Summer Show 2021

Summer Show  Details



Saturday 7 AUGUST 2021 :  viewing 2.30 – 4.00pm


             St Mark’s Lane is off North Heath Lane. The “Sussex Barn” pub is on the corner.


A collection will be taken at the door to help defray expense

 STAGING OF EXHIBITS    (open to exhibitors only):

10.30 to 11.45 a.m.




Donations for the raffle would be appreciated in advance of the Show, whilst plants

 and seedlings for sale on the plant stall should be brought along on Show Day

BANKSIAN MEDAL    Awarded by the RHS to the exhibitor gaining the highest number 

of points in the horticultural classes.  RHS rules render the winner of the Banksian Medal

ineligible for the award in the following 2 years


PADWICK FLORAL BOWL For the most points in the Show

PRESIDENT’S CUP For the most points in classes 1-51(excluding 44 & 45)


FESTIVAL CUP For the most points in classes 6-24

FOUNDERS’ SALVER For the most points in classes 25-43

LADIES’ CUP For the lady gaining most points in classes 25-43 & 46-51

ARUN CUP For the most points in classes 46-51

LAYTON CUP For the most points in classes 52-60

RON MITCHELL CUP For the best exhibit in classes 1-51 (exc 44 &45)

NORA POOLE CUP For the best exhibit in classes 6-10 & 13-24

ROSE BOWL For the best exhibit in classes 1-5

SHELLEY CUP For the best exhibit in classes 11-12

GARDEN NEWS SHIELD For the best exhibit in classes 25-51 

(exc 44 & 45)

HANDICRAFTS TROPHY For the best exhibit in classes 61-63

FLORAL CUP                                     For the highest number of points gained 

                                                         by an exhibitor in the Floral Art Classes



The cups will be presented at 4.00 p.m., followed by the raffle



                                  SCHEDULE OF CLASSES

Unless otherwise stated 3 points will be awarded for a 1st prize, 2 for a 2nd& 1 for a 3rd


Class    Class
  1 One specimen rose
  2 One vase of 3 H.T. (hybrid tea) roses (Points 4:3:2)
  3 One stem of cluster–flowered roses
  4 One vase of 3 H.T. roses, consisting of one bud, one exhibition and one fully 

open bloom (Points 4:3:2)

  5 One vase of 3 roses of any other type, e.g. old-fashioned roses
  6 One vase of 3 stems of hydrangeas (one or more varieties)
  7 One vase of any other hardy shrub, other than in classes 1-6, one variety 

(foliage, fruit or flower)

  8 One flowering plant in a pot, maximum 28 cm in diameter 
  9 One foliage plant in a pot, maximum 28 cm in diameter        
 10 Three clematis florets, one or more varieties, displayed in a saucer of sand 

or in oasis, no foliage

 11 Three stems of sweet peas of one variety
 12 A jug of sweet peas, one or more varieties
 13 One specimen dahlia bloom, must exceed 7.5 cm in diameter 
 14 Vase of three pompom dahlias, not exceeding 5.25 cm in diameter
 15 A vase of 3 stems of dahlias, (excluding pompoms – Class 14) must be all 

of the same type (e.g. cactus, decorative, etc.)

 16 One vase of 3 blooms of zonal pelargoniums (geraniums)
 17 One vase of 5 blooms of marigolds, any variety.  No buds
 18 One spike of gladiolus
 19 Three spikes of gladioli
 20 A ‘petite’ arrangement of flowers, size not more than 25 cm overall.  

Own foliage only, i.e. foliage pertaining only to the flowers used.

 21 Six fuchsia blooms, any variety or varieties, displayed in a saucer

[maximum 18cm] of sand or in oasis

 22 A vase of 5 stems of annual or biennial flowers not specified 

elsewhere in this schedule. One or more varieties

 23 One vase of 5 stems of perennial flowers not specified elsewhere

in this schedule.  One or more varieties.

