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The show takes place annually at the start of September at Holcot Village Hall, Back Lane, Holcot, NN6 9SL.
The 2024 show was on Sunday 1 September. The show schedule is here.
Results 2024
Non-residents of the parish are very welcome, either as exhibitors or to stock up with fresh produce at the auction.
There are some recent changes to the classes so please read the schedule carefully.
Also the judge of KITCHEN CREATIONS gave some the following UPDATED helpful tips.
“Pies should have pastry top and bottom. To achieve crispier pastry, cook the fruit separately first.
“To avoid under-cooked pastry, cook in a metal pie dish (not china), and place that metal pie dish on a hot metal baking tray in the oven.
“Bread irrespective of how made, is better made the day before the show. This results in a better cut.
“Cakes should not contain fresh cream or cream cheese due to the heat.
“Biscuits should ‘snap’ when broken.
“To assist judging, please place a note of the recipe next to bread, biscuits & fruit cakes.
“Please cover all cakes, biscuits, scones etc with cling film or similar to prevent any flies from touching them.
“Pickles & Chutneys should be made well in advance (eg a month before the show) to allow for the flavour to mature – and labelled mild or hot.
“For all preserves:
– a good seal is needed to keep preserves fresh and usable and so all the hard work is not wasted.
This is best achieved:
– for jams, marmalades and jellies, either by having a new lid, or using a wax disc and cellophane
– for citrus curds, a wax disc and cellophane is recommended
– for chutneys and pickles, new vinegar proof tops are needed
– please provide a label with contents, and the full date
– plain jars are recommended rather than fancy-shaped commercial ones.
“Comment on 2023 pickled walnuts entry:
‘it was very adventurous of your competitor to try them and I do hope they try again and I hope I get the chance to taste them!
Some suggestions:
– use whole walnuts in their green skins; it’s essential to pierce them with a skewer and to discard any that have formed a shell
– then soak in brine for six days and then drain and soak for a further six days in a fresh brine.
– then drain again and leave in the sun for two days to go black
– finally bottle and cover in a pickling liquid, cool, cover and store.’ ”
To make it easier for EVERYONE to join in the Flower and Vegetable Show, we offer:
(1) Access to the official books which give hints and tips to anyone who’d like to try their hand at exhibiting their produce at such shows.
To see these books please contact Phil (07785 347 297, or phil.scordellis@gmail.com);
Alternatively (2), we’ve extracted from these books some of the MAJOR HINTS & TIPS, and attached these to this web-page below. Please click on these links.
Fruit&VegShow exhibitors’ hints FRUIT,
Fruit&VegShow exhibitors’ hints VEG.
Fruit&VegShow exhibitors’ hints FLOWERS,
Fruit&VegShow exhibitors’ hints MISCELLANEOUS
[Disclaimers: these edited extracts are provided purely to be helpful, and without liability:
a. Don’t forget that the judges are volunteers, and so may use their own, different, criteria to choose the winners
b. The attached files may mention classes of produce which are not included in the Holcot schedule this year – please check the schedule when you’re deciding what to exhibit.
c. The website editor has done his best to ensure that the attached files closely match the original words in the books, but cannot guarantee 100% accuracy! We acknowledge the copyright of the Royal Horticultural Society and WI on the original text before we edited it.]
Or (3), if you wanted to buy your own copy of the latest edition of these books:
– Unfortunately, the WI book (“On with the Show”), is no longer available to purchase direct from the WI, but you may find it in pdf format here.
– The RHS book is called RHS Horticultural Show Handbook, and can be bought from online shops; its full title is: “Horticultural Show Handbook: The Official RHS Guide to Organising, Judging and Competing in a Show”
The 2023 annual Flower & Vegetable show took place on Sunday 3rd September in the village hall. Below is the list of winners
FLOWER & VEGETABLE SHOW RESULTS 2022
Fruit & Vegetable classes Points
1st Frank Hodgson 45
2nd Maureen Cooke 30
3rd Barbara Yamada 18
Flowers 1st Heather Wilson 23
2nd Maureen Cooke 13
3rd David & Sheila Ashworth 9
Children over 7 1st Violet W 9
2nd Honour W 7
2nd Florrie M 7
Kitchen Creations 1st Maureen Cooke 23
2nd Rosie Walker 19
3rd Heather Wilson 6
Alan Hughes Cup – Garden Art Dave Cooke for his copper rose
Cora Mabbutt Plate -jam/curd/jelly Maureen Cooke for her marmalade
Tony Moulds Prize – Man made cake Martin Wilson for his Battenburg cake
Mrs Speakman Trophy – art/craft Maureen Cooke for her knitted cardigan
Dave Cooke cup -teenage cake Charlie for Millionaire’s shortbread
George Page plate for outstanding vegetable exhibit – Barbara Yamada
Walter Spokes plate for outstanding floral exhibit – David Ashworth
Kate Middleton Cup for Best in Show award – Barbara Yamada for basket of 6 different produce
The 2021 show took place on 5 September. The show schedule is here.
Here are some lovely photos showcasing 2021’s event
Flower and Vegetable Show Winning Results 2021
| Class | Position | Name | Points |
| Fruit & Vegetable | 1st | Maureen Cooke | 51 |
| 2nd | Frank Hodgson | 15 | |
| 3rd | Barbara Yamada | 14 | |
| Flowers | 1st | Heather Wilson | 22 |
| 2nd | Maureen Cooke | 12 | |
| 3rd | Lesley Burns | 3 | |
| Children Under 7 | 1st | Violet W | 11 |
| 2nd | Sienna | 5 | |
| 3rd | Wren W | 1 | |
| Children Over 7 | 1st | Oscar C | 14 |
| 2nd | Honour W | 10 | |
| 3rd | Cleo | 5 | |
| Kitchen Creations | 1st | Rosie Walker | 23 |
| 2nd | Maureen Cooke | 17 | |
| 3rd | Isabelle Heasman | 11 | |
| Alan Hughes Cup- Garden Art | Dave Cooke for his copper rose | ||
| Cora Mabbutt Plate- jam/curd/jelly | Rosie Walker for lemon curd | ||
| Tony Moulds Prize- Man-made cake | Dave Cooke for marble cake | ||
| Mrs Speakman Trophy- art/craft | Rosie Walker for Easter Tree | ||
| Dave Cooke cup- teenage cake | Finlay | ||
| George Page plate for outstanding vegetable exhibit | Maureen Cooke | ||
| Walter Spokes plate for outstanding floral exhibit | Jean Martin | ||
| Kate Middleton Cup for best in show award | Rosie Walker for Easter Tree |
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