Swanland Show

Show Schedule

Please read the Show Rules carefully and note the arrangements for entering your exhibits, where to leave your entry forms and the latest time that you can do so.  Please note that NO Late Entries will be permitted on Show Day itself.

Links to full .doc and .pdf files for Swanland Show Schedule 2018 are shown below

Note that any file in pdf  file format requires Adobe Acrobat Reader software to access.  If you do not already have this program installed on your computer or digital device then you can download it free from here.

Show Schedule 2018 .doc

 Show Schedule 2018 .pdf



 Show Sponsor 2018






A quick guide to the 2018 Show classes is shown below


SECTION (see Rule 20)

(Limited to Swanland Residents only - maximum of one entry per class)

Judges - Yvonne Stone/Keith Bowser

Winner of Most Points in Classes 1 - 9 receives £4


1.      Three potatoes - one variety.

2.      Five tomatoes - cherry-fruited variety.

3.      Three runner beans.

4.      One beetroot

5.      Two courgettes.

6.      One rose - any variety.

7.      One specimen dahlia.

8.      One vase of mixed flowers - not less than 3 kinds.

9.      Three dessert apples


(Items not to have been exhibited at Swanland Show previously)

Judge - Carol Parsons

Winner of Most Points in Classes 10 - 16 receives £4

Winner of Best Exhibit receives £2


10.         A hand-made gift in any media.   

11.         A hand-made greetings card depicting Christmas.

12.         A cross stitch item.

13.         A patchwork item.

14.         A crochet item.

15.         A hand-knitted item.           

16.         A decorated plant pot - maximum 15cm (6") diameter.


Judge - Carol Parsons

Winner of Class 25 receives £2,

Winners of Most Points in Classes 17 -19 and 20 - 24 receive £4


17.         Gooseberry jam - 454gm (1lb) - jar with plain lid only and labelled.

18.         Lemon curd
- 454gm (1lb) - jar with plain lid only.

19.         Chutney - any flavour - 454gm (1lb) - jar with plain lid only.

20.         A savoury quiche  - 18cm (7”) diameter approximately.

21.         Three fruit scones - see suggested recipe.

22.         Chocolate cake - see set recipe.

23.         Three flapjacks.

24.         Five decorated cupcakes.

25.         Five sausage rolls.

Plates will be provided for Classes 20 to 25


(Items not to have been exhibited at Swanland Show previously)

Judge - Charles Huckvale

Winners of Most Points in Classes 26 - 28 and Classes 29 - 30 receive £4


26.         Water colour painting.

27.         Oil or Acrylic painting.

Mixed media painting.

Pencil sketch.                      

Pastel sketch.


(All exhibits may be pre-assembled)

Judge - Mark Gillyon Powell

Winner of Most Points in Classes 31 - 35 receives £4

Winner of Best Exhibit receives £2



31.         'Shades of Green' - an arrangement of flowers and foliage - base space allowed 50cm x 50cm - height unlimited.

32.         An arrangement in a container of your choice - base space allowed 50cm x 50cm - height unlimited.

33.         An exhibit to feature a candle - base space allowed 50cm x 50cm - height unlimited - accessories allowed.

34.         An  arrangement in a teacup using autumn colours.

35.         'Fairies and Goblins' in a miniature garden using a seed tray - 40cm x 25cm maximum size - accessories allowed.  



Judge - Yvonne Stone

Winners of Classes 53, 54, 55 and 59 receive £2 

Winners of Most Points in Classes 36 - 40, 41 - 52 and 56 - 58 receive £4


36.         Three dessert apples - one variety.

37.         Three cooking apples - one variety.

38.         Nine raspberries.

39.         Five plums - one variety.

40.         Any other fruit/fruits - one variety.

41.         Three courgettes.

42.         Three potatoes - white variety.

43.         Three potatoes - other than white variety.

44.         Three carrots - one variety.

45.         Five tomatoes - exhibition variety - with calyces attached.

46.         Seven tomatoes - cherry-fruited variety - with calyces attached.

47.         Three sticks of rhubarb - tops trimmed to 40mm approximately.

48.         Three onions - dressed.

49.         Six exhibition shallots - dressed.

50.         Five runner beans.

51.         Any other vegetable - not specified elsewhere in this section - a single specimen.

52.         Collection of herb stems in water - three distinct kinds.

53.         A basket of mixed vegetables - maximum size 50cm x 30cm approximately.

54.         Three beetroot - tops cut to 75mm approximately.

55.         Collection of vegetables - five distinct kinds - one of each.

56.         Longest runner bean - one entry per exhibitor - see Rule 18.

57.         Heaviest onion - shown as grown with roots washed and not more than 15cm of stem - one entry per exhibitor - see Rule 18.

