**** A Typical Summer Show Schedule



 Old Mill Hall, Grove. (OX12 7LB)  SaturdayXXXXXXXXXXXX
 Open to the public at 2pm 

Class                       Division A – Flowers


1.       The Top Vase – see separate rules. (page 19)

2.       One stem of any variety of Rose – to be judged for perfume by the public (not included in the points tally).

3.       A Rose – one specimen bloom.

4.       One vase of 3 blooms of Roses, any variety or varieties.

5.       One stem of multi headed roses.

6.       A container of mixed roses, to be judged for quality and all round effect.

7.       One vase of 5 stems of Asters any variety or colour.

8.       One vase of 5 stems of Marigolds, any variety or colour.

9.       One vase of 3 stems of Gladioli.

10.     One vase of 7 stems of Sweet Peas

11.     3 vases of Garden Flowers, 3 stems in each vase, 3 kinds.

12.     One vase of Annual Flowers, 9 stems of three or more kinds.

13.     One vase of 3 stems of Rudbeckia blooms of same variety.

14.     One vase of 3 stems of spray Chrysanthemums, any variety .

15.     One vase of 3 blooms of Dahlias, any variety up to 170mm diameter

          per bloom.

16.     One vase of 3 blooms of Dahlias, Pom-Pom or Ball up to 115mm (4.5”)

          diameter per bloom.

17.     One vase of 3 blooms of Dahlias, Small or Miniature Decorative up to

          170mm (6.7”) diameter per bloom.

18.     One vase of 3 blooms of Dahlias, Decorative, up to 220mm (8.7”) diameter    

          per bloom.

19.     One vase of 3 blooms of Dahlias, Cactus/Semi Cactus up to 220mm (8.7”) 

          diameter per bloom.

20.     3 Dahlia blooms, Giant or Large, staged singly, any type or colour

          at least 220mm (8.7”) diameter per bloom.


                Division B – Pot Plants


                N.B.   All containers for classes 21, 22, 23, 24 and 25

                must be no larger than 254mm (10”) from side to side

21.     One Fuchsia in a container smaller than 254mm diameter or square.

22.     One Geranium or Pelargonium in a container less than 254mm diameter.

23.     One pot plant in bloom.

24.     One pot plant – foliage.

25.     One pot plant – Cacti or Succulent.

26.     A collection of three pot plants. Max size of pots : 150mm / 6” diameter.


                    Division C – Vegetables & Fruit



27.       Top Tray – see separate rules. (page 20)

28.       4 Potatoes (any colour or variety).

29.       3 Courgettes.

30.       4 Onions grown from sets.  (Onion tops may be tied using raffia or string)

31.      4 Onions grown from seed. (Onion tops may be tied using raffia or string)

32.       7 Shallots.

33.       6 Runner Beans.

34.       6 Dwarf (French) Beans.

35.       3 Carrots, any variety, (foliage trimmed back to approx 75mm / 3”). See p.20

36.       3 Beetroot, trimmed, (foliage trimmed back to approx 75mm / 3”).  See p.20

37.       1 Cabbage, any variety.

38.       1 Cucumber.

39.       1 Lettuce, any variety.

40.       1 Marrow for table use, max length 355 mm (14 inches).

41.       6 Cherry Tomatoes, any colour or variety.

42.       6 Tomatoes, not cherry, any colour or variety.

43.       Any other single vegetable.

44.       A tray of 4 different salad items; 305 x 305 mm (1 ft. sq. allowed).

45.       A collection of 3 culinary herbs; 305 x 305 mm (1 ft. sq. allowed).

46.       4 stems of Rhubarb,(leaf blades trimmed back to approx 75mm, bases ‘as pulled’ 

            and with stems tied together).

47.       One dish of 4 Cooking Apples.

48.       One dish of 4 Dessert Apples.

49.       One dish of any other fruit.

50.       The longest Runner Bean.

51.       The heaviest Marrow.

52.       The longest Carrot

53.      A display of mixed vegetables in a tray or basket (not to exceed

           600mm x 600mm base / 2ft sq)


Division D – Flower Arranging

Materials may be purchased


54.       For anyone who has not previously won an award or trophy in Division D.

           An arrangement of flowers & foliage. Not to exceed 600 x 600 mm (2ft) square base.

55.       For Everyone.

           An arrangement in a container of Plant Material based on ONE particular colour. 

