2026 SUMMER FLOWER, FRUIT & VEGETABLE SHOW
Sunday 9th August 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) 10.30 – 11.45 am.
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.
Festival Cup
Most points in classes 1-24 (flowers/foliage)
Nora Poole Cup
Best vegetable classes 25-44
Founders Salver
Most points in classes 25-44 (vegetables)
Arun Cup
Most points in classes 47-52 (fruit)
Presidents Cup
Best flower, vegetable or fruit classes 1-44 & 47-52
Layton Cup
Most points in classes 53-60 (domestic)
Handicrafts Trophy
Best handicraft classes 61-64
Floral Cup
Most points across both shows for floral art
Padwick Floral Bowl
Most points in show classes 1-64
RHS Banksian Medal
Awarded by the RHS to the exhibitor gaining the highest
number of points in the horticultural classes 1-52. RHS rules render the winner of the Banksian Medal ineligible for the award in the following two years.
Summer Show 2026 – Schedule of Classes:
Unless otherwise stated, 3 points awarded for a 1st prize, 2 for a 2nd and 1 for a 3rd
FLOWERS SECTION:
Class:
1) One specimen rose.
2) One stem of cluster-flowered roses.
3) One vase of three roses of any other type.
4) One vase of three stems of hydrangeas.
5) One vase of any other hardy shrub, other than rose or hydrangea, one variety, foliage, fruit or flower.
6) One flowering plant in a pot, maximum 28cm in diameter.
7) One foliage plant in a pot, maximum 28cm in diameter.
8) Three clematis florets, one or more varieties, displayed in a saucer of sand, no foliage.
9) Three stems of sunflowers.
10) Five stems of zinnias.
11) One specimen dahlia bloom.
12) A vase of three pompom dahlias.
13) A vase of three stems of dahlias (excluding pompoms), must be all of the same type (e.g. cactus, decorative etc).
14) A vase of five stems of mixed dahlias.
15) One vase of three blooms of zonal pelargoniums (geraniums).
16) One vase of five blooms of marigolds, any variety. No buds.
17) One spike of gladiolus.
18) Three spikes of gladioli.
19) Three hosta leaves.
20) Six fuchsia blooms, any variety or varieties, displayed in a saucer of sand.
21) A vase of five stems of annual or biennial flowers not specified elsewhere in this schedule, one or more varieties.
22) A ‘petite’ arrangement of flowers, size not more than 25cm overall.
23) One vase of five 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 all-round effect. Table area allowed 60cm x 60cm. Double points.
VEGETABLES SECTION:
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) Two sweet peppers.
33) Six chilli peppers.
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 fruiting not exceeding 35mm in diameter, with calyxes attached.
40) Three tomatoes, any one variety other than small fruiting, with calyxes attached.
41) A complete truss tomatoes – ideally at least a third ripe fruit.
42) A collection of three culinary herbs, foliage predominate, no flowers, named in vases.
43) Three vegetables of one kind not listed above.
44) A collection of three kinds of vegetables, quantities as in classes 25-42, or any other vegetable, e.g. one cauliflower, one celery, two sweetcorn.
(Double points) Important: See note re points values of vegetables.
OPEN CLASS – Have a go!
Open to members who have never won a first prize in this Society’s shows, or non-members.
45) Vegetables: One each of three different kinds of vegetable.
46) Flowers: A mixed vase of flowers containing at least three different types.
FRUIT SECTION:
47) A plate of 12 raspberries, with stalks attached.
48) A plate of 12 blackberries, with stalks attached.
49) A plate of black, red or white currants, six strigs (i.e. bunches).
50) A plate of three stone fruit.
51) Three apples, dessert or cooking, stalks attached.
52) A plate of any other fruit.
DOMESTIC SECTION:
Classes 53-57 must be covered with cling film or a plastic lid. See also Hints and Tips in Show Regulations.
53) Hummingbird cake – see recipe below.
54) Six Parkin Squares – own recipe.
55) Six Iced Buns – see recipe below.
56) Apple Pie – own pastry.
57) Six Anzac biscuits – own recipe.
58) A jar of jam. The label must state type and the date it was made.
59) A jar of lemon curd. The label must state the date it was made. Use a waxed disc and cellophane cover.
60) A bottle of homemade alcoholic drink.
HANDICRAFTS SECTION:
61) A hand-made greetings card.
62) A painting or drawing.
63) Newly sewn, knitted or crocheted item.
FLORAL ART SECTION:
64) “Pretty in Pink”. A hand-tied bunch displayed in a clear vase for judging. The materials used do not have to have been grown by the exhibitor. Table area allowed 60cm x 60cm, height at exhibitor’s discretion.
ENTRY FORM FOR SUMMER SHOW 2026.docx
ENTRY FORM FOR SUMMER SHOW 2026.pdf
Hummingbird Cake Recipe:
Pineapple and banana meets heady spices in this glorious American cake recipe, sandwiched together with a cream cheese buttercream
300g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
300g caster sugar
1 tsp ground cardamon
A good grating nutmeg
3 ripe and mashed bananas
200ml sunflower oil
3 large eggs
227g tin pineapple, drained and roughly chopped
1 large, zested orange
1 tsp vanilla extract
40g of each, chopped (plus extra for the top) pecans and walnuts
400g icing sugar
100g softened butter
150g full fat soft cheese
1 zested orange (for buttercream)
Heat the oven to 180C/fan 160C/gas 4. Butter and line two deep 20cm spring-form cake tin lined with baking paper.
In a separate bowl, whisk the bananas, oil and eggs to combine. Stir in the pineapple, orange zest and vanilla.
Fold the flour mixture into the batter until just combined. Stir through the chopped pecans and walnuts. Divide the mixture between the tins and bake for 45 minutes or until a skewer inserted into the middles comes out clean. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Make the buttercream. Sift the icing sugar into a bowl, add the butter and soft cheese, and beat with electric beaters for 5 minutes until combined. Stir through the zest of 1 orange.
Ice a thin layer on top of one of the cakes, sandwich the other on top and ice again. Leave to set in the fridge for 20 minutes. Top with the remaining nuts and orange zest.
Iced Buns Recipe:
125ml milk
250g strong white flour, plus extra to dust
250g plain flour
7g sachet fast-action dried yeast
50g caster sugar
50g unsalted butter, softened, plus extra for greasing
1 medium egg, beaten
250g icing sugar
Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm. Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.
Tip onto a work surface lightly dusted with flour (reserving bowl) and knead for 10 mins until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased cling-film. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.
Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4 in) long sausage. Arrange on lined sheet in two rows of six, spacing about 1.5cm (½ in) apart.
Cover again with greased cling-film (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).
Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until risen and golden. Transfer to a wire rack to cool.
Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp) until just spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving.