (yes, really) of cheese entries in the pavilion, don’t fret –you can taste some of them in the cheese café! Also located within the Cheese Pavilion, the Food Hall is also a great place to discover some new-toyou local food producers and their delicious treats! From freshly baked goods to fudge, olives, sausage rolls and so much more – there is something for every set of taste buds!
Let the bidding wars commence! At the end of the show, some of the winning cheese is auctioned off from this year’s Global Cheese Awards. Don’t miss the excitement – and you’ll be amazed at what incredible, prize winning cheeses you can get at bargain prices!
2023 Global Cheese Awards judging
THE INSIDER’S GUIDE ON WHAT NOT TO MISS!
The show team have put their heads together, and come up with their favourite items away from the Main Ring which they believe every show visitor needs to add to their plan for the day...
Firstly, the whole team strongly encourages every single visitor to take a moment to watch a livestock class. After a child amusingly asked whether brown cows produce chocolate milkshake (parents, we see you!), the team is on a mission to ensure everyone experiences the excitement of at least one class. There’s also loads going on at the Pennys Village Green entertainment ring – probably the second most popular place on the showground! It’s here you’ll find the falconry display ... do NOT miss this, especially if you have young children. They never forget that feeling of lying in the middle of the ring as a bird of prey swoops over, just inches above their face.
It’s also here that our hearts swoon a little at the heavy horses – you can watch everyone’s favourite gentle giants parade in the ring.
Wylye Valley Pony Club will be entertaining the crowds with the mounted games - think school sports day, but on a pony! They may be brilliant fun to watch, but they demand balance, control, precision and speed – all while making split-second decisions to navigate obstacles and complete tasks within the allotted time! Excitingly, the Wye Valley Senior Mounted Games Team has secured a coveted spot at the Horse of the Year Show (HOYS) 2024 – a tremendous achievement. For a quiet respite, take a meander through the Horticulture, Homecraft and Handicraft marquee –whether you’re a green-fingered marvel, or struggle to keep a cactus alive let alone fix a button, you won’t be able to resist the displays of giant onions, astonishing parsnips, dazzling dahlias, knitted firemen ... and of course the classic cake-off!
EVER WONDERED WHAT THE JUDGE IS JUDGING?
Everfound yourself at the show, watching the judges deliberate, and wondering just what it is they're looking for? You’re not alone!
We’ve all been curious about what makes a prize-winning sheep, the perfect head of cattle, a show-stopping vegetable or an award-worthy cheese. So we had a chat with a few of our expert judges in these categories to uncover the secrets behind their decisions. Whether you're a seasoned show goer or a first-timer, this guide will give you a fun peek behind the scenes and help you see the show through the judges' eyes.
Prize-winning vegetables
Christine Brook, one of our horticulture judges, talked us through what she's looking for:
'It actually starts with the packaging – I can't tell you the amount of times someone has some magnificent produce but it gets damaged in transit, and is consequently unshowable.
'When we're actually judging the tables, it's always about quality first. It's important that the produce is fresh – if it's picked too soon stems will heal, calyxes wither ... and we can see it. Some people have some fantastic parsnips, for example, and they try and show them at multiple local shows – but by the second or third show
it's really starting to notice!
Size is significant in lots of categories, but what is crucial is uniformity. Far far better when presenting a set of three is to have well-matched medium-sized vegetables, rather than a single giant and two smaller ones. That's where the real skill is shown, in producing seven equally beautiful French beans, five perfect, round, evenly-matched tomatoes.
'In general we don't taste the produce, though we do snap beans to test for freshness, and we may cut into a beetroot to check if it's woody.
'Presentation is also important – it doesn't give extra points specifically, but if there are two similar entrants then the grower who has gone the extra mile may well edge it. It can feel like they have shown a little more passion and pride.
'Also, entrants must read the schedule! For example, if the class is for five tomatoes and there's six on the plate, then it's an immediate disqualification. It's silly, but it happens far too often.'
Show stopper sheep
One of our sheep judges, Penny Samociuk, keeps her own Penlon Flock of Shetland sheep in the unspoilt coastal region of Ceredigion, West Wales. She was happy to talk through some
of the general things a sheep judge will be looking for in the ring:
'When judging a sheep – regardless of breed – I first look at conformation. This must be right before all else. This is the basic body shape – all legs must be standing four-square (like table legs), all the feet pointing forwards, not outwards, and when walking the feet must all be moving in the same direction with no dishing (a swinging-out movement of the front feet). Pasterns (shins) must be upright and hocks (knees) straight.
