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Craft, Cooking and Horticulture Competitions

Be part of the show by entering one of our many competitions!

We have Horticulture and Craft classes which cover a large range of gardening, bakery and handicraft skills.

Adult classes cost 50p each to enter and 20p for childrens'.  You may only enter each class once, but there will be almost 100 to choose from.

Entry Forms are available to download here.

 

Full schedule available here

 

Categories for this year's competitions

  1. One vase of three stems of floribunda

    roses

    (one or more varieties)

  2. One specimen hybrid Tea rose

  3. One vase of three blooms of Hybrid Tea

    roses

  4. A single bloom any colour in picture frame

provided - (4in x 6in, 10cm x 15cm) 

Note; Varieties should be named where possible

 

Open Classes

Not less than 5 stems per vase

5.Three vases distinct varieties

6. One vase, three or more different colours

7. One vase, Lavender, Blue or Mauve

8. One vase Cream or White

9. One vase Cerise, Scarlet, Carmine or Crimson

10. A bowl of Sweet peas (24 stems mixed colours), arranged for   effect, with any foliage and /or grasses.

Restricted classes – for growers with less than 100 plants

Not less than 5 stems per vase

11. One vase, three or more different colours

12. One vase, one colour

13. A bowl of Sweet peas (18 stems mixed colours), arranged for effect, with any foliage and /or grasses.

 

*14. A vase of flowers, four kinds, perfect for pollination.

*15. A vase of perennials, four kinds, three stems of each. (trees or shrubs excluded)

16. A foliage pot plant, up to an 8in (20 cm) pot

17. A flowering pot plant, up to an 8in (20 cm) pot

18. Five or more different cut garden flowers in a vase

19. A pelargonium (geranium), up to an 8in (20 cm) pot.

20. Stroud Gardening Club members only . Geranium grown from plug provided. Pot size 6in (15 cm)

21. A fuchsia plant, up to an 8 in (20 cm) pot.

22. Patio pot, not to exceed 18 in (46 cm).

23. Hanging Basket (Basket not to exceed 15” (38cm) in diameter with hanging chain

24. Display of flower heads floating on water in a bowl which does not exceed 8 in (20 cm) in diameter.

25. A vase of mixed flowering shrubs (not less than 3 varieties).

*Vase neck not to exceed 4in. (10cm) in diameter.

26. French beans, six pods.

27. Three globe beetroot, tops trimmed to 3in (7.5cm)

28. Runner Beans, six pods

29. Three onions, with tops dressed.

30. Dish of six pods of green peas.

31. Soft fruits, one variety, one dish of maximum 12 items

32. Broad beans, six pods

33. Chili peppers, six of any variety

34. Three ripe tomatoes of any variety

35. Dish or plate of four white potatoes (one variety)

36. Dish or plate of four coloured potatoes (one variety)

37. Collection of herbs for culinary use, cut and displayed

38. Pair of courgettes, cylindrical or round.

39. Pair of lettuce (any variety).

40. Three carrots , tops trimmed to 3in (7.5 cm)

41. Any other kind of vegetable, not included above.

42. Any three vegetables, organically grown.

43. Rhubarb, six sticks, foliage cut to 3in (7.5 cm)

44. Collection of vegetables (more than three types) on a tray or in a basket (not to exceed 18 x 24 in (46 x 61 cm)). Number of vegetables as for individual classes).

45. Ugly Veg “Wonky Veg that will make us laugh”

 

46. A buttonhole or corsage for a wedding

47. “Hats Off” A decorated hat with natural plant material to pre-dominate space allowed 18in x 18in (46cmx46cm)

48. An arrangement in a jug - the jug not to exceed 8 inches or 20cm in height.

49. “A Small World” A petite exhibit maximum size inches (23cm) in any direction

50. “Farmers market” arrangement include flowers, Fruit and vegetables max size 24”x24” (61x61cm) accessories allowed

 

51. Sweet Red - any variety, grape, fruit or vegetable

52. Dry Red -any variety, grape, fruit or vegetable

53. Sweet White - any variety, grape, fruit or vegetable

54. Dry White - any variety, grape, fruit or vegetable

55. Homemade Cordial

56. Cider or Perry

In all these classes print size 10 x 8 in maximum and to be MOUNTED

57. A part of Historic Stroud

58. Four-Legged Friends

59. Canals

60. Community spirit

61. My Lockdown

Note: The winner of Class 57 will be offered the opportunity to be the official photographer for next year’s show.

62. A painting of any medium

63. A collage of mixed media

64. A sunflower in a pot, tallest to win

66. A soft toy of any medium

67. A handmade greetings card; Easter, birthday, Christmas etc

68. A cushion

69. Embroidery

70. A knitted garment

71. A crocheted item

72. A blanket of any medium; knitted, crocheted, quilted etc

73. A handmade item in a hard material; for example, glass, metal or wood

74. An upcycled item

75. A handmade jewellery item; beads, buttons, silver etc

76. Cross Stitch

77. My lockdown creation, a handicraft from lockdown(s) 

65. A crazy patchwork quilt of the Victorian age

A cot blanket typically measures 40 inches by 60 inches (100cm by 150cm)

Quilts will be displayed from a horizontal rod, please include tabs to ease hanging in tent.

