Craft, Cooking and Horticulture Competitions
You can 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.
See below for details or click here to download a copy of the schedule.
This year's classes
A1 One vase of three stems of floribunda roses (one or more varieties)
A2 One specimen hybrid Tea rose
A3 One vase of three blooms of Hybrid Tea roses
A4 A single bloom any colour in picture frame provided - (4in x 6in, 10cm x 15cm)
Note; Varieties should be named where possible
No fewer than 5 stems per vase
B1 Three vases distinct varieties
B2 One vase, three or more different colours
B3 A bowl of Sweet peas (24 stems mixed colours), arranged for effect, with any foliage and /or grasses.
*C1. A vase of flowers, four kinds, perfect for pollination.
*C2. A vase of perennials, four kinds, three stems of each. (trees or shrubs excluded)
C3. A foliage pot plant, up to an 8in (20 cm) pot
C4. A flowering pot plant, up to an 8in (20 cm) pot
C5. Five or more different cut garden flowers in a vase
C6. A pelargonium (geranium), up to an 8in (20 cm) pot.
C7. A fuchsia plant, up to an 8 in (20 cm) pot.
C8. Patio pot, not to exceed 18 in (46 cm).
C9. Hanging Basket (Basket not to exceed 15” (38cm) in diameter with hanging chain
C10. Display of flower heads floating on water in a bowl which does not exceed 8 in (20 cm) in diameter.
C11. A vase of mixed flowering shrubs (no fewer than 3 varieties).
*Vase neck not to exceed 4in. (10cm) in diameter.
D1. French beans, six pods.
D2. Three globe beetroot, tops trimmed to 3in (7.5cm)
D3. Cucumber or Melon
D4. Three onions, with tops dressed.
D5. Dish of six pods of green peas.
D6. Soft fruits, one variety, one dish of maximum 12 items
D7. Broad beans, six pods
D8. Chili peppers, six of any variety
D9. Three ripe tomatoes of any variety
D10. Dish or plate of four white potatoes (one variety)
D11. Dish or plate of four coloured potatoes (one variety)
D12. Collection of herbs for culinary use, cut and displayed
D13. Pair of courgettes, cylindrical or round.
D14. Pair of lettuce (any variety).
D15. Three carrots, tops trimmed to 3in (7.5 cm)
D16. Any other kind of vegetable, not included above.
D17. Any three vegetables, organically grown.
D18. Rhubarb, six sticks, foliage cut to 3in (7.5 cm)
D19. 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).
D20. Ugly Veg “Wonky Veg that will make us laugh”
E1. An arrangement of wildflowers
E2. A floral crown to celebrate the King's coronation
E3. “Tea and Biscuits” 8 inches or 20 cm in height
E4. Biscuit tin or lid with planting
E5. “Farmers market” arrangement include flowers, Fruit and vegetables max size 24”x24” (61x61cm) accessories allowed
In all these classes print size 10 x 8 in maximum and to be MOUNTED
F2. A Tree
F3. Nature's Art
F4. Art Within a Church
F5. Black and White
Note: The winner of Class F4 will be offered the opportunity to be the official photographer for next year’s show.
G1. A painting of any medium
G2. A collage of mixed biscuit media
G3. A homemade crown
G4. A Decorated Biscuit
G5. Pebble Art
H1. Make a small quilt (i.e. circa cot quilt size or lap quilt size suggested 1m by 1.5m) that has a connection to our these of "biscuits"!
You may choose to make the biscuit-style quilt with padded pockets or to reflect on the theme in your own way with prints and patterns.
Quilts will be displayed from a horizontal rod, please include tabs to ease hanging in tent.
