2024 Exhibition and Show
Saturday September 7. Vision Hall, 3.00 - 5.00pm.
Early entry for disabled visitors at 2.30pm
Early entry for disabled visitors at 2.30pm
Part 1 – Exhibition
non competitive Exhibitors are invited to create a display of anything they have either grown or made. There are no rules other than the exhibit has to fit into the allotted space. Accessories are permitted and you can even construct your own niche. The display could be on a theme, domestic entries might be ‘tea time’, and vegetable displays might be based on a trug. Entries could even be a combination of fruit, flowers, vegetable, domestic and craft. This section is non competitive but a number of rosettes may be awarded. There is no entry fee but you have to reserve a space in advance either by completing the relevant section on the entry form or ringing the Show Secretary or her assistant before 7pm the Thursday before the show. Space will be allocated on the basis of space available. The Show Secretary will inform you well in advance if your allotted space is smaller than the one you requested. |
Part 2 – Show
competitive Deadline for entries is 7pm the Thursday before the show. Details on how to enter are on the entry form on page 30 in the 2024 Yearbook or download a copy here. 2024_entry_form.pdf. Entry to the competitive classes is free. There will be no prize money but prize cards will be awarded. |
SECTION 1 ROSES
1 THE BARTON CUP One specimen bloom large flowered Rose with own foliage. 2 One vase of 3 blooms of large flowered Roses, one or more varieties. 3 One vase of 3 stems of floribundas Roses, one or more varieties. Exhibitors are requested to name varieties where known. SECTION 2 DAHLIAS 4 One vase of 3 Dahlias from your garden, any variety or varieties. This class is intended for those who just grow a few Dahlia plants in their garden, not for the more experienced grower. 5 THE STANLEY DARK CUP - 1 bloom from a mystery Dahlia purchased at £2.50 each plant from the Society. These can be reserved on a first come, first served basis, by telephoning Peter Hordern, and they will also be available from The Store in late May while stocks last. 6 3 decorative Dahlias, any size, any variety or varieties. 7 3 cactus or semi-cactus Dahlias, any size, any variety or varieties. 8 3 blooms of any other Dahlia other than decorative, cactus or semi-cactus (i.e. those in Sections 6 and 7). This includes waterlily, pompom, collarette, ball etc. SECTION 3 OTHER FLOWERS 9 THE DOROTHY MERCER CUP for a collection of cut flowers of a least 5 different kinds in one 4.5” (11cm) diameter container which will be provided by the Society. Space allotted is 2’6” (76cm) x 2’6” (76cm). This class is not a floral arrangement. 10 3 stems or blooms of any annual or perennial flower or shrub, one variety. This includes spray Chrysanthemums but not Roses or Dahlias. 11 Fuchsia flowers, 6 in a box, any variety although identical blooms are more likely to win. (Display box will be provided). 12 Begonia, 1 flower, any variety. (Display box will be provided). 13 Gladiolus, 1 spike. 14 Flowering house or pot plant other than Fuchsia. 15 A tumbler/vase of mixed herbs, not more than 5 types. 16 Most fragrant flower - 1 bloom or stem. 17 The largest Sunflower head. 18 Foliage house plant (no size limit). 19 A plant grown from a cutting you have taken. 20 A plant grown hydroponically (without soil). Floral Art - flowers do not need to have been grown by the exhibitor. All measurements are from the show bench 21 A buttonhole suitable for a groom. 22 A flower arrangement titled ‘Insects Paradise’ size 12” x 12” (30x30cm). 23 An arrangement of autumn foliage. Fruit or seed heads may be included. No size limit. 24 An arrangement of fruit, veg and or flowers to be a look alike of our chairman Peter Horden. SECTION 4 VEGETABLES AND FRUIT 25 RADLETT TOP TRAY for 3 vegetables, sample quantities Carrots(3); Cauliflowers(2); Onions(3); Parsnips(3); Peas(9); Potatoes(5); Runner beans(6); Tomatoes(6); Artichoke (2 )– 15; Aubergines (3) – 18; French Beans (9) – 15; Cauliflower (2) – 20; Celery, trench (2) – 20; Courgette (3) – 10; Cucumber, house or frame (2) – 18; Cucumber, ridge or outdoor (2) – 15; Garlic (5) – 12: Marrows (2) – 15; Parsnips (3) – 20; Swede (2) – 15; Turnip (3) – 15. For other quantities and values see the RHS handbook. The numbers not in parenthesis indicate the maximum value available of the vegetables in the judge’s scoring. (Display boards will be provided 18" (46cm) x 24" (61cm).) 26 A Trug of an aesthetically arranged collection of fruit, vegetables and/ or flowers Trug available from The Store). 27 THE VIC CRAFT CHALLENGE CUP for tomatoes, (not cherry or small) 6 of one variety. 28 Tomatoes, cherry or small fruited cultivar, under one and a half inches in diameter (3.8cm), 6 of one variety. 29 A cluster of ripe tomatoes on the vine. 30 The heaviest tomato. 31 Potatoes, 5 of one variety. 32 The heaviest potato. 