Village Show | Hanley Parish

ABOUT THE SHOW

The Village Show has been running since August 1862, when the first Hanley Castle Horticultural and Flower Show was organised by the gentry of Hanley Castle Parish. The aim was “to encourage horticulture among the cottagers, and to stimulate them to neatness and order not only in their gardens but their households”.

It still takes place each year in August, but it is now organised by local volunteers. Entry is open to all amateurs living in or around the Parish.

Our show is independently run by volunteers and has never restricted entry to members of any society or a tight geographical area. We don't stick rigidly to RHS and other show rules to encourage as many people as possible to take part for fun, to learn something and to keep the show alive. The rules we do have are to ensure consistency and fairness, and we have written guidelines for every section to help people display their work in the best possible way.

We are always struck by the amazing work on show each year; whether they win a prize or not, everyone participating shows what can be achieved given some time and a little effort. Our show is judged by experienced judges; their standards are high but they understand the effort put into producing a good display and take account of your hard work and attention to detail.

Whilst there is friendly competition between participants, this is not the be-all and end-all of our show. We want it to be an exhibition celebrating the talent and endeavour of participants and hopefully inspiring others to take up a craft or learn a new skill in their spare time.

We are always looking for ways to keep events around the show interesting and fun. If you have suggestions on how to improve the show or classes we could include, please do get in touch at hanleyshow@gmail.com.

Hilary, Carol, Ann, Jane, Jim, Nicky, Sarah.

Village Show Committee

CLASSES FOR 2025 SHOW

Class Number	Class Title	Note
1	Annuals, 3 stems with foliage.
2	One specimen bloom (excluding roses).	New for 2025
3	Container of mixed perennial flowers.
4	Cactus dahlias.
5	Large ball/decorative dahlias.
6	Fuchsias - 5 Individual flower blooms, mixed kinds allowed.
7	One rose stem or spray.
8	Outdoor pot containing 1 or more plants.
9	A miniature garden in a seed tray.
10	Five ornamental grass stems in a vase (can be more than 1 variety).
11	Hydrangea, 1 stem.
12	Flowering pot plant.
13	Indoor pot plant.
14	Cacti/succulent(s).
15	Collection of fruit/veg, exhibitor's choice.	£25 first prize.
16	Onions, up to 8ozs/227g.
17	Onions. Salad/spring, x 3
18	Shallots, 6 matching (any shape).
19	Any 3 peppers including chillis– please name variety (immature but fully formed chillis are accepted).	New for 2025.
20	Carrots, 3 (trimmed tops to approx 75mm)
21	Beetroot, 3 (trimmed tops to approx 75mm)
22	Tomatoes, x 6.
23	Tomatoes, Cherry Type, 1 truss (not all fruits need be ripe).
24	Any other greenhouse veg, x 1.
25	French beans, x 3.
26	Runner beans, x 3.
27	Radishes, small salad, x 3
28	Potatoes, x 4, coloured.
29	Potatoes, x 4, white.
30	Courgettes, x 3 (10-15cm length).
31	Collection of any three squashes.
32	Marrow, heaviest.
33	Collection of any three vegetables.
34	Fresh garden herbs in a container up to 30cm diameter.
35	Rhubarb, 3 stalks, foliage trimmed to approx 75mm above start of leaf stalk.
36	Dessert apples, 5 fruits
37	Cooking apples, 5 fruits
38	Plate of fruit, 6 fruits of the same variety.
39	Collection of 3 different kinds of fruits.
40	A container of salad veg (min 3 varieties).
41	A Vegetable Sculpture.
42	An arrangement of flowers and foliage from your garden.
43	An arrangement using an economy bunch of supermarket flowers, with or without accessories.	New for 2025.
44	An arrangement using just foliage, using fresh plant material.
45	An arrangement using fresh, dried or artificial plant materials and accessories.
46	An arrangement in a teapot, using fresh plant material.
47	A small exhibit of flowers <12cm in diameter, using fresh plant material, with or without accessories.
48	A Corsage or Buttonhole.
49	A quilted or patchwork item.
50	An item of embroidery or cross stitch.
51	An item of metalwork.	New for 2025.
52	A sewn item of clothing.	New for 2025.
53	Any knitted or crochet item.
54	A painting or drawing.
55	A handmade toy of any material.
56	Any handmade item using wood.
57	Any item made from felt.
58	A greetings card.
59	Any other handcrafted item.
60	Mary Berry's Manor House Cake (follow recipe).	New for 2025.
61	Bakewell tart (please supply a copy of your recipe).	New for 2025.
62	Apple pie.	New for 2025.
63	A plate of tray-bake slices, your choice.
64	Savoury scones, x 5.	New for 2025.
65	Bara Brith.
66	A sourdough loaf (not using a breadmaker).	New for 2025.
67	A jar of jelly.
68	A jar of jam.
69	A jar of marmalade.
70	A jar of chutney (labelled hot, spicy or mild).
71	A jar of honey.
72	A jar of lemon curd.
73	A plate of eggs.
74	Photograph: 'Monochrome'.	New for 2025.
75	Photograph: 'People and Places'.	New for 2025.
76	Photograph: 'Wildlife'
77	Photograph: 'A Feast of Colour'	New for 2025.
78	Photograph: 'Generations'	New for 2025.
79	A bottle of homemade wine, labelled with type.
80	A bottle of homemade flavoured gin or vodka, labelled with type.
81	A bottle of homemade non-alchoholic beverage, e.g. juice, cordial, lemonade. Labelled with type.
82	A floral arrangement, up to 16 years.
83	A miniature garden, made with plant material, up to and including 8 years.
84	A miniature garden, made with plant material, 9-16 years.
85	An animal made from fruit and/or veg, up to 16 years. Exhibit to be named.
86	Handicrafts, up and including 8 years.
87	Handicrafts, 9 - 16 years.
88	A constructed model, e.g. using Lego, up to 16 years old.	New for 2025.
89	Design and make a bug hotel, max size 40 x 40cm, up to & including 8 years.
90	Design and make a bug hotel, 9 to 16 years.
91	Photograph: "Oh, What a Picture!"; up to 16 years.
92	Children's Art - under 5 years.
93	Children's Art, 5 - 7 years.
94	Children's Art, 8 -10 years.
95	Children's Art, 11 - 16 years.
96	An A4 computer-generated poster promoting the Village Show 2026, up to and including 8 years.	New for 2025.
97	An A4 computer-generated poster promoting the Village Show 2026, 9-16 years.	New for 2026.
98	A homemade pizza, up to and including 8 years.	New for 2025,
99	A homemade pizza, up to 16 years.	New for 2025.

