Pluckley Village Hall
Exhibitors Set Up 10.15 am - 11.30am
Viewing Doors Open 2.45pm; Raffle, Tea & Cake
Prize giving 3.30pm Everyone Welcome.
Classes & entry rules in Annual Schedule & below.
1. An arrangement of home-grown flowers. (David Mure Vase)
2. An Autumn Sunset.
3. An arrangement incorporating seed heads.
4. An arrangement interpreting a TV Show.
Purchased flowers and foliage can be used in these arrangements 2,3&4 although the building-up of the exhibit must be of the exhibitor’s own arrangement. Classes 1-4 may incorporate accessories.
5. One specimen Rose bloom.
6. A bowl of Roses - any variety or varieties.
7. Vase of 3 stems of Roses - any variety or varieties.
8. Vase of 3 stems of Roses, one variety - bud, bloom and blown - one flower head on each stem.
9. Vase of 3 stems of Cosmos.
10. One Specimen Dahlia bloom - any variety.
11. Vase of 3 heads Dahlias – any one ball variety.
12. Vase of 3 heads Dahlias – any one cactus variety.
13. Vase of 3 heads Dahlias - any other single variety not mentioned.
14. Vase of not more than 10 stems of Dahlias – any variety or varieties
15. Vase of 6 stems of hardy perennials, 2 stems each of 3 varieties.
16. Vase of up to 10 annuals
17. Vase of 3 stems of salvias.
18. Vase of 3 stems climbing plants (not roses) - any variety or varieties.
19. Vase of 3 stems Michaelmas Daisies - any variety or varieties.
20. Vase of 3 stems flowering shrubs (not roses) - any variety or varieties.
21. Vase of 3 stems berries - any variety or varieties.
22. Vase of 3 stems of flowers – from corms, bulbs or rhizomes.
23. Largest Sunflower Head - more than one entry allowed. (Sheila Terry Cup)
24. Vase of grasses - any variety or varieties, bamboos included.
25. Vase of 3 Hydrangea Flowers – any variety or varieties.
26. 5 Culinary Apples - one variety.
27. 5 Dessert Apples - one variety.
28. A plate of not more than 20 Edible Berries including hulls - one or more varieties.
29. 5 Pears - one variety.
30. 5 stoned fruit - one variety.
31. One Fruit - variety not already mentioned.
32. Collection of 5 salad vegetables displayed as grown – shown on a plate.
33. 2 Sweetcorn cobs.
34. 3 Onions.
35. 7 Shallots.
36. 3 Beetroot.
37. 2 Cucumbers.
38. 5 ripe Tomatoes (not small).
39. 7 small, ripe Tomatoes.
40. Tomatoes on a vine - at any stage of ripening.
41. 3 Potatoes - any colour or variety.
42. 3 Carrots.
43. 5 Runner Beans
44. 2 Marrows ideally of equal length not exceeding 15” or 38cms in length.
45. 2 Courgettes 4”-6”, or 10-15cms in length, ideally with flowers.
46. 5 beans, not runner.
47. 3 Sweet peppers.
48. 3 Chilli peppers.
49. 2 Squash ideally of equal size/length.
50. Collection of named herbs - displayed in a vase.
51. 2 Vegetables of any variety - not already mentioned.
52. Longest Runner Bean.
53. Strangest shaped vegetable or fruit - more than one entry allowed.
54. Heaviest Pumpkin. (Pumpkin Cup)
55. Master Gardener - 6 items all different, comprising 3 vegetables, 2 flowers in a vase and l fruit, assembled on a plate.
56. Largest Tomato.
57. Special Autumn Competition Plant grown from plug purchased at Spring Show. (Charles Gunther Tankard)
58. A pineapple upside down cake.
59. 3 flapjacks.
60. 3 vegetarian rolls.
