Schedule for the Year 2019 Annual Show

Village Centre

Saturday 7th September  2019

2.15 p.m.

It has been decided that we will no longer have exhibitors entry fees and no prize money unless otherwise stated.

OfficialsConstitutionShow RulesCups, Medals  & PrizesEntry FormPhoto gallery 2007
Tips for showing baking & preserves
Baking recipes

Please read this Schedule carefully; errors are difficult to put right on the morning of the Show.  If you are able, please name the variety of your exhibit; this will help novices.  Stage early (doors open at 8.00 am) and stage correctly in the proper classes.  Exhibits must be ready for judging at 11.00 am.  If in doubt on any point, see a member of the committee a few days before the Show.

CLASSES 

Section I: VEGETABLES

(Quantity to be exhibited is shown in brackets)

1.         BEANS - Dwarf or French (9 pods)

2.         BEANS - Runner (9 pods)

3.         BEET - (3) Globe short, 4 in. of top individually tied

4.         CABBAGES - (2)

5.         CABBAGE - (1) Red Pickling

6.         CARROTS - (3) long, 4 in. of top individually tied

7.         CARROTS - (3) stump rooted, 4 in. of top individually tied

8.         COURGETTES - (3) 6 in. maximum length

9.         CUCUMBERS - (pair)

10.       LEEKS - (3) ordinary

11.       LETTUCES - (2) any one variety

12.       MARROWS - (pair) (no more than 15 in. long, excluding the stalk)

13.       ONIONS - (5) Global, harvested, individually tied

14.       ONIONS - (5) Flat, harvested, individually tied

15.       ONIONS - (5) Housewife's Choice, to pass through a 3 in. ring, harvested, individually tied

16.       PARSNIPS - (3) 4 in. of top individually tied

17.       POTATOES - (5) White, all one variety

18.       POTATOES - (5) Coloured, all one variety

19.       PUMPKIN - (1) to be judged on weight

20.       SHALLOTS - (9)

21.       SHALLOTS - (9) Pickling, size to pass through a 1.125 in. ring

22.       SWEETCORN - (pair)

23.       TOMATOES - (5) Red

24.       CHERRY TOMATOES - (7) any one colour

24a       PLUM TOMATOES - (5) any one colour

25.       VEGETABLE - a collection of vegetables any 3 varieties not listed above, 1 of each variety.

           
 
Section II
: FRUIT

26.       APPLES, (6) Cooking

27.       APPLES, (6) Dessert

28.       PEARS, (6)

29.       PLUMS, (6)

30.       A dish of Home-grown Fruit, any varieties

 
Section III: FLOWERS

31.       A vase of cottage garden flowers, arranged for effect.

32.       A vase of Annuals (nine stems) (mixed or single variety)

33.       A vase of Perennials (nine stems) (mixed or single variety)

34.       PANSIES or VIOLAS, (nine) (mixed or single variety)

35.       MARIGOLDS, (five stems)

36.       MICHAELMAS DAISIES, three stems, one variety

37.*     A pot Plant in flower (no more than 8 in diameter pot)

38.*     A pot Plant, foliage only (no more than 8 in diameter pot)

39.*     A pot Plant, Cactus or Succulent (no more than 8 in diameter pot)

40.*     Orchid in pot (no more than 8 in diameter pot)

 

 (*  Classes 37 - 40 must have been in possession of Exhibitor for at least 3 months)

 

Section IV: ROSES

 

41.       ROSE, (one specimen)

42.       ROSE, a stem judged purely for scent

43.       A BOWL OF ROSES, any variety or colour, judged for quality

 
Section VCHRYSANTHEMUMS

(Named where possible)

44.       One Specimen Bloom

45.       Three Blooms of one variety, incurved

46.       Three Blooms of one variety, incurved, intermediate or reflexed

47.       Five Blooms, any variety or varieties, incurved, intermediate or reflexed

Chrysanthemums: Sprays

48.       Three Sprays, any variety or varieties

 
Section VI: DAHLIAS

 (Named where possible)

49.*     Five Medium Decorative, size 152 mm (6 in.) - 220 mm (8.75 in.)

50.*     Five Small Decorative, size 102 mm (4 in.) - 170 mm (6.75 in.)

51.*     Six Miniature Ball, size 50 mm (2 in.) - 115 mm (4.5 in.)

52.*     Six Pompon, size not exceeding 50 mm (2 in.)

53.*     Three Medium Cactus or Semi-Cactus, size 152 mm (6 in.) - 220 mm (8.75 in.)

54.*     Five Small Cactus or Semi-Cactus, size 102 mm (4 in.) - 170 mm (6.75 in.)

55.       One Specimen Bloom

56.*     Five Small Water Lily, size 102 mm (4 in.) - 152 mm (6 in.)

57.       Multi-Vase, 9 Blooms any variety or varieties in up to 3 vases (maximum). Staging will be provided.

 (*  Denotes classified sizes)

 
Section VII
FLORAL ART

(Classes 58 to 61 see Rule 1)

 The plant material in Classes 58 to 61 need not be grown by the Exhibitor.

 

58.       “Sparkle”. An arrangement using any plant and natural material, drapes and/or accessories. Not more than 2 ft. overall.

59.      "Kaleidoscope".  Any plant and natural material, drapes and/or accessories may be used.   Not more than 2 ft. 3 in. overall.

60.       "Twigs and Twine". The arrangement should be no more than 3ft in height and 2 ft 3in across. Any plant and any material. 

