Annual Show 2026
88th Autumn Community Show
Schedule
St Nicholas Parish Church • 5th September 2026
Doors open 2pm • Entrance is FREE
Produce Stall • Refreshments • Tombola
Entries are now open.
Online entries close 30th August 2026.
Entries Are Now Open
Please use the form below to submit your entries for the 88th Autumn Community Show. Entry is free, and the show is open to everyone.
Online entries close 30th August 2026.
Sunflower, Scarecrow, Best Kept Allotment, Best Front Garden and Best Hanging Basket entries close earlier, on 8th August 2026.
Entries have now closed
Entries for 2026 Annual Show are now closed.
The entry deadline was Sunday 30 August 2026 at 23:59.
Registered judges can sign in below to begin judging.
Judge access
A Very Warm Welcome to the S.G.A.A. Annual Show 2026!
We’re delighted to welcome you to this year’s show, and we’re especially excited to announce a new venue for 2026, chosen to make it easier for more people to join us and enjoy the day.
This year’s schedule includes a number of new classes, reflecting the creativity and enthusiasm of our growing community. We’d love to hear your thoughts — your feedback helps us make each show better than the last!
Thanks to a mild winter and a glorious spring, we’re hopeful that this year’s growing season will be one of the best yet. Whether you're showcasing your produce, baking, producing crafts — we wish you the very best of luck.
Finally, a BIG THANK YOU to our amazing committee, judges, and helpers. Your hard work and dedication are what make this event such a success year after year.
Warmest wishes,
The S.G.A.A. Show Team
Entry Deadlines
All entries for Sunflower, Scarecrow, Best Kept Allotment, Best Front Garden and Best Hanging Basket must be submitted by 8th August. Judging for these categories will take place on
15th August 2026.
All other entry forms should be handed into the shop when open or emailed to events@sgaa.co.uk no later than 30th August 2026.
Entry Format
- Photography entries to be 6x4 in size and backed on white paper. Please ensure your items are clearly labelled with the entrant’s name and class number on the back. Please remember to bring your items on the show day so they can be displayed between 08:30 AM and 10:30 AM on show day.
Show Day Timings
| Time | What’s happening |
|---|---|
| 08:30 – 10:30 | Staging of entries (bring and set up exhibits) |
| 11:30 – 13:00 | Judging by our panel of judges |
| 14:00 | Show opens to the public with stalls, displays, and activities |
| 15:00 – 16:00 | Trophy Awards Ceremony (winners announced) |
| After 16:00 | Entries may be removed (once Trophy Awards have concluded) |
Frequently Asked Questions
Who can exhibit in the show?
The show is open to everyone! Whether you're entering a vegetable, flower, craft, or baking item, the only rule is that you must have grown it yourself or made it yourself. There will be show stewards available to help with staging if it is your first time!
Must I have an allotment to take part?
No! We welcome entries from gardens, balconies, and even window boxes.
Do I need to live in Stevenage?
Not at all. You can be from anywhere and still take part in the show.
I don’t think I’m good enough…
Yes you are! The show is all about celebrating participation and community. Many first-time exhibitors go on to win awards. It’s the taking part that counts.
Do I have to pay to enter?
No — entry to the show is completely free for all exhibitors.
What if I’m unsure which class my item fits into?
Don’t worry — we’re happy to help. You can email us or speak to a steward on the day.
Need help or have more questions?
Please get in touch at: events@sgaa.co.uk
Allotment Show Rules
Staging
Entries must be staged between 08:30 AM and 10:30 AM on show day. Late entries will not be accepted.
Judging
Judging will take place from 11:30 AM and 1:00 PM. The judges’ decisions are final and no correspondence will be entered into.
Conduct
All participants are expected to behave respectfully and support the community spirit of the event. Any form of misconduct may result in disqualification.
Photography and Media
By entering, participants agree that their entries may be photographed and used for SGAA promotional purposes unless otherwise stated.
