Word version: 2026 Show Schedule

PARTRIDGE GREEN HORTICULTURAL SOCIETY

Schedule for

 SUMMER SHOW

(Open to non-members)

SATURDAY 1ˢᵗ AUGUST 2026

Staging  9am until 10.30am

Judging 11 am

Show opens to the Public @ 2pm

Cup presentations @ 4pm

Raffle & Auction @ 4.15pm

 

PHOTOGRAPHS: Please note that the Show is a popular local event and there may be a range of photographers taking photos. These images may be used in a variety of ways, personal use, publicity and reporting and on the Society’s website. If any person has an objection to having their image used they may contact a committee member at the time of the Show. Please note the Society can only be responsible for photographs officially taken on their behalf.

 

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SCHEDULE

PLEASE DO NOT HESITATE TO ASK THE SHOW SECRETARY OR A COMMITTEE MEMBER IF YOU NEED GUIDANCE.  CONTACT DETAILS ARE ON THE ‘COMMITTEE’ PAGE

SECTION 1 – VEGETABLES & FRUIT

***For numbers for ANY OTHER vegetable or fruit as in 16 & 20 please refer to Vegetable and Fruit Display guidance page.

Guidance for Exhibitors of Vegetables and Fruit

• Uniformity of size and shape is very important; the biggest may not be the best.
• All entries should be clean; root vegetables should be washed but never scraped or brushed.
• Beetroot, Carrots and Parsnips should be cut to leave tops of leaves and stalk which should be tied.
• Rhubarb should have 3” of leaf remaining.
• Runner Beans and Dwarf Beans should be exhibited with stalk attached.
• Tomatoes shown with calyx attached.
• Onions and Shallots should be ripe, firm and uniform with roots cut off, tops cut back and bound with raffia.
• Potatoes should be medium sized for the cultivars and equally matched with no scab, pests, diseases or deep eyes.
• Cabbages and Cauliflowers should have solid heads of even size. Cauliflowers should have leaves cut back to the front of the curd.
• Courgettes may be shown with or without flowers with stems trimmed to 1cm approximately above the fruit.

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1. Four Dwarf Beans
2. Four Runner Beans
3. Three Beetroot
4. Three Carrots
5. Six Shallots
6. Two Cucumbers The N.V.S. Medal will be awarded to the winner of this category
7. Two Leeks
8. Three Courgettes
9. Four Onions
10. Two Lettuces, roots attached
11. Two Garlic Bulbs, normal size, up to 60mm
12. Four Potatoes
13. Ten Cherry / Small fruited Tomatoes
14. Four Tomatoes, any size but all the same
15. Dish of any other Vegetable NOT mentioned above (for numbers please refer to Vegetable & Fruit Displayed’ page)
16. Heaviest Marrow
17. Plate of four apples
18. Plate of eight berried fruit with stalks attached
19. Plate of four stoned fruit with stalks attached
20. Three sticks of Rhubarb – foliage cut to 3″ (inches)
    
21. Four Carrots – NOVICE ONLY  ( See Rule 13)
22. Four Tomatoes – NOVICE ONLY         “
23. Four Dwarf Beans – NOVICE ONLY    “
24. Four Potatoes – NOVICE ONLY           “
25. Three Courgettes – NOVICE ONLY   “

26. Heaviest root of Potatoes grown in a bag. (Potato and bag provided at the March meeting.)  Complete bag as grown to be bought to the Show for weighing. Foliage should be removed.

27. COLLECTION OF VEGETABLES IN A BASKET OR TRUG Basket of vegetables for the kitchen arranged for effect. Not to exceed 18”x12”

SECTION 2 – FLOWERS

Guidance for Exhibitors of Flowers

• Check the Schedule carefully for the type of cultivars, colour, size and number of blooms required. In some classes extra foliage is allowed, otherwise use only the flowers own foliage.
• Flowers should be fresh, fully developed, good quality blooms. They should be true to type, of good colour, well angled and evenly spaced on strong stems.  Flower and foliage should be free of blemishes.
• Choose a vase (supplied by the Society on show day) which is in proportion to the number and height of stems and display each bloom to advantage. Don’t forget the water and remember the Judge will pick up every vase.
• When exhibiting Sweet Peas, Roses, Dahlias and Gladioli, the variety should be displayed if known.
• If possible please name variety of Roses, Dahlias & Gladioli

ROSES

28. One large Exhibition HT Rose – Any colour
29. Two Sprays of cluster flowered Floribunda Rose
30. Most highly scented Rose (judged on scent only)
31. Two large HT Roses – any type or varieties
32. Mixed Garden Roses arranged in a bowl or jug (Max width 30cm/12″)

