2024 Schedule of Classes
Take a look at our 2024 schedule of classes below
We had 963 entries across 199 classes in our 2024 show
There may be some adjustments & additions to the classes for 2025 so check back in May 2025 for an updated schedule
Take a look at our 2024 schedule of classes below
We had 963 entries across 199 classes in our 2024 show
There may be some adjustments & additions to the classes for 2025 so check back in May 2025 for an updated schedule
Highest Points in the show to be awarded the LECKPATRICK CUP
Highest Points in Home Industries Classes 42-85 to be awarded the TURNER PERPETUAL CUP
The Group with the highest points to be awarded the DU PONT TROPHY
The School with the highest points to be awarded the EGLINTON MEDICAL PRACTICE SHIELD
Highest Points in classes 1-23 to be awarded the BELFAST TELEGRAPH PERPETUAL CUP
Highest Points in classes 14 & 15 to be awarded the CONN PERPETUAL ROSE BOWL
Highest Points in classes 7-11 to be awarded the EDMISTON PERPETUAL ROSE BOWL
Highest Points in classes 4 & 5 to be awarded the DAVIDSON PERPETUAL ROSE CUP
1. House plant grown for foliage
2. One potted orchid
3. Any other pot plant in flower
4. Three hybrid-tea roses, large flowered
5. Three stems floribunda roses, cluster flowered
6. Vase of flowering shrubs - may be assorted
7. One decorative dahlia medium flowered, between 15cms (6”) and 20cms (8”) diameter
8. Three decorative dahlias, no more than 15cms (6”)
9. Three cactus dahlias, between 10cms (4”) and 25cms (10”)
10. Three miniature ball dahlias, no more than 10cms (4”)
11. Three standard ball dahlias, between 10cms (4”) and 15cms (6”)
12. Four pansies in vase
13. Four violas in vase
14. Six stems of mixed sweet pea in vase
15. Six stems of mixed sweet pea with minimum of 4 flowers per stem
16. One cactus
17. One succulent
18. A perfect but lonely flower in a vase
19. One potted decorative grass
20. Three blooms geranium in vase
21. Three stems of lavender
22. Outdoor plant in flower - maximum 30cm diameter pot
23. Three gladioli
Highest Points in classes 24-33 to be awarded the DIXON PERPETUAL CUP
Best Arrangement of flowers from classes 24-33 to be awarded the MALSEED PERPETUAL CUP
24. Wrist corsage for a formal/ wedding
25. An arrangement using a supermarket or forecourt bunch of flowers. Extra foliage may be added (no more than £7 and price label to be shown)
26. Arrangement using ‘one’ rose
27. Arrangement using not more than 5 flowers – no accessories
28. An arrangement in a jam jar
29. A jug of flowers from the garden
30. Miniature arrangement not to exceed 10cm x 10cm
31. An arrangement using foliage only - no flowers
32. Harvest wreath - no fresh flowers
33. Table centre without using florists foam / oasis
Highest Points in classes 34-38 to be awarded the LONGS PERPETUAL CUP
34. Bottle of red or white wine
35. Bottle of cider
36. Bottle of beer or ale
37. Bottle of gin based liqueur
38. Bottle of any other liqueur
Highest Points in classes 39-41 to be awarded the CORONATION PERPETUAL CUP
39. Four bantam eggs
40. Four hen eggs
41. Four duck eggs
Highest Points in classes 42-53 to be awarded the PYPER PERPETUAL CUP
Highest Points for Berry Jams in classes 43,45,46,52 to be awarded the LUCY SPENCE PERPETUAL CUP
Please use 12 oz (340g) or 1 lb (454g) glass jars with clear covers, no lids unless otherwise stated
