Village Show | Hanley Parish

ABOUT THE SHOW

The Village Show has been running since August 1862, when the first Hanley Castle Horticultural and Flower Show was organised by the gentry of Hanley Castle Parish. The aim was “to encourage horticulture among the cottagers, and to stimulate them to neatness and order not only in their gardens but their households”.

It still takes place each year in August, but it is now organised by local volunteers. Entry is open to all amateurs living in or around the Parish.

Our show is independently run by volunteers and has never restricted entry to members of any society or a tight geographical area. We don't stick rigidly to RHS and other show rules to encourage as many people as possible to take part for fun, to learn something and to keep the show alive. The rules we do have are to ensure consistency and fairness, and we have written guidelines for every section to help people display their work in the best possible way.

We are always struck by the amazing work on show each year; whether they win a prize or not, everyone participating shows what can be achieved given some time and a little effort. Our show is judged by experienced judges; their standards are high but they understand the effort put into producing a good display and take account of your hard work and attention to detail.

Whilst there is friendly competition between participants, this is not the be-all and end-all of our show. We want it to be an exhibition celebrating the talent and endeavour of participants and hopefully inspiring others to take up a craft or learn a new skill in their spare time.

We are always looking for ways to keep events around the show interesting and fun. If you have suggestions on how to improve the show or classes we could include, please do get in touch at hanleyshow@gmail.com.

Hilary, Carol, Ann, Jane, Jim, Nicky, Sarah.

Village Show Committee

CLASSES FOR THIS YEAR'S SHOW

Class Number	Class Title
1	Annuals, 3 stems with foliage.
2	Vase of 6 flower stems of 1 shade.
3	Container of mixed perennial flowers.
4	Cactus dahlias.
5	Large ball/decorative dahlias.
6	Fuchsias - 5 Individual flower blooms.
7	One rose stem or spray.
8	Outdoor pot containing 1 or more plants.
9	A miniature garden in a seed tray.
10	Five ornamental grass stems in a vase (can be more than 1 variety).
11	Hydrangea, 1 stem.
12	Flowering pot plant.
13	Indoor pot plant.
14	Cacti/succulent(s).
15	Collection of fruit/veg, exhibitor's choice.
16	Onions, up to 8ozs/227g.
17	Onions. Salad/spring, x 3
18	Shallots, 6 matching (any shape).
19	Leeks, x 2.
20	Carrots, x 3 (trimmed tops).
21	Beetroot, x 3 (trimmed tops).
22	Tomatoes, x 6.
23	Tomatoes, Cherry Type, 1 truss (not all fruits need be ripe).
24	Any other greenhouse veg, x 1.
25	French beans, x 3.
26	Runner beans, x 3.
27	Radishes, small salad, x 3
28	Potatoes, x 4, coloured.
29	Potatoes, x 4, white.
30	Courgettes, x 3 (10-15cm length).
31	Collection of any three squashes.
32	Marrow, heaviest.
33	Collection of any three vegetables.
34	Fresh garden herbs in a container up to 30cm diameter.
35	Rhubarb, 3 stalks.
36	Dessert apples, x 5.
37	Cooking apples, x 5.
38	Plate of fruit.
39	Collection of 3 fruits.
40	A container of salad veg (min 3 varieties).
41	Vegetable Sculpture.
42	An arrangement of flowers and foliage from your garden.
43	"Olympics" ; an exhibit using fresh plant material, with or without accessories.
44	An arrangement using just foliage, using fresh plant material.
45	An arrangement using fresh, dried or artificial plant materials and accessories.
46	An arrangement in a teapot, using fresh plant material.
47	A small exhibit of flowers <12cm in diameter, using fresh plant material, with or without accessories.
48	A Corsage or Buttonhole.
49	A quilted or patchwork item.
50	An item of embroidery.
51	An item of cross stitch.
52	An item of tapestry.
53	Any knitted or crocheted item.
54	A painting or drawing.
55	A handmade toy of any material.
56	Any handmade item using wood.
57	Any item made from felt.
58	A greetings card.
59	Any other handcrafted item.
60	Victoria Sponge Cake (follow recipe).
61	Madeira Cake
62	Quiche Lorraine.
63	A plate of tray-bake slices, your choice.
64	Almond Macaroons.
65	Bara Brith.
66	Any brown bread (not using a breadmaker).
67	A jar of jelly.
68	A jar of jam.
69	A jar of marmalade.
70	A jar of chutney (labelled hot, spicy or mild).
71	A jar of honey.
72	A jar of lemon curd.
73	A plate of eggs.
74	Photograph: 'Water'.
75	Photograph: 'Patterns'.
76	Photograph: 'Wildlife'
77	Photograph: 'Our Pond Visitors'
78	Photograph: 'A Sporting Moment'
79	A bottle of homemade wine, labelled with type.
80	A bottle of homemade flavoured gin or vodka, labelled with type.
81	A bottle of homemade non-alchoholic beverage, e.g. juice, cordial, lemonade. Labelled with type.
82	A floral arrangement, up to 16 years.
83	Miniature garden, made with plant material, up to & including 8 years.
84	An animal made from fruit and/or veg, up to 16 years. Exhibit to be named.
85	Handicrafts, up and including 8 years.
86	Handicrafts, 9 - 16 years.
87	A model made of recycled materials, up to 16 years old.
88	Design and make a bug hotel, max size 40 x 40cm, up to & including 8 years.
89	Design and make a bug hotel, 9 to 16 years.
90	Photograph: "Oh, What a Picture!"; up to 16 years.
91	Children's Art - under 5 years.
92	Children's Art, 5 - 7 years.
93	Children's Art, 8 -10 years.
94	Children's Art, 11 - 16 years.
95	Celebration cup cakes, x 6, home-made and decorated, up to & including 8 years.
96	Celebration cup cakes, x 6, home-made and decorated, up to & 9 to 16 years.
97	A Gingerbread Character, home-made, up to 8 years.
98	A Gingerbread Character, home-made, 9 -16 years.

