Schedule for the Year 2022 Annual Show

Village Centre

Saturday 10th September  2022

2.15 p.m.

It has been decided that we will no longer have exhibitors entry fees and no prize money unless otherwise stated.

OfficialsConstitutionShow RulesCups, Medals  & PrizesEntry FormPhoto gallery 2007
Tips for showing baking & preserves
Baking recipes

Please read this Schedule carefully; errors are difficult to put right on the morning of the Show.  If you are able, please name the variety of your exhibit; this will help novices.  Stage early (doors open at 8.00 am) and stage correctly in the proper classes.  Exhibits must be ready for judging at 11.00 am.  If in doubt on any point, see a member of the committee a few days before the Show.



(Quantity to be exhibited is shown in brackets)

1.         BEANS - Dwarf or French (9 pods)

2.         BEANS - Runner (9 pods)

3.         BEET - (3) Globe short, 4 in. of top individually tied

4.         CABBAGES - (2)

5.         CABBAGE - (1) Red Pickling

6.         CARROTS - (3) long, 4 in. of top individually tied

7.         CARROTS - (3) stump rooted, 4 in. of top individually tied

8.         COURGETTES - (3) 6 in. maximum length

9.         CUCUMBERS - (pair)

10.       LEEKS - (3) ordinary

11.       LETTUCES - (2) any one variety

12.       MARROWS - (pair) (no more than 15 in. long, excluding the stalk)

13.       ONIONS - (5) Global, harvested, individually tied

14.       ONIONS - (5) Flat, harvested, individually tied

15.       ONIONS - (5) Housewife's Choice, to pass through a 3 in. ring, harvested, individually tied

16.       PARSNIPS - (3) 4 in. of top individually tied

17.       POTATOES - (5) White, all one variety

18.       POTATOES - (5) Coloured, all one variety

19.       PUMPKIN - (1) to be judged on weight

20.       SHALLOTS - (9)

21.       SHALLOTS - (9) Pickling, size to pass through a 1.125 in. ring

22.       SWEETCORN - (pair)

23.       TOMATOES - (5) Red

24.       CHERRY TOMATOES - (7) any one colour

24a       PLUM TOMATOES - (5) any one colour

25.       VEGETABLE - a collection of vegetables any 3 varieties not listed above, 1 of each variety.

Section II

26.       APPLES, (6) Cooking

27.       APPLES, (6) Dessert

28.       PEARS, (6)

29.       PLUMS, (6)

30.       A dish of Home-grown Fruit, any varieties


31.       A vase of cottage garden flowers, arranged for effect.

32.       A vase of Annuals (nine stems) (mixed or single variety)

33.       A vase of Perennials (nine stems) (mixed or single variety)

34.       PANSIES or VIOLAS, (nine) (mixed or single variety)

35.       MARIGOLDS, (five stems)

36.       MICHAELMAS DAISIES, three stems, one variety

37.*     A pot Plant in flower (no more than 8 in diameter pot)

38.*     A pot Plant, foliage only (no more than 8 in diameter pot)

39.*     A pot Plant, Cactus or Succulent (no more than 8 in diameter pot)

40.*     Orchid in pot (no more than 8 in diameter pot)


 (*  Classes 37 - 40 must have been in possession of Exhibitor for at least 3 months)


Section IV: ROSES


41.       ROSE, (one specimen)

42.       ROSE, a stem judged purely for scent

43.       A BOWL OF ROSES, any variety or colour, judged for quality


(Named where possible)

44.       One Specimen Bloom

45.       Three Blooms of one variety, incurved

46.       Three Blooms of one variety, incurved, intermediate or reflexed

47.       Five Blooms, any variety or varieties, incurved, intermediate or reflexed

Chrysanthemums: Sprays

48.       Three Sprays, any variety or varieties


 (Named where possible)

49.*     Five Medium Decorative, size 152 mm (6 in.) - 220 mm (8.75 in.)

50.*     Five Small Decorative, size 102 mm (4 in.) - 170 mm (6.75 in.)

51.*     Six Miniature Ball, size 50 mm (2 in.) - 115 mm (4.5 in.)

52.*     Six Pompon, size not exceeding 50 mm (2 in.)

53.*     Three Medium Cactus or Semi-Cactus, size 152 mm (6 in.) - 220 mm (8.75 in.)

54.*     Five Small Cactus or Semi-Cactus, size 102 mm (4 in.) - 170 mm (6.75 in.)

55.       One Specimen Bloom

56.*     Five Small Water Lily, size 102 mm (4 in.) - 152 mm (6 in.)

57.       Multi-Vase, 9 Blooms any variety or varieties in up to 3 vases (maximum). Staging will be provided.

 (*  Denotes classified sizes)

Section VII

(Classes 58 to 61 see Rule 1)

 The plant material in Classes 58 to 61 need not be grown by the Exhibitor.


58.      An arrangement for the "Platinum Jubilee" using any plant and natural material, drapes and/or accessories. Not more than 2 ft. 6in. overall.