I1. A soft toy of any medium
I2. My Coronation Creation
I4. A knitted garment
I5. A crocheted item
I6. A blanket of any medium; knitted, crocheted, quilted etc
I7. A handmade item in a hard material; for example, glass, metal or wood
I8. An upcycled item
I9. Cross Stitch
I10. My biscuit creation, felt, crochet, sew, knit, a biscuit creation
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 “Afternoon Tea”
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 payable on the day
All cookery entries to be covered in cling film
J2. One pot of jelly (any variety)
J3. One pot of home made jam (any variety)
J4. One pot of home made lemon curd
J5. One pot of home made chutney (any variety)
J6. Victoria Sandwich (using own recipe). Raspberry jam filling, caster sugar topping
J7. Coronation Cake
J8. Box of sweets (no fewer than 6 in a box)
J9. Make and decorate 6 Gingerbread figures
J10. Vegan Cake (please give us the recipe)
J11. 6 cheese straws
J13. Men only "one hour" chocolate cake (see below for recipe)
J14. Six best baked biscuits
J15. A loaf of Bread (1 lb or 1/2 lb), any method
Men Only Bake
One Hour Bakes
For the cake
75g cocoa powder
250g softened butter, plus extra for greasing
250g golden caster sugar
275g self-raising flour
1¼ tsp baking powder
1 tsp vanilla extract
For the frosting
200g butter, softened
200g icing sugar
5 tbsp cocoa powder
3 tbsp plain yogurt
90g dark chocolate, melted and cooled slightly
Prep the tins
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2
x 20cm round cake tins.
Beat together the cake mixture
Mix the cocoa powder with 125ml hot water into a paste in a
large bowl. Add all the remaining cake ingredients. Beat with
an electric hand whisk until creamy, smooth and fully
Divide the mix between the two tins. Tap each on a work
surface (this will prevent air-bubbles). Bake for 30 mins until
risen and an inserted skewer comes out clean. Remove from
the tins and leave to cool completely on a wire rack.
Make the icing
Meanwhile, make the icing. Put the butter, icing sugar, cocoa
powder and yogurt into a food processor and pulse until
blended. Add the melted chocolate and blitz until smooth.
Spread the icing
To decorate, level the top of the cakes if necessary. Place onto
a cake board or serving plate, then spread over one third of
the frosting. Place the second cake on top. Spread over
another third of the frosting.
Add icing decoration
Fill a disposable icing bag with the remaining frosting. Snip a ½
cm-1cm hole from the end and squeeze peaked rounds all
around the edge of the cake.
Scatter the sprinkles over the rounds, then top each one with a
Storytelling was a highlight of the first Stroud
Show in 1870. To continue to celebrate local
talent, please submit a short story of circa
500 words, that must contain the word
biscuit or biscuits.
The criteria are;
● Drama- tension/surprise or development
● Immersion- leading the reader into the story
● Meaning – thought provoking/ believable
● Structure – beguiling beginning and
The winning stories will be judged by Katie
Fforde (local author) and Prizes are awarded by
There are 3 classes;
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 17th June and should be emailed to; firstname.lastname@example.org (with the subject line of the email 'Creative Writing Entry')
How to enter
Click here for a copy of the entry from.
The entries for the creative writing class will close
on the 17th June. Your entry should be emailed to;
email@example.com with the subject heading
Creative Writing Entry.
All other entries for the show will close –
5 PM ON WEDS 12th JULY 2023
You may make only one entry into any class.
To enter a class either email your completed form to firstname.lastname@example.org
Or alternatively, completed Entry Forms in a sealed envelope should be Left at the Stroud Town Council Office.
This can be found at 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
Please do not include any entry fees in the envelope, these can be paid on the day.
ALL ENTRIES ARE TO BE STAGED BETWEEN
7.30 – 9.30 AM ON SHOW DAY
Name of cup
Sir Percy Marling Cup
Sweet Pea Challenge Cup
Floral Art Cup
Sydney Price Challenge Cup
K B Godsell Cup
WI Rose Bowl
Category for which awarded
Most points won in the Fruit and Vegetable sections
Best Exhibit in Show across all classes
Most points won in the Sweet Peas classes
Most Points won in the Floral Art classes
Most points won in the Flower classes
Most points won in the Handicrafts classes
Most points won in the Photography classes
Most points won in the Childrens classes
Timetable of events
Stalls and exhibitions will be going on all day