61.       A petite arrangement in an egg cup, using any plant and any material. Not to exceed 8" in any dimension.

 
Section VIII
PRESERVES

62.       A jar of Strawberry Jam

63.       A jar of Jam (Any other variety)

64.       A jar of Jelly (any variety)

65.       A jar of Marmalade (any variety)

66.       A jar of Pickled Onions or Shallots

67.       A jar of Pickles

68.       A jar of Chutney (please state if mild or hot)

 

                        NB: Jam jars should be filled to top of jar. If covered with cellophane, a waxed disc should also be used. New metal lids on 62-65 are now acceptable. If you do you do use a metal lid then there should be NO cellophane top. Any chutney should have either a cellophane top OR a metal lid. Labels should be straight, and also state the type of fruit used, month and year made. Jars should be clean and any old labels removed. Branded jars should not be used.

 
Section IXCOOKERY

69.      A traybake. A recipe of your choice, from which 6 pieces to be exhibited, all equal size.


 

70.     A rubbed-in light fruit cake.

                   1 large carrot                                                1/2 teaspoon mixed spice

                    8 oz. self-raising flour                                  7 oz. mixed dried fruit

                    5 oz. butter or block margarine                  2 eggs, beaten

                    4 oz. soft light brown sugar                         1 tablespoon Demerara sugar

                    3 tablespoons milk

            Preheat oven to 180/160 fan / gas 4. Grease and line a deep 18cm/7in. round tin. Peel the carrot and grate finely. Sift the flour and spice into a mixing bowl, add the butter or margarine and cut into small cubes. Rub the fat into the flour until the mixture resembles breadcrumbs. Stir in the sugar, dried fruit and carrot. Make a hollow in the centre and add the beaten egg and milk. Beat with a wooden spoon until it forms a soft dropping consistency. Spoon into tin and smooth level. Make a dip in the centre and bake for approx. 45-55 mins. in centre of oven until a warmed skewer comes out cleanly. Leave in tin for 5 mins., then turn out to cool on a wire rack. Remove paper, then sprinkle with the Demerara sugar.                  


 71.       A coffee and walnut cake, baked in 8 in. (approximately) sandwich tin(s), to the following recipe.
            
          6 oz. margarine                                           6 oz. SR flour
            
          6 oz. caster sugar                                      2 oz chopped walnuts
            
         3 eggs                                                          1 tbs coffee powder dissolved in 1 tbs water
                    
Coffee butter cream for filling and top      Walnuts to decorate

72.      A quiche using a 7 to 8 in tin

73.       Four  3"  (approx.)  Sausage Rolls

74.       Four Savoury scones

75.       Four decorated cup cakes.

76.       Six Cheese Biscuits

77.      6  Viennese fingers (recipe below)

            

            

            100g softened butter            25g icing sugar            100g plain flour

            1/4 level teaspoon baking powder                                50g plain chocolate (39% cocoa solids)

            Preheat oven to 190C / Fan 170C / Gas mark 5

            Lightly grease 2 baking trays. Fit piping bag with a medium star nozzle.

            Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sieve in the flour and baking powder. Beat well until thoroughly mixed. Spoon in piping bag and pipe out finger shapes about 7.5cm long, spacing them well apart. Bake in preheated oven for 10 to 15 minutes or until page golden brown. Lift off and cool on a wire rack. Break the chocolate into pieces and melt gently in a bowl set over a pan of hot water, stirring occasionally. Dip both ends of the biscuit into the chocolate and leave to set on the wire rack.

 
Section X
HANDICRAFT

78.       A toy made from any material
79.       A painting or drawing not to exceed 24in by 18in
80.       An article made from soft material
81.       An article made from hard material

 
Section XI: PHOTOGRAPHY

82.    "Kaleidoscope"
83.    "Sunrise or sunset over the British countryside"
84.     "Friends"

 (Peter Baker Cup presented for best photograph in show)

Section XIICHILDREN'S CLASSES 

                                                                      Up to 7 years

85.      A greetings card

                                                                         8-11 years

86.     A flower painting

                                                                     

                                                  Gladys Prior Junior Floral Art Cup

87.      A garden exhibited on a dinner plate not exceeding 10 in in diameter.

 Entries to be made on plain paper, stating name and age.  To be handed to the Show Secretary two clear days before the show.

                                                                             
At the close of this Show all unclaimed and/or donated exhibits

will be auctioned; the proceeds going towards the Society's funds.

 

Section XIII: KENNINGTON COLLECTION: CLASS 88

Sponsored by: Kennington Post Office

COMPETITION RULES

 First Prize: 5.00               Second Prize: 3.00               Third Prize: 2.00

 1.         The Kennington Collection is for a display of three vegetables chosen from the following eight.  The quantity of each vegetable needed is shown in brackets.

            CARROTS (3)

            CAULIFLOWERS (3)

            ONIONS (3)

            PARSNIPS (3)

            PEAS (6)

            POTATOES (3)

            RUNNER BEANS (6)

            TOMATOES (6)

 

2.         All vegetables must be displayed within the confines of an area 18 in. by 24 in., and no part of any vegetable may protrude beyond it.  A tray or board measuring 18 in. by 24 in. may be used for the purpose, or the area can simply be marked out on the staging.

             Where a tray has a lip or edge it is the internal measurement that must be no greater than 18 in. by 24 in.

 

3.         A black base cloth is permitted, or the tray can be painted.  The only garnishing material allowed is parsley.  No other material is allowed at all (no plates, sand, onion rings, etc).

 

4.         The Kennington Collection Class will be judged to RHS rules for each individual vegetable (see The Horticultural Show Handbook published by the RHS).

 
Section XIVSOMETHING DIFFERENT

89.       A quirky vegetable

90.      A bunch of fresh herbs

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