1.

6 varieties of daffodil from not less than 3 divisions

One stem of each in individual vases

Division 1

2.

1 bloom – yellow petals with yellow trumpet

3.

1 bloom – white petals with white trumpet

4.

1 bloom – any other colour combination

5.

Any 3 blooms in Division 1

Division 2

6.

1 bloom – yellow petals with large cup

7.

1 bloom – white petals with large coloured cup

8.

1 bloom – white petals with large white cup

9.

Any 3 blooms in Division 2

Division 3

10.

1 bloom – yellow petals with small cup

11.

1 bloom – white petals with small cup

12.

Any 3 blooms in Division 3

Division 4

13.

1 bloom – double daffodil

14.

Any 3 blooms in Division 4

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15.

1 bloom, any division for novices (open to anyone who has not previously won a prize exhibiting daffodils)

16.

3 blooms, single headed, from any division or divisions other than Divisions 1-4

17.

3 stems, multi-headed, from any division or divisions other than Divisions 1-4 (e.g. Jonquils, etc.)

18.

1 stem, miniature daffodil from any division

19.

3 stems, miniature daffodils from any division or divisions

20.

Container of 9 to 12 cut daffodils arranged for effect

21.

A daffodil supplied by the Society, flowering in a pot as grown

22.

Heathers – a container of 3 cut sprays

23.

Flowering Tree or Shrub – one container, 1 kind, 3 sprays

24.

Flowering Trees or Shrubs – one container, more than one kind, 3 sprays

25.

Tulips – one vase of 3 stems

26.

Dwarf Tulips – one vase of 3 stems

Polyanthuses - one container of 5 stems

28.

Primulas (Auriculas/Primroses) – one container of 5 stems

29.

Pansies or Violas – 6 blooms (Society boxes are available if required)

30.

A container of Spring Flowers, excluding flowering trees and shrubs, arranged for effect

31.

One Alpine in pot or pan as grown

32.

One cactus or succulent in a container as grown (see regulation 10)

33.

One Pot Plant in flower (excluding Orchids) (see regulation 10)

34.

One Pot Plant for foliage (see regulation 10)

35.

One Orchid Plant in bloom (must have been in exhibitor's possession for 6 months) (see regulation 10)

36.

A container of Spring Flowers as grown

37.

Floral arrangement: “Tulip Time”  (Foliage & Accessories allowed) space allowed: 61 cm maximum (see additional regulations)

Domestic Classes (See Regulation 11)

38.

Blueberry Coffee Cake (made according to given recipe)

39.

4 Hot Cross Buns

40.

4 Cheese Scones

41.

4 Almond Macaroons

42.

Marmalade – 1 jar  Must have wax discs and cellophane tops.  See showing instructions in our Guide to Exhibitors

43.

Photograph "First Signs of Spring"

Junior Classes (Age up to 15 must be stated on entry form) (See Regulation 11)

44.

Container of Spring Flowers

45.

3 Daffodils in a vase

46.

Photograph "Spring Flowers"

47.

A Decorated Hard Boiled Egg

48.

A4 Drawing of an Easter Bunny

49.

A container of Spring Flowers

50.

3 Daffodils in a vase

51.

Photograph“Spring Flowers”

52.

2 x Decorated Hard-boiled Eggs

53.

Drawing of an Easter Bunny

1.

All classes are open to all persons, except where noted i.e. Novice classes.   In accordance with the latest edition of the RHS Handbook, only one person per household may exhibit in any class with produce from the same garden and/or allotment, unless the exhibit is entered in joint names, excluding class 21 in the Spring Show, Daffodil supplied by the Society.

2.

All exhibits, unless provided in the additional regulations, must have been grown or made by the exhibitor.

3.

Entry forms should be received by the Show Secretary not later than the Thursday before the Show. Late entries will only be accepted up to 9.00am. Only one entry per person per class.

4.

There will be no entry fees, except for late entries received after Thursday for which a charge of 20p per exhibit will be made.

5.

Entries must be staged between 8.30 and 10.30am on the day of the Show.

6.

Exhibitors should collect Show Cards from the Show Secretary. Cards to be placed face downwards in front of the exhibit. It is helpful if varieties are labelled (this could affect the judge’s decision).

7.

No exhibitor is permitted to move another exhibitor’s entry. A show steward must be contacted.

8.

Exhibitors should consult members of the Committee present at the staging of exhibits on any queries as to the correct class for particular exhibits.

