• 1.Potatoes –  5 same variety
• 2.Runner Beans – 6 pods
• 3.French Beans – 6 pods
• 4.Carrots – 3 of any type
• 5, Carrots – 3 of any other type
• 6. Parsnips – 2
• 7.Onions 3 from sets
• 8. Onions – 3 grown from seed
• 9. Shallots dish of 6 pickling under 25mm
• 10. Shallots – dish of 6
• 11. Beetroot – t3 round same colour
• 12. Tomatoes – dish of f5
• 13. Tomatoes – Cherry type dish of 5
• 14. Lettuce – 1 head
• 15. Cabbage – 1 head
• 16. Cucumber – 2 frame or house grown
• 17.Spring Onions – salad six
• 18.Marrows – one pair
• 19.2 of any other vegetable not mentioned above
• 20. Selection of home grown garden produce arranged in a trug – maximum trug length 508mm (20″)
• 21.Culinary Herbs – 3 in a jar all different
• 22.  Dish of soft fruit – 9 individual fruits
• 23. Apples – 4 culinary
• 24 .Apples  – 4 desert
• 25. 4 of any fruit
• 26.Fruit basket – a selection of home grown fruit arranged in a basket – maximum basket length 305mm (12″)
• 27 Any mis- shapened vegetable

• 28.French Marigolds – five blooms
• 29.Dahlias – Pom Pom under 52mm 3 blooms
• 30. Dahlias – Ballm under 115mm 3 blooms
• 31. Dahlias Decorative 3 blooms
• 32. Dahlias Cactus/semi cactus 3 blooms
• 33. Dahlias Any other type not mentioned above 3 blooms
• 34.Chrysanthemums – vase of 3
• 35. Chrysanthemums – vase of 3 natural sprays
• 36.Asters – vase of 3 single blooms
• 37. Asters vase of 3 double blooms 
• 38. Gladioli – vase with 1 spike
• 39.Rose – Hybrid tea/bush – 3 stems on or more variety
• 40.Rose – Floribunda/cluster – 3 stems one or more variety
• 41.Rose – 1 bloom any variety
• 42. Vase – 5 stems of roses – any variety
• 43. Vase of herbaceous perennials – 5 stems one variety
• 44. Vase of herbaceous perennials – 5 stems all different
• 45. Vase of flowering shrubs – 3 stems one variety
• 46.Vase of flowering shrubs – 3 stems all different
• 47. vase of 3 berried stems – one or more variety
• 48.vase of annuals – 5 stems all different
• 49. vase of pansies or violas – 5 blooms
• 50. vase of hydrangea blooms any variety any colour
• 51. Fuchsia flowers – 6 mounted on a board (to be provided) not less than 3 varieties.
• 52. Flowering Begonia – pot size not to exceed 266mm (10.5″)
• 53, Fuchsia – any variety pot size as above
• 54.Pelargonium – pot size as above
• 55.Flowering pot plant – excluded classes 51-53 and Orchids, pot size as above
• 56. Foliage pot plant – excludes any fern pot size as above
• 57. Cactus or succulent – one any variety pot size as above.
• 58. MEMBERS COMPETITION – Perseus Gladioli supplied by HGA any pot size

All the Floral Art classes are Exhibits and may utilise natural plant material with or without accessories.  Accessories include shells, feathers, stones, candles etc.

• 59.BBC: an exhibit to celebrat 100 years of the BBC    Space 57cm x 57cm height optional 
• 60. Autumn Basket. An exhibit  Space available: 57cm x 57cm, height optional)
• 61. Wine glass, an exhibit. Space 17cm x 17cm x 25cm
•                 CULINARY
• 62.  Lemon drizzle cake – recipe supplied
• 63. Jar of jam or marmalade
• 64. 2 savoury muffins
• 65. Meringues – 3 on a plate
• Recipe for class 62
• Ingredients   
• 225gm softened butter or baking spread
• 225gm caster sugar
• 275gm self raising flour
• 2 level tsp baking powder
• 4 large eggs
• 4 tbsp milk
• finely grated rind of 2 lemons
• For the topping
• 175gm granulated sugar
• juice of 2 lemons
• METHOD
• preheat oven to 160c/150c fan/320f. Grease a 2lb loaf tin then line the base and sides with baking parchment.  Mix all the dry ingredients together then add the eggs and milk. Pour into the loaf tin and bake for 60-70mins or until a skewer can be removed cleanly.  Allow to cool in the tin,   TOPPING,  mix the ingredients together prick the cake with the cocktail stick to allow topping to soak into the cake. spoon topping over the cake.  when loaf has cooled remove from the tin.