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Saffron Walden Horticultural Society

SUMMER ROSE & FLORAL SHOW

Saturday 17th June, 2017

Golden Acre Community Centre, Saffron Walden, CB11 4DT

Staging of exhibits between 8.30 and 10.30 am

SCHEDULE OF CLASSES

SECTION 1 – FLOWERS

1.

1 Bloom, large flowered H.T. Rose, any colour

2.

3 Blooms, large flowered H.T. Roses, one or more varieties

3.

1 Bloom, large flowered H.T. Rose, white or yellow

4.

3 Blooms, large flowered H.T. Roses, one or more varieties

5.

1 stem, Cluster flowered Rose

6.

3 stems, Cluster flowered Roses, one or more varieties

7.

3 stems Miniature Roses/Patio Roses

8.

3 stems Rambler and/or Climbing Roses

9.

3 stems Old Fashioned Type Roses /Shrub Roses – one or more varieties

10.

Container of Roses (maximum 7 blooms)

11.

1 stem – Rose/Roses any variety for novices (open to anyone who has not previously won a prize exhibiting roses)

12.

A container of Sweet Peas (9 stems)

13.

3 containers of Sweet Peas, 3 distinct varieties, 4 stems of each

14.

A container of  Mixed  Flowers (own foliage permitted) Max.  9 stems

15.

A container of Flowers all the same variety - 5 Stems

16

Display of Foliage in a container

17.

Geranium Pips – 6 single florets - Society boxes available

18.

Pinks or Carnations – 5 stems

19.

Flowering Trees or Shrubs – 3 stems

20.

Two Hosta Leaves in a Vase

21.

Three Clematis Blooms

22.

One Pot Plant for foliage

23.

One Pot Plant in flower (Excluding Orchids)

24.

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

25.

A container of plants as grown

26.

One cactus or succulent in a container as grown

27.

Floral Arrangement  -  "Carnival"    An exhibit using plant material: space allowed 61 cm maximum (see additional regulations)

SECTION 2 – FRUIT & VEGETABLES

28.

Gooseberries – 12

29.

Strawberries – 9 with stalks

30.

Rhubarb – 3 sticks

31.

Dish of any other fruit (min. quantity 2 - max. 12) (e.g. Blackcurrants 6 Strigs, Lemons 2)

32.

Collection of Herbs – 4 varieties in separate containers

Choose from the following list.  (only 1 variety of Mint may be used)

Basil, Bay, Chives,  Mint, Parsley, Oregano, Rosemary, Thyme, Sage (Salvia officinalis only), Fennel (not Florence fennel)

33.

Broad Beans – 6

34.

Spring Onions – 6

35.

Collection of Vegetables (including salads) – 3 different kinds in a tray maximum 61 cm by 61 cm -quantity 2 of each

SECTION 3 – DOMESTIC CLASSES.

36.

Traditional Tea Bread  Made according to given Recipe

37.

Men Only – Victoria Sponge

38.

4 Decorated Cup Cakes

39.

6 Cheese Straws

40.

Jam – 1 jar **

41.

Lemon Curd – 1 jar**

 

**Must have wax discs and cellophane tops.See showing instructions in our Guide to Exhibitors

42.

A set of three snapshots  "Through the Arch"

43.

A framed photograph of a Horticultural subject – max.space allowed 38 cm square

44.

A picture – any medium, space allowed 45 cm max.

45.

A hand crafted article – hard material (e.g. wood, metal, glass, etc.)

46.

A hand crafted article – knitwear or crochet.

47.

Any other Hand Crafted Article in soft Material.

SECTION 4 – JUNIOR CLASSES (Age up to 15 must be stated on entry form)

48.

3 Rose Stems – one or more varieties – to be displayed in a Society Vase.

49.

A display of Garden Flowers in a vase or jar

50.

Photograph – "A Rose"

51.

A Decorated Wooden Spoon

52.

A Miniature Garden in a Seed Tray - to include a pond

 

AWARDS

Veerman Rose Bowl – Most points in Rose Classes 1-11

R.A. Butler Cup – Most points in Floral Classes 12 -27

Denning Bowl – Most points in the Fruit & Vegetable Section Classes 28-35

Walden Trophy – Most points in Domestic Section Classes 36-47

Rickett Shield – Best Exhibit in Domestic Classes 36 -47

Scrivener Cup – Most points in Junior Section Classes 48 - 52

Saffron Walden Horticultural Society Cup – Best Bloom in Rose Classes 1-11

Russell Green Cup – Awarded for Class 35

Caroline Dowling Award – Best exhibit in Junior Classes, if merited

Certificates of Merit for Winners and Runners-up in each Section

REGULATIONS FOR SHOWING

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 10.30 am 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.

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 (American/land) (1bunch), courgettes (3), cucumbers (2), endive (2), florence fennel (2), kohlrab i(2), leeks (3), lettuces (2), marrows (2), mustard/rape (seedlings), 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
1.

Exhibits in Class 27 and Junior Classes 48 and 49 need not have been grown by the exhibitor.

2.

Points in Classes 10, 13, 27 and 35 will be 1st – 5, 2nd – 4, 3rd – 3.

 

RECIPE

Traditional Tea Bread

6 fl oz. cold strained tea

8 oz sultanas

8 oz self-raising flour

4 oz. dark brown sugar

1 beaten egg

 

 

Preheat oven Gas 4 / 180°C / Fan 160°
Grease and line with parchment paper a 450 g/ 1 lb loaf tin

Soak fruit in tea overnight.  Place flour and sugar in bowl.  Drain the fruit, reserving liquid.  Blend sultanas and beaten egg into the flour using a little liquid to make a firm dropping consistency.

Bake for about 1 hour until firm.  Leave in tin about 5 minutes.  Then turn on to a wire rack to cool.

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