TAKING PART

We make participation in the show as straightforward as we can. If it's your first time entering, it's understandable to feel a bit daunted, but we are there to help so please ask if you are unsure about anything. Whatever your level of experience, we suggest you read the following tips to plan your entries and give yourself the best chance of success.

There are specific tips for each section, which you can access via the tab above.

Before the Show:

The show schedule is available from June and changes each year so check the notes for the classes you want to enter and always ensure you keep within quantities and size limits for vegetables, flowers, floral art or photographs. You can download a copy of the schedule from the tab above.

Read the schedule carefully beforehand to ensure you get the right criteria for the class. For example, carrots, potatoes, dahlias and roses are kinds. Pompom or cactus are types. ‘King Edward’ or ‘Peace Roses’ are varieties.

Complete the entry form, preferably using our online version, and add up your entry fee(s). Alternatively, you can complete a paper version supplied within the schedule.

Make sure you submit your entry form and fee(s) in good time so as not to miss the deadline. If you enter online, you will be asked to pay your fee when you come to collect your class entry cards.

On the day:

The hall opens at 8:30 am and we suggest you arrive early allowing plenty of time to display your entries.

Collect your entry card for each entry at the door and remember to place this face down on the table so your name isn’t showing.

At 10:30 am the hall will be closed for judging and will re-open at 1:30 pm, when you will be able to see if you have won a prize.

If you have won a prize, please collect your prize money from the rear of the hall. If you win a cup or trophy, your name will be called out for a presentation at 4 pm.

You will be able to remove your entries from 4.30 pm. Please do not take anything away before the conclusion of the trophy presentations. The hall will close at 5 pm

Always ask if you are unsure about something. Stewards are there to help.

Title	Section or Class	Awarded for
Alfred & Constance Wilks Memorial Cup	Handicrafts	Best exhibit
Café Market Bowl		Best in Show (children's)
Connie Wilson Challenge Bowl	Flowers	Highest points in classes 1-14
Doug & Barbara Chadd Memorial Cup	Home Cookery & Preserves	Best pastry
George Sharp Salver	Floral Art	Best floral art in these classes
Gilbert's End Trophy	Flowers, Veg & Fruit	Highest points in classes 1-41
Miniature Cup	Childrens	Best miniature garden
Miss Wilson cup	Home Cookery & Preserves	Best cake
Mr P Hedges Cup	Childrens	Most outstanding children's picture
Mrs A Sturt Cup	Childrens	Best children's cup cakes
Oakmere Cup	Home Cookery & Preserves	Highest points in classes 60-71
Owen Evans Trophy	Veg & Fruit	Best vegetable exhibit in Show
P Clutterbuck Cup	Floral Art	Best exhibit in a wine glass
P Clutterbuck Cup	Floral Art	Best small exhibit of flowers
P Clutterbuck Cup	Childrens	Best floral arrangement by schoolchild
Parish Link 'Dendy' cup	Childrens	Best children's handicrafts
Parish Link Bowl	Preserves	Best preserve
Penny Wilson Challenge Bowl	Veg & fruit	Highest points in classes 15-41
Rose Bowl (Bert Appleby Trophy)		Best in Show (adults)
Stainforth Cup	Photography	Highest points
Thompson Cup	Photography	Best photograph
WI Salver 'Best Cook'	Home Cookery & Preserves	Best exhibit

