• Maximum one prize per person per class
• All exhibits must be the work of the exhibitor
• Craft classes: all exhibits must have been completed since the last show
• Flower exhibits: cut flowers to be displayed in exhibitors’ own vases
• Exhibits which do not meet class specifications will be disqualified
• Horticultural exhibits: produce must have been in the possession of the exhibitor for at least two months before the show
• The committee reserves the right, after giving notice, to visit the garden of an exhibitor to ascertain the identity or origin of an exhibit. That right shall only be exercised within three days following a show
• Horticultural exhibits – where appropriate, exhibits are to be judged by RHS or NAFAS rules
• The decision of the committee is final in all matters connected with the show
• Judges may withhold prizes if they consider no exhibits worthy of winning or if there are insufficient entries in a class
• Any objections should be made in writing, signed by the objector, and handed to the Flower Show Secretary before 3.00 pm
• The committee cannot be held responsible for any loss or damage to exhibits

Hints for Exhibitors

Further details are contained in ‘An NFWI Handbook for Exhibitors’ (available from thewi.org.uk) and ‘The Horticultural Show Handbook’ (available from the Royal Horticultural Society at rhsshop.co.uk). These books are also available for reference in Winchcombe Library.

For all flower and vegetable classes

Follow the schedule carefully. Prizes are often lost through carelessness, so particular attention to quantities and varieties is required.

Note the difference between kind and variety. For example, asters and antirrhinums are different kinds of flowers whilst Majestic potatoes and King Edwards are different varieties.

For floral art classes

All plant material should be in water or water retaining material unless it will remain turgid throughout the show.

All plant material needs to be well-conditioned before arranging (picked the day before and put in water).

For flower classes

1. When the flowers are gathered for the show, they should be cut the day before and put into water immediately once cut. Leave the flowers in water until it is time to pack them. If possible pack the flowers in an airtight box lined with greaseproof paper. At the show, re-cut stems to keep the flowers as fresh as possible. In the case of gladioli, the ideal bloom is one third in full flower, one third with buds showing colour and one third in green bud.

2. Take a little more to the show than you require in case of mishaps.

3. Ensure that you follow the schedule carefully with regard to selection of the foliage you should use and the number and type of flowers which should be exhibited. Foliage should not be too heavy and great care should be taken in the arrangement. Dahlias should be exhibited with some dahlia foliage.

4. Please use appropriately sized vases and not jam jars or other receptacles, and remember that the vase should be hidden as much as possible and the flowers arranged loosely rather than packed tight. If bowls are used, the flower stalks should be held firm by soft packing paper or moss etc. Remember to take your own vases and bowls as these are not provided.

5. When arranging collections of flowers remember that a piece of black cloth or velvet is a great advantage and will help to show off the colours.

General hints for vegetables and fruit

In all classes, condition is the most important criterion.

Use the space allotted to the best advantage. You can garnish the exhibit with parsley, mint etc. if wished. A piece of black cloth or velvet can help to show off colours. Vegetables can be presented on a plate or directly on the table as considered most attractive. Arrangement, finish and well balanced exhibits often gain additional points.

Groups of vegetables should always contain potatoes unless indicated, and the collections generally contain the same number of specimens of vegetables as that required for the individual classes.

Root vegetables should be trimmed leaving approximately 75 mm of leaf stalk.

Runner beans and dwarf beans should be straight, of good colour, long, fleshy and of uniform size. They should be cut from the vine with a portion of stalk remaining. Often displayed in rows.

Peas should be uniform in size, large, deep green, young, well filled, the skin free from blemishes and bloom showing to advantage. Peas are often presented in a wheel shape directly on the show bench. They should be presented with a portion of stalk remaining.

Carrots should be of good colour and free from fangs, depressions and side roots. Often presented as a pyramid.

Beet. Uniform colour and medium size should be the chief points.

Onions. Specimens should be large, even-sized, well-shaped and with a thin neck. The roots should be trimmed to the basal plate and tops should be tied with uncoloured raffia (this does not apply to pickling onions). Shallots should be displayed on a material such as dry sand. Salad onions should be shown with roots and leaves.

Potatoes. Evenly matched in size and shape, true to type, free from blemish with clear skins and eyes few and shallow.

Cauliflowers. Good size, high quality, uniformity, compactness and freedom from blemish are important.

Cabbage should have firm hearts and be of medium size and good colour, and should have approximately 50 mm of stalk.

Marrows should be fresh and tender and well matched in size and shape. They are often displayed directly on the show bench. A marrow is defined as any variety of the species cucurbita
pepo.

Tomatoes should be uniform in size and shape, good colour, clear skin, firm and shown with the calyx.

Aubergines should be cut open for presentation.

Sweetcorn. The husk should be pulled down to show approximately a quarter of the grain. Stalks should be trimmed.

Fruit should be firm, retain its bloom and not be over ripe. Fruit should not be polished. The stalks of apples and pears should be left intact. Fruit should be presented on a plate, and white tissue paper may be used. Apples should have the eye facing up. Berries and smaller fruits such as plums may be most attractive in lines. Currants should be on intact sprigs.

General hints for Cookery

Bread. A loaf can be any shape, and is usually displayed on a breadboard.

Cakes. Should be on a white plate Biscuits Usually made with a 5-6 cm cutter and approximately 3 mm thick. A fluted cutter is normally used for sweet biscuits and a plain-edged cutter for savoury.

Cookies. These are made with a softer mix than biscuits and are rolled in the hand or sliced from a log, rather than cut with a biscuit cutter.

Muffins. The tin or case should be at least 4 cm deep.

Sweets. Approximately 2.5 cm each.

General hints for preserves

Jars and lids must not bear any trade name. Labels should be placed between the seams of the jar and indicate the type of fruit used where relevant and the day, month and year the preserve was made. Jam jars are available from ACE DIY Winchcombe.

Jams, jellies and marmalades. There must be a seal at the time of judging. Use a twist top or pliable press-on plastic cover, which will make a ‘pop’ when opened. A wax disc and cellophane cover can be used provided a seal is created. Avoid screw tops. Jars should be filled to within 3 mm of top.

Fruit curds. These should have a wax disc and cellophane cover. Twist top or pliable press-on plastic covers cannot be used. They should have been made within the last three weeks and state the date made on the label.

Vinegar-based preserves. These should have matured for at least two months. Cellophane covers or metal screw covers should not be used. Chutney should be labelled ‘hot’ or ‘mild’. Jars should be full to within 12 mm of the top.

Cordials. Normally in clear glass screw top bottles, filled to within 12-25 mm of top. For 1:5 dilution.

General hints for beverages

Beverages should be in clear glass bottles.

General Hints for eggs

Consistent in size and colour. Clean. (One egg will be cracked open to judge yolk and white)

General hints for crafts

Exhibits will be judged on design and use of colour, the suitability of the materials used, the techniques used, workmanship and finish and presentation.

The use of a variety of appropriate techniques will be valued.

You may wish to mount your item on a suitable background, or lightly stuff an article to enhance presentation, for example. Textile items may have been laundered.

Photography

Use of white or black mounts allow the photographs to stand out.

The skill of the photographer as well as the subject matter will be taken into account when being judged.

Exhibits must be in position in the hall by 09.45 am on the show day (the hall opens at 07.30 am).

07.45 – Setting up of exhibits
09.45 – Hall cleared for judging
12.30 – Show ground opens
13.00 – Sports hall opens
14.00 – Prize money is available
16.00 – Presentation of cups
17.00-17:30 – Collect exhibits

⏰ Timings are approximate and may be subject to change.