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Part 1 – Exhibition
non competitive Exhibitors are invited to create a display of anything they have either grown or made. There are no rules other than the exhibit has to fit into the allotted space. Accessories are permitted and you can even construct your own niche. The display could be on a theme, domestic entries might be ‘tea time’, and vegetable displays might be based on a trug. Entries could even be a combination of fruit, flowers, vegetables, domestic and craft. This section is non competitive but a number of rosettes may be awarded. There is no entry fee but you have to reserve a space in advance either by completing the relevant section on the entry form or ringing the Show Secretary or her assistant before 7pm the Thursday before the show. Space will be allocated on the basis of space available. The Show Secretary will inform you well in advance if your allotted space is smaller than the one you requested. Part 2 – Show competitive Deadline for entries is 7pm the Thursday before the show. Details on how to enter are on the entry form on page 30. Entry to the competitive classes is free. There will be no prize money but prize cards will be awarded. |
2026 Autumn Show
Special Awards THE ROYAL HORTICULTURAL SOCIETY BANKSIAN MEDAL Awarded to the exhibitor who obtains the most points in Sections 1, 2, 3 and 4. The competitors who won the medal in 2024 are not eligible this year. THE ROYAL HORTICULTURAL SOCIETY AFFILIATED SOCIETIES CERTIFICATE A certificate will be awarded to the exhibitor gaining the most points in Section 4. The award will not be given to the same exhibitor for more than two successive years. THE NATIONAL DAHLIA SOCIETYmSILVER MEDAL Will be awarded to the best Dahlia exhibit. THE RAYMOND SPRAKE CUP Will be awarded to the exhibitor gaining the most points in the Domestic classes. THE PAUL BALEN CUP Will be awarded to the best photograph in the show (classes 67, 68 and 69). BLUE RIBBONS The best exhibit in the Domestic classes. The best exhibit in the Vegetable classes. The best exhibit in the Fruit classes. The best exhibit in the Floral classes. TOP TRAY AWARDS 1st, 2nd and 3rd prize The Store Vouchers to the value of £5.00 each. |
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SECTION 1 ROSES
1 THE BARTON CUP One specimen bloom large flowered Rose with own foliage. 2 One vase of 3 blooms of large flowered Roses, one or more varieties. 3 One vase of 3 stems of floribundas Roses, one or more varieties. Exhibitors are requested to name varieties where known. SECTION 2 DAHLIAS 4 One vase of 3 Dahlias from your garden, any variety or varieties. This class is intended for those who just grow a few Dahlia plants in their garden, not for the more experienced grower. 5 THE STANLEY DARK CUP - 1 bloom from a mystery Dahlia purchased at £3.00 each plant from the Society. These can be reserved on a first come, first served basis, by telephoning Peter Hordern, and they will also be available from The Store in late May while stocks last. 6 3 decorative Dahlias, any size, any variety or varieties. 7 3 cactus or semi-cactus Dahlias, any size, any variety or varieties. 8 3 blooms of any other Dahlia other than decorative, cactus or semi-cactus (i.e. those in Sections 6 and 7). This includes waterlily, pompom, collarette, ball etc. SECTION 3 OTHER FLOWERS 9 THE DOROTHY MERCER CUP for a collection of cut flowers of a least 5 different kinds in one 4.5” (11cm) diameter container which will be provided by the Society. Space allotted is 2’6” x 2’6” (76cm x 76cm). This class is not a floral arrangement. 10 3 stems or blooms of any annual or perennial flower or shrub, one variety. This includes spray Chrysanthemums but not Roses or Dahlias. 