Motspur Park Horticultural Society
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AUTUMN SHOW,
SATURDAY 5th SEPTEMBER 2026.
AWARD AWARDED FOR HOLDER 2025
Deacon Cup HA Floral Art Mrs Jackie Gagen
Dahlia Cup HA Dahlias Mr Stephen Payne
Chapman Memorial Cup Best Rose Exhibit Mr Stephen Payne
General Flowers Cup HA both shows combined Mrs Sue Grout
(Excluding Floral Art/Dahlias)
Hole Vegetable Cup HA Vegetable Classes Mrs Di Walker Braine Cup Best Tomato exhibit Mrs Sue Grout
Waye Memorial Cup HA Fruit Classes Mr Yuwing Wong
Cake Salver HA Domestic Classes Mrs Deirdre Davis
Banksian Cup Highest points – Horticultural Classes Mr Stephen Payne
Presidents Cup - HA first time exhibitor Mrs Sarah Harris
The Edna (Toni) Bridger Volunteer Cup Mrs Veronica Parr
Judges Choice Photograph Mrs Sue Grout
Judges Choice Pot Plant Mrs Sarah McAllister
Judges Choice Cut Flower Mr Stephen Payne
Judges Choice Vegetable Exhibit Mrs Di Walker
Judges Choice Domestic Exhibit Mr Paul Lander
Judges Choice Floral Art Exhibit Mrs Cassandra Wong
The RHS Banksian Cup will be awarded to the exhibitor obtaining the
largest total amount of points in the horticultural classes. Winners in the previous 2 shows are not eligible for this award:
Mrs Deirdre Davis 2024.
Mr Stephen Payne 2025.
Entries are to be submitted between 09:30 and 11:00
Judging commences at 11:15.
The Show opens to the public at 14:30.
Cups and certificates are presented at 16:00.
Everyone is welcome, both members and non-members, either to submit entries or just to come and see the exhibits, have a cup of tea and a piece of homemade cake, and maybe win something on the tombola.
Entry forms are at the back of the handbook.
CUT FLOWERS.
All cut flowers should be presented in a vase of water.
You may use cotton wool, tissue, or kitchen roll to support blooms.
DAHLIAS.
1. Medium decorative (170 - 220mm) 3 blooms.
2. Medium cactus or semi cactus (170 – 220mm) 3 blooms.
3. Small / miniature decorative (115 -170mm) 3 blooms.
4. Small cactus / semi cactus (115 - 170mm) 3 blooms.
5. Miniature ball dahlias (52 – 115mm) 3 blooms.
6. Pom-Pom dahlias (not exceeding 55mm) 3 blooms.
7. A single flowered dahlia – 3 blooms.
8. Any other dahlia not mentioned above - 1 stem.
9. A vase of mixed dahlias – 5 stems.
GENERAL CUT FLOWERS.
10. Michaelmas Daisies - 1 stem.
11. Yellow Daisies – 3 stems.
12. A vase of mixed daisies - 5 stems.
13. Clematis, 2 blooms.
14. 1 specimen spike or spray (excluding gladioli & hydrangea).
15. 1 specimen bloom (excluding Dahlias or Roses).
16. Fuchsia, six florets any variety/ies.
17. Mixed garden flowers – 1 container (may contain foliage).
18. A vase of annual flowers – 5 stems.
19. 1 stem of gladiolus.
20. 1 stem of hydrangea.
21. A vase of perennials – 5 stems of one variety (e.g. Penstemon).
22. Rose, large flowered, 1 bloom.
23. Roses, cluster flowered – 2 stems.
24. Roses – mixed 5 stems.
25. Herbs - 1 cut stem of 3 different named kinds - one container.
PLANTS IN POTS.
The size of the container refers to the diameter of the rim of the pot.
26. Indoor pot plant in bloom – Over 6 inches (15cms).
27. Indoor pot plant in bloom – Under 6 inches (15cms).
28. Indoor pot plant foliage – Over 6 inches (15cms).
29. Indoor pot plant foliage – Under 6 inches (15cms).
30. Cactus / Succulent – any size pot.
31. Other plants – A Bonsai any size pot.
32. A 12” pot of summer bedding plants.
33. A Fuchsia in a 2-litre pot.
FRUIT AND VEGETABLES.
FRUIT.
All fruit should be presented on a plate. Most fruit should be shown with stalks attached. Please see ‘Hints’ for clarification.
34. Apples, dessert, one variety – 3.
35. Apples, culinary, one variety – 3.
36. Blackberries – 9.
37. Any other fruit, one variety.
VEGETABLES.
