Saffron Walden Horticultural Society

SUMMER ROSE & FLORAL SHOW

SUNDAY 22nd JUNE 2024

SEWARDS END VILLAGE HALL
RADWINTER RD, SEWARDS END, CB10 2LG

Staging of exhibits between 9.00 and 11.00 am

SCHEDULE OF CLASSES

To download the Schedule, click here

SECTION 1 – FLOWERS
1.	1 Bloom large flowered Rose, any colour
2.	3 Blooms large flowered Roses, one variety
3.	3 Blooms large flowered Roses, mixed varieties
4.	1 stem Cluster flowered Rose
5.	3 stems Cluster flowered Roses, one variety
6.	3 stems Cluster flowered Roses, mixed varieties
7.	3 stems Miniature and/or Patio Roses, one or more varieties
8.	3 stems Rambler and/or Climbing Roses, one or more varieties
9.	3 stems Old Fashioned and/or Shrub Roses, one or more varieties
10.	Container of Roses (maximum 7 stems)
11.	1 stem – Rose/Roses any variety for novices (open to anyone who has not previously won a First prize exhibiting roses)
12.	3 stems Sweet Peas, one variety
13.	3 stems Sweet Peas, mixed varieties
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.	Pinks or Carnations – 5 stems
18.	Flowering Trees or Shrubs – 3 stems
19.	Two Hosta Leaves in a Vase
20.	Three Clematis Blooms
21.	One Pot Plant for foliage (excluding Pelargoniums)
22.	One Pot Plant in flower (excluding Orchids and Pelargoniums)
23.	One Pelargonium in a pot – shown for flower or foliage
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.	Exhibit consisting of one vase containing one flower and one plate containing one vegetable or fruit.
SECTION 2 – FRUIT & VEGETABLES
28.	Currants (black, white or red) – 6 strigs
29.	Strawberries – 6 with stalks
30.	Raspberries – 6 with stalks
31.	Dish of any other fruit (min. quantity 2 – Max 6)
32.	Rhubarb – 3 sticks
33.	Herbs – 4 varieties in separate containers – selected from the following list Basil, Bay, Chives, Mint (only 1 variety may be used), Parsley, Oregano, Rosemary, Thyme, Sage (Salvia officinalis only), Fennel (not Florence Fennel).
34.	Garden Peas - 6 pods
35.	Beetroot - 3
36.	Any other Vegetable not listed above (NOTE: Two entries may be made in this class, but they must be DIFFERENT kinds of vegetable)
37.	Collection of Vegetables (including salads) – 3 different kinds in a tray maximum 61 cm by 61 cm – quantity 2 of each
SECTION 3 – DOMESTIC & ARTISTIC CLASSES
38.	Victoria Sponge
39.	4 Jam Tarts
40.	4 Cheese Scones
41.	Jam – 1 jar (must have wax discs & cellophane tops)
42.	Marmalade – 1 jar (must have wax discs & cellophane tops)
43.	A picture – any medium, max space 45 cm
44.	A hand crafted article – knitwear or crochet
45.	Any other hand crafted article
46.	Petite Floral Arrangement not exceeding 17cm width and depth, 25cm height
SECTION 4 – JUNIOR CLASSES (Age must be stated on entry form)
	Age up to 6
47.	“My Favourite Flower” – max 5 stems – in a decorated jam jar
48.	“Summer”– a collage using any materials - Max A4 size
49.	A Miniature Garden in a seed tray
	Age from 7 to 14
49.	“My Favourite Flower” – max 5 stems – in a decorated jam jar
50.	“Summer” – a collage using any materials - Max A4 size
51.	A Miniature Garden in a seed tray - to include a pond

AWARDS

Veerman Rose Bowl – Most points in Rose Classes 1-11
Saffron Walden Horticultural Society Cup – Best Bloom 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 28-36
Russell Green Cup – Best exhibit in the Fruit & Vegetable Section Classes 28-36
Walden Trophy – Most points in Domestic Section Classes 37-45
Rickett Shield – Best Exhibit in Domestic Classes 37-45
Scrivener Cup – Most points in Junior Section Classes 46 - 51
Caroline Dowling Award – Best exhibit in Junior Classes, if merited
Certificates of Merit for Winners and Runners-up in each Section

All entries to Liz Livermore by Wednesday 19th June 2024
email liz.livermore@gmail.com
phone 01763 848757
post 6 Cambridge Road, Barley, Royston, Herts SG8 8HN

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.
2.	All exhibits, except in classes 46 and 49, must have been grown or made by the exhibitor.
3.	Entries should be received by the Show Secretary not later than the Wednesday before the Show. Late entries will only be accepted up to 9.00am on the day of the show. Only one entry per person per class, with the exception of Class 36 where two entries may be made as long as they are different kinds of vegetable.
4.	There will be no entry fees, except for late entries received after Wednesday for which a charge of 20p per exhibit will be made.
5.	Entries must be staged between 9.00 and 11.00 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.	Property is displayed at the exhibitor’s risk.
13.	Judging will take place between 11.15 am and 1.00pm.
14.	Points will be awarded: 1st – 3 points, 2nd – 2 points, 3rd – 1 point except for Classes 10 which will be 1st – 5 points, 2nd – 4 points, 3rd – 3 points.
15.	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.
16.	All disputes will be settled by the Show Committee.
17.	Members of the public will be admitted from 2.15pm. Entry will be free.
18.	Trophies, medals & certificates - presented by the Town Mayor at 3.30pm.
19.	Exhibits must not be removed until 4.00pm.

