Saturday 4th September 2027 Autumn Show
We hold our Spring and Autumn Shows annually in Pluckley Village Hall. They are an opportunity for a bit of friendly rivalry among members and friends and we always love to see new faces at the events. See your Annual Schedule or the downloads below on how to enter; the rules, logistics and some tips on selecting exhibits etc. Of course, if you’d rather talk to someone then Committee members will be around to help you on the morning of the show but please give yourself plenty of time as it is quite busy. If you want some advice before the day, please contact Rebecca Southall, our Show Coordinator. Contact details in your Annual Schedule.
Don’t be put off, its great fun and the more times you enter the better you get at it!
The hall opens for exhibits from 10.15am. Committee members will be available to help on the morning of the show if you want assistance. 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, friends and local villagers to view the exhibits and for the presentations. Exhibits must be collected before the doors close at approx. 4pm.
Show Rules
ENTRY
Anyone can enter and there is no charge for entry.
Exhibitors may enter as many different classes as they wish but a household may only stage one entry per class (although there are one or two exceptions which are noted in the relevant class descriptions).
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.)
The judge is independent, and their decision is final. They 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.
Schedule of Classes 2027
Arrangements - all homegrown
Arrangements - all homegrown
Arrangements - all homegrown
1. An arrangement of seasonal flowers. (David Mure Vase)
2. An interpretation of a meadow.
3. An arrangement in a jam jar.
4. An arrangement interpreting a film title
Classes 1-4 may incorporate accessories.
Flowers - homegrown
Arrangements - all homegrown
Arrangements - all homegrown
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, any varieties except dahlias. (Pluckley Sweetpeas Bowl)
17. Vase of 3 stems of japanese anemones- any variety or varieties.
18. Vase of 3 stems of fuschias - 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 hips, haws or 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 per household allowed. (Sheila Terry Cup)
24. Vase of grasses - any variety or varieties, bamboos included.
25. Vase of 3 hydrangea flowers - any variety or varieties.
Fruit - homegrown
Arrangements - all homegrown
Vegetables - homegrown
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.
Vegetables - homegrown
Class 61 Recipe for Swiss Roll (Mary Berry)
Vegetables - homegrown
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. 3 garlic bulbs - any variety or varieties.
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 per household 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 obtained at Spring Show. (Charles Gunther Tankard)
Home Produce
Class 61 Recipe for Swiss Roll (Mary Berry)
Class 61 Recipe for Swiss Roll (Mary Berry)
58. An apple tart
59. 3 of the same cookie.
60. A fruit upside down cake (any fruit).
61. A Swiss Roll made following the recipe provided.
62. Focaccia, any flavour.
63. A jar of marmalade (any citrus fruit).
64. A homemade alcoholic drink.
.
Class 61 Recipe for Swiss Roll (Mary Berry)
Class 61 Recipe for Swiss Roll (Mary Berry)
Class 61 Recipe for Swiss Roll (Mary Berry)
Ingredients
4 large eggs
100g caster sugar
100g self-raising flour
Filling - 4 tablespoons strawberry or raspberry jam
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Grease a 33 x 23 cm (13 x 9 in) swiss roll tin and line with baking parchment.
2. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
3. Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.
4. Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm in from one shorter edge, being careful not to cut right through.
5. Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.
Autumn Show Cups
David Mure Vase
Pluckley Roses Cup
David Mure Vase
Awarded to the best arrangement of home grown flowers. Class 1.
Rose Bowl
Pluckley Roses Cup
David Mure Vase
Awarded to the person with the most points in the Rose Classes. Classes 5-8.
Pluckley Roses Cup
Pluckley Roses Cup
Dawes Challenge Cup
Awarded for the best rose exhibit in show.
Dawes Challenge Cup
Norah Evans Floral Arrangements Cup
Dawes Challenge Cup
Awarded to the person with the most points in the Dahlia Classes. Classes 11-14.
Pluckley Sweet Peas Bowl
Norah Evans Floral Arrangements Cup
Norah Evans Floral Arrangements Cup
Awarded to the winner of the best vase of up to 10 annuals. Class 16.
Norah Evans Floral Arrangements Cup
Norah Evans Floral Arrangements Cup
Norah Evans Floral Arrangements Cup
Awarded for the best floral exhibit in show.
Sheila Terry Cup
Charles Gunther Cup
Sheila Terry Cup
Awarded for the largest sunflower head. Class 23.
The Pumpkin Cup
Charles Gunther Cup
Sheila Terry Cup
Awarded for the heaviest pumpkin. Class 54.
Charles Gunther Cup
Charles Gunther Cup
Charles Gunther Cup
Awarded to the winner of the Special Autumn Show. Class 57.
Vegetable Cup
F J Masters Cup
Charles Gunther Cup
Awarded for the best vegetable or fruit exhibit in show.
F J Masters Cup
F J Masters Cup
F J Masters Cup
Awarded for the most points in the fruit and vegetable classes. (Classes 26-54 &56.)
Coronation Cup
F J Masters Cup
F J Masters Cup
Awarded to the winner of the Master Gardener class. Class 55.
Boucher Cup
Boucher Cup
Boucher Cup
Awarded to the person with the most points the home produce classes. (Classes 58-64)
Boucher Cup
Boucher Cup
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.
Many of the cups have historical significance to the society and cannot be replaced and should be cared for accordingly. Please notify the committee asap if you damage or lose a cup. Please polish cups before their return. If you plan to move away, please contact us to arrange their safe return before you leave.