FRUIT AND VEGETABLE DIVISION (Classes 1- 23)

VEGETABLE EXHIBITS (Classes 1 – 17)
1. 6 pods of Broad Beans
2. 6 Pods of Peas
3. 6 Pods of Runner or French Beans
4. 1 Cucumber, show with remnant of flower in place
5. 2 Courgettes, show with remnant of flower in place
6. 1 Stem of Lettuce, show as grown with root and all leaves in place
7. 3 Tomatoes, show with calyx in place
8. 5 Potatoes (Coloured or White), all of one named variety
9. 3 Carrots }
10. 3 Beetroot } These crops to be shown “as grown”
11. 4 Onions } with some foliage in place
12. 6 Shallots }
13. 4 Stalks of Rhubarb, show with heel and approx. 3″ of top foliage
14. Collection of Culinary Herbs (3 varieties, 1 stem of each)
15. Collection of Vegetables, one of each kind, minimum 3 kinds; maximum 6 kinds
16. 3 of one cultivar of any vegetable not mentioned above
17. An unusually-shaped vegetable.

FRUIT EXHIBITS (Classes 18 – 23)
18. 6 Gooseberries
19. 12 Raspberries – shown with stalks attached
20. 6 Strawberries – shown with stalks attached
21. 6 Strings of Red Currants } show as complete racemes of
22. 6 Strings of Black Currants } berries as detached from the main stem
23. 6 fruits or 6 strings of small fruit of any one cultivar not mentioned above

FLOWER AND SHRUB DIVISION (Classes 24- 36)

CUT FLOWER AND SHRUB EXHIBITS (Classes 24 – 31)
Exhibit in a vase large enough for stems to be counted without removal from vase
24. 1 Single Rose displayed in a frame, as supplied
25. 1 Stem of multi-headed Rose in a vase – including leaves
26. 5 Stems of Pinks, mixed or same variety – do not disbud
27. 5 Stems of Annual Sweet Peas, mixed or same variety
28. Any Other Flower, 3 of one kind, excluding Hydrangea
29. 8 Fuchsia Heads displayed on a plate
30. 7 different stems of Perennials/Biennials, in a vase
31. 1 Stem of Hydrangea

POT PLANT EXHIBITS (Classes 32 – 36)
32. Pot Plant (Foliage), grown in a pot not exceeding 8″ } Exhibit in the pot
33. Pot Plant (Fuchsia), grown in a pot not exceeding 8″ } used to grow the
34. Pot Plant (Flowering), grown in a pot not exceeding 8″ } exhibit. Do not use
(excluding Pot Plant from Class 36 below) } a secondary pot
35. Collection of 3 Cacti and/or Succulents
36. Pot Plant, using the free plug-plant provided by the Club, pot not exceeding 8”

DECORATIVE DIVISION (Classes 37- 40)

Exhibits will be staged on a light blue base approx. 24 inches deep, and against a light
blue background, height 25 inches.
Natural Plant Material only to be used.

LARGE EXHIBITS

Class 37: “Fit for a King” floral display. Max. width 18” / Min. height 15”

Class 38: “An Informal Arrangement of Garden Flowers in a Vase”. Max. diameter 15”

SMALL EXHIBITS

Class 39: “An arrangement in a wine glass”

Class 40: “A lady’s buttonhole”

HOME PRODUCE DIVISION (Classes 41 – 50)

Exhibitor’s own recipes to be used – except in class 43, where the recipe will be provided.

BAKING EXHIBITS
Exhibits must be covered with cling film or similar protection, and affixed with a label
stating the date of baking.
Presentation on disposable paper plates is preferred (to minimise the risk of
contaminating food items when handling at the after-Show auction).

41. A loaf of bread, exhibitor’s choice of flour, size and shape – made in a bread-maker
42. A loaf of bread, exhibitor’s choice of flour, size and shape – hand made
43. A jam Swiss roll – no cream
44. A lemon drizzle cake – recipe on reverse of entry form
45. Six (6) ginger biscuits
46. Three (3) vegetable pasties – exhibitor’s choice of filling

PRESERVES EXHIBITS
Size of jar used is at the Exhibitor’s discretion, but should be of sufficient size for the
Judges to properly consider the appearance of the Exhibit and to sample the contents.
All jars must be labelled with a basic description (e.g. Orange & Grapefruit
Marmalade) and the date made.

47. 1 Jar of lemon Curd
48. 1 Jar of Summer Fruit Jam, (single or mixed fruit)
49. 1 Jar Marmalade (any single or mixed citrus fruit)
50. 1 Jar of Chutney