| Class | Description | Entry Fee | 1st £ |
2nd £ |
3rd £ |
| 96* | 6 Red Tomatoes (see note 8) | 15p | 4.00 | 3.00 | 2.00 |
| 97* | 12 Small Fruited Tomatoes – 1 Variety / 1 Colour | 15p | 4.00 | 3.00 | 2.00 |
| 98 | 5 White Potatoes | 15p | 1.00 | 0.60 | 0.40 |
| 99* | 5 Coloured Potatoes | 15p | 4.00 | 3.00 | 2.00 |
| 100 | 3 Carrots with tops | 15p | 1.00 | 0.60 | 0.40 |
| 101* | 3 Beetroots with tops | 15p | 4.00 | 3.00 | 2.00 |
| 102 | 1 Mis-Shaped ” Wonky ” Vegetable | 15p | 1.00 | 0.60 | 0.40 |
| 103 | 3 Onions | 15p | 1.00 | 0.60 | 0.40 |
| 104 | 3 Onions not exceeding 1/2lb each onion | 15p | 1.00 | 0.60 | 0.40 |
| 105* | Dish of 10 Shallots – Pickling. No Shallot to exceed 30mm in diameter | 15p | 4.00 | 3.00 | 2.00 |
| 106 | Dish of 6 Shallots, Larger than Pickling | 15p | 1.00 | 0.60 | 0.40 |
| 107* | A Trug of Mixed Vegetables – judged for variety, quality & effect. Garnishing allowed. Trug (38 x 26cm) provided |
15p | 4.00 | 3.00 | 2.00 |
| 108 | 3 Courgettes, not more than 6″ not less than 4″ – all one colour. With or without flowers attached. | 15p | 1.00 | 0.60 | 0.40 |
| 109 | 3 Distinct Kinds of Culinary Herbs exhibited separately in water & labelled | 15p | 1.00 | 0.60 | 0.40 |
| 110 | 6 Kidney Beans | 15p | 1.00 | 0.60 | 0.40 |
| 111 | 6 Runner Beans | 15p | 1.00 | 0.60 | 0.40 |
| 112 | 1 Table Marrow – maximum 11″ | 15p | 1.00 | 0.60 | 0.40 |
| 113 | 1 Miscellaneous Vegetable, not specified in any other class e.g. Pepper, Sweet Corn, Artichoke | 15p | 1.00 | 0.60 | 0.40 |
| 114* | 2 Cucumbers | 15p | 4.00 | 3.00 | 2.00 |
| 115 | 3 Sticks of Rhubarb – leaf blades trimmed back to approx 75mm | 15p | 1.00 | 0.60 | 0.40 |
| 116* | 2 Blanch Leeks, not less than 14″ base to button | 15p | 4.00 | 3.00 | 2.00 |
| 117* | CHAMPIONSHIP VEGETABLE CLASS | 15p | 12.00 | 7.00 | 5.00 |
| Competition Rules for Class 117 | |||||
| 1.The Championship class is for a collection of three types of vegetables from the following list of eight. The quantity of each vegetable required is given in brackets; and each type must consist of the same variety. Carrots (3), Cauliflowers (2), Onions (3), Parsnips (3), Peas (6 pods), Potatoes (3), Runner Beans (6 pods), Tomatoes (6), | |||||
| 2. All vegetables are to be displayed for effect within an area measuring 18″ by 24″ on a black base, cloth or painted. Parsley is allowed | |||||
| Notes For Exhibitors for Class 117 | |||||
| a) Carrots and Parsnips must have foliage trimmed back to 3 inches (7.5cms) | |||||
| b) Peas and Beans must be displayed with some stalk attached. | |||||
| c) Tomatoes must be displayed with calyces (the green flower bud case). | |||||
| d) Onion tops may be tied or whipped using raffia or string. | |||||
*denotes a sponsored class. For list of sponsors please see here
