1.30pm to 4.00pm

Admission to the Show £1

Accompanied Children Free

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Staging            8.30am to 11.00am               

Judging           11.00am to 12.30pm

Prize Giving     4.00pm                                   

Raffle               4.15pm

 

​​​​​​​​​SECTION A     FLOWERS AND PLANTS

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DAFFODILS

1. A vase of Narcissi / Daffodil, yellow, large trumpet (Div. 1), 3 stems, 1 cultivar

2. A vase of Narcissi / Daffodil, white, large trumpet (Div. 1), 3 stems, 1 cultivar

3. A vase of Narcissi / Daffodil, bi-coloured, large trumpet (Div. 1), 3 stems, 1 cultivar

4. A vase of Narcissi / Daffodil, large cup (Div. 2), 3 stems, one or more cultivars

5. A vase of Narcissi / Daffodil, small cup (Div. 3), 3 stems, one or more cultivars

6. A vase of Narcissi / Daffodil, double (Div. 4), 3 stems, 1 cultivar

7. A vase of Narcissi / Daffodil, cyclamineus (Div. 6), 3 stems, one or more cultivars

8. A vase of Narcissi / Daffodil, multi-headed (Div. 5, 7 or 8), 3 stems, one or more cultivars

9. A vase of Narcissi / Daffodil, poeticus (Div. 9), 3 stems, one cultivar

10. A vase of Narcissi / Daffodil, any other division not listed above, 3 stems, one cultivar

11. A vase of Narcissi / Daffodil, 5 stems, cultivars from any divisions.

 

TULIPS

12. A vase of Tulips, 3, 1 variety

13. A vase of Tulips, 5, 1 variety

14. A vase of Tulips, 3, 2 or more varieties​

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POT PLANTS

15. Narcissi / Daffodils, 1 variety, any number, grown in a container or pot max dia. 25cm

16. 1 bulb of Amaryllis grown in pot or container

17. Hyacinths, 3 in a pot max dia. 25cm

18. Hyacinth, 1 in a pot max dia. 10cm

19. Tulips, 1 variety, any number grown in a pot max dia. 25cm

20. Other flowering bulbs, not mentioned above, grown in a container or pot max dia. 25cm

21. Primrose / Polyanthus, 1 plant grown in pot max dia. 10cm

22. Primrose / Polyanthus, up to 5 plants, 1 or more varieties, grown in a pot max dia 25cm

23. Flowering Pot Plant, max dia. 25cm (excluding bulbs & orchids)

24. Pot Grown Orchid, pot max dia. 20cm

25. Foliage pot plant, pot max dia. 25cm

26. 1 Cactus or 1 Succulent, in a pot or pan

27. Cacti and/or Succulents, 2 or more varieties, grown in one pot or one pan

 

FLOWERS GENERAL

28. A vase of Polyanthus, 5 stems, mixed colours

29. A vase or bowl of Heathers, 1 or more varieties

30. A vase of Grape Hyacinths (Muscari), 5 stems

13. A vase of Hellebores, 5 stems, any varieties

32. Flowerheads of 3 Hellebores, any varieties, floating in a container max dia. 20cm

33. A vase of Wallflowers, 5 stems, any colour

34. A vase of any flowers not mentioned in Classes 1 – 27 but must not include flowering shrubs

35. A vase of mixed foliage and flowers, may include shrubs, max 5 stems

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SHRUBS

36. A vase of Camellia, 1 stem not exceeding 25cm overall length

37. A vase of Camellias, 3 stems, 1 or more varieties

38. Camellia, 1 bloom, floating in a dish not exceeding 15cm

39. A vase of a flowering shrub, 1 stem

40. A vase of cut flowering shrubs, max 5 stems, 1 variety

41. A vase of cut flowering shrubs, max 5 stems, of mixed kinds/varieties

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SECTION B     FLOWERS ARRANGING

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42. NOVICE – “Just Seven Daffodils (with foliage)”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional

43. “Twists and Turns”.  An exhibit without Oasis - Space allowed 60cm wide x 60cm deep, height optional

44. “An Arrangement for a Celebration”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional

45. “Small Wonder”.  A petite exhibit - Space allowed not exceeding 25cm in width and depth.  Height up to 37cm. 

46. “Joy of the Season”.  An exhibit - Space allowed 60cm wide x 60cm deep, height optional. MEN-ONLY.

 

Please Note Sizing

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SECTION C     HOMECRAFT

 

Recipe section at back of schedule.  Important: Oven temperatures might vary according to oven types.  Please check these recipes against your own oven instructions.

