HINTS & TIPS for Exhibitors  (to download click here)

·           Read your Schedule thoroughly and check the exhibit number of your entries

·           Name your exhibit where possible - eg Dahlia, Potato Variety

·           Uniformity and Freshness - These are more important than size alone

·           Beetroot, Carrots & Turnips - These should have the leaves removed, leaving about 3 inch leaf stalk

·           Cabbages - The generally accepted method of exhibiting a head of cabbage is to leave a short stalk at the base of the head

·           Lettuces- These should be shown with the roots on, having been washed clean of soil - the reason being they keep fresher with the root on

·           Fruit - They should not be polished but shown with their natural bloom

·           Raspberries, Blackberries etc - Any hybrid berries should be shown with the plug and an inch or so of stem attached

·           Foliage - Diseased or pest damaged foliage can detract from otherwise good blooms

·           Onions - Never peel too severely

Additional Tips for Exhibiting (from the East Kent Federation of Horticultural Societies)

Just a tad more attention to detail can often mean the difference between receiving a prize sticker or not.  Judging exhibits of similar merit puts a judge on his or her mettle, having to search for the minute detail that will be the deciding factor.  Remember, you want your exhibit to catch the judge’s eye.  So, it is more than worthwhile to ask yourself these questions:

·      Is my exhibit as fresh as possible?  Caution – never sacrifice freshness for size.

·      Have I discreetly removed any damage leaves or faded blooms?

·      Have I ensured that pots/saucers and containers are thoroughly clean?

·      Have I trimmed carrots, beetroot and similar vegetables to the accepted length and with a sharp knife?

·      Have I used silver sand for showing my shallots and, have I made sure I haven’t scattered some on the show bench thus risking upsetting the Show Secretary?

·      Have I taken the trouble to find some curtain rings of suitable size (or similar) to keep my onions, tomatoes and similar, in place?

·      Have I provided black plates or boards that will show beans, peas and tomatoes and the like to advantage?

·      Have I used raffia or garden string for ties?  Baler twine or flex?  Dear me no!

·      If an exhibit asks for several components eg three parsnips, are they as uniform in size and quality as possible and as beautifully cleaned, trimmed and tied as possible?

·      Are display trays or similar display items I have used immaculate?

·      Have I written a neat card telling the judge (and visitors) the name of the variety/cultivar of the exhibit?

·      Have I left the show bench perfectly clean and my entrant’s card neatly placed with my exhibit?

·      Have I provided plain white plates or dishes for my cookery exhibits?

·      Have I included doylies where appropriate?

·      Have I made sure my jar of preserves is clean and shining?

·      Have I made sure the jar is correctly labelled and has the correct cover or lid?

·      Have I made sure that I have the correct number of components as stated in the schedule?  A trap for the unwary, this one!

All exhibitors are warmly recommended to provide themselves with a show tool kit. This can be the simplest plastic box of modest size containing some aids to exhibiting.  The following could usefully be included:

·      A small 1½ inch paintbrush – ideal for tidying up the show bench

·      A soft camel hair artist’s brush for removing debris from delicate blooms

·      A few cotton wool balls – handy for rose exhibits and leaf cleaning

·      A small towel for hand wiping

·      A couple of damp J cloths or similar in a plastic bag

·      A pack of labels measuring about 1” x 3” and butcher’s pins, for labelling exhibits

·      A waterproof pen and a pencil

·      A skewer – useful when using moss in a show vase

·      A pair of small secateurs and/or scissors

·      A small sharp knife

·      A small pack of tissues

·      Some spare lengths of raffia and string.

Advance preparation can reduce stress levels on the day, believe me!  And most importantly, do remember your schedule – well thumbed, I trust!

Nailbourne Horticultural Society - Spring Show 2024

We held our Spring Show on Saturday 6 April in Bridge Village Hall and after a mild but very wet winter, we were all concerned that there would be a lack of exhibits.  However, members came up trumps and although the entries in the daffodil classes were greatly reduced, the number of entries in the two tulip classes certainly made up for this.  We were also delighted to welcome a good number of visitors who came in to support us and enjoy the Show.