 24 One vase of mixed flowers, judged for quality, variety and general 

effect.  Table area allowed 60cm x 60cm.  Points 4:3:2


25 Three white potatoes
26 Three coloured potatoes
27 Three onions, not exceeding 250g each
28 Three onions, exceeding 250g each
29 Six shallots
30 Six french beans, with stalks attached
31 Six runner beans, with stalks attached
32 My longest runner bean
33 One cabbage with 7.5cm of stalk
34 Three courgettes
35 Two marrows
36 Three beetroots    cut leaves to 5-7.5cm long
37 Three carrots     cut leaves to 5-7.5cm long
38 Two cucumbers
39 Six tomatoes, small cherry-type (e.g. Gardener’s Delight), with calyxes  

attached. Any one variety

40 Three tomatoes, any one variety other than those in class 39, with 

calyxes attached

41 A collection of three herbs, named, in vases or as grown in pots
42 Any other vegetable, number of specimens at discretion of exhibitor
43 A collection of three kinds of vegetable, quantities as in classes 25-41,

or any other vegetable, e.g. one cauliflower, one celery, two sweet 

corn. [Double points].  Important: See note on page 12 re. Points values of vegetables


Open to members who have never won a first prize in any of this Society’s Shows or to non-members.  

44 Vegetables:   One each of three different kinds of vegetable 
45 Flowers:  A mixed vase of flowers containing at least three 

different types.



46 A plate of 12 raspberries, with stalks attached
47 A plate of 12 blackberries with stalks attached
48 A plate of black, red or white currants, six strigs (i.e. bunches)
49 A plate of three stone fruit
50 Three apples, dessert or cooking, stalks attached
51 A plate of any other fruit


See page 12 for preserving hints and tips

52 Carrot cake.  Own recipe.
53 Six Cookies(see recipe at end of schedule)
54 Six butterfly cakes.  Own recipe.
55 Somerset cider tea loaf (see recipe at end of schedule)
56 Six sausage rolls
57 A jar of jam (340g or 454g jar). The label must state type and the date 

it was made

58 Lemon curd.  The label must state the date it was made.  Use a waxed 

disc and cellophane cover

59 A jug of lemonade or cordial – please label
60 A bottle of alcoholic drink

Note: all exhibits in classes 52-56 must be covered with cling film or a plastic lid.


61 One sewn or knitted article
62 A painting or drawing
63 Any other item of handicraft


64 An exhibit of flowers and foliage illustrating “In the Pink”.  Accessories are allowed. The materials used for this class do not have to have been grown by the exhibitor. Maximum table area allowed 60cm x 60cm, height at exhibitor’s discretion

Points value of vegetables in Class 43:

Points are awarded according to the difficulty in producing perfect specimens. Hence a maximum of 20 points may be awarded for cauliflowers, long carrots, leeks, onions over 255g weight, celery, peas and potatoes, with a maximum of 18 points for runner beans, shorter carrots, medium tomatoes, sweet corn and greenhouse grown cucumbers, and 15 points for globe beetroot, cabbages, lettuces, marrows and smaller onions.  Small tomatoes are only worth up to 12 points.  It is therefore in the exhibitor’s interest to try and show as many 20-pointers as he / she can. [This list is not exhaustive, so please ask the Show Secretary if you need further advice as to the points value or quantities to exhibit of other vegetables.]



Use clear jars with no trade marks and always use a NEW lid for showing.

Use only 450g jars unless otherwise stated in the schedule.

Jars must be clean.  Polish the outside with a cloth to remove marks.

For jams and jellies, fill the jar to the brim to allow for shrinkage.

Covers must be a good fit.

For jams and jellies, use a wax disc, cut, if necessary, to fit the jar, plus a cellophane top or a NEW twist top without a wax disc.

For chutneys and vinegar preserves, use NEW plastic lined twist top lids.   Cellophane tops and wax discs must not be used.