 

47. Chocolate Tray Bake, 5 pieces on a plate, own recipe

48. Gardener’s Windfall Chutney, 1 jar, named and dated, recipe provided

49. Lemon Curd, 1 jar, named and dated, own recipe

50. Spinach and Brie Flan, recipe provided

51. Marigold Munchies, 5 on a plate, recipe provided

52. Cherry Cake, own recipe

 

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SECTION D     PHOTOGRAPHY

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All entries must be the work of the exhibitor and must not have been exhibited in the previous 2 years.

A4 and A5 photos must be mounted, smaller photos may be mounted.  Max A4 size inclusive of mount. 

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53. 1 colour print : ‘A Winter Scene’

​54. 1 colour print : ‘People’

55. 1 colour print : ‘Moving Water’

56. 1 black and white print : ‘A Landmark’

 

SECTION E     HANDICRAFT

 

All entries must be the work of the exhibitor and must not have been exhibited in the previous 2 years.  Please provide approximate dimensions on entry form

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57. A painting, any medium, any subject - no larger than 42cm x 60cm

58. A knitted article

59. A piece of embroidery or tapestry

60. A handmade animal in any medium

61. Any other handicraft not mentioned above

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SECTION F     JUNIOR CLASSES

 

3 age categories : a) 3-7 years old, b) 8-11 years old, c) 12-15 years old.  Age to be stated on entry form

 

62. Mini masterpiece – paint or draw a detailed picture postcard 15cm x 11cm – any subject

63. Make a monster from vegetables, fruit or flowers (or combination)

64. Decorate a blown egg as a famous person or character

65. Colouring Competition – A4, download image appropriate to age category from VDHS website

66. Signature Bake – bake your favourite Shortbread (plain, lemon, choc chip etc) own recipe, 3 on a plate

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SECTION J     SCARECROW COMPETITION

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67. Build a scarecrow – theme : “A Character from a Book”.

Open to any age group!  Please read the guidelines in the ‘Rules’ section.

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SPRING RECIPE (48) : GARDENER’S WINDFALL

  

Ingredients

 

1.5kg cooking apples – peeled, cored and sliced

1 onion – peeled and chopped

4 x 400g tin chopped tomatoes

750g granulated sugar

2 tsp ground ginger

575ml malt vinegar

200g sultanas

2 tsp curry powder

1.5 tsp salt

 

Method

1. Put all the ingredients into a large pan. 

2. Cook over a medium heat, stirring occasionally for 2.5 hours until mixture thickens and starts to become sticky

3. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

  

 

SPRING RECIPE (50) : SPINACH AND BRIE FLAN

 

Ingredients

 

 

Pastry :

150g / 6oz plain flour

75g / 3oz butter

3 or 4tbsp water

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Filling :

275g / 10oz brie

100g / 4oz spinach leaves – washed, finely shredded

2 eggs

150ml / 1/4pint milk

3tbsp double cream

Salt & pepper

Pinch of nutmeg

   

Method

 To make the pastry, sift flour and salt into a bowl and rub in the butter until fine breadcrumbs.

1. Add water and mix to a pliable dough.

2. Roll out the pastry and transfer to a greased 8in (20cm) flan ring with sides, set on a baking tray.  Chill while preparing the filling.

3. To make the filling, trim the rind from the cheese and cut the cheese into cubes.

4. Place the shredded spinach on the pastry base and tuck in the pieces of brie.

5. Beat the eggs and milk.  Add salt and pepper to season.

6. Pour the mixture over the flan and spoon the cream over the surface.  Sprinkle with nutmeg.

7. Bake for 35 – 40 mins at 190C / Gas Mark 5

 

 

SPRING RECIPE (51) : MARIGOLD MUNCHIES

 

Ingredients

 

50g / 2oz margarine

50g / 2oz caster sugar

50g / 2oz plain flour

4 tbsp apricot jam

Rind and juice of half an orange

100g / 4oz plain chocolate

1 egg

 

Method

 

1. Melt the margarine in a saucepan, then stir in the sugar.

2. Beat the egg and add to the melted mixture, along with the sifted flour and orange rind.

3. Next, grease 14 shallow patty tins and half fill with the mixture.

4. Bake in the centre of the oven at 180C / 350F / Gas Mark 4 for 10 to 15 mins.

5. Loosen each biscuit and leave in the tin.

6. Heat the jam and add it to the juice and spread it on the biscuits.

7. Melt the chocolate and spread it over the jam.

8. Leave to set.

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