Safety
All entries must be safe and suitable for public display. No hazardous materials or sharp objects are permitted.
Removal of Entries
Entries may be removed after 4:00 PM, once the Trophy Awards have concluded.
How you can help
Please help by contributing cakes and savouries for the Refreshments area prior to the day.
We would also welcome contributions for the Tombola during the weeks before the Show. Please bring them to the Shop during opening hours.
Please consider helping, even in a small way, with preparations for the Show:
- Setting up tents and stalls
- Tidying common areas
- Putting up notices
- Manning the stalls on the day
We will be putting out a list of jobs that you can sign up for nearer to the time of the Show. If you are interested in helping please email events@sgaa.co.uk.
Showing Hints – How to Impress the Judges!
- Check the S.G.A.A. website and Facebook page for updates, advice, and examples of past exhibits.
- Ensure the plain side of your entry card is displayed during judging (your name must not be visible).
- Judges prioritise quality and uniformity, not size alone.
- Use white paper plates to display produce where suitable; spares will be available.
- Use sand or onion rings to stage onions and shallots — sand will be available on the day.
- Present entries neatly; avoid overcrowding in vegetable collections.
- Label varieties where possible to help judges and add interest.
- Check your entry carefully before leaving the staging area.
Hints for Specific Vegetables (Judging Criteria)
| Vegetable | Judging Criteria |
|---|---|
| Beans (Runner or Dwarf) | Long, straight, even pods; fleshy and brittle with stalks. |
| Beetroot | Uniform size, deep shape, small tap roots, well-coloured, 3” (7.5cm) tied stem. |
| Cabbage | Medium size, firm hearts, clean well-formed leaves, 4” (10cm) stem. |
| Carrots | Medium size, even form, clear skin, bright colour, no side shoots, 3” (7.5cm) stalk. |
| Cauliflower | Medium size, firm, rounded, white and clean, 4” stem, free from stains. |
| Marrows | Medium size, approx. 9” (23cm) long, 3” (7.5cm) diameter. |
| Onions | Clear skin, globular shape, solid, neck tied with raffia, no splits or over-skinning. |
| Peas | Large, well-filled pods, deep green with bloom, clean and rust-free. |
| Potatoes | Medium size, disease-free, few shallow eyes, clear and fresh skin. |
2025 Class Winners
- Best Kept Allotment: Rebecca Cartey
- Scarecrow: Frank Herring
- Tallest Sunflower: Maureen Mott
- Novice: Geoff Chambers
- Fruit: Emma Smith
- Flowers: Naomi Mitchell
- Home Produce: Frank Herring
- Heaviest Veg: Alex Fletcher
- Site Tray: Steve Castle
- Lady with Most Points: Naomi Mitchell
- Gentleman with Most Points: Frank Herring
Show Classes (2026)
Vegetables – Novice
This section is open to S.G.A.A. members who have not won a first prize in either the Members or Open sections.
