Event information

The BHAS Summer Show and Great Allotment Bake Off will be held on Sunday, 2 September 2018 at Hertford Avenue Allotments, open to all from 1:00-3:00pm.  View the event information here!

About the day

Entries will be taken from 10:00am and exhibits can be placed between 10:00am and 11:45am.  Judging starts at 12 midday.  During judging, entry to the show area will be closed until judging finishes at 1:00pm.  The entries will then be open to all to view from 1:00pm to 3:00pm.

Please bring your own small, plain china plates to show beans, small tomatoes, and soft fruit to ensure entries aren’t carried away by wind.  Heavier entries, like pumpkins, Anyone showing jam or chutney, please cover with wax and cellophane seals and not screw on lids.

Please arrange flower entries in your own heavy vase in case of wind.

Reminder: This isn’t Chelsea Flower Show!

Your entries don’t have to be perfect – just remember:

  • Biggest is not always best.
  • Try to show entries that are pest and disease free.
  • Where an entry comprises several items choose ones that are as near as possible the same size and shape.
  • Give yourself plenty of time, and if you can, prepare at least some of your entries the night before.
  • Read your schedule carefully and when you pick up your show cards on Sunday morning.  Make sure to write your name clearly and put your exhibit in the right place.
  • Finally, and most importantly, HAVE FUN!



  1. Aubergines x 2
  2. Peppers x 3
  3. Chili peppers x 4
  4. Beetroot x 4 – with 8cm of tops
  5. French Beans x 6 – any colour, any type (keep stalks on)
  6. Runner Bean x 6 (keep stalks on)
  7. Carrot x 4 – with 8cm carrot tops
  8. Courgette x 4
  9. Cucumber x 1
  10. Garlic x 4
  11. Marrow x 1- no longer than 38 cm (15 inches)
  12. Onions x 4 – outer skins only removed (leave 3 inches of stem)
  13. Shallots x 6
  14. Potato x 4
  15. Pumpkin / Squash x 1
  16. Sweetcorn x 2 (with outer leaves)
  17. Beef tomato x 4 – with stalks
  18. Cherry tomato x 6 – with stalks
  19. Medium tomato x 4 – with stalks
  20. Mixed vegetables – 5 of any kind (presentation up to you!)
  21. Any vegetable x 1 (this is for any vegetable NOTin the above categories)
  22. Biggest vegetable x 1
  23. Herbs in a jam jar – please write a list of the herbs you display and place with the jar


  1. Apples x 4
  2. Top fruit (pears, plums, quinces, etc.) any kind x 4
  3. Soft fruit, any kind x 10 (where possible leave stems, not raspberries)
  4. Blackberries x 10 (leave stalks)
  5. Any other fruit


  1. Mixed flowers in a vase, arrange as you wish
  2. A single variety of flowers in vase
  3. Dahlias x 6 stems, same variety
  4. Sunflower x 1 stem


  1. Create an original art piece inspired by the allotments
  2. Mini garden on a seed tray – create your own miniature garden
  3. Courgette Pets – decorate and create pets using courgettes


  • Plot of the Year
  • Best Newcomer’s Plot
  • Show Person of the Year (for most points scored in show)
  • Best in cooking categories (person with most points)


Award – Best in category

All cookery and preserves classes will be judged to National Federation of Women’s Institutes (NFWI) guidelines.

All entries must be correct to the schedule.

Jam and Preserves

  • All preserves to be labelled with full date made and main fruit used.
  • Glass jars used for preserves can be recycled providing they have been thoroughly sterilized and do not bear trade names.
  • If twist-on lids are used they must be new.
  • All sweet preserves to be covered with either a well-fitting wax disc and cellophane or twist–on lid.
  • Lemon curd should only be covered with well fitting wax disc and cellophane.
  • All vinegar preserves should be a minimum of 2 months old and must only be covered with a vinegar proof top.
  1. Jar stone fruit jam
  2. Jar soft fruit jam
  3. Jar marmalade
  4. Jar lemon curd
  5. Jar chutney


  • Present breads on a board.
  • Present sweet and savoury baked items on a china plate.
  • Cover exhibits with ample cling film to protect from insects and allow re-covering.
  • Use ingredients suggested (where given).
  1. 3 fruit scones
  2. 5 pieces of any flavour tray bake – any base mixture of cake/biscuit cereal, baked on a tray, cut into even sized squares or fingers to serve. Examples of toppings:- chocolate, nuts, fruit, icing, preserve, caramel, etc.
  3. 1 loaf handmade white bread (made the previous day)
  4. Victoria Sandwich Cake – using 3 eggs, baked in 2x18cm (7”) sandwich tins, raspberry jam filled with a light dusting of caster sugar.
  5. 1 Vegetable Cake.  Please state vegetable(s) used – 1x1lb loaf tin or 18-22cms/7-8”


Age categories:

  1. Under 6yrs, decorate 4 cup cakes (decoration only to be judged)
  2. 7 to 10 yrs, decorate 4 cup cakes (decoration only to be judged)
  3. 11 to 15yr, bake and decorate a 7″ cake of your choice (cake and decorates to be judged)