2026 Spring Plant & Flower Show
Sunday, 29th March 2026
Viewing 2.30 – 3.45 pm
NORTH HEATH HALL, ST MARK’S LANE, HORSHAM, RH12 5PU
Turn into St Mark’s Lane by the “Sussex Barn” pub
Staging of exhibits (open to exhibitors only) 11.00 am – 12.15 pm.
The cups will be presented at 3.45 pm followed by the raffle.
GRAND RAFFLE
PLANT SALE
REFRESHMENTS
A collection will be taken at the door to help defray expenses
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 the day.
CUPS & TROPHIES TO BE AWARDED:
Stanley Cup
Best exhibit in classes 1-7 (cut daffodils)
Irene Crackston Cup
Best exhibit in classes 8-14 (display in pot/bowl)
Spring Floral Cup
Best exhibit in classes 15-19 (cut flower, not daffodils)
Woods Mill Cup
Best exhibit in classes 20-23 (arrangement/shrub)
Domestic Trophy
Most points in classes 25-30 (domestic section)
Butcher’s Trophy
Best exhibit in classes 31-33 (handicraft)
Reg Smith Cup
Most points in classes 34-39 (photographic)
Weald Cup
Most points in show
THE FLORAL CUP will be awarded at the Summer Show to the exhibitor gaining the highest number of points in the Floral Art Class in both the Spring and Summer Shows.
Spring Show 2026 – Schedule of Classes:
Unless otherwise stated, 3 points awarded for a 1st prize, 2 for a 2nd and 1 for a 3rd. See show regulations for help with definitions of daffodil types, sizes, etc.
FLOWERS SECTION:
Class:
1) One specimen daffodil/narcissus, excluding miniatures.
2) Three trumpet daffodils, any variety of varieties. (Trumpet as long
as, or longer than, the petals – see hints and tips in Show Regulations).
3) Three narcissi, large cupped, one flower to a stem, any variety or
varieties. (Cup more than one third, but less than equal to, the
length of the petals–see hints and tips in Show Regulations).
4) Three narcissi, small cupped, one flower per stem, any variety or varieties. (Cup not more than one third of the length of the petals – see hints and tips in Show Regulations).
5) Three multi-headed daffodils/narcissi, any variety or varieties, but excluding those in classes 1-4 or 6-6a.
6) Three miniature daffodils/narcissi, one or more varieties. (Flowers must not be more than 5cm across).
6a. Three double daffodils, any variety or varieties.
7) A vase or bowl of daffodils/narcissi arranged for all-round effect. If a bowl is used it should not exceed 23cm in diameter.
8) A pot of daffodils/narcissi as grown, pot not to exceed 23cm in diameter.
9) A pot or bowl of any other flowering bulb, or bulbs, as grown.
10) One flowering plant in a pot, other than those included in classes 8-9 & 14. Pot not to exceed 28cm in diameter.
11) One foliage plant in a pot, maximum 28cm in diameter.
12) One pot or bowl containing one cactus/succulent plant.
13) A collection of cacti and/or succulents grown in a bowl or pan.
14) One orchid plant in bloom.
15) Three cut tulips with own foliage, any variety or varieties.
16) Three stems of primula, e.g. polyanthus, primrose, auricula.
17) Five stems of muscari (grape hyacinth).
18) Three stems of any other hardy flower, not otherwise catered for in this schedule.
19) Three camellia flowers in a saucer of sand (max. 18cm), no buds to be attached.
20) A posy of spring flowers in a jam jar.
21) A ‘petite’ floral arrangement, size not more than 25cm overall.
22) Three sprays of tree(s) or shrub(s), flowering, berries or foliage.
23) A mixed arrangement of any fresh natural material, cultivated and/or wild, arranged for all-round effect.
FLORAL ART SECTION:
24) Subject title “Eggstravaganza”. Accessories are allowed and
the plant materials used do not have to have been grown by
the exhibitor. Table area allowed 60cm x 60cm, height at
exhibitor’s discretion.
DOMESTIC SECTION:
Classes 27-31 must be covered with cling film or a plastic lid. See also Hints and Tips in Show Regulations.
25) A jar of citrus marmalade (Must be clearly labelled as to type
and date of making).
