Summer Show 2026

On Saturday 11th July, 1.30 – 4.00 pm, on Matfield Green

Come and join the friendly competition.  Bring your displays along to the Marquee in the morning, including home grown summer fruits, vegetables, flowers as well as flower arranging, cookery, art & craft and children’s creations.  Full details of classes are below or download our Show Schedule.  Everyone is very welcome to take part, no experience is needed.

• The Show is Open to All, there is no need to pre-register and it is free of charge
• Open at 9.00 am for exhibitors
• Exhibits to be arranged and in position by 11.00 am
• Exhibits may not be removed before 4.00 pm
• Award giving at 3.45 pm
• Vases are provided
• Any questions please contact Jo Nash:  jonash.home@gmail.com

Click here to see tips and general rules for Showing

Show Classes

1. The Best Kept and Stocked Vegetable Garden/Allotment.  (This Class is only open to Members.  All other classes are open to All).

12. Lettuces – 2
13. Courgettes – 3 (max length 15cm/6in)
14. Rhubarb – 3 sticks
15. Radishes – 5
16. Cucumbers – 2
17. Beetroot – 3
18. Cabbage, summer – 1
19. Largest marrow
20. Any other vegetable
21. Wonkiest vegetable
22. Three or more cut herbs to be displayed in a vase, to be named

Fruit Section

34. Gooseberries – 10
35. Blackcurrants – 10 sprigs
36. Redcurrants – 10 sprigs
37. Raspberries – 10 (with stem)
38. Any other soft fruit, including stone fruit – 5 sprigs or 5 individual fruits, one variety

Flower Section

​42. Three specimen roses, three different varieties, excluding clusters (naming optional)
43. One specimen rose, with stem approx 15 cm (6in) excluding clusters
44. Three stems cluster roses, any variety or varieties
45. One stem cluster rose
46. Container of mixed roses. Container not to exceed 23cm (9in) diameter
47. Container of roses, one variety, most fragrant
48. One vase of pinks, 5 sprays
49. One container of mixed herbaceous perennial flowers
50. Three stems herbaceous perennials – one variety
51. Three stems herbaceous perennials – any varieties
52. Five cut pansies
53. Lily, one stem, cut
54. Lily, three stems, cut
55. Sweet peas – one vase of nine stems, one or more varieties
56. Sweet peas – one vase of five stems, one variety
57. One specimen foliage pot plant
58. One specimen pot plant in bloom
59. One specimen pot fuchsia
60. One specimen cactus or succulent
61. One vase three stems clematis, not herbaceous
62. Container ornamental grasses, not to exceed 90 cms in height
63. Three stems of any flower grown from bulbs or corms, one or more varieties (naming optional)
64. One vase of three sprays of flowering or berried shrubs or trees, one or more varieties

Flower Arranging Section

All classes to be exhibited on Open Tabling. Each exhibit in Classes 95 and 96 to be within the maximum limits of 75cms wide, 60cms front to back, and unlimited height. Bought flowers and foliage may be used.  Accessories allowed.  Exhibits to be viewed from the front.

93. A miniature exhibit, not to exceed 10cm in width and depth and 15cm in height. 
94. A petite exhibit, “Spiky and Spicy”, not to exceed 25cms in width and depth and 37 cms in height.
95. “Hedgerow Hideaway” – an exhibit with foliage to predominate.
96. An exhibit to illustrate “A Fairy Tale or Folklore”.
97. One button hole, rose or other

Art and Craft Section

100. A painting in any medium depicting a summer scene
101. A handmade children’s toy
102. A single photograph, maximum A4 size, of a named scene in or around Brenchley & Matfield.

Children’s Section

110. A miniature secret garden on a kitchen tray or similar
111. A farmyard animal made of vegetables and/or fruit
112. A painting or drawing in any medium featuring flowers and/or a cricket match
113. Three gingerbread people to your own recipe, or see recipe below

• Age to be given and will be taken into consideration
• Parent/Adult assistance is allowed, especially with the baking
• Please note children are very welcome to take part in all other sections too

Cookery Section

82. One jar of chutney – to own recipe
83. Jam or jelly – two kinds in plain jars (any size)
84. A carrot or a courgette cake to your own recipe, decorated as you wish
85. Leek and Wensleydale Crumble Tart (see recipe below)
86. Novices only – Four flapjacks (see recipe below)

Summer Show Cookery Section Recipes

85. Leek and Wensleydale Crumble Tart

Ingredients:
500g short crust pastry
50g butter
500g leeks (trimmed and sliced)
3 eggs
75ml milk
75ml single cream
1 tsp Dijon mustard
50g Wensleydale cheese, crumbled

For the Topping:
50g Wensleydale cheese, crumbled
85g fresh breadcrumbs
50g hazelnuts, roughly chopped
2 tbsp chopped parsley

1. Heat the oven to Gas Mark 6 / 200C / 180C fan.
2. Roll out the pastry and use it to line a tart tin approximately 23 cm diameter. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 15 mins, then remove the beans and parchment. Return to the oven for a further 5-10 mins until pale golden. Remove and reduce oven to Gas 4 / 180C / 160C fan.
3. Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
4. Beat together the eggs, cream, milk, mustard, Wensleydale and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour over the egg mixture. Bake for 25 mins.
5. To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown

86. Four Flapjacks (Novices Only)

Ingredients:
200g butter
6 tablespoons golden syrup
80g light muscovado sugar
350g rolled oats (porridge oats)

(Recipe makes 16)

Method:
1. Preheat the oven to Gas Mark 5 / 190 C / 170C Fan
2. Gently heat the butter, syrup and sugar in a large saucepan until the butter is melted
3. Add the oats and mix together well
4. Press the mixture into a greased tin. Ideally 18 x 30 cm / 7 x 12 inch
5. Bake for 20 – 25 minutes until golden
6. Cut into 16 bars and leave to cool before removing them from the tin.
7. Optional – dust with icing sugar or decorate as you wish.

Class 86 is open to Novices only, i.e. someone who has not previously won a cookery Award at one of our shows.

Children’s Section Recipe

113. Three Gingerbread People

Ingredients:
350g plain flour, plus extra for rolling out
1 level teaspoon bicarbonate of soda
2 rounded teaspoons ground ginger
125g butter
175g light soft brown sugar
1 egg
4 tablespoons golden syrup
Icing, sweets or currants etc to decorate as you wish

(Recipe makes approximately 8)

Method:
1. Preheat the oven to Gas Mark 4 / 180C / 160C Fan.
2. Line two baking trays with baking paper.
3. Put the flour, bicarbonate of soda and ginger into a large bowl.
4. Chop up the butter with a blunt knife and rub it into the flour with your fingers until the mixture resembles fine crumbs.
5. Stir in the sugar.
6. Crack the egg into a small bowl and beat it with a fork then add it to the mixture.
7. Add the golden syrup to the mixture.
8. Stir together with a large spoon then use your hands to squeeze and knead the mixture into a dough.
9. Divide into half and one at a time, use a rolling pin to roll out the dough on a lightly floured surface to a 5mm thickness. Using cutters, cut out the gingerbread people and place on the lined baking tray leaving space between them.
10. Bake for 12–15 minutes, or until lightly golden-brown.
11. Leave on the tray for 10 minutes and then move to a wire rack to cool.
12. Decorate as you wish and bring your three favourite ginger bread people to the show!