Not to exceed 600 x 600 mm  (2ft) square base,


56.      For Everyone. A Foliage Arrangement using no flowers but accessories are

          allowed. Not to exceed 600 x 600mm (2 ft square) base.


57.    For Everyone. A petite arrangement of plant material. Accessories are allowed. 

           Not to exceed 230 x 230 x 230 mm (9” cube)

             Division E – Baking and Preserves


58.    Fruit Cake, see recipe below.

59.    Carrot Cake, - see recipe below.

60.    Chocolate Cake, - see recipe below                                                        

61.    A Malt Loaf in a 1lb loaf tin (use own/any recipe).

62.    6 Cheese Straws (use own recipe).

63.    5 Florentines. Maximum diameter 60mm (use own/any recipe).

64.    5 Fruit Scones. (use own/any recipe).

65.    5 Chololate Brownies. (use own/any recipe).

66.    5 Sausage Rolls in ‘own-made’ puff pastry).

67.    A jar of homemade Jam, soft fruit.

68.    A jar of homemade Jam, stoned fruit.

69.    A jar of homemade Jelly preserve (Fruit or Vegetable)

70.    A jar of Relish.

71.    A jar of any other Pickled Vegetables or Nuts.

72.    A jar of Chutney labelled with date, at least 8 weeks old.




Division F – Crafts


73.    A Knitted Item.

74.    A Painting up to A4 size (any medium).

75     An embroidered item.

76.    A piece of any other Handicraft.

77.    A Crocheted Item

78.    A Hand-Made Card for Christmas.

79.    An Item of Cross-Stitch

Division G – Photography


80.    Chimneys.

81.    A Kitchen Garden.

82.    Still Life.

83.    Vintage Vehicle/s.       

NB. Print size must be no larger than 15cm x 20cm (6” x 8”)



      Division H – For all children (Up to 16 year old)



                                To assist with judging, please state entrant’s age.


 84.    A Lego Model of your own design.                            

85.     An A4 picture or collage using flowers and/or leaves.

86.     A model Bird or Animal made from Playdoh or Plasticine.

87.     A miniature Garden in a standard size Seed Tray.      

              HOW TO ENTER THE SHOW for DIVISIONS A  to H


1. Download the entry form from the link at the bottom of this page. 

    You can use the back of that form if you need extra space or 

     if a second person wants to put in some entries.


2. Entry forms must be with David Gregory or Felicity Hill by 9.30 pm

  on the Thursday night before the Show

   Addresses are on the entry form.

Late entries are dealt with entirely at the Show Secretary’s discretion.  


3. The Hall will be open at 8 am but you must leave by 10.30 am 

  when the judges arrive – so make sure that you leave yourself 

  enough time for setting up.


                      PRIZE GIVING WILL BE AROUND 4.00 PM




                Division J – The Grove Parish Council Allotment Award



    88.    The ‘Best Allotment Produce’ Trophy.

                          Please see below for details of :-

                            what is required, the rules and the prizes.

                Presentation of Trophy and Prizes will be around 4.00 pm.

 (Please also see the seperate item on 

  the left hand menu bar for this)

This award is made by Grove Parish Council for the best collection 

of five different types of vegetables and/or fruit and/or flowers that have

 been grown on an allotment rented from Grove Parish Council.

You may decide to enter 3 types of vegetables, one type of fruit and one 

type of flower OR you may decide on 3 types of fruit and 2 types of 

vegetables … the choice of any five types is yours!

The quantity of each type of produce is given in brackets :


·         Large brassicas such as cabbage and cauliflower (1)

·         Root vegetables such as carrots, onions, parsnips and potatoes 

        (3 of same variety)

·         Legumes such as peas and beans (6 of same variety)

·         Tomatoes and chillies etc (6 of same variety)

·         Large curbits such as marrows and pumpkins (1)

·         Smaller curbits such as squashes, cucumbers and courgettes 

      (2 of same variety)

·         Hard fruit such as apples and pears (3 of same variety)

·         Soft fruit such as raspberries, blackberries, redcurrants 

      (6 of same variety)

·         Flowers (3 stems of same variety)


●  Each type of vegetable, fruit and/or flower will be judged out of a total 

  of 10 points. 4 points for condition, 3 points for size shape and colour, 

 3 points for uniformity. 

The overall mark will therefore be out of a total of 50.


