SPRING SHOW SCHEDULE : Saturday 21 March 2026

1.30pm to 4.00pm

Admission to the Show £1

Accompanied Children Free

Staging 8.30am to 11.00am

Judging 11.00am to 12.30pm

Prize Giving 4.00pm

Raffle 4.15pm

SECTION A DAFFODILS

For entrants who have won less than three 1st prizes for Daffodils in the preceding two VDHS Spring Shows [2024 and 2025], and who have not exhibited Daffodils in any other Spring Horticultural Show.

Exhibitors entering any of the classes in SECTION A are not eligible for entry in SECTION B.

VDHS DAFFODIL CHALLENGE

1. 3 vases of Narcissus / Daffodil, 3 different varieties, 1 stem in each vase

Trumpet - trumpet longer or same length as petals [Division 1]

2. A vase of Trumpet Narcissus / Daffodil, 1 stem, any colour

3. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety, yellow

4. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety, white

5. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety, bi-coloured

Large Cupped - cup more than one third, but less than the length of petals [Division 2]

6. A vase of Large Cupped Narcissus / Daffodil, 1 stem

7. A vase of Large Cupped Narcissi / Daffodils, 3 stems, 1 or more varieties

Small Cupped - cup less than one third the length of the petals [Division 3]

8. A vase of Small Cupped Narcissus / Daffodil, 1 stem

9. A vase of Small Cupped Narcissi / Daffodils, 3 stems, 1 or more varieties

Double – doubling of the petals or the cup or both [Division 4]

10. A vase of Double Narcissus / Daffodil, 1 stem

11. A vase of Double Narcissi / Daffodils, 3 stems, 1 or more varieties

Multi-headed [Division 5,7,8]

12. A vase of Multi-Headed Narcissus / Daffodil, 1 stem

13. A vase of Multi-Headed Narcissi / Daffodils, 3 stems, 1 or more varieties

Other [Division 6,9–13]

14. A vase of Narcissi / Daffodils, 3 stems, any varieties not falling into classes 2 – 13

Display

15. A vase of Narcissi / Daffodils, any varieties, any number for all round effect

SECTION B DAFFODILS - ADVANCED

For entrants who have won three or more 1st prizes for Daffodils in the preceding two VDHS Spring Shows [2024 and 2025], or who have previously exhibited in Daffodil classes in other Spring Horticultural Shows.

Exhibitors entering any of the classes in SECTION B are not eligible for entry to classes in SECTION A.

VDHS DAFFODIL CHAMPIONSHIP

16. 6 vases of Narcissus / Daffodil, 6 different varieties from Divisions 1 to 4, 1 stem in each vase

Trumpet - trumpet longer or same length as perianth segments [Division 1]

17. A vase of Trumpet Narcissus / Daffodil, 1 stem – any colour

18. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety – yellow

19. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety – white

20. A vase of Trumpet Narcissi / Daffodils, 3 stems, 1 variety – bi-colour

Large Cupped - corona more than one third, but less than the length of the perianth [Division 2]

21. A vase of Large Cupped Narcissus / Daffodil, 1 stem – any colour

22. A vase of Large Cupped Narcissi / Daffodils, 3 stems, 1 variety - single colour

23. A vase of Large Cupped Narcissi / Daffodils, 3 stems, 1 variety - bi-colour

Small Cupped - corona less than one third the length of the perianth segments [Division 3]

24. A vase of Small Cupped Narcissus / Daffodil, 1 stem – any colour

25. A vase of Small Cupped Narcissi / Daffodils, 3 stems, 1 or more varieties

Double – doubling of the perianth or the corona or both [Division 4]

26. A vase of Double Narcissus / Daffodil, 1 stem – any colour

27. A vase of Double Narcissi / Daffodils, 3 stems, 1 or more varieties

Multi-headed [Division 5,7,8]

28. A vase of Multi-Headed Cupped Narcissus / Daffodil, 1 stem – any colour

29. A vase of Multi-Headed Narcissi / Daffodils, 3 stems, 1 or more varieties

30. A vase of Multi-Headed Narcissi / Daffodils, 3 stems, 1 or more varieties – miniature

Other [Division 6,9–13]

31. A vase of Narcissus / Daffodil, 1 stem, variety not falling into classes 17 – 30

32. A vase of Narcissi / Daffodils, 3 stems, 1 or more varieties not falling into classes 17 – 30

Display

33. A vase of Narcissi / Daffodils, 5 stems, any one variety

34. 2 vases of Narcissi / Daffodil, 2 different varieties, 3 stems in each vase

35. A vase of Narcissi / Daffodils, any varieties, any number for all round effect

SECTION C FLOWERS AND PLANTS

TULIPS

36. A vase of Tulips, 3, 1 variety

37. A vase of Tulips, 5, 1 variety

38. A vase of Tulips, 3, 2 or more varieties

FLOWERS GENERAL

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

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

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

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

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

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

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

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

POT PLANTS

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

48. 1 bulb of Amaryllis grown in pot or container

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

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

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

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

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

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

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

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

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

58. 1 Cactus or 1 Succulent, in a pot or pan max dia. 25cm

59. Cacti and/or Succulents, 2 or more varieties, grown in one pot or one pan max dia. 25cm

SHRUBS

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

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

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

63. A vase of a flowering shrub, 1 stem

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

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

SECTION D FLOWER ARRANGING

66. NOVICE – “Spring Sensation.” An exhibit.

Space allowed 60cm wide x 60cm deep, height optional

67. “Recycled.” An exhibit without Oasis.