DAHLIAS

33. Single exhibition bloom, any size
34. Three blooms, Pompon and or Miniature ( up to 115mm-6” diameter)
35. One bloom Small or Medium (115mm- 220mm -6” to 8.5” diameter)
36. One bloom Pompon or Miniature ( up to 115mm-6” diameter)
37. Three blooms any Dahlia ( can be mixed ) NOVICE ONLY (See Rule 13)

GLADIOLI

38. One spike medium or small flowered
39. Two spikes, any variety/ies
40. One spike NOVICE ONLY

SUMMER FLOWERS

41. A flowering house plant. – max 7″ pot. not mentioned elsewhere in the schedule
42. Vase of five stems of one variety, any garden flower not mentioned elsewhere in the schedule.
43. A non-flowering pot plant – max 7” pot, not mentioned elsewhere in the schedule.
44. A bunch of mixed culinary herbs in a container. (without flowers) Please name if possible.
45. Vase of 5 Marigolds in a vase.
46. Vase of 3 Hydrangea flower stems (any variety).
47. A bowl of floating flower heads.
48. A vase of 3 stems of Verbena Bonariensis.
49. One specimen succulent or cacti – one plant in a pot not exceeding 7”
50. One branch of flowering shrub, not mentioned elsewhere in the schedule.
51. One specimen garden flower, not mentioned elsewhere in the schedule.
52. A vase of 5 Cosmos stems.
53. PARTRIDGE GREEN TOP VASE COMPETITION

To be displayed in an area 24” square.  A vase of mixed flowers (annuals, perennials, herbaceous) displayed with their foliage attached. (No seed heads or berries).

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Guidance for Exhibitors of Floral Art

• Floral Art arrangements should be displayed in water retaining material unless otherwise specified.
• An exhibit is plant material with or without accessories using fresh flowers and foliage except when otherwise stated.
• Materials may be bought.
• EXHIBITS MUST NOT EXCEED THE SIZE SPECIFIED. If the dimension is as overall (as with a miniature or petite exhibit) the height, depth and width are all taken into account

 SECTION 3 – FLORAL ART

54. A petite exhibit not exceeding, 9″ all round.
55. NOVICE: simple arrangement in a basket MAX 18”/45cm wide
56. A table decoration MAX 12”/30cm wide.
57. An arrangement of wild flowers and/or hedgerow plants MAX 18”/45cm wide.
58. ‘Kinky Boots’ – 24”/60cm MAX wide.

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Guidance for Exhibitors in Domestic Section

       Preserves: –

• Use plain glass jars, NO Commercial jars or lids to be used. State type of preserve and full date of manufacture.
  Jams, Marmalades or Jellies –new twist top or waxed disc covered with cellophane top (when cold).
• Lemon Curd – Waxed disc with cellophane cover.
• Vinegar preserves – twist top with plastic lining or pliable press-on top. Must be at least 3 months old before exhibiting.
• Make sure all jars are full to the top.

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• No packet mixes should be used and no item to be displayed in the container in which it was cooked unless otherwise stated.
• All cooked entries must be covered in cling film.
• Wine should be displayed in a plain glass bottle with an easily removable white-topped “T” cork. The wine should be named and dated using a small adhesive label

SECTION 4 – DOMESTIC

59. One Jar of Raspberry Jam (not less than 340g/12ozs)
60. One Jar of any Jam not mentioned in this section (not less than 340g/12ozs)
61. One Jar of Strawberry Jam (not less than 340g/12ozs)
62. One Jar of Blackcurrant Jam (not less than 340g/12ozs)
63. One Jar of Jelly (227g/8oz approx)
64. One Jar of Lemon Curd (227g/8oz approx)
65. One Jar of Marmalade (not less than 340g/12ozs)
66. One Jar of Chutney (not less than 340g/12ozs)
67. Pickled anything – Any size jar.
68. Victoria Sandwich – using the 3 egg recipe given
69. 8″/20cm Fruit Tart – using own recipe, please show recipe
70. 4 small Bakewell tarts – using own recipe, please show recipe
71. Three Fruit Muffins – using own recipe, please show recipe
72. Date and Walnut load, 1lb tin – using own recipe, please show recipe
73. Two Scotch Eggs
74. A Bread Loaf of your choice (baked at least the previous day)
75. Gluten OR dairy free cake or savoury – please show recipe with exhibit
76. Four pieces of Shortbread – using own recipe, please show recipe
77. Three free-range hens eggs
78. Bottle of homemade Wine
79. Bottle of fruit infused Spirit
80. Bottle of non alcoholic drink