For curds, a wax disc and cellophane cover must be used to allow the curd to breathe, as the temperature is not high enough to seal a plastic lid.

Labels should be near the bottom of the jar and clearly state the contents and date made.  Do not stick decorative covers on lids for showing.


Always use good quality fresh or frozen fruit.

Use a large, heavy-based saucepan or preserving pan.

Ensure the sugar has completely dissolved before boiling.

Adding a knob of butter reduces the amount of froth.

Start timing as soon as a full rolling boil is reached.

Always dry freshly washed jars in a warm oven.

Always pour hot jam into warm jars.

Add herbs to jellies after boiling.  Allow the jelly to stand for about 10 minutes, stirring occasionally.   Make sure the herbs are evenly distributed throughout the jelly and no longer float on the surface, before potting.

Store preserves in a cool dark place.

Hints for Showing (Advisory not regulation)

  1. Read the Schedule carefully. If it specifies a number, size or weight for the entry and you do not follow the instruction your entry will be disqualified. (Your card will be marked N.A.S., that is Not As Scheduled)
  2. Make sure that you have entered the correct class
  3. In most classes the staging of the exhibit will be considered; if two equally good items are exhibited, the one which is more attractively displayed may take the prize
  4. Where the schedule asks for several items in a class, try to match them in size. For example 4 matched size medium potatoes are usually better than 3 large and 1 small. Also, all items should be of the same cultivar (unless otherwise specified)
  5. Leave horticultural entries as natural as possible. Do not polish fruit. Leave stems on fruit. Wash and trim roots on onions, leeks etc. but do not remove. Trim root-vegetable stems to a few cms. Pull rhubarb, do not cut base, trim leaves to a few cms diameter
  6. Be careful not to exceed maximum size, if it is stated, or you will be disqualified
  7. Display shallots in a saucer of sand or similar, onions on a supporting ring
  8. Where possible, label horticultural exhibits (variety of flower, type of herb etc.)
  9. Choose vases to suit flowers, if possible flower should stand approx. 1½ times height of vase
  10. Judges prefer roses before they are full-blown
  11. Sweet peas should have straight stems and, if possible, 4 blooms, all open (showing colour)
  12. Flowers usually are displayed with some of their own foliage
  13. In exhibiting flowers and in Floral Art all living material must be in water or wet floral foam
  14. In Floral Art, an exhibit may have accessories, however an arrangement should not.
  15. Take a rule and measure your floral art to ensure you fit within the stated measurements
  16. Try not to let ‘mechanics’ be visible in flower arrangements.   If in doubt, ask one of the committee for advice
  17. If in doubt when staging at a show, ask one of the committee for advice
  18. In cookery classes, judges will consider taste, texture and overall appearance
  19. Staging can be important in cookery and handicrafts. Make sure preserve jars and wine bottles are not smeared, place cakes on a china plate with a doily, etc
  20. Jam jars and wine bottles should be clear glass without any proprietary names on them
  21. Label all jars & bottles with type and date (jams need a full date, wines need year of production). Label size should be appropriate to the size of the container
  22. If you cover cookery with cling film, it should be easily removable for judging
  23. The judge will examine handicrafts closely for finishing details
  24. If you are in any doubt about precisely what is required, do ask one of the committee for advice
  25. Allow plenty of time to stage your entries. Remember the hall closes for entries at 12.15pm (Spring Show), 11.45 am (Summer Show)
  26. The judge must go by the schedule. If your exhibit does not comply the judge will disqualify it


Please return to Carolyn Smith, ‘Little Oaks’, Kentwyns Drive, Horsham,

RH13 6EU by 8 p.m. on Thursday 5 August.  Alternatively, details of class numbers entered may be telephoned to 01403 255253 by the same date/time or sent by email to  No entries will be accepted on the day of the Show.

I intend exhibiting in the following class numbers:  




Name of exhibitor  …………………………………………………………………………..

Tel. No …………………………………        Email address: ………………………………..