All cookery entries to be covered in cling film

 

78 One pot of jelly (any variety)

79 One pot of home made jam (any variety)

80 One pot of home made lemon curd

81 One pot of home made chutney (any variety

82 Victoria Sandwich (using own recipe). Raspberry jam filling, caster sugar topping

83 Victorian entry Madeira Cake

84 Six Flapjacks

85 Make and decorate 6 Gingerbread figures

86 Vegan Cake (please give us the recipe)

87. 6 sweet scones on a plate

88. Handmade Fudge - any flavours displayed on a small plate

89. Follow the recipe Coffee cake

90. Six Sausage rolls each measuring 2.5cm (roughly)

91. A loaf of Bread (1 lb or 1/2 lb), any method


Coffee Cake

Ingredients:
For the Coffee Cake
250 millilitres Guinness
250 grams unsalted butter
75 grams cocoa powder
400 grams caster sugar
150 millilitres sour cream
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour
2½ teaspoons bicarbonate of soda
For the Topping
300 grams cream cheese
150 grams icing sugar
2 teaspoons cornflour
125 millilitres double cream (or whipping
cream)

Method
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform tin.

Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine.

If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.

Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Ingredients:

For the cake

175g unsalted butter

175g (6oz) caster sugar

3 eggs, beaten

175g (6oz) self-raising flour, sifted

1 tsp baking powder

2 tsp Instant coffee

For the icing

150g unsalted butter

250g icing sugar, sifted

2 tsp Instant coffee

 

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.

Butter 2 x 20cm loose-bottomed tins and line with nonstick baking paper.

Beat the butter and sugar until light and fluffy.

Gradually add the eggs, one at a time and beat well between each addition.

Then fold in the flour and baking powder using a large metal spoon.

Mix the coffee powder with 1 tbsp of warm water and fold into the cake mix with the chopped walnuts.

Divide the cake mix between the two prepared tins and smooth the surface flat.

Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.

Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely, about 10-15 more minutes.

To make the icing, beat the butter together with the icing sugar and cold coffee until smooth.

Sandwich the cooled cakes with half of the filling and then cover the top with the rest of the filling.

Last Year's winner was France Lynch Women’s Institute

Entries exhibited by WI branches should NOT bear the name of branch on the exhibit.

The WI Rose Bowl will be awarded to the WI branch which gains the highest aggregate of points in all crafts.

In the event of a tie the branch with the most 1st prizes will be the winner. 5 points for 1st, 3 points for 2nd, 1 point for 3rd.

The judge’s decision is final.

Theme “1870 - 2022, Victorian”

Five different handicrafts

Exhibits to be staged by 9.30 am.

Provide your own display board in proportion to the items presented but should not exceed 23 in x 35 in (60 cm x 90 cm).

NO hanging drapes to be displayed below the table.

Judged according to “On With the Show”.

Entry fee £1.

Additional information available on the website

 

 

There are 3 classes;

Primary School

11 - 16 years

Post 16 years and adults

Stroud Country Show Creative Writing Class to be judged by Katie Fforde.

Prizes include; an illustration of their creative writing, a Katie Fforde writing kit.

1st, 2nd and 3rd winners for each class will be displayed in the Horticultural Tent.

Entries must be in English.

Entries must be a maximum of 500 words.

Entries must not have been published or accepted for publication elsewhere.

The entry should be a work of fiction.

The decision of the judges is final

Copyright remains with the author.

Entries not complying with competition rules will be disqualified.

The entries for the creative writing class will close on the 26th June and should be emailed to; stroudshow@gmail.com

How to enter

The entries for the creative writing class will close

on the 26th June. Your entry should be emailed to;

stroudshow@gmail.com  with the subject heading

Creative Writing Entry.

 

All other entries for the show will close –

5 PM ON WEDS 13th JULY 2022

 

Completed Entry Forms together with fees in a

sealed envelope should either be sent to;

Mr D Williams,

47a Sheldon Road

Chippenham

SN14 0BS

Or

Left at the Stroud Town Council Office, London

Rd, Stroud (opposite the Party Shop)

Posted in the box marked “Stroud Country

Show”, during normal opening hours (Mon –

Thurs 1000 to 1330, Fri 0930 to 1230).

Or posted through the letterbox outside of these hours

ALL ENTRIES ARE TO BE STAGED BETWEEN

7.30 – 9.30 AM ON SHOW DAY

Any questions?

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Classes

Judges

Flowers

Carole Jeffries

Floral Art

Ann Legg

Fruit and Vegetables

Dot Culverhouse

Cookery

Karen Merrett

Photography

Clive Barrett

Wine

Richard Carter

Handicrafts

TBC

Children's Classes

TBC

Timetable of events

What's on?

Stalls and exhibitions will be going on all day