26) A jar of cooked chutney (Must be clearly labelled as to type
and date of making).
27) Coffee Sandwich Sponge Cake – own recipe.
28) Brummie Bacon Cakes (Breakfast Scone) – see recipe below.
29) Six Fifteens (Traybake from Ulster) – see recipe below.
30) Two Chocolate Eclairs – own recipe.
31) Quiche Lorraine – own recipe.
HANDICRAFTS SECTION:
32) An item for a baby.
33) An embroidered item.
34) A bag made in any medium.
Handicraft items that have been entered in a previous year’s show run by this Society are ineligible for inclusion.
PHOTOGRAPHIC SECTION:
Photographs, black and white or colour, should be unmounted and not exceed 18cm x 13cm (7” x 5”). Digital enhancement should not be used. One photo per class. Photographs which have been entered in a previous year’s photographic competition run by this Society are not eligible for inclusion.
35) After the Rain.
36) A View Through a Window.
37) Green.
38) Something beginning with ‘R’.
The photographic entries will be judged before the show by an independent judge. They must reach Carolyn Smith, Little Oaks, Kentwyns Drive, Horsham, RH13 6EU by Sunday 15th March 2026
ENTRY FORM FOR SPRING SHOW 2026.docx
ENTRY FORM FOR SPRING SHOW 2026.pdf
Brummie Bacon Cakes Recipe
These brunch cakes from Birmingham are similar to savoury scones, with cheese, tomato ketchup and Worcester sauce – perfect with eggs or for lunch with soup
7 rashers smoked streaky bacon
250g plain flour, plus extra to dust
2 tsp baking powder
1⁄2 tsp fine sea salt
40g butter, diced, plus extra to serve
100g mature cheddar, grated
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
150ml milk, plus extra to brush
Preheat the oven to 200°C, fan 180°C, gas 6. Lay out the bacon on a baking tray and cook in the oven for about 15 minutes as it preheats, until crisp. Snip into small pieces with kitchen scissors.
Sift the flour, baking powder and salt into a mixing bowl and add a few grindings of pepper, then rub in the butter until you have a crumb-like texture. Stir in three-quarters each of the bacon and the cheese. Whisk the tomato ketchup and Worcestershire sauce into the milk then stir this into the dry ingredients and bring together into a ball; it should be soft but not sticky.
Dust a baking tray with flour. Turn the dough out and shape into an 18cm diameter round. Brush with a little milk then scatter the reserved cheese and bacon on top. Use a large knife to cut the round into 8 wedges then pull them slightly apart to allow for even cooking.
Bake for 20-25 minutes until golden brown and cooked through. Cool for 10-15 minutes before eating, split and buttered. Best on the day of baking, but leftovers can be warmed through to refresh them before eating.
Fifteens Recipe
Fifteens are a part of the social fabric of Northern Ireland, and are always found in bakeries and at baptisms, funerals and coffee mornings. It’s a very simple recipe that gets its name from the fact that it uses 15 of each of the key ingredients
15 digestive biscuits
15 glacé cherries, rinsed and halved
15 marshmallows or 100g mini marshmallows
180ml-200ml sweetened condensed milk (not light), from a 397g tin
100g desiccated coconut, to coat
Crush the digestive biscuits so that you have mostly crumbs, but with a few hazelnut-size pieces left in for crunchy texture. You can either briefly whiz them in a food processor or put them in a food bag then bash them with a rolling pan or the base of a heavy saucepan. Tip the biscuit crumbs into a mixing bowl.
Rinse and halve the glacé cherries and add these to the bowl too. Use a pair of kitchen scissors to snip the larger marshmallows into about 4 pieces each – if the scissors get sticky, dip the blades in the biscuit crumbs so that they don’t stick together completely. Add 50g coconut.
Mix to combine, then gradually add the condensed milk until the mixture clumps together. Sprinkle about two-thirds of the remaining coconut over a sheet of baking paper or foil then shape the biscuit mixture into a log on top of the coconut, about 25cm long. Sprinkle the rest of the coconut on top and then wrap it tightly in a roll, making sure that the coconut coats it fully.
Chill in the fridge for 3 hours or until set. Unwrap and slice into 15 pieces.