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Guidance for Exhibitors in Photography Section

• Photos may be digitally enhanced, but not manipulated.
• Classes are not open to professional photographers, and photos must not have been bought or offered for sale.
• Maximum size – 7” x 5”
• Photos not to be mounted

SECTION 5 – PHOTOGRAPHY

81. Your Favourite flower photo– JUNIOR CLASS – 16 years and under
82. Shadows
83. Footprints
84. Sunset
85. Water

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Guidance for Exhibitors in Handicraft Section

• All exhibits not to have been previously shown
• Handicrafts must have been completed in the previous two years and not previously shown.

SECTION – 6 HANDICRAFTS

86. A soft craft, e.g. embroidery, tapestry, quilting, cross stitch, patchwork, lace. (not paper)
87. Hard craft, e.g. wood, ceramic, pottery, metal. (width not to exceed 60cms/24”)
88. A Bookmark, any medium
89. A country watercolour
90. A Greetings Card – use of computer allowed
91. An item of knitting or crochet
92. A Christmas Tree Decoration
93. A soft Toy
94. A Pencil Drawing of an animal
95. A design for the front cover of the 2027 Yearbook (A5) – All ages
96. Handwriting (not calligraphy) on an A4 sheet – see below for text

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SECTION 7 – CHILDREN’S

PLEASE STATE AGE ON ALL EXHIBITS.

Age up to and including 11Yrs

97. An arrangement of wild flowers in a jam jar
98. Homegrown anything
99. Decorate your initial on card or paper – up to A4 size
100. Three decorated Fairy Cakes
101. A miniature garden in a seed tray
102. Design a birthday card
103. A vegetable model
104. A painting of a pet
105. Three chocolate crispies in paper cases

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Handwriting 

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When I consider everything that grows
Holds in perfection but a little moment,
That this huge stage presenteth nought but shows
Whereon the stars in secret influence comment;
When I perceive that men as plants increase,
Cheered and check’d even by the selfsame sky,
Vaunt in their youthful sap, at height decrease,
And wear their brave state out of memory;
Then the conceit of this inconstant stay
Sets you most rich in youth before my sight,
Where wasteful Time debateth with Decay
To change your day of youth to sullied night;
And all in war with Time for love of you,
As he takes from you, I engraft you new.

Shakespeare

 

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VEGETABLES & FRUIT DISPLAYED

When judging a collection of vegetables or a class containing mixed vegetables, each kind of vegetable is judged on points, which is governed by the difficulty of producing a perfect dish. The maximum points for a perfect dish will be listed below.

When exhibiting in classes 16 or 20 please use half the numbers quoted below or round up to the next whole number.

VEGETABLES
Numbers	Max Pts	Numbers	Max Pts
12 Asparagus	15	2 Cucumber, Ridge & Outdoor	15
3 Aubergines	18	3 Leeks	20
12 Beans, Broad	15	3 Lettuce	15
12 Beans, Dwarf French	15	2 Marrows	15
12 Beans, Runner	18	5 Onions	20
6 Beetroot, globe	15	5 Onions, each not over 8 ozs	15
6 Beetroot, long	18	3 Parsnips	20
3 Cabbage	15	12 Peas	20
6 Capsicums	15	6 Potatoes	20
6 Carrots, long	20	24 Radishes	10
6 Carrots, other than long	18	3 Rhubarb, Natural	12
3 Cauliflowers	20	24 Salad Onions	10
3 Celery, American green	18	15 Shallots, Exhibition	18
3 Celery, self-blanching	18	15 Shallots, Max 1” diameter	12
3 Celery, trench	20	3 Sweet Corn	15
6 Courgettes	10	12 Tomatoes	20
2 Cucumber, House or Frame	18	3 Turnips	15
FRUIT
Numbers	Max Pts	Numbers	Max Pts
6 Apples	20	1 bunch Grapes (indoor)	20
6 Apricots	16	2 bunches Grapes (outdoor)	16
5 Blackberries	12	10 Medlars	8
25 Gooseberries	12	1 Melon	18
25 Raspberries	12	5 Nectarines	20
15-17ozs Red Currants	12	5 Peaches	20
15-17ozs Blackcurrants	12	6 Pears	20
20 Damsons	8	9 Plums	16
3 Figs	16	20 Strawberries	16

For a full list of Vegetables and Fruit please consult the R.H.S. Show Handbook