Roeshot Hill Allotments Show
Display Rules
VEGETABLES
Class 1: Beans French
Four on a plate, of uniform shape, size and length, the exhibits must be unblemished and of the same colour showing a good length of stalk.
Class 2: Runner Beans
Four on a plate, of uniform shape, size and length, the exhibits must be unblemished and of the same colour, showing a good length of stalk
Class 4: Beetroots, Globe
Four on a plate. Spherical, of not more than tennis-ball size with a taproot and smooth skin.
Class 5: Cabbage, any colour
One of any variety. Shapely, fresh and solid heart with the surrounding leaves perfect and bloom intact. To include at least approx. 75mm of stalk, the exhibits must be unblemished. .
Class 6a: Other Brassica
Two of the same variety with enough stalk to demonstrate allotment origin
Class 7: Carrots
Four on a plate. To be of colour and shape according to cultivar and size to include at least 40mm of stalks, with the taproot intact. The exhibits must be unblemished and of the same colour showing the same length of stalks and root.
Class 7a: Other Root Vegetable
One to four on a plate according to cultivar
To be of colour and shape according to cultivar and size to include at least 40mm of stalks.
Class 8: Courgettes
Four on a plate. Of uniform shape and size. 100mm to 200mm in length or if round cultivars approx. 75mm in diameter. To include at least 75mm of stalk, of any colour but well matched.
Class 9: Cucumbers
Two of the same variety, of uniform shape and size. Fresh, young, tender, green and blemish free, straight fruits of uniform thickness with short handles.
Class 10: Marrow
One young, tender, uniform fruits which should be less than 380mm or 500mm in the case of round cultivars, and free of blemish.
Class 11: Onions Over 250gms
Four on a plate. Large thin-necked bulbs, blemish-free and of good form. With at least 40mm of stalks, the bubs should be well ripened.
Class 12: Onions 250gms or less
Four on a plate. Small thin-necked bulbs, blemish-free and of good form. With at least 40mm of stalks, the bulbs should be well ripened.
Class 13: Shallots
4 on a plate. Large, firm, well-ripened, shapely bulbs of good form with thin neck and of good size and colour.
Class 14: Garlic
4 on a plate. Of uniform shape and size, clean and well ripened bulbs, with a stem of about 25mm long.
Class 15: Peppers, Sweet
Four on a plate. Fresh, bright fruits with clear skins of a colour according to cultivar, and showing the same length of stalk.
Class 16: Potatoes, White
Four on a plate. Should be the appropriate size for their type; up to 225g per tuber; shapely, clean, clear-skinned tubers; eyes few and shallow.
Class 17: Potatoes, Red
Four on a plate. Should be appropriate size for their type; up to 225g per tuber; shapely,clean, clear-skinned tubers; eyes few and shallow
Class 18: Tomatoes medium
Four on a plate, Of uniform shape and size. Approximately 65mm in diameter. Ripe but firm, of good shape and richly coloured. To include the calyx
Class 19: Tomatoes small fruited and cherry cultivars
Six on a plate, Of uniform shape and size. Not exceeding 35mm in diameter. Ripe but firm, of good shape and richly coloured. To include the calyx
Class 20; Raspberries.
Twelve on a plate, large, ripe fruit, of good colour, free from blemishes with stalks intact.
Class 21; Other fruit.
Ten on a plate, Large fruit [apples, pears, plums, large tomatoes] 4 fruits, Blackcurrants/ Redcurrants, 8 stalks of uniform shape and size, according to cultivar, with stalks or calyx intact, the exhibits must be unblemished and of the same colour and ripeness. Class 22: Melon A large fruit (for the cultivar), clean, shapely, free from blemishes, fully ripe and well finished.
Class 23: Squashes
One young, tender and shapely fruit of even colour & ripeness with stalks attached.
Class 24: Any other vegetable
Flowers
Class 31: Sunflowers (all ages)
These to be grown and measured on the plot.
Class 40: Vases of one species/cultivar.