SHOW RULES

You may enter as many classes as you wish, but with a maximum of two entries per class.
Entry forms must be submitted by 5 pm on the Thursday before the show. No late entries.
Adult entry fees are 50p per class. Junior entry fees (Sections 7 and 8) are 20p per class.
All exhibits must be the exhibitor’s own work, except:
- pot plants, which must have been in the exhibitor’s possession for at least three months
- classes 41-47 and class 74 for which floral material may be purchased.
- eggs must be from the exhibitor’s own hens.
No adult help is allowed for juniors over five years of age.
If insufficient entries are received in a class, the class may be cancelled.
Trophies will be presented at 4 pm: exhibits may be removed only after the trophy presentation.
The first prize in any class may be withheld if there are no more than three entries or at the judge’s discretion.
Prizes
1. For all sections: First - £2, Second - £1, Third – 50p.
2. For classes 15 and 41 only: First - £25, Second - £3, Third - £2.00
In addition, a £10 voucher will be awarded in each Section 1-6 to the person with the most points in that section.
Any cash prizes uncollected by 5 pm on the day of the show will be donated to charity or go towards the running of the show.
Points are awarded at the judges’ discretion and their decision is final. Any complaint should be made to a committee member before 3 pm on the day of the show.
Trophies may be held by the winner for twelve months and must be returned to the committee in good, clean condition at least three weeks before the show. Any damage must be notified to the committee in time for it to be repaired for the next recipient.
The committee, while exercising reasonable care, will not be responsible for the loss of, or damage to, any entry or containers connected with the show.

TIPS FOR SUCCESS

NEW FOR 2024! - Class 41 Vegetable Sculpture

We thought it would be fun to introduce this category in 2024 for both adults and kids.

What do you need to do?

Make a sculpture out of fruit and veg. It can be as simple or elaborate as you like, from turning a funny shaped parsnip into a rabbit, transforming a cauliflower into a sheep, sculpting your favourite popstar out of carrots or creating a fruit & veg picture of the Malvern Hills on a plate.

Please name your entry: it can be basic (e.g. cauliflower sheep) or you can come up with an a-maize-ing, corn-y pun for your entry which may help if we need a tiebreaker to decide the winner! Please give details of the inspiration behind your entry.

What can you win?

A £25 prize is up for grabs for the funniest, most creative and best put-together exhibit.

For ideas and inspiration: https://www.pinterest.co.uk/lleiper/veg-sculpture/

Section 1: Flowers

Condition and uniformity are the important criteria. An exhibit is in ‘good condition’ when it is at its most attractive stage, fresh and free from damage due to weather, pests, disease etc. An exhibit is ‘uniform’ when the items match in age, size and form. •Don’t include foliage unless the schedule asks for this. If more than one bloom is asked for, priority will begiven to flowers matching in colour, size and form. •Dahlias should be disbudded (i.e. take off any buds from the stems leaving only the open flowers). •If the exhibit is in a container, check if any dimensions are specified since wrongly sized ones are penalised, as will be exhibits in dirty or broken pots.

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. All specimens should be alike in size, form and colour. In classes for the heaviest/longest vegetable, size is most important.