As in previous years our President, John Hill, presented the prizes which this year were won as follows:

Barbara Robbins Memorial Cup for most points in the cut flower classes: Linda Ellis
Best Pot Plant: Brenda Wood (with a cyclamen covered in beautiful flowers)
Best Bloom in Show: Joan Hill, with a stunning tulip
Whitten Spencer Cup (Chairman’s Challenge pot of Minnow narcissus): John Hill
Hill Trophy for “Best Photograph in Show”: Peter Fairweather.

The three Open Classes were won by Raj Dasan (chitted potatoes), Rajini Dasan (flower arrangement entitled “Awakening”) and Peter Fairweather for his photograph entitled “Nailbourne 2024”.  Sadly the class for pre-school children attracted no entries.

Peter and Jan Aplin were our judges other than for the photography class which John Newell kindly judged.

The staging of the Show is very much a team event and thanks go to the members of the Committee as well as the volunteers who helped on the day, to those who entered, without whom there would be no show, and finally to those who came to support us.

SUMMER SHOW - SATURDAY 27 JULY 2024 

The Hall will be open at 8.00am for members to have their exhibits staged by 10.00 am for judging

No exhibits to be removed prior to the end of the Show at 2.00 pm. 

Schedule Of Classes

Open to all Members.  Classes 21, 37, 38 and 39 Open to Non-Members

No Entry Fee

Voucher Prizes for Open Classes Nos 21, 37, 38, 39 and 46 

Vegetables

Champion Cottage Gardener Cup awarded for Most Points in Classes 1-20

Anderson Cup awarded for best Novice Exhibit in Section

Tankard awarded to Winner of Class 18

(VASE SUPPLIED FOR CLASS 20)

1.                  Spring Onions – Six (leave untrimmed)

2.                  Onions - Three (on a plate)

3.                  Beetroot - Three (with 3” tops)

4.                  Potatoes - Three White (on a plate)

5.                  Potatoes - Three Coloured (on a plate)

6.                  Carrots - Three, Stump or Long (with 3” tops)

7.                  French Beans - Six

8.                  Runner Beans - Six

9.                  Peas - Six Pods

10.              Courgettes – Two (not to exceed 150mm [approx 6 inches])

11.              Shallots - Six Exhibition (on a plate)

12.              Shallots - Six Pickling (max 30mm diameter)- on a plate)

13.              Lettuce - One, any variety

14.              Tomatoes – Any Variety - Five (on a plate)

15.              Cucumber - One

16.              Any Other Vegetable - not included in any other Class (use common sense on numbers)

17.              A Vegetable or Fruit Oddity

18.              Collection of any 3 Vegetables - numbers as per schedule, Classes 1-15, in a standard seed tray

19.              Plate of Fruit (one variety only - use common sense on numbers)

20.              Collection of 3 Fresh Culinary Herbs – max number of 3 cut stems of each herb

Flowers
Silver Rose Trophy awarded for Most Points in Classes 22-36
Hawkins Cup awarded for Best Novice Exhibit in Section
(VASES SUPPLIED FOR CLASSES 21-27 & 29-32)

21.              Roses – A Single Rose judged for scent alone – people’s vote
          The above Class is Open to All, Including Non-Members