42. Marmalade
43. Gooseberry jam
44. Blackcurrant jam
45. Raspberry jam
46. Strawberry jam
47. Rhubarb jam
48. Plum jam
49. Lemon curd
50. Jelly - any variety
51. Chutney - any variety
52. Freezer jam in clear plastic container (Strawberry or Raspberry)
53. Pot of honey (metal lid)
Highest Points in classes 54-67 to be awarded the ARCHIBALD PERPETUAL CUP
54. One soda bread - Not in a loaf tin fruit or plain
55. One farl soda bread - griddle
56. One courgette and cheddar soda bread – (See recipe in end section)
57. One wheaten bread
58. Four pieces potato bread
59. One gingerbread - Baked in a 2 lb loaf tin
60. Four fruit scones
61. Four savoury scones
62. Fruit loaf (Irish Brack) - Baked in a 2 lb loaf tin
63. Four pancakes
64. Any focaccia bread (Variety to be named)
65. Any sourdough bread (Variety to be named)
66. Any gluten free bread (Variety to be named)
67. Brioche - Baked in a 2 lb loaf tin
Highest Points in classes 68-85 to be awarded the SPENCE PERPETUAL CUP
Highest Points in class 81 to be awarded the CISSIE McINTYRE CUP
68. One carrot cake - baked in a 2 lb loaf tin
69. One cherry cake
70. One fruit tart
71. One illusion cake (a cake designed to look like another object)
72. One chocolate cake - filled and decorated
73. One coffee sandwich - filled and decorated
74. One child’s birthday cake
75. One Victoria sandwich
76. One madeira cake
77. One parsnip & hazelnut cake – MALE ENTRANTS ONLY (See recipe in end section)
78. Four bakewell slices
79. One banana cake
80. Four no bakes
81. Four shortbread biscuits
82. Four brookies
83. Four pieces of lemon drizzle traybake
84. Four flapjacks
85. Four butterfly cakes
Highest Points in classes 86-104 to be awarded the W. BURNS PERPETUAL CUP
Winner of class 103 to be awarded the HART CUP
86. Four stalks of parsley in water
87. Four onions - grown from sets
88. Six pods of French beans
89. Six pods of runner beans
90. One gourd/pumpkin
91. Any purple vegetable
92. One pepper – any variety
93. Two courgettes
94. One cucumber
95. One vegetable marrow
96. Four coloured potatoes – variety to be named
97. Four white potatoes – variety to be named
98. Three carrots
99. Three parsnips
100. Two leeks
101. Three beetroot
102. Collection of herbs – shown in separate containers on a tray
103. Tray of vegetables – not more than four kinds and two herbs (no tomatoes)
104. “Disaster class” - A vegetable that has gone wrong
Highest Points in classes 105-112 to be awarded the DAVIDSON PERPETUAL CUP
105. Four stalks of rhubarb
106. Four tomatoes excluding beef tomatoes
107. Four beef tomatoes
108. Four Victoria plums
109. Four cooking apples
110. Four dessert apples
111. Four pears
112. A dish of soft fruit (may be mixed) not listed above in 105-111
CHILDREN UNDER 4 YEARS ON SHOW DAY
CHILDREN’S SECTION - Please include Child’s Age and School
113. A decorated boiled egg
114. Posy of flowers in a jam jar
115. Grow some cress in an unusual container
116. Finger painting of a flower on an A4 page
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 6 YEARS ON SHOW DAY
117. Decorated kitchen roll tube
118. A monster made from vegetables
119. Create a picture including a sunflower - paint, crayon, pencil or marker. A4 max size.
120. A sweetie necklace
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 8 YEARS ON SHOW DAY
Highest Points in classes 121-125 to be awarded the JAMISON PERPETUAL CUP
121. Three no bakes
122. Fill a small matchbox with 6 interesting items and list them
123. Create a picture of “My Favourite Place” - paint, crayon, pencil or marker. A4 max size
124. Your own design of a monster made from Lego to fit on an A4 page
125. Any craft item, e.g. any item of knitting, crochet, sewing, wood craft, Hamma beads etc.
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 10 YEARS ON SHOW DAY
Highest Points in classes 126-130 to be awarded the PEARL PERPETUAL CUP
126. Three no bakes
127. Create a picture titled “On Holiday” - Paint, Crayon, Pencil or Marker. A4 max size
128. Your own design of a vehicle made from Lego to fit on an A4 page
129. A mask made from a paper plate
130. Any craft item, e.g. any item of knitting, crochet, sewing, wood craft, Hamma beads etc.
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 12 YEARS ON SHOW DAY
Highest Points in classes 131-135 to be awarded the ROBERTSON PERPETUAL CUP
131. Three no bakes
132. Original poem “On Holiday” (At least 4 lines)
133. Original photograph “Having A Party ” un-mounted not to exceed 8”x6”
134. A collage of an owl A4 max size
135. Any craft item, e.g. any item of knitting, crochet, sewing, wood craft, Hamma beads etc.
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 14 YEARS ON SHOW DAY
Highest Points in classes 136-140 to be awarded the CRAIG PERPETUAL CUP
136. Three cruffins using bought croissant dough
137. Create a picture incorporating a local landmark - paint, crayon, pencil or marker. A4 max size
138. Original photograph “Into The Blue ” un-mounted not to exceed 8”x6”
139. Upcycled item – save something from the blue bin and upcycle it
140. Any craft item, e.g. any item of knitting, crochet, sewing, wood craft, Hamma beads etc.
CHILDREN’S SECTION - Please include Child’s Age and School
CHILDREN UNDER 16 YEARS ON SHOW DAY
Highest Points in classes 141-145 to be awarded the BOGGS CUP
141. Three Carmelitas
