Saffron Walden Horticultural Society

AUTUMN SHOW

Sunday 28th September, 2025

Sewards End Village Hall, Radwinter Road, Sewards End, CB10 2LG

Staging of exhibits between 8.30 and 10.30 am

SCHEDULE OF CLASSES

To download the Schedule, click here

SECTION 1 – VEGETABLES
1.	Beans, Runner – 6 pods, with stalks
2.	Beans, Dwarf or French climbing – 6 pods, with stalks
3.	Beetroot – 3, with minimum 7.5cm long tops
4.	Carrots – 3, with minimum 7.5cm long tops
5.	Cucumbers – 2
6.	Courgettes – 2
7.	Marrows – pair for table use – should not be longer than 35cm
8.	Onions – 3 dressed, under 250g
9.	Onions – 3 dressed, 250g or over
10.	Shallots – 6 culinary
11.	Spring onions – 5
12.	Potatoes – 3 white
13.	Potatoes – 3 coloured
14.	Lettuce – 1
15.	Sweetcorn – 2 cobs
16.	Peppers – 2
17.	Tomatoes – 3 with stalks
18.	Tomatoes, small variety – 6 with stalks, should not exceed 35 mm in diameter
19.	A truss of Tomatoes (ripe and/or unripe)
20.	Any other vegetable – min. 2, not included in the Autumn Show schedule
21.	Any Vegetable - min 2 for NOVICES (open to anyone who has not previously won a FIRST prize for vegetables at a SWHS show.
22.	Collection of Vegetables – 4 different kinds in a tray, maximum size 61 cm by 61cm (see regulation No 12) – backboards permitted.
23.	Collection of Salad Vegetables ON A DINNER PLATE – 3 different kinds - 2 of each (see regulation No 13)
SECTION 2 – FRUIT & FLOWER CLASSES
24.	Apples – 3 culinary, with stalks
25.	Apples – 3 dessert, with stalks
26.	Pears – 3 with stalks
27.	Blackberries – 6 with stalks
28.	Any fruit not included in the schedule (Min. quantity 2)
29.	Dahlias, decorative and/or ball – 3 blooms
30.	Dahlias, cactus and/or semi-cactus – 3 blooms
31.	Dahlias, pompon – 5 blooms, under 55 mm diameter
32.	Dahlia any other classification than already mentioned – 3 blooms
33.	Dahlias, mixed – Max. quantity 9 to be judged on quality
34.	Display of foliage in a container
35.	1 Bloom large flowered Rose, any colour
36.	3 Blooms large flowered Roses, any colour or colours
37.	3 stems Roses, cluster flowered
38.	Gladioli – 1 spike in a vase
39.	1 Stem - Hydrangea Bloom
40.	A container of flowers not listed above, 9 stems Max, one or more kinds
41.	Flowering and/or Fruiting Trees or Shrubs – 3 stems
42.	One Orchid Plant in bloom (must have been in exhibitor’s possession for 6 months (see regulation 10)
43.	One Pot Plant in flower (see regulation 10) *
44.	One Pot Plant for foliage (see regulation 10) *
*	These classes must not include fuchsias, orchids, cacti or succulents
45.	Cactus in a container not greater than 23 cm diameter as grown (see regulation 10)
46.	Succulent in a pot maximum 23 cm diameter as grown (see regulation 10)
47.	Exhibit consisting of one vase with one flower and a plate containing one vegetable or fruit
48.	Fuchsia – in a pot not more than 23 cm diameter as grown
49.	Fuchsia – 6 mounted flower heads (boxes provided by the Society)
50.	A container of plants as grown
SECTION 3 – DOMESTIC CLASSES See regulation 11
51.	Ginger Cake (see recipe)
52.	Apple Tart – maximum 20cm diameter
53.	4 Oatcakes
54.	4 Chocolate Brownies
55.	Jam – 1 jar - must have wax discs & cellophane tops †
56.	Chutney – 1 jar - must have vinegar-proof lid †
†	See Guide to Exhibitors -Domestic/Preserves
57.	A set of 3 Photographs (max 13cm x 18cm) – Nature’s harvest
58.	A hand crafted article – knitted or crocheted
59.	A hand crafted article - needlecraftA hand crafted article - needlecraft
60.	Any other hand crafted article
61.	Floral Arrangement not exceeding 17cm width and depth, 25cm height
SECTION 4 – JUNIOR CLASSES See Regulation 11 Age must be given on entry form
Age up to 6
62.	Leaf collage or picture
63.	Painted stone
64.	Animal from recycled materials
65.	Decorate a plain biscuit
Age 7 to 14
66.	Leaf collage or picture
67.	Painted stone
68.	Animal from recycled materials
69.	Make and decorate a plain biscuit
SECTION 5 ‘HAVE-A-GO’ CLASSES Just for fun, does not count towards aggregate trophies
70.	Longest runner bean
71.	Most misshapen vegetable
72.	Heaviest potato

