Show Guidelines

Hanleys Village Show: Guidelines for Entrants

SECTION 1: FLOWERS

• Condition and uniformity are the important criteria.
• Don’t include foliage unless the schedule asks for this.
• Dahlias should be disbudded.
• If the exhibit is in a container, check if any dimensions are specified.

SECTION 2: VEGETABLES AND FRUIT

The main criteria are condition, size, colour and uniformity. Points are awarded for each of these attributes but generally condition counts more than size.

Vegetables: Exhibit on the bench or on the paper plates provided. Judges are looking for cleanliness, freshness, and tenderness with no coarseness or blemishes.

ROOT VEG: Must be free of soil. Root veg should have the tops cut off, except beetroot when about 3″ of stalks should be left and neatly tied.

ONIONS: With ripe onions and shallots only completely dead skin and leaves should be removed, and the end of the neck tied neatly.

PEAS AND BEANS: Should be cut off the vine with scissors leaving some stalk attached.

TOMATOES: Should have calyces + approx. 1cm of stem attached. Do not polish.

LEEKS: Leave the roots on but cleaned. Tip: comb the roots!

COURGETTES: Flowers can be removed or left.

SWEETCORN: Leave the green husks on but peel down a narrow one-inch strip to show the yellow kernels.

COLLECTION OF ANY THREE VEGETABLES: Can include vegetables which are in the schedule or others which are not.

FRESH GARDEN HERBS: Gather a variety of types and display them artistically in a container.

Vegetable Sculpture – New for 2024! It’s a model made from fruit and/or veg. The winning entrant will receive £25.

Fruit: Judges are looking for ripe, but not overripe fruit. If possible, fruits should be above average size for the cultivar. Do not polish fruit.

SECTION 3: FLORAL ART

• Exhibits may be modern or traditional. Judging is as much about artistic interpretation as skill.
• Floral material may be purchased.
• Classes 40-42 must not be larger than 60 x 60cm base.

SECTION 4: HANDICRAFTS

• Entries must not have been entered in the show before and be your own work.

SECTION 5: COOKERY & PRESERVES

Cookery: Judges looking for well-presented entry, properly cooked, correct taste and texture. Cake tin size conversions: 18cm/7inch, 20cm/8inch, 23cm/9inch.

Preserves: Marked on appearance and quality. No air bubbles or scum. Labels should be on straight. Fill jar to within 3-4mm of rim.

Eggs: Judged on overall size, colour of shell, presentation and freshness of the cracked egg.

SECTION 6: PHOTOGRAPHY

• Entries can be home or trade processed. Size must not exceed 20 x 15cm.

SECTION 7: JUNIOR CLASSES

• A junior is aged up to and including 16 years. All junior entrants will be awarded a rosette.

SECTION 8: DRINKS

• Exhibit liqueurs and soft drinks in clear glass bottles. No kit-made drinks allowed.