Virtual 2020 Classes

Organised by Hurst Horticultural Society


Class 1 - A bowl of six rose blooms of not less than 3 varieties

The rose blooms and any foliage must be grown from your own garden or allotment.

Class 2 - Specimen Plant - flowering

Desirable merits and defects vary considerably between varieties and types however some general common hints are: freshness, cleanliness and condition / form and uniformity / trueness of colour / size of blooms in balance with stems / stems clean and free from defect.

Class 3 - Tomatoes - 5 red round, of one variety

Uniformity is important and you should leave on the calyces (stalks) and not polish them.

Class 4 - Collection of Vegetables - 4 distinct kinds

What our judges look for in general is condition, form, uniformity, size and cleanliness. These qualities mean different things for different produce, but good staging and preparation can make all the difference.

Home Industries

Class 5 - Floral toast - an arrangement of flowers and foliage in a wine glass

The maximum size should be no more than 30cm.

Class 6 - KJ's cinnamon swirl cake to the recipe below

One photograph should enable the judge to see the overall shape and colour. Then the cake needs to be cut in half across the middle for the second photograph with the cut side clearly shown so the judge can assess the texture of the cake.

Class 7 - An item of country craft e.g. pottery, hand or wheel work / patchwork / rug making / woodwork

The item must be the entrant´s own work.


Under 9 - as of 31 August 2020

Class 8 - A picture using flowers and/or leaves

Maximum picture size should be A4.

Age 9-15

Class 9 - A robot made out of scrap material

No size limit! and not necessarily a working robot.

Entry Instructions

For each class you enter send two photographs of your entry attached to an email to, and please make sure the subject is the class number and your name. You can enter multiple classes but you must send an email for each class.

Photographs can be sent any way you like as long as the email subject heading contains the class number and your name. You can even send two emails for each class entry, with one photograph attached to each, if this is easier for you. The picture resolution will be reduced for the website so there is no need to use a high resolution setting, however please take them and send them the easiest way you can.

The deadline for your entry is noon on Saturday 22 August after which judging will start. All entries will then be displayed on the website. There are no cups this year and last year's winners get to keep their cups for another year.

Recipe for KJ's cinnamon swirl cake (class 6 above)


  50g Light brown sugar

  3g Cinnamon

  110g butter

  220g golden caster sugar

  1tsp vanilla essence

  2 eggs

  260g self raising flour

  200ml butter milk


Preheat the oven to 180c. Grease and line a 2lb loaf tin with butter. Mix the light brown sugar and cinnamon together and set aside. Mix the butter, golden caster sugar and vanilla essence together. Mix in the eggs. Add the flour and mix. Then, add the buttermilk and mix. Put half of the cake mixture into the tin, then sprinkle half of the cinnamon sugar evenly over the mixture. Follow, by adding the remaining half of the batter into the tin and sprinkle the remaining cinnamon sugar over the top.

Take a wooden skewer and make a figure of eight through the cake mixture. This will create a swirl through the cake mixture when the cake is cooked.

Put the cake into the oven to bake for approx. 50 minutes or until the cake is cooked. Allow to cool slightly before turning out onto a wire rack to cool.

(Kathryn Jaworski was the winner of last year´s 'own recipe' class with this recipe)