TAKING PART

We make participation in the show as straightforward as we can. If it's your first time entering, it's understandable to feel a bit daunted, but we are there to help so please ask if you are unsure about anything. Whatever your level of experience, we suggest you read the following tips to plan your entries and give yourself the best chance of success.

There are specific tips for each section, which you can access via the tab above.

Before the Show:

The show schedule is available from June and changes each year so check the notes for the classes you want to enter and always ensure you keep within quantities and size limits for vegetables, flowers, floral art or photographs. You can download a copy of the schedule from the tab above.

Read the schedule carefully beforehand to ensure you get the right criteria for the class. For example, carrots, potatoes, dahlias and roses are kinds. Pompom or cactus are types. ‘King Edward’ or ‘Peace Roses’ are varieties.

Complete the entry form, preferably using our online version, and add up your entry fee(s). Alternatively, you can complete a paper version supplied within the schedule and either hand deliver it or email it to the committee. Please note that the deadline for paper entries is three days before the show but online entries can still be submitted two days before the show. This allows for the extra admin involved with handling paper entries.

Make sure you submit your entry form in good time so as not to miss the deadline. If you enter online, you will be asked to pay your fee when you come to collect your class entry cards.

On the day:

The hall opens at 8:30 am and we suggest you arrive early allowing plenty of time to display your entries.

Collect your entry card for each entry at the door and remember to place this face down on the table so your name isn’t showing.

At 10:30 am the hall will be closed for judging and will re-open at 1:30 pm, when you will be able to see if you have won a prize.