AWARDS

Babington Smith Trophy – Most points in show
Sewell Cup – Most points in Vegetable Section – Classes 1-23
Acrow Bowl – Most points in Flower & Fruit Section – Classes 24-50
John Coe Memorial Trophy – Best bloom in Dahlia Section – Classes 29-33
Harry Green Trophy – Best bloom in Rose Section – Classes 35-37
Walker Trophy – Most points in Domestic Section – Classes 51-61
Saffron Walden Plate – Best exhibit in Vegetable Section – Classes 1 - 21
A Trophy for Most points in Junior Section – Classes 62 - 69
Certificates of Merit for Winners and Runners-up in each section

• • • • • •

Ellis Rooke Cup – Most points in all 3 shows in 2025
Tom Green Cup – Most points in Junior Classes in all 3 shows in 2025

All entries please to David Livermore by Thursday 25th September 2025
6 Cambridge Road, Barley, Royston, Hertfordshire SG8 8HN

email david.g.livermore@gmail.com
phone 01763 848757

Ginger Cake Recipe

115g butter
170g black treacle
55g golden syrup
140ml milk
2 large eggs

285g plain flour
55g brown sugar
1 rounded teaspoon mixed spice
1 level teaspoon bicarbonate of soda
2 level teaspoons ground ginger

For the icing

50g icing sugar, sifted
1 level teaspoon finely grated lemon zest

1 tablespoon (15ml) lemon juice
Chopped stem ginger

1.	Preheat oven to 155°C/135°C fan/310°F/Gas Mark 2.
2.	Grease and line a 900g (2lb) loaf tin
3.	Using a large saucepan, warm together butter, treacle and syrup. Add milk and allow the mixture to cool. Beat eggs and add to cooled mixture.
4.	Sift dry ingredients together in a mixing bowl.
5.	Add the cooled mixture and blend in with a tablespoon.
6.	Turn mixture into the prepared tin and bake on the middle shelf for 75-90 minutes
7.	To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing. Add more juice, if needed. Drizzle icing over surface of cake and decorate with pieces of stem ginger.

REGULATIONS FOR SHOWING

1.	All classes are open to all persons, except where noted i.e. Novice classes. In accordance with the latest edition of the RHS Handbook, only one person per household may exhibit in any class with produce from the same garden and/or allotment, unless the exhibit is entered in joint names.
2.	All exhibits must have been grown or made by the exhibitor.
3.	Entry forms should be received by the Show Secretary not later than the Thursday before the Show. Late entries will only be accepted up to 9.00am. Only one entry per person per class.
4.	There will be no entry fees, except for late entries received after Thursday for which a charge of 20p per exhibit will be made.
5.	Entries must be staged between 8.30 and 10.30 am on the day of the Show.
6.	Exhibitors should collect Show Cards from the Show Secretary. Cards to be placed face downwards in front of the exhibit. It is helpful if varieties are labelled (this could affect the judge’s decision).
7.	No exhibitor is permitted to move another exhibitor’s entry. A show steward must be contacted.
8.	Exhibitors should consult members of the Committee present at the staging of exhibits on any queries as to the correct class for particular exhibits.
9.	Vases are available for exhibitors’ use, although they may provide their own containers if they wish. All pot plants must stand on a dish or saucer.
10.	Pot plants must have been in the exhibitor’s possession for three months and orchids 6 months. The same pot plant can only be exhibited once in a calendar year.
11.	Items exhibited in Domestic and Junior Classes must not have been shown previously at Society Shows
12.	In Class 22 Collection of vegetables) the numbers required are shown below. R.H.S. classification and pointing will be followed. Beans – Broad (6) Runner (6) Dwarf or French (6) beetroot (3), cabbages (2) Carrots (3), celeriac (2), celery (2), chicory (2), chives (1 bunch), corn salad or lambs’ lettuce (1 bunch), cress (seedlings) in a pot 150mm dia. max, courgettes (2), cucumbers (2), endive (2), florence fennel (2), kohlrabi (2), leeks (3), lettuce (1), marrows (2), mustard/rape(seedlings), in a pot 150mm dia. max, onions (green salad) (5), onions under 250g & 250g or over (3), oriental brassicas (2), parsnips (3), peas (6 pods), potatoes (3), radishes (6), shallots (6), sweet peppers (2), tomatoes, large (3), medium (3), small (6) turnips (2) and watercress (1 bunch). Any other vegetable not listed above can be included in a collection and the quantity should be a Minimum of 2.
13.	Salad vegetables are vegetables used in either a raw or cooked state and served in salads as a cold dish. All salad vegetables should be young, fresh, clean and of attractive appearance. R.H.S. pointing will be followed.
14.	Property is displayed at the exhibitor’s risk.
15.	Judging will take place between 10.45 am and 12.30pm.
16.	Points will be awarded: 1st – 3 points, 2nd – 2 points, 3rd – 1 point, apart from classes 22 and 23 for which points will be 1st -5, 2nd – 4, 3rd -3.
17.	There will be monetary prizes for Junior Entries: 1st - 50p, 2nd - 40p, 3rd - 30p. Prize money may be collected from the Show Secretary from 3.00pm onwards.
18.	All Shows will be judged in accordance to the rules and regulations of the latest edition of the RHS Show Handbook and any prize or award may be withheld at the discretion of the judges, whose decision shall be final in all cases.
19.	All disputes will be settled by the Show Committee.
20.	Members of the public will be admitted from 2.00pm. Entry will be free.
21.	Trophies, medals & certificates - presented by the Town Mayor at 3.30pm.
22.	Exhibits must not be removed until 4.00pm.

GUIDE TO EXHIBITORS

This guide has been compiled to help those members who grow flowers or produce but are deterred from exhibiting in our shows because they do not know what is required. The regulations for showing and the wording of a class should be carefully read before staging, as it is most disappointing for the exhibitor as well as the judge if the card is marked N.A.S. (not according to schedule). Exhibits should be named where possible, (this could affect the judge’s decision). If in doubt ask a steward or committee member.

Vegetables

These should be clean, fresh, tender and without blemish. Root crops should be carefully lifted and sponged with cold water. Fibrous roots should be carefully removed. Exhibits should be covered to exclude light until required for judging. Uniformity is important. Beetroot, Carrots and Parsnips should have their foliage trimmed to approx. 75mm long.