Please write details of classes entered by a second exhibitor (if any) in your household below:

Name: …………………………………. ……………………………………    


Horsham & District Horticultural Society was founded in 1945 to promote an interest in horticulture and to encourage gardening in Horsham and the surrounding district. During the winter months from October to March we hold meetings on alternate Tuesdays starting at 7.30pm, at the Brighton Road Baptist Church, Brighton Road, Horsham, RH13 5BD. The venue has disabled access.

Our winter meetings consist of illustrated lectures on various aspects of gardening, slides of visits to famous gardens at home and abroad and occasional practical demonstrations. You are more than welcome to our meetings.

In the summer we have coach outings, and also arrange evening visits to local gardens, which usually start at 6.00pm.  Members travel by car to these locations; those without their own transport are encouraged to seek a lift.

We run two flower shows a year, a Spring Show in late March/early April for spring flowers, and a Summer Show in August.   Members are invited to exhibit their flowers, fruit, vegetables, cookery, handicrafts and photographs.  Members of the public are cordially invited to come and view our shows during the afternoons of show days and to see what we have to offer to potential members, but exhibiting in the shows is currently limited to our members.    So you need to join if you wish to exhibit (except for the Open Classes in the Summer Show.

Our subscription is £15 a year, or £25 per couple at the same address.



Yo Yo Biscuits (Spring show) 175g unsalted butter, softened

175g plain flour

Filling: 100g icing sugar 1 level teasp lemon curd

50g icing sugar
50g custard powder

40g unsalted butter, softened


Heat the oven to 180C/350F/Gas 4. For the biscuits, beat the butter and sugar together for 2 minutes. Stir in the flour and custard powder, then beat again until just combined. Wrap the dough in cling film and chill for 10 minutes. Roll 15g pieces of dough gently between your hands into balls. Spread out on parchment-lined baking trays. Press down firmly on each biscuit with the back of a fork to form 4 indents. Bake for 12-15 minutes until golden and firm. Cool on a wire tray. To make the filling, beat together the sugar, butter and lemon curd. Spread a little icing on to the flat side of half the biscuits, then sandwich together.

Makes about 24 (12 sandwiched) biscuits.

Somerset Cider Tea Loaf

12 fl oz Somerset cider 1 lb mixed dried fruit 1 large egg

2 lined 1 lb loaf tins

(Summer show)
8 oz soft light brown sugar

1 lb self raising flour

Butter wrapper


Soak the fruit and sugar in the cider overnight, stirring occasionally to dissolve the sugar. Add the flour and stir well. Beat the egg and add to the mixture, again stirring well. Bake in the top half of the oven for one hour at gas mark 4/180C/350F.Test with a cake probe. Gently rub the butter wrapper over each hot cake to lightly coat the surface. Leave in the tins to cool.

DoubleChocolateFreezerCookies (Summershow)


125g softened butter
1 tsp vanilla extract
125g plain flour, plus extra for

75g milk chocolate, chopped or

broken into smallish chunks

100g caster sugar
1 egg yolk
15g cocoa powder
1 tbs grated plain or milk chocolate

Place the butter and sugar in an electric mixer or food processor and blend until pale and creamy. Add the vanilla extract and egg yolk and whizz briefly before sifting in the flour and cocoa powder. Mix until you have a smooth dough and then add the chunks of chocolate.
Using lightly floured hands, roughly roll the dough into golf-ball-sized balls, gently press each one to a cookie shape. Place on a clingfilm-lined tray and put in the freezer for about 1 hour until the dough becomes solid. Peel away the clingfilm. Preheat oven to 200C/gas mark 6/400F and place as many as you want on to a baking tray, leaving a small gap between them. Bake for about 15 minutes until just beginning to firm up. Remove from the oven, sprinkle the tops with the grated chocolate and allow to cool for a couple of minutes before cooling further on a wire rack. The cookies can be cooked as soon as they are made, taking 10-12 minutes.


Summer Show entry form