If you have won a prize, please collect your prize money from the rear of the hall. If you win a cup or trophy, your name will be called out for a presentation at 4 pm.

You will be able to remove your entries from 4.30 pm. Please do not take anything away before the conclusion of the trophy presentations. The hall will close at 5 pm

Always ask if you are unsure about something. Stewards are there to help.

Title	Section or Class	Awarded for
Alfred & Constance Wilks Memorial Cup	Handicrafts, classes 49-59	Best exhibit
Café Market Bowl	Children's	Best in Show
Connie Wilson Challenge Bowl	Flowers, classes 1-14	Highest points in Section 1
Doug & Barbara Chadd Memorial Cup	Home Cookery, class 62	Best pastry
George Sharp Salver	Floral Art, classes 42-45	Best floral art
Gilbert Lea Cup	Veg & Fruit, Class 15	Best collection of fruit and vegetables
Gilbert's End Trophy	Flowers, Veg & Fruit, classes 1-41	Highest points
Hanley Show Children's Cup	Children's	Most points in Children's Section 8
Miniature Cup	Children's classes 83 & 84	Best miniature garden
Miss Wilson cup	Home Cookery, class 60	Best cake
Mr P Hedges Cup	Childrens, classes 92-95	Most outstanding children's picture
Mrs A Sturt Cup	Children's, classes 98-99	Best children's pizza
Oakmere Cup	Home Cookery, classes 60-72	Highest points
Owen Evans Trophy	Veg & Fruit classes 16-41	Best vegetable exhibit in Show
P Clutterbuck Cup	Floral Art, class 46	Best exhibit in a teapot
P Clutterbuck Cup	Floral Art, class 47	Best small exhibit of flowers
P Clutterbuck Cup	Children's, class 82	Best floral arrangement by a schoolchild
Parish Link 'Dendy' cup	Children's, classes 86 & 87	Best children's handicrafts
Parish Link Bowl	Home Cookery, Classes 67-72	Best preserve
Penny Wilson Challenge Bowl	Veg & fruit, classes 15-41	Highest points in Section
Rose Bowl (Bert Appleby Trophy)	Sections 1-7	Best in Show (adults)
Stainforth Cup	Photography, classes 74-78	Highest points in Section
Thompson Cup	Photography, classes 74-78	Best photograph
WI Salver 'Best Cook'	Home Cookery, classes 60-66	Best exhibit

SHOW RULES

You may enter as many classes as you wish, but with a maximum of two entries per class.
Paper entry forms must be submitted by 5pm on the Wednesday before the show. Online entries can be submitted up to 5 pm on the Thursday before the show. We won't accept late entries.
Adult entry fees are 50p per class. Junior entry fees (Sections 7 and 8) are 20p per class.
All exhibits must be the exhibitor’s own work, except:
- pot plants, which must have been in the exhibitor’s possession for at least three months
- classes 41-47 and class 74 for which floral material may be purchased.
- eggs must be from the exhibitor’s own hens.
No adult help is allowed for juniors over five years of age.
If insufficient entries are received in a class, the class may be cancelled.
Trophies will be presented at 4 pm: exhibits may be removed only after the trophy presentation.
The first prize in any class may be withheld if there are no more than three entries or at the judge’s discretion.
Prizes
1. For all sections: First - £2, Second - £1, Third – 50p.
2. For class 15 only : First - £25, Second - £15, Third - £10.00.
A £10 voucher will be awarded in each Section 1-6 to the person with the most points in that section.
Any cash prizes uncollected by 5 pm on the day of the show will be donated to charity or put towards show running costs.
Points are awarded at the judge's discretion and their decision is final. Any complaint should be made to a committee member before 3 pm on the day of the show.
With the exception of the Hanley Show Children's Cup, which can be won outright, cups may be held by the winner for twelve months and must be returned to the committee in good, clean condition at least three weeks before the show. Any damage must be notified to the committee in time for it to be repaired for the next recipient.
The committee, while exercising reasonable care, will not be responsible for the loss of, or damage to, any entry or containers connected with the show.