61. A courgette cake – using recipe below.
62. A flat bread.
63. A jar of chutney.
64. A homemade alcoholic drink.
250g courgettes (2-3), weighed before grating
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
For the filling
Lemon or lime curd
A little freshly squeezed lime juice
For the icing
200g cream cheese
100g sifted icing sugar
Juice of 1 lime, or more to taste
2-3 tablespoons chopped pistachio nuts
2x21cm sandwich tins, greased and lined
1. Pre-heat oven to 180C/160Cfan/Gas4.
2. Grease sandwich tins and line the base of each tin with baking parchment.
3. Wipe the courgettes with a kitchen towel then grate them unpeeled, using a coarse grater then turn into a sieve to drain off excess water.
4. Beat oil, eggs and sugar until creamy.
5. Sieve in flour, bicarb and baking powder and beat until well combined.
6. Stir in drained, grated courgettes.
7. Divide the mixture between the sandwich tins and level the surface.
8. Bake for 30mins or until slightly browned and firm to the touch.
9. Leave to cool in the tins for 5-10 minutes then turn out, and finish cooling on a wire rack until icing ready.
10. To make the icing, beat cream cheese until smooth then add sieved icing sugar and beat again to combine. Stir in lime juice to taste.
11. If using bought lemon or lime curd for the filling, sharpen taste with some fresh lime juice.
12. To assemble, put one cake on plate and spread with filling. Put on the top cake and smear thickly with the cream cheese icing. If the icing needs firming up a little, put the cake in the fridge for a while.
13. Just before serving, scatter with chopped pistachio nuts.
The hall opens for exhibits from 10.15am.
Anyone can enter. There is no charge for entry.
Exhibitors can each stage only one entry per class, but may enter as many classes as they wish.
Where a class asks for a number of a particular item – they should be as similar as possible in size and shape.
Exhibitors provide their own vases, plates etc.
An entry slip for each class should be completed showing class and exhibitor and placed upside down by the exhibit. (These will be available on the day.)
It is important to make sure your exhibit meets the requirements of the class exactly for it to be considered by the judge.
The judging is independent and the judges decision is final.
The judge will award first, second and third awards in each class (subject to the number of entries in each class and quality of exhibits) and identify cup winners.
The hall closes for judging at 11.30am.
Only officials of the society may be in the hall during judging.
The hall reopens at 2.45pm for exhibitors, members and local villagers to view the exhibits and for presentations.
Judges aim to award First, second and third places in each class. At the presentations in the afternoon each exhibitor is presented with a certificate showing their individual results. The society also awards a number of cups at the show (see below).
Please collect your exhibits before the doors close at approx. 4pm.
Committee members will be around to help you on the morning of the show if you need any advice or assistance but please give yourself plenty of time as the morning is quite busy.
A copy of the RHS Horticultural Show Handbook may be borrowed briefly from either the Chairman or the Show Co-ordinator.
Notes re cups:
All cups remain the property of the society and must be returned in time for the next relevant show.
The cups are covered by the society’s insurance but must be signed for, to acknowledge receipt.
Non-members may be awarded cups, but only members may take them home from the show. Non-members should return the cup to the care of the committee at the end of the show.
Please polish cups before their return and look after them whilst they are in your care. Many of the cups have historical significance to the society and cannot be easily replaced. Please notify the committee asap if you damage or lose a cup.
If you plan to move away, please contact us to arrange their safe return before you leave.
Awarded to the best arrangement of home grown flowers. Class 1.
Awarded to the person with the most points in the Dahlia Classes. Classes 11-14.
Awarded to the person with the most points in the Rose Classes. Classes 5-8.
Awarded for the best rose exhibit in show.
Awarded to the winner of the best vase of up to 10 annuals. Class 16.
Awarded for the best floral exhibit in show.
Awarded for the heaviest pumpkin. Class 54.
Awarded to the winner of the Special Autumn Show. Class 57.
Awarded for the largest sunflower head. Class 23.
Awarded for the best vegetable or fruit exhibit in show.
Awarded for the most points in the fruit and vegetable classes. (Classes 26-57.)
Awarded to the winner of the Master Gardener class. Class 55.
Awarded to the person with the most points the home produce classes. (Classes 58-64)