Spring Show 2025

Sunday, 6^th April 2025

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 (displays in pot/bowl)

Spring Floral Cup Best exhibit in classes 15-18 (cut flower/shrub, not daffodils)

Secretary’s Cup Best exhibit in classes 19-21 (camellia or small arrangement)

Woods Mill Cup Best exhibit in classes 22-23 (large arrangement)

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 2025 – Schedule of Classes

Unless otherwise stated, 3 points awarded for a 1^st prize, 2 for a 2^nd and 1 for a 3^rd.

See show regulations for help with definitions of daffodil types, sizes, etc.

FLOWERS SECTION

Class

One specimen daffodil/narcissus, excluding miniatures
Three trumpet daffodils, any variety of varieties. (Trumpet as long as, or longer than, the petals – see hints and tips)
Three narcissi, large cupped, any variety or varieties. (Cup more than one third, but less than equal to, the length of the petals – see hints and tips)
Three narcissi, small cupped, any variety or varieties. (Cup not more than one third of the length of the petals – see hints and tips)
Three multi-headed daffodils/narcissi, any variety or varieties, but excluding those in classes 1-4 or 6-6a
Three miniature daffodils/narcissi, one or more varieties. (Flowers must not be more than 5cm across)

6a Three double daffodils, any variety or varieties

A vase or bowl of daffodils/narcissi arranged for all-round effect. Own foliage only. If a bowl is used it should not exceed 23cm in diameter
A pot of daffodils/narcissi as grown, pot not to exceed 23cm in diameter
A pot or bowl of any other flowering bulb, or bulbs, as grown
One flowering plant in a pot, other than those included in classes 8-9 & 14. Pot not to exceed 28cm in diameter
One foliage plant in a pot, maximum 28cm in diameter
One pot or bowl containing one cactus/succulent plant
A collection of cacti and/or succulents grown in a bowl or pan
One orchid plant in bloom
Three cut tulips with own foliage, any variety or varieties
Three stems of primula, e.g. polyanthus, primrose, auricula
Five stems of muscari (grape hyacinth)
Three stems of any other hardy flower, not otherwise catered for in this schedule
Three camellia flowers in a saucer of sand (max. 18cm), no buds to be attached
A posy of spring flowers in a jam jar
A ‘petite’ floral arrangement, size not more than 25cm overall
Three sprays of tree(s) or shrub(s), flowering, berries or foliage
A mixed arrangement of any fresh natural material, cultivated and/or wild, arranged for all-round effect

FLORAL ART SECTION

Subject title “Sunshine Yellow”. 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.

A jar of citrus marmalade (Must be clearly labelled as to type and date of making)
A jar of cooked chutney (Must be clearly labelled as to type and date of making)
Lemon Drizzle Cake – own recipe
Six Cheese Straws – own recipe
Six Welsh Cakes – see recipe
Six Jam Tarts – own pastry
Goat’s Cheese and Watercress Quiche – see recipe

HANDICRAFTS SECTION

An item for a baby
An embroidered item
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. Photographs which have been entered in a previous year’s photographic competition run by this Society are not eligible for inclusion.

35 Winter Glow 36 A Pathway

37 Yellow 38 Something beginning with ‘O’

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 24th March 2024.

ENTRY FORM FOR SPRING SHOW 6^TH APRIL 2025

Please e-mail details of class numbers to

horshamhortishow@gmail.com

by 6pm on Thursday, 3^rd April 2025 -preferred.

All entries must be received by the same date and time. No entries will be accepted on the day of the show.

I intend exhibiting in the following class numbers:

……………………………………………………………………………………………………………………..

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

Tel. No. …….………………………………………………………………………………………………..

E-mail address: …………………………………………………………………………………………….

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

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

Classes: ………………………………………………………………………………………………….

Traditional Welsh Cakes

Makes 12

225g self-raising flour sifted with half teaspoon mixed spice

110g salted butter, diced

85g caster sugar, plus extra for dusting

50g currants

1 egg, beaten milk, if needed

extra butter, for greasing

Sift the flour into a bowl and add the diced butter.

Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.

Add the sugar, currants and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.

Roll the dough out on a floured board to a thickness of about 5mm. Cut into 12 rounds with plain cutter.

Lightly grease your griddle or iron frying pan with lard ideally, but you can use butter. Make sure the pan is hot, and over medium heat cook the cakes for about 3 to 4 minutes on each side until they are golden brown and have risen slightly.

Remove from the griddle and dust with caster sugar while still warm.

Goat’s Cheese and Watercress Quiche

225g plain flour, plus extra for rolling

100g butter

1 large egg, beaten, plus extra beaten egg for brushing

For the filling:

1 medium onion, finely chopped

1 tbsp oil

100g watercress, roughly chopped

2 large eggs

150ml milk

150ml log soft rindless goat’s cheese, in rough chunks

freshly grated nutmeg, optional

Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.

Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.

For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat’s cheese.

Season and, if you like, add a pinch of nutmeg. Put the flan tin on a baking sheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/fan 160C and cook for 25-30 minutes or until lightly set.