| Class | Description |
|---|---|
| 1 | 3 root vegetables of different kinds |
| 2 | 2 onions of a similar size shown on a plate |
| 3 | 2 chillies of the same variety |
| 4 | 2 courgettes same variety of equal size |
| 5 | 3 potatoes of the same variety and the same size |
| 6 | 1 Cabbage any variety |
| 7 | 1 Cauliflower |
Vegetables – Open
| Class | Description |
|---|---|
| 8 | 3 onions, shown on plate with sand or on onion rings, all to exceed 225g weight |
| 9 | 3 onions, shown on plate with sand or on onion rings, not to exceed 225g weight |
| 10 | 3 white potatoes of equal size, shown on a plate |
| 11 | 3 coloured potatoes of equal size, shown on a plate |
| 12 | 5 runner beans with stalk, of equal size |
| 13 | 5 French beans with stalk, of equal size, shown on a plate |
| 14 | 2 sweetcorn shown on plate. Cobs should be displayed a quarter stripped |
| 15 | 3 large tomatoes of equal size, shown on a plate with variety clearly labelled |
| 16 | 5 tomatoes of any kind and colour, equal size, shown on a plate with variety clearly labelled |
| 17 | 9 small or cherry tomatoes, equal size, shown on a plate with variety clearly labelled |
| 18 | 1 truss of small or cherry tomatoes, shown on a plate |
| 19 | 2 squash, same variety, of equal size |
| 20 | 2 courgettes, same variety, of equal size |
| 21 | 2 cucumbers, same variety and of equal size |
| 22 | 3 sweet peppers, shown on a plate |
| 23 | 3 chilli peppers, same variety, shown on a plate |
| 24 | 1 cabbage, any variety |
| 25 | 3 carrots, same variety, of equal size, shown on a plate |
| 26 | 3 beetroot, same variety, of equal size, shown on a plate |
| 27 | 3 of any other vegetables not in this section |
| 28 | 1 plate of any 4 vegetables |
| 29 | 1 pot of 3 kinds of mixed herbs |
| 30 | SGAA Growers Site Tray. For three or more plot holders to show produce & flowers grown on their plot/site. Will be judged on quality & variety of produce. Display to be arranged on SGAA Growers green tray available from Lawrence Avenue Shop. Flowers displayed in a SGAA Growers green vase. |
Novelty Vegetables
| Class | Description |
|---|---|
| 31 | The longest Runner Bean |
| 32 | The longest carrot, as grown with foliage intact |
| 33 | A peculiar shaped vegetable |
| 34 | Heaviest Pumpkin |
| 35 | Heaviest Marrow |
| 36 | Heaviest Cabbage |
Fruit
| Class | Description |
|---|---|
| 37 | 9 Blackberries with calycles attached, shown on plate |
| 38 | 9 Raspberries with calycles attached, shown on plate |
| 39 | 3 apples with stalks shown on a plate |
| 40 | 3 pears with stalks shown on a plate |
| 41 | 3 of any other fruit shown on a plate |
Flowers
| Class | Description |
|---|---|
| 42 | 3 roses; single bloom |
| 43 | One single stemmed rose |
| 44 | 1 vase 3 bloom dahlia |
| 45 | Sunflowers; 3 blooms |
| 46 | Three Sprays of Chrysanthemums |
| 47 | Asters x 3 stems |
| 48 | Largest Sunflower Head flat on table |
| 49 | 3 Dahlias - Small Decorative or Semi Cactus (11 cm to 16 cm in size) |
| 50 | 1 Gladioli Spike |
Flower Arranging Classes (Novice)
| Class | Description |
|---|---|
| 51 | A Great Story design to interpret a book title of your choice. Title to be stated and accessories allowed |
| 52 | A small round table centre piece using own choice of flowers and foliage (novice) |
| 53 | Flower arrangement ‘in a teapot’ space allowed 42cm width, 30cm depth |
| 54 | Flowering pot plant up to 230mm diameter pot from seed, bulb, corm or cutting |
| 55 | An exhibit in a shoebox accessories allowed |
Flower Arranging Classes ( Advanced)
| Class | Description |
|---|---|
| 56 | Exploding Wreath |
| 57 | Floral headdresses |
| 58 | Autumn Shower Display |
| 59 | Sustainable Floristry Innovation |
| 60 | Edible Floral Arrangements |
Home Produce
| Class | Description |
|---|---|
| 61 | Apple Pie (with pastry top and bottom) |