'Next I will check the teeth. Sheep only have a bottom set of teeth, which must meet the upper pad. If teeth are either forward or too far back it will struggle to eat properly as it ages.
'Next I will look at the testicles or udder – in rams I'm looking for a double sack with equal testes, and with ewes I want an udder of uniform size with two teats. Sometimes the ewe will have four teats: this isn't ideal as it can cause problems with lambs trying to suck on blind teats.
'The sheep's back should be level to the ground, although a bit of a wither (the ridge between the shoulder blades) is acceptable. I like to see bright, alert eyes and ears correct for the breed. Depending on the breed I want a good width between horns and face, too. Primitive sheep have short tails while bigger lowland sheep have long tails which are generally docked – they must
not be docked too short and should always cover their lady bits!
'I will then look at the overall condition, its colour and wool. Some breeds, like the Shetland, are dual-purpose but mostly bred for their wool and a substantial emphasis will be on this when judging them. A larger meat sheep will need to have a good, rounded rump and long body.
'All the above will be taken into account when comparing one sheep against another – you can imagine that very rarely is there a perfect sheep! So I then have to decide which fault I feel is worse than another when I'm placing them.'
Best of bovine
Stephen Darnbrook is a renowned Dexter breeder, and in-demand nationally as a judge, having worked the UK's largest agricultural shows.
He won't judge if he's showing – nor judge an animal he has bred and sold on – and he likes to pick one local show in each region every year to judge at. This year we were lucky to be first in the queue for the south west!
'I always have the cows enter the ring and walk around it twice. Usually at that point I've already picked out my top three. Then I have them line up in the middle of the ring, and I'll look at each animal individually while I talk to the owner – the cow's history and age will have a bearing.
'I'm looking for a straight topline – a straight back – and a well-set tail. In bulls I'm looking for even testicles (irregularly shaped ones can pass further health issues on to offspring). In females I'm similarly looking for good udder attachment with equal teats. And I need to see good movement, with no clicky legs or twisting ankles as they walk towards me and away from me.
'Then I'm looking for a good head with a wide mouth that allows easy foraging, with a nice jaw shape and pad. And the depth of the body must be good – the heart girth is the area from behind the shoulders down round the 'chest'. Good depth of heart girth is a sign of good forage convertibility and allows for good feet and leg conformation.
'My initial judgement of first to third place while they're walking around is usually right, though I may occasionally swap places between two closely matched animals after the closer inspection.'
Champion Cheese
Chris Stilton has worked with cheese his entire life. Starting out as a small cheddar producer, he went from college to making Cheshire cheese, and then on to working at the Stilton factory for five years. From there he worked across Europe – from French Camembert to Swiss Emmental and Italian Parmigiano – working with retailers like M&S to ensure the suppliers were matching the technical quality expected of them. A second cheese career followed as a technical salesperson for a culture company before returning to being a farmhouse cheese maker in Somerset before relocating to make cheese on the isle of man.
Cheese is a broad church, and Chris talked us through just some of things a cheese judge might look for. He says that characteristics are always judged before flavour:
'For mould-ripened cheese, judges are looking for specifics such as a nice even blue-ing on blue cheese,' says Chris. 'Stilton must grow its own coat (the mould on the surface), whereas Roquefort would be wrapped in foil. Blue cheese mustn't be too ripe (the smell turns to ammonia), but it must be ripe enough, or it will be rather flat and sour. Brie and Camembert should be soft all the way through. Blue vein cheese can be made from sheep, cow, goat or buffalo milk, so that needs to be understood as it dictates the flavour that is expected.
'Hard cheese characteristics start with the body of the cheese: Cheddar must be smooth and close, for example, whereas Cheshire is expected to be
crumbly. The colour should also be nice and bright – a dull cheese tells the judge something is wrong.
'I was always taught that, as a general rule of thumb, your immediate reaction to a cheese should be to smile. If you ever see a judge stop with an intake of breath, or a screwed up face, then you know something is wrong!
'We use a cheese iron – basically a borer – and before tasting the judge will first look down the plug and the back of the iron to see the cheese structure. There should be even coating of fat on the back, and if there's a gap between the cheese and the iron then the structure isn't correct. We'll then take a portion from the iron and smooth it between finger and thumb. That helps to asses what the texture is like, but also warms the cheese to allow the flavour and odour to develop correctly. You can't judge taste from the odour – there's no bitterness or rancidity in smell, so the cheese must be tasted too.
