For 2025 photos, please click here:

The Show is organised by the Garden Club committee, with support from members on the day.

The Show has been an annual event (with a few exceptions) since 1896 held in the old village hall until the Memorial Centre was built.

It is a colourful and enjoyable event, with many people from our village and the surrounding area submitting entries in various categories covering traditional gardening classes, the arts, cookery and floral. 

Children are encouraged to join in, competing for their own awards, and small financial prizes too.

The programme for the 2026 Show, including rules, procedures etc, is available below.

A programme is printed and circulated with the village magazine 'Steeple and Street', and also copies are available in the village shop and local garden centres.

SCHEDULE OF CLASSES FOR 2026 SHOW

Vegetables 1 - 21

1 3 carrots (foliage trimmed, not removed)

2 3 potatoes, one variety

3 3 onions from seed

4 3 onions from sets

5 1 lettuce, any type

6 Any other vegetable

7 3 beetroot (foliage trimmed, not removed)

8 5 tomatoes (with 'stalk' attached)

9 a single or multi-stem truss of miniature tomatoes

10 5 runner beans (with some 'stalk')

11 5 French beans (with some 'stalk')

12 2 sweet corn cobs, not stripped

13 3 courgettes, not exceeding 20 cm (8”) long    (including 'stalk')

14 Heaviest marrow

15 One cucumber (any variety)

16 Longest runner bean

17 6 culinary herbs, each labelled

18 3 chillies

19 2 sweet peppers

20 1 flower stem, 1 herb & 3 different vegetables in box/basket

21 a misshapen vegetable

Fruit 22 - 28

       (NB. Apples should be displayed 'stalk' down)

22 3 dessert apples

23 3 cooking apples

24 5 ripe plums (with 'stalks') 

25 10 raspberries (with 'stalks') 

26 10 blackberries (with 'stalks') 

27 3 pears

28 Any other fruit

Flowers 31 - 50

31 a vase of 3 different varieties of annuals, 1 stem of each.

32 a vase of 3 of same variety of annuals, 1 stem of each.

33 a vase of 3 different varieties of herbaceous perennials, 1 stem of each.

34 a vase of sweet peas, 5 stems
35 CLUB CLASS: Peony aster 'Delicate pink': 3 stems, eg.as from seed given to members Dec’25

36 3 fuchsia flowers (presented facing upward)                                  

37 a single-flowered rose

38 one spray of a cluster-flowered rose (all types except Hybrid Tea)

39 3 roses in a container

40 a flower spike from a bulb or corm

41 a vase of ornamental grasses

42 1 spray of a decorative foliage shrub

43 1 spray of a flowering or berried shrub

44 a houseplant grown for its foliage - no flowers (owned for at least 6 months)

45 a flowering houseplant (owned for at least 6 months)

46 a cactus or succulent plant.  (owned for at least 6 months)

47 3 ball/pompom style dahlias, one variety

48 1 cactus dahlia

49 3 dahlias, mixed varieties

50 3 dahlias, one variety

Floral Decoration 51 - 54

51.  "Down in the meadow" - an exhibit using fresh plant material ( own and/or purchased). Accessories allowed.

52.  “Picked from my garden”  -  An arrangement of fresh flowers and foliage from your own garden  arranged in a vase. NO accessories or purchased material or plastic based floral foam to be used

53. "Not a flower in sight": An exhibit using foliage material only. (this can include buds not showing petal colour and flowerless bracts) No plastic floral foam to be used.

54. "Pretty on a Plate” - an arrangement on a small plate/saucer using natural materials 

          - dimension of arrangement not to exceed 20cm(8”) (width & depth)

NB: 51, 52 & 53: maximum width & depth 50cm (20”) Height not specified

Classes 52 & 53: Ideas for alternatives to plastic floral foam eg.’Oasis’ include: agrawool (alternative to foam), chicken wire mesh, tape across top of pot, pin ‘frogs’, stones, ‘flora guppy’etc

Preserves & Cookery 60 - 70

                  NB. Use ANY recipe for all classes except 69 & 70

60 a jar of jelly

61 a jar of jam - to include chilli jam but not curds

62a a jar of seville orange marmalade

62b a jar of other citrus marmalade

63 a jar of chutney or relish

NB: All preserves should show month & year of making)

64 a Victoria sandwich

66 4 savoury scones 

67 4 shortbread fingers

68 a Tea Bread loaf

69 Carrot Cake with icing/frosting (recipe given below)

70 MEN ONLY: Cider loaf cake (recipe given below)

(no class 65 this year)

Craft. 71 - 80

71 an item of patchwork

72 an item of handmade jewellery

73 an item crafted from paper

74 a Toy - ANY craft

75 a piece of tapestry, needlepoint, cross stitch or embroidery

76 a hand knitted item

77 a crocheted item

78 a sewn item (machine/hand sewn)

79 any other craft item (not fitting into another class)

Art & Photography  81 - 90              (as advertised after 2025 show)

Class 81: ‘At the Beach’ - a painting, (any medium)

Class 82:  ‘Garden Gate’ - a drawing, (any medium)

Class 83: a colouring sheet, see below/ Also available at village shop.