9.

Vases are available for exhibitors’ use, although they may provide their own containers if they wish. All pot plants must stand on a dish or saucer.

10.

Pot plants must have been in the exhibitor’s possession for three months and Orchids 6 months.  The same pot plant can only be exhibited Once in a Calendar Year.

11.

Items exhibited in Domestic and Junior Classes must not have been shown previously at Society Shows.

12.

In collections of vegetables and salad vegetables, the numbers required are as shown below.  R.H.S. classification and pointing will be followed.

Salad vegetables are vegetables used in either a raw or cooked state and served in salads as a cold dish. All salading vegetables should be young, fresh, clean and of attractive appearance. Quantities for collections shown in brackets. The  following kinds may be used for horticultural show purposes:
Beans – Broad (6), Runner(9), Dwarf or French(9), beetroot (3), cabbages (2), carrots (4), celeriac (2), celery (2), chicory (2), chives (1 bunch), corn salad or lambs’ lettuce (1 bunch), cress (seedlings) in a pot 150mm dia. max., courgettes (3), cucumbers (2), endive (2), florence fennel (2), kohlrabi (2), leeks (3), lettuces (2), marrows (2), mustard/rape(seedlings), in a pot 150mm dia. max., onions (green salad) (6), onions under 250g & 250 or over (4), oriental brassicas (2), parsnips (3), peas (6 pods), potatoes (4), radishes (6), shallots (9) sweet peppers (2), tomatoes large (6), medium (6), small (6), turnips (2) and watercress (1 bunch). 
Any other vegetable not listed above can be included in a collection and the quantity should be  a Minimum of 2.

13.

Property is displayed at the exhibitor's risk.

14.

Judging will take place between 10.45 am and 12.30pm.

15.

Points will be awarded: 1st – 3 points, 2nd – 2 points, 3rd – 1 point, but see also the additional regulations for each show.

16.

There will be monetary prizes for Junior Entries only: 1st - 50p, 2nd -40p, 3rd -30p. Prize money may be collected from the Show Secretary from 3.00pm onwards.

17.

All Shows will be judged in accordance to the rules and regulations of the latest edition of the RHS Show Handbook and any prize or award may be withheld at the discretion of the judges, whose decision shall be final in all cases.

18.

All disputes will be settled by the Show Committee.

19.

Members of the public will be admitted from 2.00pm. Entry will be free.

20.

Trophies, medals & certificates - presented by the Town Mayor at 3.30pm.

21.

Exhibits must not be removed until 4.00pm.

ADDITIONAL REGULATIONS

Flowers in Class 37 and Junior Classes 45 and 50 need not have been grown by the exhibitor.

R.H.S. Classification of Daffodils and The Daffodil Society approved miniatures list will be followed.

In multi-container classes it is usual to stage varieties in separate containers.

Points in Classes 1, 20 and 37 will be 1st – 5, 2nd – 4, 3rd – 3.

RECIPE

Blueberry Coffee Cake

For the Crumb Topping
40g (1½ oz) unsalted butter chilled & chopped, plus extra to grease
50g (2oz) plain flour
40 g (1½ oz)demerara sugar
50 g (2oz) pecans, roughly chopped

For the CAKE
200g (7oz) plain flour
125g (4oz) granulated sugar
1½ tsp baking powder
150g (5oz)  blueberries
125ml (4fl oz) milk
1 medium egg
75ml (3fl oz) vegetable oil
1 Lemon finely grated zest & juice

1. Preheat oven to180°C (160°C  fan), mark 4.  Grease and line a 900g (2 lb) loaf tin( approx. inside  dims 22cm long x 11 cm wide x 6cm deep)  with baking parchment.  To make the crumb topping, using your fingers, rub butter into flour until the mixture resembles large breadcrumbs.  Stir through sugar and pecans.  Set aside.
2. To make the cake,  In a large bowl mix flour, sugar and baking powder. Gently mix in blueberries.  In a jug mix milk, egg, oil, lemon zest and juice (it will curdle). Add to the dry ingredients, stir until just combined. Scrape into prepared tin and level.
3. Sprinkle over crumb topping, squeezing it into larger clumps as you go. Bake for 1 hour, or until a skewer inserted into the cake comes out clean. Allow to cool for 10min. in tin, then transfer to a wire rack. Serve at room temperature.  Once cool, store in an airtight container at room temperature for up to 2 days.