Good fresh condition. A good proportion (70%) of flowers fully developed and appropriately positioned on their stem(s). The petals should be properly positioned on the flowers and of a shape, texture and colour typical of the species or cultivar. The foliage should be clean, healthy and undamaged by weather or pests. Stems should be typical of the species or cultivar, and in the case of flowers that bloom in spikes such as larkspurs, should be straight and firm right to the tip with the flowers evenly spaced and the open florets touching or almost touching one another.
Multiple entries of different cultivars accepted.
Class 41: Mixed Vases
The above criteria may be applied to vases of mixed flowers from different genera, species or cultivars, i.e. not less than three different plants, but the judging criteria should be adjusted as follows. The inclusion of foliage from plants other than those of the flowers being exhibited in the mixed vase is not permitted.
Guidance for individual cultivars
Sweet peas 6 stems per entry
Dahlias 3 Blooms per entry
Gladioli 1 Bloom per entry
Chrysanthemums 3 Blooms per entry
Chrysanthemum spray 3 stems per entry
Three or more kinds in a mixed vase 5 stems per entry
Eggs
Class 50: Standard Eggs.
6 Eggs on a plate, to be unblemished, of the same shape, size and colour.
Class 51: Bantam Eggs
6 Eggs on a plate, to be unblemished, of the same shape, size and colour.
Others
Produce Class 60: Jam
One jar of jam produced from allotment grown fruit in the current year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 61: Jelly
One jar of seed free jelly produced from allotment grown fruit in the current year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 62: Chutneys
One jar of chutney, produced from allotment grown fruit/vegetables in the previous year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 63: Pickles and Wine
One jar of pickles or bottle of wine produced from allotment grown fruit/flowers/vegetables in the previous year. To be of good colour and consistency, good flavour and balanced sweetness.
Class 64: Victoria sandwich, jam-filled.
Baked in a 7” – 8” [18-20cm] tin
Class 65: Cupcakes
4, Decorated
Juniors
Class 70:
Any Fruit or Vegetable grown on site by children 11 years or under.
Class 1: Beans French
Four on a plate, of uniform shape, size and length, the exhibits must be unblemished and of the same colour showing a good length of stalk.
Class 2: Runner Beans
Four on a plate, of uniform shape, size and length, the exhibits must be unblemished and of the same colour, showing a good length of stalk
Class 4: Beetroots, Globe
Four on a plate. Spherical, of not more than tennis-ball size with a taproot and smooth skin.
Class 5: Cabbage, any colour
One of any variety. Shapely, fresh and solid heart with the surrounding leaves perfect and bloom intact. To include at least approx. 75mm of stalk, the exhibits must be unblemished. .
Class 6a: Other Brassica
Two of the same variety with enough stalk to demonstrate allotment origin
Class 7: Carrots
Four on a plate. To be of colour and shape according to cultivar and size to include at least 40mm of stalks, with the taproot intact. The exhibits must be unblemished and of the same colour showing the same length of stalks and root.
Class 7a: Other Root Vegetable
One to four on a plate according to cultivar
To be of colour and shape according to cultivar and size to include at least 40mm of stalks.
Class 8: Courgettes
Four on a plate. Of uniform shape and size. 100mm to 200mm in length or if round cultivars approx. 75mm in diameter. To include at least 75mm of stalk, of any colour but well matched.
Class 9: Cucumbers
Two of the same variety, of uniform shape and size. Fresh, young, tender, green and blemish free, straight fruits of uniform thickness with short handles.
Class 10: Marrow
One young, tender, uniform fruits which should be less than 380mm or 500mm in the case of round cultivars, and free of blemish.
Class 11: Onions Over 250gms
Four on a plate. Large thin-necked bulbs, blemish-free and of good form. With at least 40mm of stalks, the bubs should be well ripened.
Class 12: Onions 250gms or less
Four on a plate. Small thin-necked bulbs, blemish-free and of good form. With at least 40mm of stalks, the bulbs should be well ripened.
Class 13: Shallots
4 on a plate. Large, firm, well-ripened, shapely bulbs of good form with thin neck and of good size and colour.
