Swanland Show

Show Schedule

A full .pdf file for Swanland Show Schedule 2017 is shown below together with the two page  2017 Entry Form, ready for you to print off as required. Just click on the .pdf links below.

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

  2017 entry form.pdf

Show Schedule 2017.pdf



 Show Sponsor 2017






A quick guide to the 2017 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 a child's birthday.

12.         A cushion cover.

13.         A patchwork item.

14.         A crochet item.

15.         A hand-knitted item.           

16.         A gift-wrapped parcel (not to exceed shoebox size).


Judge - Margaret Johnson

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.         Orange marmala
de - 454gm (1lb) - jar with plain lid only.

19.         Apple chutney - 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 chocolate chip cookies - see suggested recipe.

24.         Five decorated cupcakes.

25.         Five sausage rolls - see set recipe - Men Only.

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 basket - base space allowed 50cm x 50cm - height unlimited.

33.         'Afternoon Tea' - an exhibit to include an arrangement in a cup and saucer - base space allowed 50cm x 50cm - height unlimited - accessories allowed.

34.         Petite - an exhibit not exceeding 25cm in width, depth or height.

35.         Miniature garden in 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.         A picture of my teacher - in any media .

 Years 1, 2 & 3 @ 31st August 2017

Winner of Class 79 receives £2 

Winner of Most Points in Classes 77 - 79 receives £4


77.         An item made from fruit and/or vegetables.

78.         A sculpture - in any media.

79.         A piece of creative writing - handwritten.                                                                                      

 Years 4, 5 & 6  @ 31st August 2017

Winner of Class 82 receives £2 

 Winner of Most Points in Classes 80 - 82 receives £4


80.         A Lego model (not a kit) using a maximum of 50 pieces.

81.         A sculpture - in any media.

82.         A piece of creative writing - handwritten.


Secondary - 12 years old and over (but still at school) @ 31st August 2017

Winner of Most Points in Classes 83 - 84 receives £4


83.         A photograph I have taken.

84.         Something I have made or designed.


Judge - Ken Jackson

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

Winner of Best Exhibit receives £2


85.         Colour Print - Splash!

86.         Colour Print - Hull : City of Culture

87.         Colour Print - Roadworks

88.         Colour Print - The Beach

89.         Colour Print - Animal Babies

90.         Colour Print - Still Life

91.         Colour Print - Patterns

92.         Colour Print - East Riding Landmark

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 - Before and After

2.           Colour Print - Churches

3.           Colour Print - Happiness!

4.           Colour Print - My Village

5.           Colour Print - Misty Morning

6.           Colour Print - At The Seaside

7.           Colour Print - Sunset



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.



Suggested Recipe for Chocolate Chip Cookies - PRODUCE SECTION - CLASS 23

Will make approximately 14 cookies


Ingredients: 150g soft unsalted butter, 125g soft light brown sugar, 100g caster sugar, 2 tsp pure vanilla extract, 1 egg (fridge-cold), 1 egg yolk (fridge-cold), 300 g flour. ½ tsp bicarbonate of soda,1 x 326g packet (or similar) milk chocolate morsels or chips

Method: Preheat the oven to 170°C/325°F.  Line a baking sheet with baking parchment.  Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips. Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches. Bake for 15 -17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.  Select your best 3 cookies for display but don’t forget to pack a few spares in case of accidental damage during transit!  



                                Set  Recipe for Sausage Rolls - PRODUCE SECTION - CLASS 25



Ingredients for making short crust pastry: 225g plain flour, pinch of salt, 50g lard, 50g margarine, approx 2tbsp cold water.

Method: Mix flour and salt in a basin and rub in the fat.  Using a knife, cut and stir and mix with cold water to form a rough dough. Turn dough on to a floured surface and knead lightly.  Roll out and use as required.


Ingredients for making Sausage Rolls: 225g sausage meat or skinless sausages, 225g pastry, beaten egg or milk to glaze.                             

Method: Heat oven to 230°C or Gas Mark 8.  Divide pastry in two and cut each half into a long strip.  Roll sausage meat with floured hands to the length of the pastry and place along the inner edge of the pastry.  Roll up pastry to enclose the sausage meat.  Dampen the edge of the pastry and seal well.  Cut into suitable portion lengths and place on a baking tray.  Brush well with milk/egg and make slits on top. Bake for about 20 minutes until brown.  Select your best 5 sausage rolls for display but don’t forget to pack a few spares in case of accidental damage during transit!  







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