TIPS FOR SUCCESS

SECTION 1: FLOWERS

Condition and uniformity are the important criteria. An exhibit is in ‘good condition’ when it is at its most attractive stage, fresh and free from damage due to weather, pests, disease etc. An exhibit is ‘uniform’ when the items match in age, size and form.

Don’t include foliage unless the schedule asks for this. If more than one bloom is asked for, priority will begiven to flowers matching in colour, size and form.

Dahlias should be disbudded (i.e. take off any buds from the stems leaving only the open flowers).

If the exhibit is in a container, check if any dimensions are specified since wrongly sized ones are penalised, as will be exhibits in dirty or broken pots.

SECTION 2: VEGETABLES AND FRUIT

Vegetables

Exhibit on the bench or on the paper plates provided. Judges are looking for cleanliness, freshness, and tenderness with no coarseness or blemishes. Large vegetables are best but only if accompanied by quality, as the production of large specimens requires more skill. In the case of potatoes, shape and eyes are also considered. ROOT VEG Must be free of soil, but cleaning or washing should not damage the skin. Root veg should have the tops cut off, except beetroot when about 3” (7.5cm) of stalks should be left and neatly tied. ONIONS With ripe onions and shallots only completely dead skin and leaves should be removed, and the end of the neck tied neatly. With still-growing onions (as for winter or spring-grown varieties but not salad onions) about one-third of the length of the leaves should be removed. PEAS AND BEANS Should be cut off the vine with scissors leaving some stalk attached. They can be picked in advance wrapped in a damp cloth and kept in a cool dark place, i.e. veg compartment in the fridge. Can be straightened (carefully) whilst damp. Leave a short length of stalk. TOMATOES Should have calyces + approx. 1cm of stem attached. Uniformity is important. Do not polish. LEEKS Leave the roots on but cleaned. Tip from our judge, comb the roots! Leave the flags (foliage) intact but tied neatly. COURGETTES Flowers can be removed or left; If they are really fresh, they can be very attractive. SWEETCORN Leave the green husks on but peel down a narrow one-inch strip to show the yellow kernels. COLLECTION OF ANY THREE VEGETABLES Can include vegetables which are in the schedule or others which are not. FRESH GARDEN HERBS Gather a variety of types, in flower or not, and display them artistically in a container.

Class 41: Vegetable Sculpture

Make a model from fruit and/or veg. It can be as simple or elaborate as you like, from turning a funny shaped parsnip into a rabbit, transforming a cauliflower into a sheep, or creating a fruit & veg picture of the Malvern Hills on a plate. The photos illustrate examples of what can be done and there are plenty of examples on Pinterest.

Name of your sculpture entry

This is how your entry will be displayed during the show and online. It can just be a descriptor (e.g. cauliflower sheep) or you could come up with an a-maize-ing, corn-y pun for your entry which may help if we need a tie-breaker to decide the winner!

Fruit

Judges are looking for ripe, but not overripe fruit, with an attractive, naturally produced colour.
If possible, fruits should be above average size for the cultivar, but enormous specimens aren’t necessary or desirable.
Apricots, nectarines, and peaches are shown without stalks but please exhibit all other fruit with approx. 1 cm of stem attached.
Do not polish fruit.

Staging of fruit

Apples and similar-shaped fruits should be staged with the eye uppermost, stalk end downwards, placing one fruit in the centre and the remainder around it. Do not cut the stalks.
Berries look most attractive if placed in lines.
Pears, pear-shaped quinces and figs are best arranged around the perimeter of the plate with the stalks towards the centre.
Plums, cherries and similar-shaped fruits are best laid out in lines across the plate. Ensure stalks are intact.

SECTION 3: FLORAL ART

The judge will be assessing creativity, originality, use of colour and texture, composition, technique, and overall visual impact, but judging of these classes is as much about the artistic interpretation of the title as it is about skill.

Exhibits may be modern or traditional.
Floral material may be purchased.
Exhibits should be arranged at home and be a suitable size within the table space allowed.
Classes 40-42 must not be larger than 60 x 60cm base – height unrestricted.