Class 84: ‘Fungi’ - your own photograph  (printed on photo paper. Max A4 size)

Class 85: ‘A Garden View’ - your own photograph (printed on photo paper. Max A4 size)

NB: Art & photos can be framed (with the photos still max.A4 size)

If you wish to sell your artwork, let us know at least ONE WEEK BEFORE THE SHOW, indicating the sale price. Red stickers will be available to attach to your entry.

The public will be notified of these pieces on a list. 10% of selling price to go to Garden Club funds.

Children. 91 & 101:

(child’s date of birth or age should be shown on card or exhibit)

We would love to have more children exhibiting at the Show, and this year have just one class in each age category to tempt you! Let’s have lots of entries!

Be as creative as you want, but keep within the sizes shown!

91 3-6 years: A garden in a tray (maximum size of exhibit 45 x 30 cm)

101 7-11 years: A garden in a tray (maximum size of exhibit 45 x 30 cm)

Under 16s can enter any ‘adult’ class too, free of charge.

Points will be allocated towards the Raymond Brown Shield.

The judge will choose one item from classes 91 & 101 for the Udal Perpetual Challenge Cup

REMEMBER: ONLY ONE ENTRY PER CLASS for each entrant!

RECIPES for classes 69 & 70

Class 69: Carrot Cake (iced)

Prep time: 15 minutes; cooking time 40 mins + frosting; uses 2 x 20cm sandwish tins

Ingredients: for the frosting:

• 4 large eggs 250g (9oz) soft butter

• 175g (6oz) caster sugar 2 tsp.vanilla extract

• 75g (3oz) light muscovado sugar 350g (12oz) icing sugar

• 250ml (9fl oz) sunflower oil, + extra for greasing.     350g (12oz) full-fat cream cheese

• 1 tsp vanilla extract

• 2 ripe bananas, mashed

• 150g (5oz) carrots, peeled and coarsely grated

• 275g (10oz) self-raising flour

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp mixed spice

• 55g (2oz) walnuts or pecans, finely chopped, plus a few extra for decoration

 Method:

Pre-heat oven to 180°C/Gas 4

Grease and line the base of 2 x 20cm (8”) sandwich tins with greased greaseproof paper/baking parchment.

• Break the eggs into a large bowl and beat with a fork to break up. Add the caster and muscovado sugar, oil and vanilla and mix well.

• Add the remaining ingredients to the bowl and whisk using an electric hand whisk until just combined. Be careful not to over beat.

• Divide the mixture between the two prepared tins and level the surface. Bake in the preheated oven for about 35–40 minutes until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then transfer to a wire rack.

Frosting:

• Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and whisk using an electric hand whisk until combined. Add the cream cheese and beat until creamy and light.

• Peel the paper from the bases of the sponges and invert one onto a plate. Spread with frosting. Place the other cake on top and use the remaining frosting to cover the top and sides, leaving a pretty swirl on top. Decorate with walnuts or pecans to serve.

Class 70: (men only) Cider Loaf Cake:

Marinate the fruit & cider in a bowl overnight

Ingredients:

• 350g (12oz) mixed dried fruit

• 300ml (1/2 pint) sweet cider

• 2 large eggs

• 1 orange, grated rind only

• 275g (10oz) self-raising flour

• 75g (3oz) chopped hazelnuts

• 175g (6oz) brown sugar

        Method:

• Preheat oven to 160°C/325°F, Gas 3

• Grease a 2 lb loaf tin & dust with flour

• Bring marinated fruit and cider mix to boil & cool

• Whisk eggs briefly & add with other ingredients

• Stir well & pour into loaf tin

• Sprinkle 2 teaspoons of granulated sugar over the mix

• Bake in oven for 1 1/4 hgours

• Turn out to cool on a wire rack

For more information about the Show Rules; Notes for exhibitors with top tips; Awards, Prizes and our show Sponsors, see below: