Tips for Success

Apples: Pick as near to the show as possible with stalks attached. It’s a good idea to only handle them by their stalks, so any natural bloom is not spoiled. The fruits should be fresh, uniform, free from blemish and characteristic in size and colour. Cooking Apples should be large, shapely and solid with undamaged eyes, stalks intact and clear unblemished skins of a colour characteristic of the cultivar. Dessert Apples should be optimum-sized shapely fruits with eyes and stalks intact and clear unblemished skins of a colour characteristic of the cultivar.

Asparagus: Select fresh long, straight, plump, dark green stems with well-closed scales.

Beetroot: Select roots of even size. For globe beetroot they should be between 60 and 75mm. For long beetroot and cylindrical cultivars the roots should be approximately 150mm in length. Avoid specimens with poor skin colour at the base of the root. Or that do not have a single tap root. Small side roots should be removed. Take care in washing as all marks will show up clearly after a few hours. Trim foliage to approximately 75mm.

Blackberries: Pick as near to the show as possible with stalks intact. Blackberries should be large, ripe, of good colour, free from blemishes, in good condition with fresh calyces and having stalks. Berries look most attractive when placed in lines, so they can be easily counted. The stalks and calyces should look green, fresh and all pointed the same way. Do not include malformed and damaged fruit.

Blackcurrants: Pick as near to the show as possible. Choose large ripe berries that are of a uniform, bright, jet-black colour with fresh stalks. The strigs should have a full complement of berries. Ensure the strigs are intact and laid roughly parallel with the bottom of the strigs to the front of the plate. Mound the fruit in the centre.

Broad beans: Pods should be long, fresh, well-filled and of uniform colour. Cut pods from the vine with scissors, ensuring that each pod has a portion of stalk. Check one or two spare pods to assess the condition and interior freshness. The seeds should be good size. Stage a uniform-size exhibit with pods arranged on a plate with stalks at one end and tails at the other.

Cabbage: Select shapely fresh solid heads of equal size, clean and with a good waxy bloom. Be careful not to mark the bloom. Any specimens which are split or damaged by pests should be rejected. Remove only a minimum of outer discoloured leaves. Stage with approximately 50mm of stalk remaining, except in collections, and heads towards the front.

Carrots: Select firm, fresh, blemish free specimens of good even colour and uniformity, without discoloration at the top. The soil or growing medium should be soaked off at the time of lifting to minimize damage to the root. Cut off the foliage to approximately 75mm. Long carrots should be fresh, firm, long, smooth roots of good shape and colour maintained for the full length of the root. There should be no evidence of side roots. Stump carrots should be fresh, of good colour, and shape with a decided stump.

Chilli peppers: Select peppers of the right shape, size and colour of the cultivar. The skins should be clear. They may be shown immature but fully formed, usually green, or at the mature or coloured stage. The exhibit should be uniform in colour.

Courgettes: Select young, tender, shapely and uniform fruits approximately 150mm in length and about 35mm in diameter, in any colour. IN the case of round cultivars choose fruits which are about 75mm in diameter. Stage flat with or without flowers attached.

Cucumbers: Select fresh, young green, tender, blemish-free, straight fruits of uniform thickness with short handles. The cucumbers should match. The flower end should be completely developed, the barrel well shaped and with a short handle. Display specimens flat.

Currants (red or white): Pick as near to the show as possible. Choose large ripe berries that are of a uniform, brilliant colour with fresh stalks. The strigs should have a full complement of berries. Ensure the strigs are intact and laid roughly parallel with the bottom of the strigs to the front of the plate. Mound the fruit in the centre.

French beans: Select straight, fresh, tendersnap pods with stalks, and of even length and good colour with no outward sign of seeds. The beans should be of a uniform size and colour arranged on a plate; stalks at one end and tails at the other. It is advisable to check one or two spare pods to assess the condition and interior freshness. Cut all pods from the vine with scissors, ensuring that each pod has a portion of stalk.

Garlic: Select well-shaped, solid, well ripened bulbs with thin necks. Clean off the soil and dry completely. The dried stem should be approximately 25mm and the roots should be removed. Stage bulbs as complete specimens.

Gooseberries: Pick as near to the show as possible. Malformed and damaged fruits should be rejected. Select large fruits which are uniform and unblemished. They should be of good colour and complete with stalks. Berries look most attractive is placed in lines. The stalks and calyces should look green and fresh and all point one way.

Grapes: Select large, complete, well-filled and balanced bunches carrying large berries, unblemished, typical of the cultivar. They should be of uniform size, good colour, fully ripe and well finished with a dense intact bloom. Glasshouse grapes should be staged on stands and be pulled well up on the board. Outdoor grapes may be shown on plates.

Leeks: Select specimens of uniform in length, in good condition and solid (i.e. firm and compact throughout the length of the barrel) and a good, uniform blanch that is not bulbous at the base. Excessive stripping of outer leaves should be avoided as this causes the ribbing to be exposed. The foliage should be turgid and free from pest and disease damage. Stage the leeks flat with the roots to the front, neatly teased out and well cleaned. Ensure the stem (barrel), leaves and roots are flushed clean with tap water which should not be allowed to run between the leaves leaving soil particles.

Lettuces: The leaves should be turgid, so lift with roots intact in the evening or early morning before the show. Select heads of uniform and attractive colour. Wash so soil particles do not collect between the leaves. The roots should also be washed, wrapped in moist tissue, put in a plastic bag and neatly tied. Remove only markedly damaged outside leaves. Stage with the hearts facing the front.

Mangetouts: Select fresh pods of good colour, They should snap easily, and are of a size appropriate for the cultivar.

Onions: Remove outermost skin a week or two before the Show, to develop a good ripening colour. For Classes 43 (summer) and 37 (autumn), onion foliage should be cut off, leaving about 5cm to be turned over and tied, but for Classes 42 (summer) and 38 (autumn), plants should be staged with foliage and roots attached and well washed.

Pears: Pick as near to the show as possible with stalks attached. It’s a good idea to only handle them by their stalks, so any natural bloom is not spoiled. The fruits should be fresh, uniform, free from blemish and characteristic in size and colour. Dessert Pears should be large and shapely for the cultivar with undamaged eyes, stalks intact and clear, unblemished skins of the natural colour characteristic of the cultivar.

Peas: Select pods which are uniform in length and in good condition. When cutting the vine retain the waxy bloom intact without finger marks. This can be done by cutting with scissors and with approximately 25mm of stalk, holding the pod at all times by this. Hold the pods up to a strong light to detect any internal damage and see the number of peas in the pod. Judges will open and check the pods!

Plums: Pick as near to the show as possible with stalks attached. It’s a good idea to only handle them by their stalks, so any natural bloom is not spoiled. Select large, firm, ripe fruits, of good colour with the bloom intact and having stalks. Plums are best laid out in lines across the plate. It is important that bloom is not disturbed and the stalks are intact.

Potatoes: Select equally matched tubers shapely, clear-skinned and with few, but shallow eyes. They should be medium size specimens and generally between 175g and 225g. The tubers should be very carefully washed in clean water with a soft sponge. Do not use a coarse brush or cloth. Stage on plates with the rose end outwards. Cover with a cloth to exclude light until judging commences.

Radishes: Select fresh radishes with which are firm, medium sized, young, tender and brightly coloured. They should be free from blemishes with foliage trimmed to approximately 40mm. Dig as late as possible to retain maximum turgidity. Spare specimens can be cut to check the internal condition.

Raspberries: Pick as near to the show as possible. Malformed and damaged fruits should be rejected. Select large, ripe fruits, of good colour, free from blemishes, in good condition, with fresh calyces and having stalks. Berries look most attractive is placed in lines. The stalks and calyces should look green and fresh and all point one way.

Rhubarb: Select stalks which are fresh, straight, long and tender with well-developed colouring. The top foliage of the rhubarb should be cut off leaving approximately 75mm from the start of the leaf stalks. If the rhubarb has been forced do not cut off the foliage. Wipe the stalks clean and trim off any bud scales at the bottom.

Roses: Select strong stems and a bud that is likely to produce a flower that is best on the day of the show. Remove any side buds and any underdeveloped laterals. The cut should be at an oblique angle to the stem. After cutting place in as deep a receptacle as possible and leave in a cool dark place.

Runner beans: Select long, uniform, straight, fresh pods of good colour with stalks, uniform tails and no outward sign of seeds. The beans should be of a uniform size and colour arranged on a plate; stalks at one end and tails at the other. It is advisable to check one or two spare pods to assess the condition and interior freshness. Cut all pods from the vine with scissors, ensuring that each pod has a portion of stalk.

Shallots: Stage as separate bulbs and not as clusters. Bulbs should be thoroughly dried, free from staining and loose skins. Roots should be cut off to the basal plate and the tops neatly tied or whipped using uncoloured raffia. Stage on dry sand or similar material which should be of contrasting colour and piled on the plate slightly to raise the centre.

Squash: Summer Squash – Select young, tender, shapely and uniform fruits. Typically they should not be more than five days after flowering. They should be cut from the vine taking care not to mark the tender flesh. Stage flat. Winter Squash – Select fully coloured, mature fruit, with few blemishes and of a size according to cultivar. The stalk should be retained.

Strawberries: Pick as near to the show as possible. Malformed and damaged fruits should be rejected. Select large, ripe fruits, of good colour, bright and fresh, free from blemishes, in good condition, with fresh calyces and having stalks. Berries look most attractive is placed in lines. The stalks and calyces should look green and fresh and all point one way.

Sweetcorn: Select fresh, well-formed, cylindrical cobs, well set throughout including the tips, with straight rows of undamaged, plump, tender grains and with fresh green husks.

Sweet peas: Select ones with strong spikes and well-spaced blooms, each one fully open and fresh. Large flowers with erect standards, rigid wings and keel closed, free from colour-running, spotting or scorching and of a bright colour with silken sheen. Long straight stems in proportion to the size of the blooms.

Sweet peppers: Select peppers of the right shape, size and colour of the cultivar. The skins should be clear. They may be shown immature but fully formed, usually green, or at the mature or coloured stage. The exhibit should be uniform in colour.

Tomatoes: Select fruit of the right shape, size and colour for the cultivar. They should be well-shaped, clear-skinned,, rounded fruits, ripe but firm. Fruit should not be overripe or with hard “green back” colouring from the calyx. Aim for a uniform firm set of fruit with firm, fresh calyces. Stage on a plate, calyx uppermost.