2026 Summer Show

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Warnford, West Meon & Woodlands Garden & Countryside Club invites you to join us on:

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Saturday 8th August 

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in Warnford Village Hall.

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for our

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Annual Summer Show​​

 

Our Annual Summer Show will be held on Saturday, 8th August, in Warnford Village Hall. 

Schedules and entry forms will be available in Corhampton and West Meon village shops from mid July. These will also be available to download and print out from the Garden Club website, here and below. 

Completed entry forms should be left at West Meon Village Shop by 4:30 p.m. on Wednesday, 5th August. On Saturday, doors will be open for exhibitors at 8.30 a.m. and exhibits must be in place ready for judging by 10:30 a.m. It's a fun day and entering your produce, whether flowers, fruit, vegetables, photography, cookery or crafts, is really worth the effort.

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As last year, we will welcome “audience participation” where all attendees will be encouraged to vote for their favourite entries in the crafts, photography and fun sections. There are lots of cups to be won, great camaraderie to be had and, who knows, you could be a winner! Classes are open to non-members and doors will be open to the public from 2:15 p.m

 

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Pop it into your diaries right now!​

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Schedule:

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Test your cake making skills - Cake Recipe for Class 44 

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Rich chocolate & ginger beer cake

Ingredients
300ml  Fiery Ginger Beer 
200g Dark Chocolate, broken into squares
50g cocoa powder
100g lightly salted butter, softened 
225g light brown muscovado sugar 
2 medium eggs
200g plain flour
1 1⁄2 tsp baking powder

For The Frosting
• 75g lightly salted butter, softened 
• 5 tbsp Fiery Ginger Beer 
• 125g icing sugar
• 250g mascarpone cheese

Method
1     Preheat the oven to 170°C, gas mark 3. Grease and line the base of 2x20cm sandwich tins with greaseproof or baking paper.

2     Put the ginger beer, 175g of the chocolate and the cocoa powder in a heatproof bowl resting over a saucepan of gently simmering water. Leave until the chocolate has melted, whisking the ingredients occasionally until smooth and glossy. Remove the bowl from the heat and leave to cool for 15 minutes.

3     Put the butter, sugar, eggs, flour and baking powder in a large bowl and beat with an electric whisk until smooth. Whisk in about a quarter of the chocolate mixture to loosen the consistency, then stir in the remainder.

4     Turn the mixture into the tins and level the surface. Bake for 25-30 minutes or until just firm to the touch. Loosen the edges of the cakes and leave to cool in the tins. (Turning the cakes out too quickly will make them fall apart.)

5     To make the frosting, beat together the butter, ginger beer and icing sugar until smooth and creamy. Beat in the mascarpone until just combined. Use half to sandwich the cakes together on a plate and the rest to swirl on top. Grate the remaining chocolate and scatter over the cake and serve.