Rules & regulations and Tips

With all fruit and vegetables the aim is to show healthy specimens, free from pests and diseases. Try to aim for vegetables well matched in size and shape and the right number of them (check the show schedule).

Peppers – fresh, bright, clear skins of good colour.

Soft Fruit – strigs with full complement of berries of uniform and good colour, stalks fresh (currants should be shown on strigs, blueberries either on or off strig, blackberries and strawberries with calyces and stalks).

Onions - firm, well-ripened, thin necks, good shape, roots trimmed and necks neatly tied up.

and the Soft Fruit (any type in a dish)

Leeks - clean, firm, parallel-sided, long barrels, blanched sides, washed, fresh roots.

Cauliflower - heads with close, white curds with dome shape uniform and good colour, stalks fresh when viewed from side, keep stalk intact.

Carrots (long)- fresh, firm, long roots, good shape and colour, skins clean and bright with no side shoots, trim foliage to 75mm.

Carrots (stump rooted) – as for carrots with decided stump.

Radish - fresh, firm, young and tender, well coloured, foliage trimmed to 40mm.

Beetroot - well matched and proportioned, with single tap root, smooth skin, uniform colour. Foliage trimmed to 75mm.

Turnips - clear skinned, solid shapely roots, small tap roots, no side shoots.

Courgettes - young, tender fruits of good uniform shape and colour. Any colour but well matched. May show with or without flowers attached.

Giant Marrow - blemish free but as big as possible!

Rhubarb – fresh, straight, long, tender stalks with well developed colouring and  leaf blades trimmed to 75mm.

Lettuces – fresh, tender, blemish free, well matched.

Tomatoes – well shaped, matched and uniform, ripe, well coloured with calyces attached.

Cucumber – fresh, young, green, tender, straight, uniform, shown with or without flowers.

Herbs (in a pot) - fresh, healthy, clean, blemish free, sturdy, shapely and proportionate to pot.

Broad beans – long, fresh, well filled pods with stalks and tender seeds of good size.

Runner beans – long, uniform, straight, shapely, fresh pods with stalks, good colour and no outward sign of seeds.

Pods of Peas – large, long, fresh, smooth pods of good colour with stalks, filled with tender peas.

Cabbage – shapely, fresh, solid heads with leaves free of damage, with 50mm stalk.

Judges of floral art entries generally consider six elements: interpretation; colour harmony; design balance, proportion, space, form and texture; plant material relativity and condition; accordance and mechanics of other components and presentation and effect. Ensure that you don’t exceed the allotted space.

Top tip - flowers should be stripped of most of their foliage, with 2 inches cut off the bottom of the stem at an angle and put into water with plant food. Carnations should be cut above a knuckle.

Top tip - If using garden flowers and foliage it’s a good idea to try them in oasis before you come to arrange them to check they will stand up ok.

Top tip - try to give depth, movement and balance to the arrangement. Remove any damaged or drooping flowers or foliage. Make sure the mechanics of oasis/holder is well covered unless a specific container is requested on the show schedule, when you should be able to see a decent amount of it.

Judges will always look for good flavour and aroma as well as the appearance, colour, shape and regularity, the condition, crust, texture and distribution of ingredients. Spices, flavourings or salt should not be overpowering and the odour should be pleasantly inviting.

Loaves and cakes should be well risen and evenly baked.

When more than one cake/biscuit is to be presented they should be of uniform size, shape and colour.

Where maximum size is stated keep to that size, it can be smaller but not larger. If a specific size is requested stick to that size e.g. 2lb loaf tin.

If schedule states 'decorated and filled' then your cake may be cut by the judge to check the filling.

Jars of jam/chutney should be filled to the top and a wax disc applied immediately whilst hot, and when cold a cellophane disc or top can be put on. Judges will allow for a small amount of shrinkage on setting. Jars should be labelled with name of jam/chutney and date of production and be ready to eat.

Laid within the district by exhibitors own free range hens. The eggs to show are as near to perfection as possible taking into account shape, shell texture, colour and size with a fresh appearance and bloom (and ideally not washed or polished). When cracked open the judge will be looking for an air sack which should be small, the albumen (white) should be jelly like, the yolk should be raised and there should be no development of the embryo.

In photography the following elements are usually taken into account when the judges make their decisions: composition, content, presentation, 'wow factor', technical skill and appropriateness of caption.

For detailed  information and suggestions on how to display vegetables, please visit the RHS website.