11 Fuchsia flowers, 6 in a box, any variety although identical blooms are more likely to win. (Display box will be provided). 12 Begonia, 1 flower, any variety. (Display pot will be provided). 13 Gladiolus, 1 spike. 14 Flowering house or pot plant other than Fuchsia. 15 A tumbler/vase of mixed herbs, not more than 5 types. 16 Most fragrant flower - 1 bloom or stem. 17 1 Hydrangea head. 18 Foliage house plant (no size limit). 19 A plant grown from a cutting you have taken. 20 3 stems of Antirrhinum (snapdragon) any colour(s). 21 A vase of ornamental grasses, 3 stems of each variety, up to 3 varieties. May include seedheads. Floral Art - flowers do not need to have been grown by the exhibitor All measurements are from the show bench 22 A flower arrangement titled “Birds and Bees in Paradise” no size limit. 23 An arrangement of “Autumn foliage” no size limit. 24 “A miniature arrangement” 5’x5’x5’ inches (13 cms) SECTION 4 VEGETABLES AND FRUIT 25 RADLETT TOP TRAY for 3 vegetables, sample quantities Carrots(3); Cauliflowers(2); Onions(3); Parsnips(3); Peas(9); Potatoes(5); Runner beans(6); Tomatoes(6); Artichoke (2) – 15; Aubergines (3) – 18; French Beans (9) – 15; Cauliflowers (2) – 20; Celery, trench (2) – 20; Courgettes (3) – 10; Cucumbers, house or frame (2) – 18; Cucumbers, ridge or outdoor (2) – 15; Garlic (5) – 12; Marrows (2) – 15; Parsnips (3) – 20; Swedes (2) – 15; Turnips (3) – 15. For other quantities and values see the RHS handbook. The numbers not in parenthesis indicate the maximum value available of the vegetables in the judge’s scoring. Display boards will be provided 18” (46cm) x 24” (61cm). 26 A basket of aesthetically arranged fruit, vegetables and flowers. Exhibitors need to supply their own basket, no size limit. (A trug can be provided if you don’t have a basket). 27 THE VIC CRAFT CHALLENGE CUP for tomatoes, (not cherry or small) 6 of one variety. 28 Tomatoes, cherry or small fruited cultivar, under one and a half inches in diameter (3.8cm), 6 of one variety. 29 A cluster of ripe tomatoes on the vine. 30 The heaviest tomato. 31 Potatoes, 5 of one variety. 32 The heaviest potato. 33 Any type of edible bean, 10 pods of one variety. 34 The longest runner bean. 35 The longest cucumber. 36 Onions, 3 of one variety, over 8oz (225g). 37 Onions, 5 of one variety, under 8oz (225g). 38 The heaviest onion. 39 Beetroot, 3 of one variety, tops trimmed. 40 1 squash, gourd or pumpkin. 41 Sweetcorn, 2 of one variety. 42 Chillies, 6 of any variety or varieties . 43 Vegetable not mentioned above. Please refer to Top Tray class for quantities. 44 5 culinary apples. 45 5 dessert apples. 46 One dish of stone fruit, a minimum of 3 fruits. 47 One dish of berry fruit, 10 of one variety. 48 Pears, 5 of any one variety. 49 Fruit not mentioned above. Please refer to Top Tray class for quantities. 50 Oddities class for anything you grew that didn’t quite go according to plan i.e. deformed vegetable, fruit etc. (No points awarded for this class). SECTION 5 DOMESTIC CLASSES NOTE: All pots must be labelled clearly on side of the jar. (No Kilner Jars). 51 Jam, strawberry jam, one pot. 52 Jam, raspberry jam, one pot. 53 Jam, any other berry jam, one pot. 54 Jam, stoned fruit, one pot. 55 Jelly, any variety, one pot. 56 Marmalade, any variety, one pot. 57 Lemon, Orange or Lime Curd, one pot. 58 Chutney, one jar. 59 A jar of preserve - any variety not mentioned above. 60 Scones, plate of 4, any flavour. 61 A savoury flan not exceeding 10” (22cm). 62 A cake baked to recipe alongside Coffee and Walnut cake. 63 Cordial – any flavour. 64 Any alcoholic drink. 65 Victoria Sandwich cake, jam filled and sprinkled with caster sugar, not exceeding 8” (20cm) diameter. Use your own recipe and decoration. 66 Millionaires shortbread - 4 squares 67 Men Only Class. Tunisian Orange and Almond cake - cake baked to recipe alongside |