●  All produce should be shown for effect. The produce must be displayed

   within an area measuring 45 x 78 cm (18” x 30”) without bending any 

  of them. No part of any exhibit may exceed the size of the area.


●  The entries will be judged by an external show judge.


●  The winner of this award will receive from Grove Parish Council, 

  a trophy and a £25 voucher. The runner-up will receive a £15 voucher 

  and third place will receive a £10 voucher.


●  Entry into this particular class is free. 

   To enter, you can use this form below OR

   print out a separate form from the PDF link at the bottom of this schedule.

   Please fill out your details and send or take the form to either :-         

   David Gregory, 77 Mayfield Avenue, Grove OX12 7ND        

    Or to :-

    Felicity Hill, 14 Woodhill Drive, Grove OX12 0DF

    before 9:30 pm on the Thursday before the show. 


● Old Mill Hall will be open at 8.00 am on the day of the show for

 exhibitors to arrange their produce which will be judged from 10.30 am

 onwards. Prize giving will be around 4.00 pm.



Entry Form for the ‘Best Allotment Produce’ Trophy

Division J : Class 88.      


Name of Entrant ______________________________ (No entry fee required)


Telephone No. _______________________   Allotment Number __________


Millbridge or Village Hall Site? _________________________________ 

There is a downloadable link at the bottom of this page. 

 Just click it and to open for printing. 

                          SUMMER SHOW TROPHIES


The Presidents Cup  will be awarded to the exhibitor obtaining the

 highest combined total of points from the Spring and Summer Shows.

The RHS Banksian medal will be awarded to the exhibitor 

obtaining the highest total value in points for horticultural exhibits.

The Jean Torbit Cup– for the most points in the Flower classes.

The F & A Millar Cup – for most points in the Pot Plants classes.

The Barry PhillipsTrophy – for Top Tray Winner (class 27).

The Buckland Challenge Cup – for most points in

 the Vegetable classes.

The Wantage Gardeners Cottagers Cup – for the Floral Art classes.

The Dr & Mrs Seward Cup – for most points in show won by

 a Grove resident.

The Silver Rose Bowl – for the most points in the Domestic classes.

The Vic Knight trophy – for the most points in the 

Photography classes.

The Smith Bowl – for the winner of the Crafts Award.

The B A Collins Cup – for the the winner of the Top Vase.

The Grove Craft Cup – for Handicraft.

The Novice Trophy – for the highest total of points in the 

Flower Arranging. 

     Classes for anyone who has not previously won a trophy.

The Dixon Cup – for the most points in the Horticultural classes.

(the same as for the Banksian Medal).


To see who won the 2019 prizes, 

click on 'Award Winners' in the side menu.


                        FRUIT CAKE RECIPE


170g (6oz) soft margarine             140g (5oz) caster sugar

3 eggs                                              200g (7oz) SR flour

1 level tsp. baking powder             1tbsp. sherry

25g (1oz) ground almonds            55g (2oz) mixed peel

115g (4oz) sultanas                        115g (4oz) currants

115g (4oz) raisins                           55g (2oz) glace cherries halved

25g (1oz) blanched split almonds


Heat the oven to 325OF, 170OC or Gas Mk3. Grease and line a 

round tin 18cm or 7” (approx). 

Cream the margarine and sugar together until soft and creamy and 

then beat in the eggs one at a time. 

Sift together the flour & baking powder and fold into the creamed 

mixture with sherry and ground almonds.

Then fold in the peel and fruit.

Turn the mixture into the cake tin and smooth the top. 

Sprinkle the almonds on the top. 

Bake for about 2 ½ hours in the oven until the cake is a deep

golden brown and a skewer pierced into

 the centre comes out clean. Leave to cool for approx. 20 minutes

 then turn out and remove paper.

 Leave on rack to cool. 

                                CARROT CAKE RECIPE


1.     Blend the following 4 ingredients together in a mixer or by hand.


   175g soft brown sugar.                      175g white granulated sugar.

   350ml vegetable oil.                          4 standard eggs.


2.     Add to the mix the following 5 ingredients and stir in:


   250g of self raising flour.              1 teaspoon of bicarbonate of soda.

   1 teaspoon of baking powder.      2 teaspoons of cinnamon.      25g of ground almonds.       


3.     Then stir into the mix:


  350g of peeled and grated carrot.      75g of raisins.


  4. Line and grease TWO deep, 23cm (9”) diameter, round baking tins and 

   put half the mixture into each tin.

