Saturday 5 th September at the Mackenzie Hall, Brockweir

Open to all living in Brockweir, Hewelsfield and St Briavels

or who are members of the Society

All children from everywhere welcome

Enter on the Day

Hall open for entries 8.30am—11am

Hall open for results and viewing 2pm-4pm

Exhibits to remain in place till 4pm and then must be removed by 4.30pm

Schedule of Classes

VEGETABLE SECTION

1 Potatoes, 3 of one kind, washed (name variety)

2 Runner Beans, 6 with stalks

3 French Beans, 6 with stalks

4 Squash or Pumpkin, any variety, please name.

5 Carrots, 3 of one variety, leaves trimmed to 75mm

6 Beetroot, 3 (tidy roots and trim tops)

7 Shallots, 9 any variety (trim roots and tops)

8 Onions, 3 under 250g each (trim roots and tops)

9 Onions, 3 over 250g each (trim roots and tops)

10 Tomatoes, 5 of one cultivar, named.  Do not remove calyces.

11 Tomatoes, collection of 3 different cultivar, 3 of each, named.   Do not remove calyces.

12 Edible Sweet corn, 2 cobs

13 Basket of at least 3 vegetables, named

14 Courgettes, 3 of one kind, preferably with flower attached

15 Salad items, 3 different, displayed in basket or box

16 A vase of 5 different culinary herbs

17 Garden compost, about 500ml, in own container

18 A vase of edible flowers

19 Any other vegetable, please name

OUT OF THE ORDINARY VEGETABLES

20 Largest Marrow, by weight

21 Largest Potato, by weight

22 Largest Onion, by weight

23 Longest Runner Bean

24 Largest Tomato, by weight

25 Oh crumbs!  A misshapen fruit or vegetable

FRUIT SECTION

26 Eating Apples, 3 of one cultivar, with stalks attached

27 Cooking Apples, 3 of one cultivar with stalks attached

28 Stone fruit, 5 of any variety

29 Pears, 3 any variety with stalks

30 Any other fruit

FLOWER SECTION  

31 Roses, cluster-flowered, 1 specimen in a container

32 Roses, large flowered, 1 specimen in a container

33 Dahlias, 3 blooms, one or more cultivar, in a container

34 A vase of cut Garden Flowers, minimum 3 species

35 Container of outdoor foliage, at least 5 different varieties

36 Hydrangeas, 3 in a vase

37 A flowering pot plant

38 A foliage pot plant

39 6 stems of annual blooms, 1 variety, in a container

40 Any other flower

CHILDREN’S SECTION

Age will be taken into account; please put your age on 1st September 2026 on the back of your exhibit beside your name.

41 Design your own carnivorous plant, any medium

42 A colouring of picture supplied

43 An illustrated book mark

44       A painted pebble

See also Class 54, a Miniature Garden, which is open to all ages.

DOMESTIC SECTION

45 Victoria Sponge, made in an 18cm round sponge tin, raspberry jam filling and sprinkled with caster sugar. 

46 A jar of Chutney filled to 5mm from the top, labelled with 

main ingredients and date made.  State whether hot or mild.

47 A jar of Pickle filled to 5mm from the top labelled with main

ingredients and date made.

48 A jar of jam, filled to 3mm from the top, labelled with contents and date made.

49 A jar of Jelly, filled to 3mm from the top, labelled with contents

and date made.

50 Savoury Scones, 3, any flavour.

51 A box of 6 eggs, chicken or duck

52 Homemade loaf of bread, any flour but give details.

CRAFT 

53 A photograph of a tree within our Parishes, please give location

54 A Miniature Garden—your interpretation, not to exceed 30cm square

55 A colouring picture for adults (to be supplied) 

RULES AND REGULATIONS

• Adult exhibitors are required to live within the parishes of Brockweir, Hewelsfield or St Briavels, or be a member of the Society.  Children from everywhere are encouraged to take part.

• All exhibits must have been produced by the Exhibitor or have been in their possession two months prior to the Show.

• The exhibit must contain the exact number of specimens specified in the Schedule.

• All vegetables, where practicable, must be exhibited on plates.  

• Jars and lids for Preserves must be plain and unbranded.

• Chutney and Pickle to be sealed with vinegar proof lid or covering.  Preserves to be sealed with a wax disc and cellophane cover, or a new twist top lid.

• For information for Exhibitors and Show Criteria see website.

• Exhibitors are not allowed to enter an exhibit which has been entered into any other Show.

• Cut flowers must be in vases.

• Preserves and cookery must be the Exhibitor’s sole unaided work.

• Exhibitors are allowed to enter more than one entry in a class.