All entries to be presented on plates or similar. Root crops are better shown with tops on, trimmed to about 3 inches (75mm).
Tomatoes should be shown with the calyx attached.
Onions should be presented sitting on a cardboard ring not on sand. Potatoes should be shallow eyed and free from blemishes.
38. Beetroots – 3.
39. Carrots – 3.
40. Runner Beans – 5.
41. French Beans (climbing or dwarf) – 5.
42. Potatoes – 5.
43. Red Onions, 5.
44. White Onions, 5 (not spring onions).
45. Shallots, 5, approx. 1” (2.5cms) in girth.
46. Courgettes – 3, not to exceed 6” (15cm).
47. A marrow.
48. Tomatoes – 3 plum tomatoes.
49. Tomatoes – 5 salad tomatoes.
50. Tomatoes – 1 truss to include at least 3 ripe fruits.
51. Tomatoes – 5 miniatures.
52. Tomatoes - 3 beefsteak.
53. Any kind of vegetable not included above.
54. A basket/trug containing 3 different vegetables to include more than one of each vegetable.
55. An odd-looking vegetable.
FLOWER ARRANGEMENTS. Open to all.
Materials and blooms may be purchased for this section. Dimensions are for width, depth and height. Please note that floral oasis is no longer permitted. Please see the ‘Hints’ page for more ideas.
56. An arrangement in a kitchen utensil.
57. An arrangement suitable for a Christmas gift fresh plant material, accessories allowed. 12” (30cms)
58. A pastel palette flower arrangement – fresh plant material and accessories allowed. 12” (30cms)
59. A floating arrangement of leaves in a container. 12” (30cms)
60. A flower arrangement based on a bonfire night - fresh plant material and accessories allowed. 24” (60cms)
CRAFTS. Open to all.
Items in this section should not have been exhibited in a previous show.
Photographs should be unmounted. Maximum size 7” x 5”.
61. An item suitable for a dolls house.
62. A lantern fashioned from a fruit or vegetable.
63. An item using lavender – any media.
64. A creature made from pinecones.
65. 1 photograph of a decorated Christmas Tree
66. 4 photographs of ‘clocks’.
67. 1 photograph of a tractor.
DOMESTIC CLASSES. Open to all.
All cakes etc. to be presented on plates (doilies are optional) and covered with clingfilm where appropriate or covered with a clear plastic lid if the icing/decoration would be spoilt by clingfilm. Chutneys and jams should be in glass jars with a waxed disc covering the surface of the contents, then covered with a cellophane disc held in place with an elastic band. Jars should be labelled with the month and year of making.
68. Jam or jelly.
69. A jar of fruit curd.
70. Fruit chutney.
71. Marmalade.
72. A plaited loaf - made by hand.
73. 3 vegetable muffins.
74. Men only – Parkin.
75. A banana loaf - see recipe at the back.
76. 5 potato cakes.
JUNIOR CLASSES 8 YEARS AND UNDER.
All entries must be the child’s own work.
77. A container of floating leaves.
78. An A4 footprint picture.
79. A Christmas decoration based on a toilet roll cardboard tube.
80. 3 Savoury Pin Wheels - see recipe at the back.
JUNIOR CLASSES - 9 - 11 years.
All entries must be the child’s own work.
81. A container of floating leaves.
82. An A4 footprint picture.
83. A Christmas decoration based on a toilet roll cardboard tube.
84. 3 Savoury Pin Wheels - see recipe at the back.
JUNIOR CLASSES 12 - 16 YEARS
85. A container of floating leaves.
86. An A4 footprint picture.
87. A Christmas decoration based on a toilet roll cardboard tube.
88. 3 Savoury Pin Wheels - see recipe at the back.
Recipes for the Shows.
Coconut Loaf Recipe.
115g (4oz) SR flour.
225g (8oz) Caster sugar
115g (4 oz) desiccated coconut.
1 egg
4 fluid oz milk
Pinch of salt
Pre heat the oven to the equivalent of Gas Mark 4 / 180 c.
Mix all the ingredients together thoroughly.
Spoon into a 2lb greased and lined loaf tin.
Bake for about 30 minutes, then remove from the oven and sprinkle a little more desiccated coconut over the top. Return to the oven and cook for a further 20 – 30 mins until a skewer comes out clean. Cool on a wire rack.
Recipes for the Shows.
Savoury Pin Wheels for the Junior classes.
20cm wide piece of ready rolled puff pastry.
1 tbsp of sundried or ordinary tomato puree.
50g grated mozzarella cheese.
A little pesto (optional).
Preheat the oven to Gas Mark 6, 200c Fan.