   Bake at 160 degrees C for 45 minutes and allow them to cool.


  5, Make the icing / filling by blending together:


  120g of softened unsalted butter.                   100g of Philadelphia cream cheese.

  400g of icing sugar.     The juice of half a lemon & a few drops of vanilla essence.


  6. Sandwich together the two cakes using half of the icing mix between 

    them and then use the other half of the mix to ice the top.


                                                            CHOCOLATE CAKE RECIPE


Ingredients for the cake:


3 large eggs.                                           175g (6 oz) self-raising flour.    

175g (6 oz) caster sugar.                      175g (6 oz) softened butter.

1½ level tsp baking powder.                40g (1½ oz) cocoa powder.

4 tbsp boiling water.                              A little icing sugar, to serve.


Ingredients for the  chocolate ganache / icing:


150ml (5fl oz) double cream.       150g (5oz) plain chocolate, broken into pieces.   

 4 tbsp apricot jam.


1.   Preheat the oven to 180C, gas 4.

2.  Beat together the eggs, flour, caster sugar, butter and baking powder until 

   smooth in a large mixing bowl.

3.  Put the cocoa in a separate mixing bowl, and add the water a little at a time to

     make a stiff paste. 

4.  Add this paste to the cake mixture.

5.  Divide the mixture into two 17cm (7”) deep tins, greased and lined with 

     non-stick baking paper,   level the top of the mix and bake in the preheated 

      oven for about 20-25 minutes, or until shrinking away from the sides of the tin and 

      they feel springy to the touch.

6.  Leave to cool in the tins, then turn onto a wire rack to become completely 

      cold before icing.

7.  To make the icing: measure the cream and chocolate into a bowl and carefully

      melt over a pan of hot water over a low heat, or gently in a 600w microwave for

      1 minute Stir until melted, then put aside to cool down a little and to thicken up.

8.  To complete the cake: Spread the apricot jam on the top of each cake. 

      Spread half of the ganache icing on the top of the jam on just one of the cakes, 

      then lay the other cake on top, sandwiching them together. 

9.   Use the remaining half of the ganache icing to ice the top of the cake in a 

      swirl pattern. When icing has set, lightly dust with some icing sugar.


                                                  CRUNCHY BUBBLE BARS


4 level cups (180g) of Coco Pops.

250g (8 ounces) of dark, (semi-sweet), eating chocolate which has been chopped coarsely.

100g (3 ounces) butter, chopped coarsely.

A quarter of a cup (60 ml) of light corn syrup.



1.     Grease a 20 cm x 30 cm  (8” x12”) rectangular pan and line the base & long sides with baking paper,

        extending the paper 5 cm over all sides.

2.     Process/Crush about half of the Coco Pops until they are coarse.

3.     Stir the chocolate, butter and syrup into large heatproof bowl over a large saucepan of simmering water

        until smooth. 

       Remove from heat and stir in all Coco Pops.

4.     Spread the mixture onto a flat pan and refrigerate until set then cut into bars.


   The awarding of all trophies and cash prizes will be at 4pm.

   How to enter the Summer Show and Entry Forms

                 To enter your produce or items in the Summer Show 


1. Print out an entry form by downloading the 'pdf' file at bottom left of

this page and fill in the Division/s and Class/es you wish to enter 

plus your own details.


2. The entry form with entry fees must be with the Show Secretary  by

  9.30 pm on the Thursday night before the Show.

Cheques should be made payable to 'Grove Garden and History Club'

Late entries are dealt with entirely at the Show Secretary’s discretion.


3. Old Mill Hall will be open at 8 am on the morning of the Show for you to 

set up your show entries but you must leave by 10.30 am when the judges

arrive – so make sure you leave yourself enough time for setting up.


   'Schedule' handbooks which include all the 

   divisions & classes as well as an entry forms 

 are available from Grove and Wantage Libraries.


Your entry form/s need to be filled in and sent or taken with your entry fee to either :-                

                David Gregory, 77 Mayfield Avenue, Grove OX12 7ND

     or to :-  Felicity Hill, 14 Woodhill Drive. Grove OX12 0DF

                       before 9:30 pm on the Thursday before the show.

              Cheques should be made payable to 

             ‘Grove Garden & History Club’.


Dec 5, 2019, 2:57 AM
John Hill,
Nov 2, 2018, 12:56 PM