Beetroot	Select uniform size beetroot with smooth skin . Retain full length of tap root. For Globe type - not too large, approx 60 and 75mm diameter. For Cylindrical type approx. 150mm long. Judge may cut beetroot to check the internal condition.
Cabbage	Select good shape with fresh, solid heart. Retain surrounding leaves with bloom intact but remove outer discoloured leaves. Stage with approx. 75mm of stalk and head towards the front.
Carrots	Select fresh roots of good shape, colour and size, free from side roots and from green at the crown.
Cauliflower	Select heads with symmetrical, close, solid, white curds, free from stain or frothiness. Prior to judging exclude light from curd. Normally staged with approx. 75mm of stalk and leaves neatly trimmed back to the level of the outside of the curd.
Courgettes	Select young, tender uniform fruits approx. 150 mm in length or if round approximately 75mm diameter. Display flat and preferably with flower still attached.
Cucumber	Select fresh, young, straight fruits of uniform thickness, with short handles and preferably, flowers still attached.
French Beans/ Runner Beans	Select straight tender pods of even length and good colour with no sign of seeds. Exhibit with stalk intact.
Leeks	Select solid, thick, long-shafted, well blanched, tight collared leeks with clean, blemish free skins and no bulbing. Avoid excessive stripping of outer leaves. Wash carefully. Stage with roots to the front and foliage intact.
Marrows	Select young, tender uniform fruits which should be less than 350mm long, or if round approx. 500mm in circumference. Stage directly on the bench after wiping clean.
Onions	For “dressed” (trimmed) class, select uniform well-ripened bulbs of good colour. Avoid over skinning. Necks should be firm and thin. Tops should be tied. Trim roots to the base of the onion. May be staged on rings or soft collars. For “as grown” class, wash and exhibit with leaves and roots intact.
Parsnips	Select well-developed, well-shouldered, smooth skinned white roots. Roots should be full length and free from side roots.
Peppers	Select fresh, brightly coloured fruit – stage with stalk.
Potatoes	Select equally matched, medium sized tubers approx. 200-250g each with shallow eyes. Should be free from skin blemishes. Stage on plate. with rose end outwards. Cover with cloth to exclude light until just before judging.
Rhubarb	For show purposes this is a vegetable. Select fresh, straight, long stalks. Trim leaves back to approximately 75mm, but do NOT trim foliage of ‘Forced’ rhubarb. Cut off any bud scales at the bottom and wipe clean.
Shallots	Bulbs should be well ripened with thin necks. Remove loose skins and roots. Tie or whip tops neatly. Stage on dry sand in saucer or tray. Pickling shallots are subject to a ring size (check schedule).
Sweetcorn	Select fresh, cylindrical cobs with fresh green husks, intact silks and up to 25mm of stalk. Grains should be well set up to the tip in straight rows and contain substance of the consistency of cream. Pull down one or two husks to expose grains. Neatly tuck these husks under the cob.
Tomatoes (Medium)	Select medium-sized (approx. 60mm diameter), ripe but firm richly coloured fruit with fresh calyces attached. Avoid overripe fruit or those with “greenback”. Stage on plate with calyces uppermost.
Tomatoes (Small/Cherry)	Fresh, ripe but firm, well-coloured fruits which should not exceed 35mm in diameter, with fresh calyces attached.

Fruit

Stage apples, pears and plums with the natural bloom on the fruit, they must not be polished. Fruit should be at least average size for the variety and perfect in colour form and condition. In culinary fruits size is a merit if quality is not lacking. Stage all fruit with stalks. Uniformity is important

Apples	Select large, solid unblemished fruits of shape and colour typical of the cultivar with eyes and stalks intact. (to be staged eye end up)
Blackberries/ Raspberries	Select large ripe fruits of good colour with stalks, calyces should look fresh and all point one way when staged.
Currants	Select large strigs with plenty of berries. Berries should be large, ripe and uniform on fresh stalks. Display on a plate, own foliage may be used for decoration.
Pears	As for apples, except that best arranged around the perimeter of a plate with stalks towards the centre.
Stone Fruit	Select large, ripe, but firm fruits of good colour, carrying bloom and with stalks. Stage on a plate.

Flowers

Freshness is essential. To obtain this, flowers should be cut in the evening or very early in the morning before the show and plunged in water up to their necks. Aim at uniformity when staging. Show vases are available at the shows.
Select flowers in good fresh “condition”, i.e. in the most perfect stage of its possible beauty and free from damage due to weather, pests and diseases.

Dahlias	Select clean blooms with florets intact, firm and free from blemish. Stem should be straight and proportionate to the size of the bloom and the bloom held at an angle of not less than 45 degrees to the stem. Stage with blooms all facing in the same direction, not touching and with a balanced effect. Retain some foliage on the stems if possible.
Chrysanthemums	Same as for dahlias except that blooms should face up at 180 degrees to the stem. Foliage should be in good condition and retained on the stem.
Gladioli	Select straight, well-balanced spikes still carrying bottom floret. Ideally one third in full flower, one third with buds in colour, and one third in green bud. Remove any secondary spikes.
Roses	Select blooms with a well-formed centre, free from blemish and with strong stems and healthy leaves.

Domestic

Preserves

No commercial markings on jars. Jams, jellies, marmalade and other sweet preserves must have wax discs and cellophane tops. Chutney and pickles must have vinegar-proof lids

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