58.         Heaviest marrow - one entry per exhibitor - see Rule 18.

59.         One flower and one vegetable.

Plates will be provided for Classes 38 to 46, 50 and 54



Judge - Keith Bowser

Winners of Classes 60 and 66 receive £2 

Winners of Most Points in Classes 61 - 65 and 67 - 75 receive £4


60.         Rose - one specimen bloom - not less than 20cm of stem.

61.         Dahlia - one specimen bloom - any variety.

62.         Dahlias - three blooms - one cactus variety.

63.         Dahlias - three blooms - any varieties.

64.         Vase of five annual asters - any varieties.

65.         Vase of five pansies or violas.

66.         One flowering fuchsia - maximum 15cm pot diameter.

67.         One flowering pot plant (excluding fuchsia and orchid) - maximum 15cm pot diameter.

68.         One foliage pot plant - non-flowering variety - maximum 15cm pot diameter.

69.         One orchid - to have been in the exhibitor’s possession for not less than 3 months.

70.         Largest sunflower - to be judged by overall diameter not height.

71.         One bowl of floating fresh flowers - not less than four kinds.

72.         One cactus or succulent.

73.         A mixed planter of growing plants.

74.         A vase of cut flowers - not less than 3 kinds - not less than 6 and not more than 10 blooms.

75.         Gladioli - two spikes - one variety


Judges - Andrew Shimmin

Pre-school & Reception Class @ 31st August 2017

Winner of Class 76 receives £2


76.         My favourite animal - in any media .

 Years 1 to 6 @ 31st August 2018

Exhibits to be clearly labelled showing the exhibitor's age

Junior and Senior Winners of Class 80 receive £2 

Junior and Senior Winners of Most Points in Classes 77 - 80 receive £4


77.         A painted stone or pebble.

78.         Three decorated cupcakes.

79.         Draw a 'Fantastic Beast' - maximum size A4.   

80.         Decorated handwriting - maximum size A4.

               Years 1 & 2 - Text to follow is :

               "It is our choices, Harry, that show what we truly are, far more than our abilities."


                  Years 3, 4, 5 and 6 - Text to follow is :

                 "There are all kinds of courage," said Dumbledore, smiling.  It takes a great deal of                                  bravery to stand up to our enemies but just as much to stand up to our friends."



Secondary - 12 years old and over (but still at school) @ 31st August 2018

Winner of Most Points in Classes 81 - 82 receives £4


81.         Create an Instagram print - maximum size A4.

82.         An item of hand-made art in any media.


Judge - Ken Jackson

Winner of Most Points in Classes 85 - 92 receives £4

Winner of Best Exhibit receives £2


83.         Colour Print - Before And After

84.         Colour Print - Churches

85.         Colour Print - Happiness!

86.         Colour Print - My Village

87.         Colour Print - Misty Morning

88.         Colour Print - At The Seaside

89.         Colour Print - Sunset

Both digital and non-digital camera formats are allowed in the same class

Remember - exhibitors are allowed a maximum of two entries per class

Prints to be unmounted and not larger than A5 - 21cm x 15cm in size

(ie approximately the size of the Schedule page)






1.           Colour Print - Street Art

2.           Colour Print - Textures

3.           Colour Print - Making Music

4.           Colour Print - People At Work

5.           Colour Print - Shadow And Light

6.           Colour Print - Village Life

7.           Colour Print - Birds In The Garden

8.           Colour Print - Weather



Both digital and non-digital camera formats are allowed in the same class



Suggested Recipe for Three Fruit Scones - PRODUCE SECTION - CLASS 21


Ingredients: 225g self raising flour, pinch of salt, 50g margarine, 25g caster sugar, 50g currants/sultanas, 1 medium egg beaten with sufficient added milk to make up to 150ml of liquid. 

Method:  Heat oven to 220°C or Gas Mark 7 and grease a baking tray.  Mix flour and salt, rub in margarine and stir in the sugar and fruit. Add the egg/milk mixture but reserve a little for brushing the tops before baking.  Knead lightly on a floured surface and roll out the dough to approximately 1cm thickness.  Cut into rounds using a 6.5cm cutter and re-roll the trimmings to make more scones. Brush the tops with the remaining egg/milk mixture.  Bake for about 10 minutes.  Note: Scone dough should be soft and spongy so handle very lightly to achieve best results.

Set  Recipe for Chocolate Cake - PRODUCE SECTION - CLASS 22



Cake Ingredients: 175g butter, 175g caster sugar, 175g self-raising flour - sieved, 50g cocoa - sieve into the flour, 3 eggs - beaten

Method: Grease and line the bases of two 18cm cake tins.  Beat the butter and sugar together till light and fluffy. Add the egg a little at a time, beating well between each addition.  Fold in half the flour to the butter mixture using a spatula, mixing gently.  Add the remaining flour to the mixture, mixing until all the flour is incorporated.  Divide the mixture between the two tins.  Bake in the centre of the oven at 180°C or Gas Mark 4 until well risen (approximately 25 - 30 minutes). Remove from oven and leave in tins for 5 minutes before turning out onto a wire rack.  Remove the lining paper and invert the cakes so that they are the right way up.


Butter Cream Ingredients: 125g unsalted butter, 175g icing sugar, 25g cocoa, 1 - 2 tbsp milk or water, if required

Method: Put the butter in a bowl and beat.  Sieve and add the icing sugar and cocoa to the butter gradually.  Beat the mixture with a spatula till light and fluffy and sandwich the cakes together with the butter cream mixture.  Dust the top of the cake with sieved icing sugar.









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