GUIDE TO EXHIBITORS

This guide has been compiled to help those members who grow flowers or produce but are deterred from exhibiting in our shows because they do not know what is required. The regulations for showing and the wording of a class should be carefully read before staging, as it is most disappointing for the exhibitor as well as the judge if the card is marked N.A.S. (not according to schedule). Exhibits should be named where possible, (this could affect the judge’s decision). If in doubt, ask a steward or committee member.

Vegetables

These should be clean, fresh, tender and without blemish. Root crops should be carefully lifted and sponged with cold water. Fibrous roots should be carefully removed. Exhibits should be covered to exclude light until required for judging. Uniformity is important. Beetroot, Carrots and Parsnips should have their foliage trimmed to approx. 75mm long.

Beetroot	Select uniform size beetroot with smooth skin . Retain full length of tap root. For Globe type - not too large, approx 60 and 75mm diameter. For Cylindrical type approx. 150mm long. Judge may cut beetroot to check the internal condition
Cabbage	Select good shape with fresh, solid heart. Retain surrounding leaves with bloom intact but remove outer discoloured leaves. Stage with approx. 75mm of stalk and head towards the front.
Carrots	Select fresh roots of good shape, colour and size, free from side roots and from green at the crown.
Cauliflower	Select heads with symmetrical, close, solid, white curds, free from stain or frothiness. Prior to judging exclude light from curd. Normally staged with approx. 75mm of stalk and leaves neatly trimmed back to the level of the outside of the curd.
Courgettes	Select young, tender uniform fruits approx. 150 mm in length or if round approximately 75mm diameter. Display flat and preferably with flower still attached.
Cucumber	Select fresh, young, straight fruits of uniform thickness, with short handles and preferably, flowers still attached.
French Beans/ Runner Beans	Select straight tender pods of even length and good colour with no sign of seeds. Exhibit with stalk intact.
Onions	For “dressed” (trimmed) class, select uniform well-ripened bulbs of good colour. Avoid over skinning. Necks should be firm and thin. Tops should be tied. Trim roots to the base of the onion. May be staged on rings or soft collars. For “as grown” class, wash and exhibit with leaves and roots intact.
Potatoes	Select equally matched, medium sized tubers approx. 200-250g each with shallow eyes. Should be free from skin blemishes. Stage on plate. with rose end outwards. Cover with cloth to exclude light until just before judging.
Rhubarb	For show purposes this is a vegetable. Select fresh, straight, long stalks. Trim leaves back to approximately 75mm, but do NOT trim foliage of ‘Forced’ rhubarb. Cut off any bud scales at the bottom and wipe clean.
Tomatoes (Medium)	Select medium-sized (approx. 60mm diameter), ripe but firm richly coloured fruit with fresh calyces attached. Avoid overripe fruit or those with “greenback”. Stage on plate with calyces uppermost.
Tomatoes (Small/Cherry)	Fresh, ripe but firm, well-coloured fruits which should not exceed 35mm in diameter, with fresh calyces attached

Fruit

Fruit should be at least average size for the variety and perfect in colour form and condition. Stage all fruit with stalks. Uniformity is important.

Berries	Select large ripe fruits of good colour with stalks, calyces should look fresh and all point one way when staged.
Currants	Select large strigs with plenty of berries. Berries should be large, ripe and uniform on fresh stalks. Display on a plate, own foliage may be used for decoration.

Flowers

Freshness is essential. To obtain this, flowers should be cut in the evening or very early in the morning before the show and plunged in water up to their necks. Aim at uniformity when staging. Show vases are available at the shows.
Select flowers in good fresh “condition”, i.e. in the most perfect stage of its possible beauty and free from damage due to weather, pests and diseases.

Roses	Select blooms with a well-formed centre, free from blemish and with strong stems and healthy leaves.
Sweet Peas	Select long straight stems with 3-4 well-spaced blooms, each fully open and fresh.

Domestic

Baked Items	To be displayed on a plate and covered with cling film or similar.
Preserves	No commercial markings on jars. Jams, jellies, marmalade and other sweet preserves must have wax discs and cellophane tops. Chutney and pickles must have vinegar-proof lids.

Back to Shows Page