Hints and Guidelines for Exhibitors

The RHS ‘Horticultural Show Handbook’ (2016) contains advice on exhibiting and explains how exhibits are judged.  The Show Secretary holds a copy of the handbook, which can be consulted by members upon request.  

 

If you’re a newcomer, or would like advice, please do not hesitate to contact one of the Show Secretaries or a member of the DHHS committee.

 

Please read the schedule carefully.  Note whether a specific number of items is required in a class.

  1. Please read the schedule carefully.  Note whether a specific number of items is required in a class.

  2. All fruit should be ripe (except apples and pears), shown with the stalks on, show a natural bloom and not be polished.

  3. Currants should be shown in a strip – a complete raceme of berries, best detached from the plant with scissors without any of the woody base.

  4. Wash all roots and clean brassicas.  Cabbages and cauliflowers must have 50 mm (2 ins) of stalk showing.  Lettuces must have roots intact.

  5. Beetroot and carrots should have 75 mm (3 ins) of leaf stalk showing.

  6. Onions (except spring onions), shallots and garlic should have their tops cut off and tied down, the rough outer skin removed, but not too deeply, to show white/green.

  7. Display onions on either an egg cup or cut-up toilet roll tube (not provided).

  8. Shallots should be shown as separate bulbs, not clusters, tops neatly tied.

  9. Display shallots on a plant saucer filled with rice or sand (not provided).

  10. Peas and beans should be shown with stalks and bloom left on – i.e. not polished.

  11. Marrows should be even and young, not exceeding 350mm (14 ins).

  12. Sweet corn cobs should have green husks and silks attached.

  13. All produce is judged on condition, size, shape, colour and uniformity. Presentation will count.

  14. All food items must be covered with cling-film or a similar covering. No rice or shellfish please.

  15. Flowers are judged on condition, stems, foliage, form of flower, colour, size and uniformity.  Presentation will count.

  16. Roses may be shown with or without foliage in flower arrangements, wires and oasis should remain unobtrusive.  Fruit (edible or non-edible) including berries, seed heads and cones may be used.

  17. Carefully measure the exhibit’s overall dimensions, especially in the Flower Arranging classes.

  18. Ensure the exhibit does not exceed the stated parameters.

  19. Jars for jelly, jam and chutney should be clearly labelled with the contents and the full date made.  When showing new lids should be used, if using solid ones.  Alternatively, a waxed disc with a cellophane dust cover can be used.  The seal must be intact.

  20. For preserves containing vinegar, a solid lid should be used.  The vinegar fumes can penetrate other types of lids and cause the contents to dry out.

 

ANY EXHIBITORS WHO ARE UNCERTAIN ABOUT THE STAGING OF THEIR EXHIBITS SHOULD APPROACH A MEMBER OF THE COMMITTEE WHO WILL BE HAPPY TO HELP.