Saffron Walden Horticultural Society

AUTUMN SHOW SUNDAY 13th SEPTEMBER, 2026

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

Staging of exhibits between 9:00 and 10:30 am

SCHEDULE OF CLASSES

To download the Schedule, click here

SECTION 1 – VEGETABLES AND FRUIT
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.	Shallots – 6 culinary
8.	Onions – 3 dressed, under 250g
9.	Onions – 3 dressed, 250g or over
10.	Potatoes – 3 white
11.	Potatoes – 3 coloured
12.	Lettuce – 1
13.	Sweetcorn – 2 cobs
14.	Peppers – 2
15.	Tomatoes – 3 with stalks
16.	Tomatoes, small variety – 6 with stalks, should not exceed 35 mm in diameter
17.	A truss of Tomatoes (ripe and/or unripe)
18.	Any other vegetable – min. 2, not included in the Autumn Show schedule
19.	Any Vegetable - min 2 for NOVICES (open to anyone who has not previously won a FIRST prize for vegetables at a SWHS show.
20.	Collection of Vegetables – 4 different kinds in a tray, maximum size 61 cm by 61cm (see regulation No 12) – backboards permitted.
21.	Collection of Salad Vegetables ON A DINNER PLATE– 3 different kinds - 2 of each (see regulation No 13)
22.	Apples – 3 culinary, with stalks
23.	Apples – 3 dessert, with stalks
24.	Pears – 3 with stalks
25.	Plums or Greengages – 3 with stalks
26.	Blackberries – 6 with stalks
27.	Any other fruit not included in the schedule (Min. quantity 2)
SECTION 2 – FLOWERS
28.	Dahlias, decorative or ball – three blooms, one variety
29.	Dahlias, decorative and/or ball – three blooms, two or more varieties
30.	Dahlias, cactus or semi-cactus – three blooms, one variety
31.	Dahlias, cactus and/or semi-cactus – three blooms, two or more varieties
32.	Dahlias, pompon under 55 mm diameter – three blooms, one variety
33.	Dahlias, pompon under 55 mm diameter– three blooms, two or more varieties
34.	Dahlia any other classification – three blooms, one variety
35.	Dahlia any other classification – three blooms, two or more varieties
36.	Dahlias, mixed – Max. quantity 9 to be judged on quality
37.	Display of foliage in a container
38.	1 Bloom large flowered Rose, any colour
39.	3 Blooms large flowered Roses, any colour or colours
40.	1 stem cluster flowered Rose, any colour
41.	3 stems cluster flowered Roses, any colour or colours
42.	1 Stem - Hydrangea Bloom
43.	A container of flowers not listed above, 9 stems Max, one kind
44.	A container of flowers not listed above, 9 stems Max, more than one kind
45.	Flowering and/or Fruiting Trees or Shrubs – 3 stems
46.	One Orchid Plant in bloom (must have been in exhibitor’s possession for 6 months (see regulation 10)
*47.	One Pot Plant in flower (see regulation 10)
*48.	One Pot Plant for foliage (see regulation 10)
*	These classes must not include fuchsias, orchids, cacti or succulents
49.	Cactus in a container not greater than 23 cm diameter as grown (see regulation 10)
50.	Succulent in a pot maximum 23 cm diameter as grown (see regulation 10)
51.	Exhibit consisting of one vase with one flower and a plate containing one vegetable or fruit
52.	Fuchsia – in a pot not more than 23 cm diameter as grown (see regulation 10)
53.	Fuchsia – 6 mounted flower heads (boxes provided by the Society)
54.	A container of plants as grown (see regulation 10)
SECTION 3 – DOMESTIC CLASSES See regulation 11
55.	Apple and Cinnamon Cake (see recipe)
56.	4 Ginger Biscuits
57.	Savoury vegetarian quiche max diameter 20cm (8”)
†58.	Jam – 1 jar - must have wax discs & cellophane tops
†59.	Fruit Jelly – 1 jar (must have wax discs & cellophane tops)
†60.	Chutney – 1 jar - must have vinegar-proof lid
†	See Guide to Exhibitors -Domestic/Preserves
61.	A set of 3 Photographs (max 13cm x 18cm) –'Summer holidays'
62.	A hand crafted article – knitted or crocheted
63.	A hand crafted article - needlecraft
64.	Any other hand crafted article
65.	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 (on 1st January 2026)
66.	Picture of trees in autumn in any medium max size A4
67.	Hedgehog made from fruit and vegetables
68.	Necklace made from fruit and vegetables (max diameter 20cm) - thread or string may be used to secure
Age 7 to 14 (on 1st January 2026)
69.	Picture of trees in autumn in any medium max size A4
70.	Hedgehog made from fruit and vegetables
71.	Necklace made from fruit and vegetables (max diameter 20cm) - thread or string may be used to secure
SECTION 5 ‘HAVE-A-GO’ CLASSES Just for fun, does not count towards aggregate trophies
72.	Longest runner bean
73.	Most misshapen vegetable
74.	Heaviest potato

AWARDS

Babington Smith Trophy – Most points in show
Sewell Cup – Most points in Vegetable & Fruit Section – Classes 1-27
Acrow Bowl – Most points in Flower Section – Classes 28-54
John Coe Memorial Trophy – Best bloom in Dahlia Classes – Classes 28-36
Harry Green Trophy – Best bloom in Rose classes – Classes 38-41
Walker Trophy – Most points in Domestic Section – Classes 55-65
Saffron Walden Plate – Best exhibit in Vegetable classes – Classes 1 - 21
A Trophy for Most points in Junior Section – Classes 66 - 71
Certificates of Merit for Winners and Runners-up in each section

• • • • • •

Ellis Rooke Cup – Most points in all 3 shows in 2026
Tom Green Cup – Most points in Junior Classes in all 3 shows in 2026

All entries please to David Livermore by Thursday 10th September 2026
6 Cambridge Road, Barley, Royston, Hertfordshire SG8 8HN
email david.g.livermore@gmail.com
phone 07815 556602

Apple and Cinnamon Cake Recipe

100g butter (softened)
100g caster sugar
2 large eggs

250g self raising flour
1 tsp ground cinnamon
4 dessert apples

For the topping

2 tsp finely grated lemon rind

3 tbsp demerara sugar

1.	Preheat oven to 180°C/160°C fan/350°F/Gas Mark 4.
2.	Grease and line a 18cm (7 in) diameter, deep cake tin
3.	Prepare the topping by combining the demerara sugar and grated lemon rind in a small bowl. Set aside for step 8
4.	Cut the butter into small pieces in a mixing bowl, add the caster sugar and beat together until smooth and creamy
5.	Beat the eggs together in a separate bowl to combine yolk and white, then add gradually to the sugar / butter mixture, beating after each addition.
6.	Add the flour gradually to the mix, stirring well after each addition. Then stir in the ground cinnamon.
7.	Peel and core the apples, then cut them into 1cm cubes and add to the mix. Stir well to combine
8.	Turn mixture into the prepared tin and level the top. Scatter the demerara sugar / lemon rind mix over the top
9.	Bake for 50 - 55 minutes
10.	Allow to cool in the tin for about 20 mins, then turn out on a rack to finish cooling.

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 9.30am. 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. (applies only to exhibitors who have not already submitted some entries on or before Thursday).
5.	Entries must be staged between 9:00 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.	Plants in containers must have been in the exhibitor’s possession for three months and orchids 6 months. The same 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 20 (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 1:00 pm.
16.	Points will be awarded: 1st – 3 points, 2nd – 2 points, 3rd – 1 point, apart from classes 20 and 21 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.
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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