Class 14: Garlic
4 on a plate. Of uniform shape and size, clean and well ripened bulbs, with a stem of about 25mm long.
Class 15: Peppers, Sweet
Four on a plate. Fresh, bright fruits with clear skins of a colour according to cultivar, and showing the same length of stalk.
Class 16: Potatoes, White
Four on a plate. Should be the appropriate size for their type; up to 225g per tuber; shapely, clean, clear-skinned tubers; eyes few and shallow.
Class 17: Potatoes, Red
Four on a plate. Should be appropriate size for their type; up to 225g per tuber; shapely,clean, clear-skinned tubers; eyes few and shallow
Class 18: Tomatoes medium
Four on a plate, Of uniform shape and size. Approximately 65mm in diameter. Ripe but firm, of good shape and richly coloured. To include the calyx
Class 19: Tomatoes small fruited and cherry cultivars
Six on a plate, Of uniform shape and size. Not exceeding 35mm in diameter. Ripe but firm, of good shape and richly coloured. To include the calyx
Class 20; Raspberries.
Twelve on a plate, large, ripe fruit, of good colour, free from blemishes with stalks intact.
Class 21; Other fruit.
Ten on a plate, Large fruit [apples, pears, plums, large tomatoes] 4 fruits, Blackcurrants/ Redcurrants, 8 stalks of uniform shape and size, according to cultivar, with stalks or calyx intact, the exhibits must be unblemished and of the same colour and ripeness. Class 22: Melon A large fruit (for the cultivar), clean, shapely, free from blemishes, fully ripe and well finished.
Class 23: Squashes
One young, tender and shapely fruit of even colour & ripeness with stalks attached.
Class 24: Any other vegetable
Flowers
Class 31: Sunflowers (all ages)
These to be grown and measured on the plot.
Class 40: Vases of one species/cultivar.
Good fresh condition. A good proportion (70%) of flowers fully developed and appropriately positioned on their stem(s). The petals should be properly positioned on the flowers and of a shape, texture and colour typical of the species or cultivar. The foliage should be clean, healthy and undamaged by weather or pests. Stems should be typical of the species or cultivar, and in the case of flowers that bloom in spikes such as larkspurs, should be straight and firm right to the tip with the flowers evenly spaced and the open florets touching or almost touching one another.
Multiple entries of different cultivars accepted.
Class 41: Mixed Vases
The above criteria may be applied to vases of mixed flowers from different genera, species or cultivars, i.e. not less than three different plants, but the judging criteria should be adjusted as follows. The inclusion of foliage from plants other than those of the flowers being exhibited in the mixed vase is not permitted.
Guidance for individual cultivars
Sweet peas 6 stems per entry
Dahlias 3 Blooms per entry
Gladioli 1 Bloom per entry
Chrysanthemums 3 Blooms per entry
Chrysanthemum spray 3 stems per entry
Three or more kinds in a mixed vase 5 stems per entry
Eggs
Class 50: Standard Eggs.
6 Eggs on a plate, to be unblemished, of the same shape, size and colour.
Class 51: Bantam Eggs
6 Eggs on a plate, to be unblemished, of the same shape, size and colour.
Others
Produce Class 60: Jam
One jar of jam produced from allotment grown fruit in the current year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 61: Jelly
One jar of seed free jelly produced from allotment grown fruit in the current year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 62: Chutneys
One jar of chutney, produced from allotment grown fruit/vegetables in the previous year. To be of good colour and consistency. Good flavour and balanced sweetness.
Class 63: Pickles and Wine
One jar of pickles or bottle of wine produced from allotment grown fruit/flowers/vegetables in the previous year. To be of good colour and consistency, good flavour and balanced sweetness.
Class 64: Victoria sandwich, jam-filled.
Baked in a 7” – 8” [18-20cm] tin
Class 65: Cupcakes
4, Decorated
Juniors
Class 70:
Any Fruit or Vegetable grown on site by children 11 years or under.
