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 2019 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 2019 .doc

 Show Schedule 2019 .pdf









A quick guide to the 2019 Show classes is shown below


SECTION (see Rule 20)

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

Judges - Adrian Horner/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 for any occasion.

12.         An item of origami.

13.         A soft toy.

14.         A crochet item.

15.         A hand-knitted item.           

16.         A piece of jewellery.


Judge - Carol Parsons

Winners of Most Points in Classes 17 -19  and 20 - 25 receive £4

Winner of Best Exhibit in Classes 20 - 25 receives £2


17.         A jar of pickles - 454gm (1lb) - jar with plain lid only and labelled.

18.         A jar of chilli sauce
- 454gm (1lb) - jar with plain lid only.

19.         A bottle of cordial - any flavour.

20.         A rocky road tray bake.

21.         A cake to include fruit or vegetables.

A cake in a mug.

23.         Chocolate cake - see set recipe..

24.         Three white bread rolls - see set recipe.

25.         Olive or herbal bread loaf.

Plates will be provided for Classes 20 to 25


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

Judge - Mary Wells

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 autumn wreath - base space allowed 50cm x 50cm - height unlimited.

33.         An exhibit featuring a glass container - base space allowed 50cm x 50cm - height unlimited - accessories allowed.

34.         Tea Party - an  arrangement in a cup, mug or teapot using any colours.

35.         A chilld's imaginary garden in a seed tray - 40cm x 25cm maximum size - accessories allowed.  



Judge - Adrian Horner

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

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

and 41 - 52 (£5 Voucher)


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 

Winner of Most Points in Classes 61 - 65  receives £4

and 67 - 75 (£5 Voucher)


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 2019

Winner of Class 76 receives £2


76.         A portrait - in any media - maximum size A5.

 Years 1 to 6 @ 31st August 2019

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 decorated wooden spoon.

78.         A Lego model - not from a kit.

79.         A miniature garden in a seed tray - 40cm x 25cm maximum size - accessories allowed.   

80.         A portrait - in any media - maximum size A5.



Judge - Ken Jackson

Winner of Most Points in Classes 81 - 88 receives £4

Winner of Best Exhibit receives £2


81.         Colour Print - Street Art

82.         Colour Print - Textures

83.         Colour Print - Making Music

84.         Colour Print - People At Work

85.         Colour Print - Shadow And Light

86.         Colour Print - Village Life

87.         Colour Print - Birds In The Garden

88.         Colour Print - Weather

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 - Tour De Yorkshire

2.           Colour Print - Silhouettes

3.           Colour Print - Ponds

4.           Colour Print - Insects

5.           Colour Print - Unusual Buildings

6.           Colour Print - Close-Up

7.           Colour Print - My Garden

8.           Colour Print - Farm Animals



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


Set  Recipe for Chocolate Cake - PRODUCE SECTION - CLASS 23



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.



Set Recipe for Three White Bread Rolls - PRODUCE SECTION - CLASS 24 

Ingredients: 500g strong flour, 1 tsp salt, 2 tsp dried yeast, 1oz (28g) softened butter, 75ml (2½ fl oz) warmed milk, 225ml (8 fl oz) warm water, oil for greasing.

With your fingers, mix flour and dried yeast in a bowl. Rub the butter into the flour until a bread crumb appearance is formed. Mix the milk and warm water and add to the flour. With the hands, mix until the dough is well-combined. Sprinkle the table top with flour, turn out the dough and then knead with floured hands. Push away and pull over the top knead. Turn a quarter turn and repeat the process for about 20 minutes, stretching the dough using a rocking motion. Place the dough in the oiled bowl and cover with cling film (or a damp tea towel) for 1½ hours, or until the dough has doubled in size (a warm airing cupboard is a good resting place). When the dough has risen, return it to the floured surface, knead again and form into buns (the ingredients used should make approximately 8 buns). Place them on a lightly-greased baking tray, cover with cling film and set aside for approximately 1 hour until the dough has risen again and then flatten them slightly. When the rolls have expanded, dust them with flour and then brush with milk or water. Heat the oven to 220° C / 425°F/ Gas Mark 7. Bake for 8 to 10 minutes until golden and cooked through and then cool on a wire rack. Select the best three plus some spares!







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