Space allowed 60cm wide x 60cm deep, height optional

68. “Dorset Life.” – to be named. An exhibit.

Space allowed 60cm wide x 60cm deep, height optional

69. “It’s a Small World.” A petite exhibit.

Space allowed not exceeding 25cm in width and depth. Height up to 37cm.

70. “An Arrangement Incorporating a Tool from your Toolbox.” An exhibit.

Space allowed 60cm wide x 60cm deep, height optional. MEN-ONLY.

Please Note Sizing

SECTION E 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.

71. Treacle Tart, recipe provided

72. Chilli Jam, 1 jar, named and dated, own recipe

73. A decorated Celebration Cake, own recipe

74. A loaf of bread, made by hand, own recipe

75. Cheese and Bacon Scones, 3 on a plate, recipe provided

76. Decorated Easter biscuits, 5 on a plate, recipe provided

SECTION F PHOTOGRAPHY

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.

77. 1 colour print : ‘A Winter Scene’

78. 1 colour print : ‘Distortion’

79. 1 colour print : ‘Still Life’

80. 1 black and white print : ‘Weather’

SECTION G HANDICRAFT

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

81. A painting, any medium, any subject

82. A knitted article

83. A piece of embroidery or tapestry

84. Decorate a blown egg for Easter

85. Any other handicraft not mentioned above

SECTION H JUNIOR CLASSES

2 age categories : a) 3-6 years old, b) 7-11 years old. Age to be stated on entry form

86. A decorated stone – any subject

87. A funny person from vegetables or fruit

88. A Lego model (own design)

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

90. Signature Bake – bake your favourite flapjack, own recipe, 3 on a plate

SECTION I SCARECROW COMPETITION

91. Build a scarecrow – theme : “A Person from History”

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

SPRING RECIPES

SPRING RECIPE (71): TREACLE TART

Ingredients

For the pastry

250g/9oz plain flour

130g/4½oz butter, plus extra for greasing

For the filling

400g/14oz golden syrup

150g/5½oz fine fresh white breadcrumbs

2 lemons, zest and juice

1 free-range egg, beaten, to use as egg wash

Method

To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).
Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
Remove about 150g/5½oz of pastry from the main ball and set aside for a lattice top.
Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
Prick the base with a fork, to stop the base rising up during baking.
Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
To make the filling, heat the syrup gently in a large pan but do not boil.
Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface.
Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.
Egg wash the edge of the pastry in the tin, and start to make a woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.
Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin.

SPRING RECIPE (75): CHEESE & BACON SCONES

Ingredients

2-3 rashers of bacon

200g self-raising flour

½ tsp mustard powder

½ tsp cayenne powder

40g cubed butter (salted preferably)

60-100g strong grated cheese

100ml milk, plus a little for brushing tops

Method

Pre-heat oven to 200C/Gas 6. Lightly grease a baking tray.
Chop bacon into small pieces. Cook off on high heat in dry non-stick frying pan.
Combine flour, mustard powder and cayenne pepper and rub butter into flour.
Grate cheese and add to combined flour mixture along with the bacon.
Bind with the milk a little at a time until the mixture is just sticky (you might not need all the milk).
Knead mixture lightly on a lightly floured surface, roll dough to 2-3cm deep and cut with a 5cm cutter. (makes 6)
Place scones onto the lightly greased baking tray.
Brush scone tops with milk. Bake for 10-15 minutes.

SPRING RECIPE (76): DECORATED EASTER BISCUITS

Ingredients

For the dough

200g/7oz softened butter, plus extra for greasing

150g/5½oz caster sugar

2 large free-range egg yolks

400g/14oz plain flour, plus extra for dusting

1 level tsp ground mixed spice

1 level tsp ground cinnamon

2–4 tbsp milk

For the icing

1–2 tsp lemon juice

250g/9oz icing sugar

different food colourings

Method

Pre-heat the oven to 180C/160C Fan/Gas 4.
Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough. Halve the mixture and set half to one side.
Knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters.
Lightly grease two baking trays lined with baking paper.
Place the biscuit shapes on the prepared trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
Use piping bags to pipe your decorations onto the biscuits.