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 2025 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 2025 SHOW

Vegetables 1 - 21

1 3 carrots

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

8 5 tomatoes

9 a single or multi-stem truss of miniature tomatoes

10 5 runner beans

11 5 French beans

12 2 sweet corn cobs, not stripped

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

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

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: Sunflower ‘Teddy Bear’: 3 stems, eg.as from seed given to members Dec’24

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 ‘Take a Walk on the Wildside’ An exhibit using fresh plant material (own or purchased). Accessories allowed.

52 ‘Re-use & re-purpose’ An arrangement of garden flowers & foliage from your own garden arranged in a tin can or other re-cycled container.  

         NO accessories or purchased material or plastic based floral foam (eg ‘Oasis’) to be used.

53 ‘Foliage Fantasia’  An exhibit using foliage only (this can include buds not showing petal colour & flowerless bracts). 

         NO plastic based floral foam (eg Oasis) to be used.

54 ‘Little Gems’  A petite arrangement of fresh flowers & foliage not more than 25cms (8’) in width, depth and height.                                                                  

NB: 51, 52 & 53: maximum width 50cm (20”)

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

65 4 cheese straws

66 4 fruit scones 

67 4 jam tarts 

68 a lemon drizzle loaf cake

69 Somerset Apple and Apricot Cake (recipe given below)

70 MEN ONLY: Coffee and Walnut Loaf (recipe given below)

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 2024 show)

Class 81: ‘Country Life’ - a painting, (any medium)

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

Class 83: a colouring sheet, available at village shop or by email

Class 84: ‘What makes you happy’ - your own photograph  (printed on photo paper. Max A4 size)

Class 85: ‘Celebrating an event’ - 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 - 93, 101-103:

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

91 3-6 years: A picture of your home (drawn or painted) Max.size A4 

92 3-6 years: 3 decorated cup cakes (cakes can be homemade or purchased)

93 3-6 years: Make a birthday card.

101 7-11 years: A picture of your home (drawn or painted) Max.size A4

102 7-11 years: 3 decorated cup cakes (cakes can be homemade or purchased)

103 7-11 years: Make a birthday card.

Children can enter any ‘adult’ class too, free of charge.

Points will be allocated towards the Raymond Brown Shield.

All points from classes 91-93 & 101-103 are allocated towards the Udal Perpetual Challenge Cup

REMEMBER: ONLY ONE ENTRY PER CLASS for each entrant!

RECIPES for classes 69 & 70

Class 69: Somerset Apple & Apricot Cake:

Prep time: 15 minutes; cooking time 1 - 1¼ hours; uses a deep round loose bottomed 20cm (8”) tin

Ingredients:

250g (9oz) self-raising flour + pinch of salt

1 teaspoon baking powder

225g (8oz) caster sugar

3 eggs

½ teaspoon almond extract

150g (5oz) butter, melted

225g (8oz) cooking apples, peeled, cored and thickly sliced

100g (4oz) ready to eat dried apricots, snipped intom pieces

25g (1oz) flaked almonds

Method:

Lightly grease the 20cm cake tin, and line the base with a cicle of non-stick baking parchment

Pre-heat oven to 160°C/Fan 140°C/Gas 3

Put the flour, baking powder, sugar, eggs, almond extract and melted butter into a large bowl.

Mix well to combine, then beat well for 1 minute. Best done with a mixer, but using a wooden spoon is fine.

Add the apple and apricots to the bowl and gently mix them in.

Spoon the mixture into the prepared tin, gently level the top and sprinkle with the flaked almonds.

Bake for 1-1½ hours until the cake is golden, firm to the touch and beginning to shrink away from the side of the tin.

Allow to cool in the tin for a few minutes, then turn out.

Class 70: (men only) Coffee & Walnut Loaf:

Ingredients: for the cake:

175g (6oz) softened butter

100g (3½ oz) caster sugar

225g (8oz) self-raising flour

2 teaspoons baking powder

1 tablespoon coffee granules dissolved in 1 tablespoon boiling water

3 large eggs

50g (1¾ oz) walnuts, finely chopped.

Icing: 100g dark chocolate

          50ml double cream

          1 teaspoon coffee granules

Method:

Pre heat oven to 180°C/160°fan

Grease and line a 1kg (2lb) loaf tin (or use a parchment liner)

Combine all cake ingredients, except chopped walnuts, together. Beat well.

Fold in walnuts.

Pour into prepared tin & bake for 45-50 minutes, or until a toothpick inserted into the centre, comes out clean.

Icing:

Melt chocolate in a microwaveable bowl

Heat cream to a simmer in a saucepan

Stir in coffee granules until they are dissolved.

Beat in the chocolate.

Cool a little

Spread the icing over the cake.

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