142. Original picture “Our Landscape”- paint, crayon, chalk, pencil or marker. A4 maximum size.
143. Original photograph “Patterns” un-mounted not to exceed 8”x6”
144. A dreamcatcher
145. Any craft item, e.g. any item of knitting, crochet, sewing, wood craft, Hamma beads etc
Highest Points in classes 146-151 to be awarded the ANNEXE PERPETUAL CUP
Framed or unframed - ready to hang
146. Sketching
147. Watercolour
148. Oils
149. Mixed medium
150. Acrylic
151. Any other Medium
Highest Points in classes 152-153 to be awarded the BEST WESTERN WHITE HORSE CUP
152. Poem “Imagine The World To Be Different” minimum 8 lines and maximum 24 lines
153. Short story “Did You Hear?” – 500 to 1000 words
To be submitted in advance to the Secretary: Mrs Hester Craig, by Saturday 31st August
Highest Points in classes 154- 160 to be awarded the EGLINTON DIY PERPETUAL CUP
Original photograph unmounted and not to exceed 8” x 6”
154. Three colours
155. A walk in the woods
156. Seaside
157. Under construction
158. In full bloom
159. Circles and wheels
160. Say cheese!
DAY CENTRE ATTENDEES ONLY
Highest Points in classes 161 -169 to be awarded the VARIETY STORE PERPETUAL CUP
161. Any article incorporating needlework
162. Any article made with yarn
163. A Picture using natural materials /dried foods
164. A decorated shell or stone
165. Any item of craft incorporating buttons / beads
166. Any article wood
167. Any article diamond painting
168. A piece of handmade jewellery made from any material
169. Any handicraft article not covered in the above classes.
Highest Points in classes 170-179 to be awarded the DOWD PERPETUAL CUP
Highest Points in classes 180-195 to be awarded the WHITE PERPETUAL CUP
170. Hand-knitted garment in fine yarn ( 2, 3 or 4 ply )
171. Hand-knitted adult’s garment in Aran style
172. Hand-knitted child’s garment in double knitting
173. Hand-knitted item in chunky or bulkier yarn
174. Amigurumi character not greater than 20 cms in height
175. A crocheted baby present using DK yarn
176. Any article fine crochet
177. A crocheted garment (not cotton yarn)
178. A crocheted cushion
179. Wall hanging using yarn any weight- not greater than 50cms x 50cms
180. A quilted mug mat
181. A patchwork / quilted bag
182. A 12” patchwork square – not backed or quilted - any pattern
183. Any small item showing free motion quilting (home machine)
184. Any article featuring appliqué
185. Cross stitch - Aida (reverse to be visible)
186. Any article using felting technique
187. Any article embroidery (reverse to be visible)
188. Any article tapestry (reverse to be visible)
189. One piece of hand-made jewellery
190. Soft toy – from fabric or yarn
191. A small item of decoupage
192. A handmade bookmark
193. A handmade greetings card
194. Something new from something old (fabric or yarn item - identify the original items used)
195. Any handicraft article not covered in the above classes
Highest Points in classes 196-199 to be awarded the EGLINTON ANNUAL SHOW CUP
196. Any article of handmade Pottery
197. Any article wood
198. A small up-cycled item
199. Any article showing craft work not covered in the above classes
Courgette & Cheddar Soda Bread (Class 56)
Ingredients
400g self-raising flour
2 medium courgettes
50g rolled oat
1 ½ tsp bicarbonate of soda
75g mature cheddar, grated
small bunch thyme, leaves only
284ml buttermilk
1 tbsp clear honey
1 egg, beaten
Method
Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour.
Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarbonate of soda and 1 tsp fine salt in a large bowl. Save a little of the cheddar for the top and add the remainder to a jug along with the thyme, courgette, buttermilk and honey.
Pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together.
Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown.
Parsnip and Hazelnut Loaf Cake (Class 77) - Male Entrants Only
Ingredients
100g blanched or unblanched hazlenuts
200g butter
50g full fat soft cheese
200g light soft brown sugar
3 eggs
200g self raising flour
2 tsp baking powder
1 lemon , zested
2 tsp vanilla extract
250g parsnips (about 2 or 3 parsnips) coarsely grated
For the icing
25g softened butter
70g Icing sugar
70g full fat soft cheese
1 tsp vanilla extract
1 tsp maple syrup
Grease and line a 2lb loaf tin and heat oven to 108C / 160 fan /gas 4
Tip the hazelnuts into a dry frying pan and toast over medium heat.
Put 25g of toasted hazelnuts aside for decoration and leave the rest to cool.
Using the same pan melt the butter, swirling occasionally, until the butter turns brown – do not let it burn. Remove from the heat and let it cool slightly
Tip the 75g of toasted hazelnuts into a food processor and blitz until roughly ground but not smooth. Add the butter, soft cheese, sugar, eggs, flour, baking powder, lemon zest, vanilla and a pinch of salt and blitz again until smooth and creamy.
Tip the grated parsnips into a bowl and fold in the batter. Scrape the mixture into the tin and level the surface.
Bake in centre of oven for about 50 mins until risen, golden and a skewer comes out clean. Transfer to wire rack and cool completely.
To make the icing, beat butter and icing sugar together until smooth and then add the cheese and vanilla. Spread the icing on top of the cake and roughly chop the hazelnuts to scatter on top. Drizzle with maple syrup.