Mario Bautista
A MAN entered his fifth Chiltern Edge Horticultural Society autumn show and took home five trophies.
Sam Fooks, who lives in Sonning Common and plays on the Peppard Stoke Row cricket team, also won in 12 classes.
He said he was most pleased with taking the Adrian Lindlaw Shield for master gardener, which he was awarded for any three kinds of vegetable and a vase of flowers. He entered potatoes, cucumbers, and onions.
Mr Fooks said: “I was particularly pleased with some of the onions I grew, which are probably the best that I’ve ever grown so I’m really pleased with it and to get the recognition as well, I’m delighted.
“What you’re looking for with onions is a good skin colour and then to display them well.”
Among his other trophies was the Jim Knight Challenge Cup for most points in flower, vegetable and fruit classes, the Ray Williams Memorial Cup for most outstanding exhibit in Sections A, B and C, the Francis Williams Cup for most outstanding vegetable in Section B, and the Old Barn Cup for most points in the vegetable classes.
He attributed his continued success at the show to a combination of luck and experience.
Mr Fooks said: “I think you probably learn a little bit every year and you keep building on that. You also need a bit of luck because you can’t control the weather.
“The gardening is quite a time commitment and where I used to play a lot of cricket in summer, it was a very busy time for me but I enjoy it a lot so it’s worthwhile.”
Mr Fooks is now preparing to enter his vegetables in the Henley Farm & Country Show tomorrow (Saturday).
A first-time entrant at the show won the prize for best focaccia.
Aleigh Dindar, of Caversham, who teaches yoga at Gillotts leisure centre in Henley, enjoys making Italian food at home.
She said the secret to making a good focaccia is in the quality of the ingredients.
Ms Dindar said: “Extra virgin, cold pressed, Italian olive oil, the best olive oil you can get is a must. I use organic ingredients as well — that’s important — and good sea salt but, mainly, olive oil is the most important aspect, I think.” Ms Dindar had mixed success with her other entries. She said: “I entered some tomatoes but they did badly and I also made a lemon drizzle cake. That was still cooking in the tin when I brought it because I was a bit late but it smelt really nice.”
Another newcomer, Phil Pawley-Kean, won two trophies. He was awarded the Owen Hammant Cup for best collection of vegetables and the Sullivan Rose Trophy for single rose. The self-proclaimed novice said his success came down to being lucky on the day.
Mr Pawley-Kean said: “It’s all about what’s ready on the day. If it was ready yesterday, or it’s ready tomorrow, its no good.”
Chairman Nigel Crush, who will be stepping down from his role in December, said the show enjoyed an excellent turnout. He said: “It seems we had a constant stream of visitors all afternoon. There were some exhibits that I thought could go into a national show they were that good.
“There were some outstanding carrots and onions. I thought my onions were good but the ones on show here were really great.”
Mr Crush’s wife, Wilma, won the RHS Banksian medal for the most points in horticulture. She had been entering for 15 years previously without success.
Mr Crush said: “I was really most pleased that my wife won for the first time. She worked really, really hard and she tries to get everything perfect.”
He said that his only disappointment was that their cactus dahlias weren’t ready on the day.
Mr Crush will remain on the committee when he steps down as chairman and looks forward to having more time to spend on contesting the event.
He said: “I feel the society is in a healthy position, so it’s a good time to move on. We’ve got a new committee and new members so it’s in good hands.”
Janet Evans will also be leaving her role as membership secretary after 14 years.
She has been a member of the society since 1993, and says she loves attending the show every year to see what everyone has grown.
Ms Evans was pleased to go out on a high.
She said: “I got a first for my compost, I use a hot bin and I put all my food waste into the bin, even bones. I don’t have to put out a food waste box anymore it all goes into the bin — the hot bin is the secret.”