SECTION 6 PHOTOGRAPHY
THE PAUL BALEN CUP will be awarded to best photograph in the show. The Society may choose to use the winning photograph for the 2026 Autumn Show Schedule cover. These classes are open to both members and non members excluding professionals. Photographs must have been taken by the exhibitor. Where possible, and to add interest, plant varieties should be named. 68 Green 69 Methods of Transport 70 Spots, Dots and Speckles Multiple entries accepted, space permitting, but only one prize can be won in each class. Total size not to exceed A4 - 8.3 x 11.7 inches - 210mm x 297mm. No frames please. If you are unable to collect your photograph at the end of the event you can collect your entry from The Store in Scrubbitts Park Road, 10am to 12pm on the first and third Sunday of each month. SECTION 7 CHILDREN’S CLASSES This section is open to all children under 11 years old on the day of the show, whether their parents are members of the Society or not. 71 A flower, grown by the exhibitor. 72 An item of vegetable, grown by the exhibitor. 73 A4 picture of a flower (in any medium). 74 A Banana muffin - recipe of your choice. Cash prizes for 1st prize winners. Coffee and Walnut Cake (Class 62) Sponge Cake Ingredients: 175g baking spread 175g caster sugar 3 eggs 175g self raising flour 1 1/2 tsp baking powder 2 tsp instant coffee dissolved in 3 tsp boiling water 50g walnut halves chopped 2 x18 cm sandwich tins Buttercream Ingredients: 115g butter at room temperature. 225g icing sugar,sifted. 3 tsp instant coffee, dissolved in 3tsp of boiling water 8 walnut halves Sponge Cake method: 1. Preheat oven to 180 degrees (160 fan or Gas 4). 2. Lightly grease the tins and line the bottoms with baking parchment. 3. Combine all the cake ingredients in a large bowl using an electric hand whisk, whisk until smooth. 4. Divide the mixture equally between the tins and level the surfaces. 5. Bake for about 25 minutes until the cakes are well risen, golden and springy to touch. 6. Turn out onto a wire rack, peel off the lining paper and leave to cool. Buttercream method: 1. Beat the butter, icing sugar and cooled coffee until light and fluffy. 2. Choose the cake with the best top and turn the other cake upside down on the serving plate and spread with half the coffee icing. Sandwich together with the other half. 3. Ice the top half of the cake and decorate with the walnut halves. Recipe based on Mary Berry’s Tunisian Orange and Almond Cake (Class 67) Ingredients: 45g Slightly stale breadcrumbs 200g caster sugar 100g ground almonds 1 1/2 tsp baking powder 200g melted butter 4 eggs Finely grated zest of 1 large orange Finely grated zest of 1 lemon Syrup Juice of orange and 1 lemon 85g sugar 2 cloves 1 cinnamon stick Method: 1. Mix breadcrumbs, sugar and baking powder. 2. Add the melted butter and beaten eggs and mix well. Add the citrus zests. Pour into a lined 18 - 20 cm cake tin. Put in a cold oven and set heat to 190 degrees. (170 fan or Gas 5). 3. Bake for 40-50 minutes or until a skewer comes out cleanly from the centre. Cool in the tin for 5 minutes then turn onto a plate. 4. While the cake is baking make the syrup. Put all the syrup ingredients into a pan and gently warm stirring until the sugar has dissolved. Simmer for 3 minutes. Remove the cloves and cinnamon stick. 5. Pierce holes with a skewer and pour the warm syrup over the cake. Leave to cool, spooning any escaped syrup back over the cake. Recipe from Sarah Raven |