| 62 | Victoria Sponge any filling |
| 63 | 4 scones, sweet or savoury |
| 64 | 4 brownies or blondies |
| 65 | Jar Marmalade of any flavour |
| 66 | Jar of Jam any fruit |
| 67 | Jar of Chutney |
| 68 | Jar of pickled onions |
| 69 | Jar of Piccalilli *Recipe included below |
Adult Photography (Photo maximum size 40 x 30 cm)
| Class | Description |
|---|---|
| 70 | Reflections |
| 71 | Wildlife on the Plot — A photo capturing insects, birds, or other wildlife visiting the allotment. |
| 72 | Life on the Plot — A candid photo capturing daily life, work, or leisure on the allotment. |
| 73 | Seasonal Beauty — A photo showcasing the allotment in a particular season (spring, summer, autumn, or winter). |
| 74 | Harvest Highlights — A photo featuring freshly harvested produce in an artistic or natural setting. |
Garden Classes
| Class | Description |
|---|---|
| 75 | Best Front Garden |
| 76 | Best Hanging Basket |
Adult Craft
| Class | Description |
|---|---|
| 77 | A hand knitted item of clothing - free choice |
| 78 | Crocheted Item using “Granny Squares” |
| 79 | Cross Stitch or tapestry item (please label if kit or freestyle) |
| 80 | Set of Christmas Tags using any medium |
| 81 | Set of 3 Greeting Cards |
| 82 | Handmade Paper Flowers or Decorations |
Environmental Excellence
| Class | Description |
|---|---|
| 83 | Upcycled Garden Creation |
| 84 | Best Wildlife Habitat |
Children’s Categories
| Class | Description |
|---|---|
| 85 | Alphabet Letter (illustrated letter clearly showing the chosen letter and an allotment fruit, vegetable, plant, tool, or creature starting with that letter) (Ages 4–8) |
| 86 | Veggie Monster (Ages 4–8) |
| 87 | Collage of a Garden Scene (using torn paper, magazines, tissue paper) (Ages 4–8) |
| 88 | Folded Paper Caterpillar or Butterfly (Ages 4–8) |
| 89 | Download and colour a poster for next year’s show (Ages 4–8) |
| 90 | Handprint Flower Bouquet (painted or cut-out hand shapes) (Ages 4–8) |
| 91 | Painted Pebbles or Stones (nature or allotment theme) (Ages 4–8) |
| 92 | Homemade Bird Feeder (using recycled materials) (Ages 9–14) |
| 93 | Origami Garden (minimum 3 items: flower, insect, animal) (Ages 9–14) |
| 94 | Recycled Paper Sculpture (e.g. bird, tree, vegetable) (Ages 9–14) |
| 95 | Illustrated Storyboard: “A Day on the Allotment” (4–6 panels) (Ages 9–14) |
| 96 | Poem: “A Day in the Garden” — Any style, up to 12 lines (Ages 9–14) |
| 97 | Flower Arrangement in a mug (Ages 9–14) |
| 98 | Painted Pot Competition (Ages 15–17) |
| 99 | Vegetable Inspired Bake (Ages 15–17) |
| 100 | Design a Dream Allotment (Drawing or 3D Model) (Ages 15–17) |
Piccalilli (Recipe)
Ingredients
- 450g/1lb each pickling onions (peeled), cauliflower florets, deseeded cucumber, topped & tailed French beans — all chopped into bite-sized pieces
- 340g/12oz coarse rock salt
- 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar
- 1 tbsp each English mustard powder, ground ginger and ground turmeric
- 1 tbsp whole yellow mustard seeds
- 2 cloves garlic, chopped
- 175g/6oz light muscovado sugar
- 2–3 tbsp cornflour
- Warm large sterilised jam jars with screw tops
Method
- Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
- The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
- Drain the vegetables and rinse well under running water for 3–5 minutes. Add to the simmering vinegar, cook over a low heat for 20–25 minutes or until tender. Add the sugar and continue to simmer for 1–2 minutes.
- Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute until glossy and thick. Add remaining cornflour in the same way if necessary.
- Remove from the heat and leave to cool for 15 minutes. Spoon into hot jars and cover with a disc of wax paper and a screw top lid. Wipe and label. Store in a cool dark place for 3–4 weeks before eating.
(Included because Home Produce Class 69 is “Jar of Piccalilli”.)