Summer Show 2018


Highdown Agility Summer Show
Sunday 24th June 2018Brinsbury College North Heath, Pulborough, West Sussex RH20 1DL
JUDGES: Bill Schaffe,
Reserves: Carol Holdsworth

Show Opens – 7.30 am,
Judges Briefing – 8.15 am, Judging Commences – 8.30 am
Directions to venue:
Brinsbury Campus, North Heath, Pulborough, West Sussex, RH20 1DL
From the North (A24) at Horsham turn West onto A264 follow signs to 5 Oaks. Turn south on to A29 through Billingshurst to Adversane. Then after approx. 1Km turn right into Brinsbury Campus and follow signs.
From the South (A27) turn North on to A29 to Pulborough then after approx. 3.5km turn left into Brinsbury Campus and follow signs.
Please note:
Both ways there is a sign stating College entrance 150yds.
This is a fast road and care should be taken when turning across oncoming traffic

… Highdown Summer Show is on Facebook



Highdown Assessment day

What a day very busy and lovely weather, well done to the following on passing their agility tests.

BRONZE                              SILVER                           GOLD
Emma & Foxi                           Nick & Betty                       Neil & Joey
Haley & Barney                       Olwen & Bell
Jane& Basil                             Karen & Joey
Linda & Neo                            Philippa & Tilley
Brenda & Barley                      Lorraine & Ivy
John & Willow


K9 Liver Cake

You will need the following ingredients:

  • 1Ib liver (but not pork liver)
  • 1/2 Ib wholemeal flour (Wheat gluten free can be used)
  • 1 egg
  • 2 teaspoon garlic paste

Cut the liver in to small pieces then liquidize liver.

Mix altogether and put onto a shallow baking tray and cook for aprox 35 min’s on gas mark 6 or electric 120 deg centigrade.

Test in the middle to make sure it is cooked. Leave to cool, and cut into small pieces, then freeze if nesses.

Alternatively in case of a sensitive tummy you can replace the liver with chicken so you make a chicken liver garlic cake.

“This is the one I use, and the one my dogs like best.”

Thanks Rowena for the recipe, and thanks to your tasting team Megan, Louie & Disney for the extensive testing.