Notes for Exhibitors

The number of specimens to be exhibited in collections of vegetables and fruit is to be the same as that for individual classes. Where there is no individual class for any other vegetable and fruit classes, the number of specimens should be:

Vegetables

Qty

Points

↵

Qty

Points

Aubergines

2

18

Onions - over 250 gm

5

20

Beans - Broad

6

15

Onions - under 250 gm

5

15

Beans - French

6

15

Onions - spring

12

Beans - Runner

6

18

Parnsips

2

20

Beetroot

3

15

Peas

6

20

Brussels Sprouts

12

15

Potatoes

4

20

Cabbage

2

15

Radishes

12

10

Capsicum

3

15

Rhubarb

3

12

Carrots - long

3

20

Shallots - large

6

18

Carrots - others

3

18

Shallots - pickling

12

Cauliflower

2

20

Squashes

2

15

Courgettes

3

12

Swedes

3

15

Cucumber

2

20

Sweet Corn

2

18

Garlic

3

12

Tomatoes - medium

5

18

Kohl Rabi

3

12

Tomatoes - Beefsteak

3

15

Leeks

2

20

Tomatoes - cherry

8

12

Lettuce

2

15

Turnips

3

15

Marrow

2

15

Fruit

Qty

Points

↵

Qty

Points

Apples - cooking

3

18

Loganberries

12

Apples - dessert

3

20

Melons

1

18

Apricots

5

16

Peaches

3

20

Blackberries

12

Pears - cooking

3

16

Cherries

12

16

Pears - dessert

3

20

Currants, bunches

6

12

Plums - cooking

5

14

Damsons

12

8

Plums - dessert

6

16

Figs

5

16

Raspberries

12

Gooseberries

12

Strawberries

12

16

Grapes, bunches

2

16

Where possible, exhibitors are requested to name the varieties used in each exhibit.

A useful guide for Exhibitors is The Horticultural Show Handbook published by The Royal Horticultural Society, a copy of which may be obtained from the Show Secretaries or purchased online from Amazon here.

Notes for Exhibitors

Vegetables

Fruit

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