• The Show Secretaries reserve the right to reposition exhibits.

• The Judge’s decision is final. 

• A sustainable Cup will be presented to the winner of each section, and to the winner of Class 13, A Basket of Vegetables.

Hints for Exhibitors

Allow time to stage exhibits and check that the number of specimens is correct.  Place the entry card, given to you on the day, next to your exhibit (with the name face down).  Place your labels naming cultivars if applicable next to your exhibit.  Entries remain anonymous unless a prize is won.  Exhibits should be fresh, free from blemish and pests, such as greenfly and slugs and staged as attractively as possible in accordance with the rules and Schedule.  This may be a deciding factor in a close competition.  The size of exhibits should be uniform where more than one specimen is required.  Where practical all fruit and vegetables must be shown on plates or dishes.  It is recommended if possible to take a few extra specimens in case of accident, and when you have finished staging, check the exhibit is well finished, conforms to the Show Schedule and is labelled.

VEGETABLES

Potatoes:  Medium sized, shapely, clean tubers with few and shallow eyes.  Arrange on a plate.

Beetroot:  Round, of tennis ball size, or according to cultivar.  Small tap roots, smooth lean skins.  Uniform dark colour flesh without white zones.  Trim leaves to 75mm.

Tomatoes:  Uniform fruit of correct shape, size, colour for the cultivar.  Not overripe or with green around calyx.  Fresh calyx attached and displayed uppermost.

Shallots:  Thoroughly dried bulbs, free from staining and loose skins.  Cut roots at basal plate, bind tops.  Stage on fine sand on a plate or saucer.  Pickling shallots must not exceed 30mm diameter.

Carrots:  Good shape, free from side roots, clean skin, bright colour.  Size according to cultivar.  Avoid pale colour, green tops.  Trim leaves to 75mm.

Onions:  Firm thin necked bulbs.  Size according to cultivar.  Avoid soft, stained onions with thick immature necks.  Cut roots to basal plate.  Tops to be bound.  Stage on rings or collars.

Runner beans:  Tender, long slender straight pods, no outward sign of seeds.  Stage directly on table.

Courgettes:  Young, tender, shapely 100-200mm (max) length, any colour but well matched.  Preferably with flowers attached.

Herbs:  Fresh, clean, healthy foliage.

Sweet corn:  Cobs of uniform size with fresh, green husks should be shown with approximately one quarter of the grain exposed by pulling down the husk.

Squash:  Retain some stalk.

FLOWERS

General:  Dead flower and seed heads should be removed.

An Annual is a plant that naturally or ordinarily flowers, seeds and dies within 12 months.

Cut Flowers:  Pleasing arrangements of colour and shape.  Stage each flower carefully, ensuring the stem is neither too long nor too short and that damaged leaves are removed.  Flowers should all face the same direction unless ‘all round’ effect is required by the class.  Place labels naming the cultivar, if required, by the exhibit.

Dahlias:  Perfect blooms with florets intact, without gaps in formation.

Hydrangeas:  Balanced shape, fully expanded heads.

Pot plants:  Healthy, decorative plant.  Clean pots.

Roses:  Blooms should be full size for cultivar, half to three quarters open.  Petals regularly arranged within circular outline, well formed centre and bright colour.  Well formed foliage and strong stems.

FRUIT

Large, shapely fruit, good colour for cultivar, preferably with stalks intact and displayed.  Apples and pears should have unblemished skins.  Soft fruit to be fully ripe.  Plums to retain bloom.  Leaves may be used to enhance the display of soft fruit and any other fruit.

DOMESTIC

General:   Jars used should be plain with no trade names.  They should be clean and unblemished.  Covers for vinegar preserves must prevent evaporation and should not be liable to corrosion due to presence of vinegar, so twist tops with plastic lining are recommended.  Pickles and chutneys are best left to mature for 2 or 3 months before showing.

Chutney and Pickle should be filled to 5mm from the top of the jar and sealed with a vinegar proof lid or covering.   Label with ingredients, date made and in the case of Chutney whether hot or mild.

Jam and jelly:  Jars should be filled to within 3mm of the top.  Jam should be made from crushed or chopped fruit.  Jelly should be made only from fruit juice, with no pulp, and perfectly clear.  Seal with a waxed disc and cellophane cover, or a new twist top lid.

Savoury scones:  May be garnished

Colour should be bright, even and characteristic • No scum or foreign bodies, mould or sugar crystals • Fruit evenly distributed, not too many stones • Skins tender • Consistency ‘jellified’ not runny or sticky, no loose liquid or syrup • Flavour full, fresh and characteristic of the fruit

HERBS

Culinary herbs should not be in flower.