'Cheese judges will all have a speciality – a cheddar judge will probably judge many hard cheeses, but not blue or brine-washed. Judges work in pairs, and their experience is usually well-matched to ensure there's a producers knowledge combined with the retail knowledge of what the end buyer would enjoy. Ultimately the cheese judge is trying to find the perfect balance between what a cheese should be technically, with what a consumer enjoys eating.'
Supporting farming and agriculture
The Richard Oatley Foundation are delighted to continue their partnership with the Frome and District Agricultural Society and are proud sponsors of the Frome Agriculture and Cheese Show 2024.
The Foundation supports several farming and agricultural organisations in their work and funds a number of charities involved in cancer research and patient support, the enhancement of community facilities, promotion of rural opportunities and the protection of historic buildings.
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THE GATE CHALLENGE
'Oh we would never miss it!' Horsewoman Kathryn Ellison is a big fan of Frome Show, and was keen to tell us why she brings her horses: 'It's always in our calendar and we plan around it. It's such a lovely arena for the horses to learn in: that's so useful, it really helps them to learn their trade. There aren't many shows now that we can do that.
'In previous years there has always been a Six Bar competition – where there are six fences in a straight line that get progressively higher, and each is raised again for each round – but
last year Frome's equestrian team switched to a single gate to encourage a wider range of entrants, which was a great move. It's less intimidating than a Six Bar, which needs a really careful horse and may put some people off.
'It's also a really fun, easy competition for people to watch if they have no experience of show jumping. And it's really exciting because it's such a simple knockout format: just one fence which everybody gets two goes at jumping. If you clear it, you stay in – and the gate gets higher each round. Last one left is the winner!
PAUL HOOPER OBE AND HIS 19 QUICKFIRE ANSWERS
PaulHooper OBE, Frome & District Agricultural Society's vice president, is a well-known figure nationally within the agricultural show community. He began his career in 1977, abandoning his A levels to manage his first public event, the Stoke Park Hospital Horse Show. He says he simply ‘got the bug for bringing people together to be entertained’ while he was still at school, and never really looked back. In 2015, his extensive career – often spent quite literally ‘in the field’ – was fittingly recognised with an OBE for his contributions to the agricultural show community.
cannot for the life of me remember which song. Holding Back the Years, maybe?
After 43 years at the Bath & West showground, Paul retired as society secretary in 2020, though he remains national secretary of the Association of Show and Agricultural Organisations (ASAO). Not surprisingly, Paul has seen many changes in the industry during the last three decades, and has witnessed a major shift in show culture. He sees shows as businesses which must be profitable to survive, and knows from experience that events must evolve to stay in the game. ‘Show life has changed dramatically since the
3. What little luxury would you buy with £10? I think I'd like to buy myself some cheese, one which I have never tasted before.
4. What’s your favourite moment at a show? Seeing a military band perform – to me they’re the essence of any show! I freely admit that I’m a bit of a military band fanatic....
5. What is your comfort meal? Roast beef – with ALL the trimmings, of course.
Paul Hooper OBE
6. The best biscuit for dunking? A McVitie’s Digestive – without chocolate!
7. And the best crisps flavour? Salt and Vinegar.
8. What was the last gift you either gave someone, or received?
I gave three people Olympic tee shirts on our way to Paris! We went to Versailles and saw as much of the equestrian as we could, the Cross Country and the Dressage
9. What was the first book you read and remember loving?
Ring of Bright Water – Gavin Maxwell’s adventures with otters on the remote west coast of Scotland.
10. What’s your secret superpower? Persuasive discussion!
11. What’s the most difficult part of your job? I think it's making sure that everyone who needs to be thanked knows how much we appreciate them. It's always a huge team effort putting any show on.
12. Favourite animal at the show? The heavyweight hunters.
13. What’s your most annoying trait? My handwriting! I'm always being told I should have been a doctor...
14. What shop can you not pass without going in?
Denela's Bakery in Shepton Mallet.
15. Your favourite quote or personal motto? Keep going and carry on.
16. If you hadn't worked in shows, you’d like to have been a … ... musician in the army. I used to be a percussionist – I was drum major for a big marching band in Bristol.
17. What in life is frankly a mystery to you? Politics!
18. Chip Shop Chips or Home Baked Cake? Chips please.
19. You have the ability to book one act for the show’s Main Ring tomorrow, money no object and they have to say yes. Who or what are you going to book?
King's Troop Royal Horse Artillery. The best display in the world.