33 Any type of edible bean, 10 pods of one variety. 34 The longest edible bean. 35 The longest cucumber. 36 Onions, 3 of one variety, over 8oz (225g). 37 Onions, 5 of one variety, under 8oz (225g). 38 The heaviest onion. 39 Beetroot, 3 of one variety, tops trimmed. 40 1 squash, gourd or pumpkin. 41 Sweetcorn, 2 of one variety. 42 Chillies, 6 of any variety or varieties . 43 Vegetable not mentioned above. Please refer to Top Tray class for quantities. 44 Apples, dessert or culinary, 5 of one variety. 45 One dish of stone fruit, a minimum of 3 fruits. 46 One dish of berry fruit, 10 of one variety. 47 Pears, 5 of any one variety. 48 Fruit not mentioned above. Please refer to Top Tray class for quantities. 49 Oddities class for anything you grew that didn’t quite go according to plan. i.e. deformed vegetable, fruit etc. (No points awarded for this class) |
SECTION 5 DOMESTIC CLASSES
NOTE: ALL POTS MUST BE LABELLED. (No Kilner jars) 50 Jam, from berries, one pot. 51 Jam, stoned fruit, one pot. 52 Jelly, any variety, one pot. 53 Marmalade, any variety, one pot. 54 Lemon, Orange or Lime Curd, one pot. 55 Chutney, one jar. 56 Preserve, any variety not mentioned above. 57 Scones, plate of 4, any flavour. 58 A savoury flan not exceeding 10” (22cm). 59 A cake baked to the recipe printed below and on page 26 of our 2024 Yearbook (Salted caramel cake). 60 High Tea Plate – a minimum of 3 homemade items displayed on a plate no bigger than 8” (20 cms). (Bread does not need to be homemade). 61 Cordial – any flavour. 62 Any alcoholic drink. 63 Men only class. A cake baked to recipe printed below and on page 27 of our 2024 Yearbook. (Dorset apple cake). SECTION 6 PHOTOGRAPHY THE PAUL BALEN CUP will be awarded to best photograph in the show. The Society may choose to use the winning photograph for the 2025 Autumn Show Schedule cover. These classes are open to both members and non members excluding professionals. Photographs must have been taken by the exhibitor. Where possible, and to add interest, plant varieties should be named. 64 Pattern 65 People 66 Blue The photography judge will be happy to discuss entries with any exhibitor after judging has been completed. Multiple entries accepted, space permitting, but only one prize can be won in each class. Total size not to exceed A4 - 8.3 x 11.7 inches - 210mm x 297mm. No frames please. SECTION 7 CHILDREN’S CLASSES This section is open to all children under 11 years old on the day of the show, whether their parents are members of the Society or not. 67 A model of a ‘Windmill’ constructed entirely by the exhibitor from vegetables and/or fruit. You can use wooden skewers/string to hold the model in place. 68 An item of fruit, grown by the exhibitor. 69 An item of vegetable, grown by the exhibitor. 70 A flower, grown by the exhibitor. |
Salted Caramel Cake (Class 59)
Ingredients: 225g (8oz) baking spread, from the fridge 175g (6oz) caster sugar 55g (2oz) light muscovado sugar 4 eggs 1 tsp vanilla extract 225g (8oz) self-raising flour 1 tsp baking powder 1 tbsp milk 1 x 397g tin Carnation Caramel ½ tsp fine sea salt Icing 250g (9oz) unsalted butter (soft) 250g (9oz) icing sugar ½ tsp sea salt 115g (4oz) salted caramel fudge, chopped into small pieces. Method: Step 1 Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of 2 x 20cm (8in) sandwich tins with non-stick baking paper. Step 2 Measure the baking spread, caster sugar and light muscovado sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Whisk together for 2 minutes using an electric hand whisk. Step 3 Spoon into the prepared cake tins and level the surfaces. Bake in a preheated oven for 25-30 minutes, until well risen and coming away from the sides of the tines. Leave to cool on a wire rack. Step 4 Meanwhile, to make the icing, measure the butter and icing sugar into a large bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you do not overbeat, as it could split. Step 5 Place one cake on a cake stand and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the sides and on top of the cake. Sprinkle with the chopped fudge. Recipe from Mary Berry’s Cook and Share Book. |
Dorset Apple Cake (Class 63 - Men only)
Ingredients: 115g (4oz) unsalted butter, diced and chilled, plus extra for the tin. 225g (8oz) self-raising flour. 2 tsp ground cinnamon. 115g (4oz) light brown sugar. 1 large egg, beaten. 6-8 tbsp milk 225g (8oz) Bramley or Granny Smith apples, peeled, cored, and diced. 100g (3.5oz) sultanas. 2 tbsp demerara sugar (optional). Method: Step 1 Preheat the oven to 180C / 160C fan / gas 4. Butter and line a deep 20cm (8”) cake tin with baking parchment. Step 2 Mix the flour and cinnamon together in a large bowl. Add the butter and rub it into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter. Step 3 Add the apples and sultanas and mix to combine. Scrape the butter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean. Step 4 Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard. Recipe from BBC goodfood |