Spread the tomato puree (plus pesto if using) over the surface of the pastry and sprinkle with mozzarella.
Roll up the pastry into a firm roll.
Slice the roll into about 15 slices and arrange on a baking sheet cut side up.
Bake for 15 mins until golden and well risen.
Allow to cool before removing from the baking sheet.
Banana Loaf.
100g (4oz) softened butter.
175g (6oz) caster sugar
2 large or 3 medium eggs
2 ripe bananas – mashed.
225g (8oz) SR flour
1 level tsp baking powder
2 tbsp milk
Preheat the oven to Gas 4 or equivalent.
Lightly grease a 2lb loaf tin lined with baking parchment or use a cake tin liner.
Measure all the ingredients into a mixing bowl and beat for about 2 minutes until well blended. Spoon the mixture into the tin and level the surface.
Bake in the pre-heated oven for about an hour until well risen and golden brown. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for a few minutes, then remove from the cake liner or peel off the baking parchment and leave to cool on a wire rack.
(This cake will freeze if required).
Hints for Exhibitors
Please don’t be deterred from exhibiting in a show because you don’t know what is expected. Here are a few hints to help:
Read the Show Rules.
1. When showing flowers, freshness & quality are very important but don’t forget to keep them uniform in size. Matched blooms are better than uneven blooms.
2. Read Point 1!! Always have the correct number of exhibits as stated in the schedule. In the flower classes a bud counts as a bloom but stems of HT roses may have up to 3 buds.
The words ‘kind’ and ‘variety’ are used in the following sense - Roses,
Dahlias and Chrysanthemums are distinct ‘kinds’ of flowers while names such as ‘Peace’ or ‘Fragrant Cloud are varieties of roses.
3. Vegetables should be clean, fresh, tender and without blemishes. Tomatoes with calyx attached should be firm. Root crops are better shown with tops on. Cabbages, cauliflowers etc. should have roots removed but have about 2 inches (5cms) of stem
retained. Most fruit should have stalks intact – if in doubt please contact the Show Secretary.
4. Collections of vegetables are judged by giving points to each kind exhibited.
In floral arrangements please note that it is no longer acceptable to use green floral Oasis.
This was banned by the RHS in 2021. Some alternatives include gravel, decorative pebbles, glass beads, twigs, a biodegradable form of oasis, floral frogs etc.
5. Remember that the judge will want to taste domestic exhibits. Jam, jellies and chutneys should be made during the last year and be in clear, neatly labelled containers bearing a note of the contents. Jars or bottles bearing the name of proprietary produce must
not be used.
6. Cakes should be made 24 hours before a show and allowed to cool. All cakes should be presented on a plate (doily optional) and covered with clingfilm or with a clear plastic cover if clingfilm would spoil the icing/decoration of the cake.
SHow rules
1. All exhibits are entered free of charge. Individual class numbers must be stated. No member shall enter more than one exhibit in any class. Partners are not allowed to compete in classes 1 – 53, 59 - 67 in the Spring Show and classes 1 – 63, 67 - 79 in the Autumn Show.
2. All entries can be emailed to the Show secretary (motspurparkhorticulturalsociety@gmail.com) on or before the Wednesday prior to each show.
3. The competitions are open to all members of the Society and to non-members. All exhibits, unless otherwise stated, shall be the bona fide product of the exhibitor and shall have been grown in their garden or allotment and shall have been in their possession for not less than eight weeks immediately prior to the show.
4. Exhibits must be staged between 09:30 and 11:00. Exhibit cards will be supplied by the Society, and these must be placed in front of the exhibits with the exhibitors name downwards.
5. Exhibits, wherever possible, should be named on cards (which are provided by the society). Judges will take this into account in close competition and especially where, as for Dahlias and Chrysanthemums, most named varieties are officially classified.
6. Only duly authorised persons may remain in the hall while judging is in
progress.
7. The judge’s decision will be final.
8. Exhibitors must provide their own containers.
9. The exact number of specimens of flowers, fruit or vegetables as required by the schedule must be shown, otherwise exhibits will be disqualified.
10. Prizes and points will be awarded by voucher:
1st prize – 50p.
2 nd prize – 35p.
3rd prize – 20p.
11. In the event of insufficient competition or indifferent produce in any class, the judges may withhold an award or awards.
12. The Royal Horticultural Society’s “BANKSIAN CUP” will be awarded to the exhibitor obtaining the largest total amount of points in the horticultural classes. (N.B. the winner of the Banksian Cup is precluded from winning it for the following two years)
13. Awards of Merit will be awarded at each show at the Judge’s discretion.