Vegetables

Exhibit on the bench or on the paper plates provided. Judges are looking for cleanliness, freshness, tenderness with no coarseness or blemishes. Large vegetables are best but only if accompanied by quality, as the production of large specimens requires more skill. In the case of potatoes, shape and eyes are also considered. ROOT VEG Must be free of soil, but cleaning or washing should not damage the skin. Root veg should have the tops cut off, except beetroot, when about 3” (7.5cm) of stalks should be left and neatly tied. ONIONS With ripe onions and shallots only completely dead skin and leaf should be removed, but the neck the end of the neck tied neatly. With still-growing onions (as for winter or spring grown varieties but not salad onions) about one third of the length of the leaves should be removed. PEAS AND BEANS Should be cut off the vine with scissors leaving some stalk attached. They can be picked in advance wrapped in a damp cloth and kept in a cool dark place, i.e. veg compartment in the fridge. Can be straightened (carefully) whilst damp. Leave a short length of stalk. TOMATOES Should have calyces + approx. 1cm of stem attached. Uniformity is important. Do not polish. LEEKS Leave the roots on but cleaned. Tip from our judge, comb the roots! Leave the flags (foliage) intact but tied neatly. COURGETTES Flowers can be left on or removed. If they are really fresh, they can be very attractive. 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, in flower or not, and display artistically in container. FRUIT •Judges are looking for ripe, but not overripe fruit, with an attractive, naturally produced colour. •If possible, fruits should be above average size for the cultivar, but enormous specimens aren’t necessary or desirable. •Apricots, nectarines and peaches are shown without stalks but please exhibit all other fruit with approx. 1 cm of stem attached. •Do not polish fruit.

Fruit

Judges are looking for ripe, but not overripe fruit, with an attractive, naturally produced colour. •If possible, fruits should be above average size for the cultivar, but enormous specimens aren’t necessary or desirable. •Apricots, nectarines and peaches are shown without stalks but please exhibit all other fruit with approx. 1 cm of stem attached. •Do not polish fruit.

Section 3: Floral Art

Judging of these classes is as much about the artistic interpretation of the title as it is about skill. Exhibits may be modern or traditional. Floral material may be purchased. Exhibits should be arranged at home and be a suitable size within the table space allowed. Classes 40-42 must not be larger than 60 x 60cm base – height unrestricted.

Section 4: Handicrafts

Entries must not have been entered in the show before and be your own work. • State class, nature/size of larger items on Entry Form e.g. bedspread, chair. •Poor finishing or mounting can lose you marks for needlework. •Table space for quilts is limited so we ask for these to be folded on the table; items will be opened out for judging. •Signatures should be covered and, if possible, please bring exhibits ready to hang.

Section 5: Home Cookery & Preserves

When there are many entries in a particular class the loss of just one point can make the difference between winning a prize or not. The following will help to ensure best possible chance of success:

Cookery

Judges will be looking for a well-presented entry, properly cooked, of the correct taste and texture and as described in the schedule, i.e. size, recipe etc. TIPS •To line a cake or loaf tin, first grease your tin then cut greaseproof paper to size and fit into the tin. Allow cake to cool before removing the greaseproof paper. •Cooling rack marks can be avoided by using a sheet of baking parchment or silicon on your rack before turning out your cake. •Think about the way your exhibit will be displayed and choose a suitable plain plate. You can use a paper or a china plate. Some exhibitors choose to use a doily; this is not essential but should only be used for sweet exhibits. •Bread is usually presented on a bread board. •If you have time, practise your recipe before you make your exhibit. This is not always possible with preserves or other more expensive recipes but can pay dividends. •All food items should be completely cooled before staging, then covered or wrapped (for hygiene) and presented on a plate or board. Bread must be cooked at least 24 hours before showing (for ease of cutting for judging). •Please ensure you have the right number of items required by the class, and, for whole cakes, that your cake is the right size, or it could be disqualified. Cake tin size conversions are shown for ease of reference: o18 cm / 7 inch o20cm / 8 inch o23 cm / 9 inch

Preserves

Preserves are marked based on how they look, i.e. choice of container, cover, label and appearance, and on quality of the preserve itself, based on colour, clarity, flavour, consistency, texture of fruit, and aroma. TIPS •There should be no air bubbles or scum within the contents. •For jellies, the brighter the colour the better, and clarity is also essential. •Honey should be labelled with type and flavour (where relevant).

Section 6: Photography

Entries can be home or trade processed. Ideally, prints should be mounted. You can use a camera or mobile phone to take your pictures. Size, excluding mount, must not exceed 20 x 15cm.

Section 7: Homemade Drinks

Exhibit liqueurs and soft drinks in clear glass bottles, with flanged cork or screw cap.

Label bottle to show principle ingredient and year made.

No kits.

Section 8: Children's Classes

A 'junior' is aged up to and including 16 years. •Please put age on entry form and on all exhibits. •No adult help is allowed for over 5s. •Please don’t put names on the front of pictures. •For class 85, please name the animal. •All junior entrants will be awarded a rosette and are also welcome to exhibit in any adult class.