SECTION 4: HANDICRAFTS

The judge will assess a range of factors, including the choice of materials, the quality of workmanship, techniques uses, the originality of design, and the overall aesthetic appeal of the item. Additionally, attention to detail, the finish, and how the piece is presented are all important elements that will be considered. Remember - both the inside and outside of exhibits matter.

Please state the class, and nature/size of larger items on the Entry Form.

Poor ‘finishing/mounting’ can lose you marks for needlework.
Table space for quilts is limited but items will be opened out for judging.
Entries must not have been entered in the show before and be your own work.
Signatures should be covered and, if possible, please bring exhibits ready to hang.

SECTION 5: COOKERY & PRESERVES

When there are many entries in a particular class the loss of just one point can make the difference between winning a prize or not. Judges will be looking for a well-presented entry, properly cooked, of the correct taste and texture and as described in the schedule, i.e., size, recipe etc. The following will help to ensure best possible chance of success: If you have time, practice your recipe before you show as most ovens vary. To line a cake or loaf tin, first grease your tin then cut greaseproof paper to size and fit into the tin. Allow cake to cool before removing the greaseproof paper. Cooling rack marks can be avoided by using a sheet of baking parchment or silicon on your rack before turning out your cake. Think about the way your exhibit will be displayed and choose a suitable plain plate. You can use a paper or a china plate. Some exhibitors choose to use a doily; this is not essential but should only be used for sweet exhibits. Bread is usually presented on a bread board. If you have time, practice your recipe before you make your exhibit. This is not always possible with preserves or other more expensive recipes but can pay dividends. All food items should be completely cooled before staging, then covered or wrapped (for hygiene) and presented on a plate or board. Bread must be cooked at least 24 hours before showing (for ease of cutting for judging). Please ensure you have the right number of items required by the class, and, for whole cakes, that your cake is the right size, or it could be disqualified. Cake tin size conversions are shown for ease of reference: •18 cm / 7 inch •20cm / 8 inch •23 cm / 9 inch

Preserves

Preserves are marked based on how they look, i.e. choice of container, cover, label and appearance, and on quality of the preserve itself, based on colour, clarity, flavour, consistency, texture of fruit, and aroma. •There should be no air bubbles or scum within the contents. •For jellies, the brighter the colour the better, and clarity is also essential. •For marmalades, the jelly part should be clear and the peel well cooked and evenly distributed. To achieve even distribution, allow the mixture to cool slightly before filling the jars, otherwise fruit may rise to the surface. •Do not use jars and lids with commercial markings or patterns as your entry will be marked down. All lids should be in clean and good condition or brand new. •Labels should be straight and indicate the type of preserve and full date of making. •Fill a jar as full as possible, which is normally to within 3mm to 4mm of the rim. •Chutneys should be exhibited in plain glass jars with vinegar resistant lids e.g., plastic lined metal or plastic (cellophane tops should not be used as the vinegar will evaporate during storage and the chutney may become mouldy or dry out).

Eggs

Eggs will be judged on overall size, colour of shell, presentation and the freshness of the cracked egg with no marks in the yolk.

SECTION 6: PHOTOGRAPHY

The judge will consider the following factors:

Interpretation – does the photo show originality? Does it comply with the schedule and class title?
Technical quality - is the photo perfectly in focus? Is it properly exposed?
Composition – is the photo well composed with emphasis on the main subject?
Presentation - is the photo clean and suitably mounted or framed?

Entries can be home or trade processed. Ideally, prints should be mounted.

You can use a camera or mobile phone to take your pictures.
Size, excluding mount, must not exceed 20 x 15cm.

SECTION 7: JUNIOR CLASSES

A junior is aged up to and including 16 years.
Please put age on Entry Form and on all exhibits.
No adult help allowed for over 5s.
Please don’t put names on the front of pictures.
For exhibit 77, please name the animal.
All junior entrants will be awarded a rosette and are also welcome to exhibit in any adult class.

SECTION 8: DRINKS

The judge will be assessing taste, appearance, presentation, and originality. You don't need to produce a full 75cl bottle; smaller sizes are acceptable.

Exhibit liqueurs and soft drinks in clear glass bottles, with flanged cork or screw cap.
Label bottle to show principal ingredient and year made.
No kit-made drinks are allowed.