59.      "Seaside".  Any plant and natural material, drapes and/or accessories may be used.   Not more than 2 ft. 3 in. overall.

60.       "Woodland". The arrangement should be no more than 3ft in height and 2 ft 6in across. Any plant and any material. 

61.       A petite arrangement in a teacup. Any plant and any material. Not to exceed 8in wide and 12in high..

Section VIII

62.       A jar of Strawberry Jam

63.       A jar of Jam (Any other variety)

64.       A jar of Jelly (any variety)

65.       A jar of Marmalade (any variety)

66.       A jar of Pickled Onions or Shallots

67.       A jar of Pickles

68.       A jar of Chutney (please state if mild or hot)


                        NB: Jam jars should be filled to top of jar. If covered with cellophane, a waxed disc should also be used. If you use a metal lid then there should be NO cellophane top. Any chutney should have either a cellophane top OR a metal lid. Labels should be straight, and also state the type of fruit used, month and year made. Jars should be clean and any old labels removed. Branded jars should not be used.


69.      A traybake. A recipe of your choice, from which 6 pieces to be exhibited, all equal size.


70.    Orchard Teabread.

           3oz dried no-soak apricots                4oz Demerara sugar. Plus 1 tsp for sprinking

           3oz dried apple                                   4oz wholemeal flour

           4oz sultanas                                        4oz plain white flour

           2 tsp baking powder                           pt strong hot tea (any flavour)

           2 eggs beaten

           Recipe for teabread

           The night before, chop dried apricots and apples to roughly same size as sultanas and pour hot tea over. Stir. Cover and leave overnight.

            Make and place in a 900g (2lb) greased and lined loaf tin. Bake at 180C, gas mark 4.

 71.       A coffee and walnut cake, baked in 8 in. (approximately) sandwich tin(s), to the following recipe.
          6 oz. margarine                                           6 oz. SR flour
          6 oz. caster sugar                                      2 oz chopped walnuts
         3 eggs                                                          1 tbs coffee powder dissolved in 1 tbs water
Coffee butter cream for filling and top      Walnuts to decorate

72.      A quiche using a 7 to 8 in tin

73.       Four  3"  (approx.)  Sausage Rolls

74.       Four Savoury scones

75.       Four decorated cup cakes.

76.       Six Cheese Biscuits

77.       Six  Hungarian chocolate biscuits

            Recipe for Hungarian chocolate biscuits           
            8 oz butter                                                           
4 oz caster sugar
            8 oz SR flour                                                         2 oz cocoa
            1 tsp vanilla essence
            2 oz cocoa                                                            3 tbsp strong black coffee
            2 oz butter                                                             2 oz caster sugar

            Cream the butter and sugar and work in the flour, cocoa and vanilla essence to make a soft dough. Divide into walnut-sized pieces, roll into balls and put on a greased baking sheet. Flatten with a fork. Bake at 180C, gas mark 4, for 12 minutes. Lift off carefully and cool on a wire rack. Make the filling by putting the cocoa and coffee into a small pan and heat together to make a thick cream. Take off the heat and beat in the butter and then the sugar to make a thick creamy icing. Leave until cold. Sandwich together pairs of biscuits with this filling.



78.       A toy made from any material
79.       A painting or drawing not to exceed 24in by 18in
80.       An article made from soft material
81.       An article made from hard material


82.    "A Bridge"
83.    "Kennington"
84.     "Reflections"

 (Peter Baker Cup presented for best photograph in show)


                                                                      Under 7 years

85.      Cress grown in a decorated head.

                                                                         8 and over

86.     A friendship bracelet


                                                  Gladys Prior Junior Floral Art Cup

87.      A garden exhibited on a dinner plate not exceeding 10 in in diameter.

At the close of this Show all unclaimed and/or donated exhibits

will be auctioned; the proceeds going towards the Society's funds.



Sponsored by: Kennington Post Office


 First Prize: 5.00               Second Prize: 3.00               Third Prize: 2.00

 1.         The Kennington Collection is for a display of three vegetables chosen from the following eight.  The quantity of each vegetable needed is shown in brackets.

            CARROTS (3)

            CAULIFLOWERS (3)

            ONIONS (3)

            PARSNIPS (3)

            PEAS (6)

            POTATOES (3)

            RUNNER BEANS (6)

            TOMATOES (6)


2.         All vegetables must be displayed within the confines of an area 18 in. by 24 in., and no part of any vegetable may protrude beyond it.  A tray or board measuring 18 in. by 24 in. may be used for the purpose, or the area can simply be marked out on the staging.

             Where a tray has a lip or edge it is the internal measurement that must be no greater than 18 in. by 24 in.


3.         A black base cloth is permitted, or the tray can be painted.  The only garnishing material allowed is parsley.  No other material is allowed at all (no plates, sand, onion rings, etc).


4.         The Kennington Collection Class will be judged to RHS rules for each individual vegetable (see The Horticultural Show Handbook published by the RHS).


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