22.              Roses – One Stem, Cluster flower

23.              Roses - Three Stems large flowered (mixed allowed)

24.              Annuals - Vase (mixed allowed)

25.              Herbaceous Perennials - Vase (mixed allowed)

26.              Mixed Flowers - Vase (anything in flower)

27.              Sweet Peas - Five Stems

28.              Pansies or Violas - 5 (all one variety), floating on water

29.              Dahlia - One Specimen (any variety)

30.              Gladioli - One Specimen

31.              Hosta Foliage – Vase, not less than 5 stems (mixed allowed)

32.              Flowering Shrub or Tree- One Stem

33.              One Geranium or Pelargonium in a Pot* - One

34.              One Flowering Plant (excluding a Geranium or Pelargonium) in a pot* - One

35.              One Foliage Plant in a pot* - One

36.              One Cactus or Succulent in a pot* - One

          *  Pot Plants – Max 25 cm/10 inch Pot

Photography – Open Classes

Open to All including Non-Members and to All Ages
Hill Trophy awarded for Best Photograph in Show
All entries to be produced within the last 12 months

37.              “A Single Bloom” - A Photo, unframed, not to exceed 20 x 15 cm/8” x 6”

38.               “A Seascape” - A Photo, unframed, not to exceed 20 x 15 cm/8” x 6”
           (NB photos not to be digitally enhanced and all entries to be produced within the last 12 months)

Floral Art
Sarah Louise Prestige Cup awarded for Most Pointsin Classes 39-41

(NB where accessories are allowed, plant material must dominate)

39.              “Paris Olympics” – an exhibit, space allowed 45 x 45cm/18” x 18”, height unrestricted (accessories           allowed)
         The Above Class is Open to All, Including Non-Members

40.              “Famous Five” – an arrangement of 5 flowers, may include foliage, 38 x 38 cm/15” x 15”, height unrestricted.  No floral foam ( Oasis ) to be used

41.              A Petite Arrangement, Red to Predominate, in a Port or Sherry Glass (not to exceed 25cm/10”   in height, width and depth)

Cookery

Fremlins Challenge Cup awarded for Most Points in Classes 42-44 

42.          Jar (12-16 oz) of Kentish Fruit Jam (own recipe)

43.          Traditional Victoria Sandwich (recipe attached)

44.          5 Cheese Scones (own recipe; plain cutter to be used)

Handicrafts

Handicraft Plate awarded for Most Points in Class 45

All entries to be produced within the last 12 months 

45.          Any Hand-Made Work of Art

Children

Open to Bridge Village Playgroups/Nurseries and Other Pre-School Children

Wordsworth Cup awarded for Most Points in Classes 46 a & b

All entries to be produced within the last 12 months 

46a.       Herbs in a Pot (max pot diameter 12.5cm/5”)

46b.       A Flower Painting

Gardens

Silver Plate to Winner of Prettiest Small Garden

Pewter Tankard to Winner of Best Kept Vegetable Garden

Silver Rose Bowl to Winner of Most Picturesque Garden 

47.          Prettiest Small Garden

48.          Best Kept Vegetable Garden (garden and/or allotment)

49.          Most Picturesque Garden

50.          Chairman's Challenge (Whitten Spencer Cup to be awarded to Winner of Chairman’s Challenge)

Traditional Victoria Sandwich

Ingredients

• 100g/4oz softened butter
• 100g/4oz caster sugar
• 2 standard eggs
• 100g/4oz self raising flour
• Jam for filling
• Caster sugar for dusting

Method

• Prepare two 18cm/7inch sandwich tins
• Cream butter and sugar together until very pale in colour, light in texture and fluffy
• Beat in whole eggs, one at a time, adding a tablespoon of flour with each
• Gently fold in remaining flour with metal spoon
• Transfer to prepared tins and smooth tops with knife
• Bake in centre of moderate oven (180^oC/350^oF/160^o Fan/Gas Mark 4) for 25 to 30 minutes (or until well risen, golden brown and firm)
• Take cakes out of the oven and leave in tins for 2 to 3 minutes.  Turn out on to a wire cooling rack.  Strip off any lining paper used and leave until cold
• When cakes are cold, sandwich together with 2 to 3 level tablespoons of jam
• Dust top of cake with sifted caster sugar

For the show bench present on a doyley on a white plate.

Links -

Summer Show Schedule 2024

Summer Show Recipe 2024