• Programme for evening 
• 19.00 Doors open with complimentary glass of wine or soft drink. 
• 19:30 - 20:00 
• David C.G. Brown
• Moths, Butterflies and Climate change in Warwickshire.
• David is the County Recorder for moths and butterfies and the author of 'The Larger Moths of Warwickshire'. He will give a short explanation how climate change is affecting the ecosystem in Warwickshire. 
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• 20:00 - 21:00
• Lucy Hartley
• New Garden, New Gardener. How to improve your new or existing garden skills.
• Lucy qualified as a garden designer in 2008, and since 2014 has been a speaker for gardening and other clubs. Her work is mostly for private clients but she has also done work for Warwickshire Wildlife Trust and a few other non-residential spaces. She was part of a team who showed at Malvern, Hampton Court and BBC Gardener’s World, earning her two silver and a silver gilt RHS medal. More recently she enjoyed setting up the first 'Open Gardens' in Wellesbourne for some time, this year focusing on wildlife and sustainability.
• Lucy’s new talk was put together for the Wellesbourne and Walton Horticultural Society to help new gardeners find their feet. We have many new homes in Wellesbourne with ‘blank canvas’ gardens, so some elements of garden design are included too as help for those who really are starting from scratch. It is a whistle stop run, touching on many aspects of creating a new garden and learning how to look after it. There will be aspects of the Talk which will be relevant to more the experienced.

On-line entry available here soon.

Classes below for reference.

1.   3 containers of flowers grown in open border, 3 kinds
2.   One large dahlia flower
3.   3 decorative or cactus dahlias
4.   3 dahlias, any other type not in classes 2 or 3
5.   5 fuchsia flower heads
6.   Container of mixed cut flowers
7.   3 stems of cosmos
8.   One rose (single bloom)
9.   Container of flowers of one kind, excluding those named       above.
10.  Container of cut foliage

11.   One bowl of floating flower heads, any kind. Bowl not to exceed 30cm diameter

13.   5 potatoes, one variety    

14.   5 onions, dressed

15.   One indoor grown cucumber, for quality

16.   One outdoor grown cucumber, for quality

17.   3 round beetroots

18.   3 carrots

19.   Runner beans, 5 pods

20.   3 courgettes

21.   5 dessert apples

22.   5 cooking apples

22.   3 large tomatoes e.g. beefsteak type, not less than 75mm   diameter

23.   5 medium tomatoes, approximately 60mm diameter

24.   5 medium plum tomatoes, approximately 60mm diameter

25    10 small-fruited tomatoes, not exceeding 35mm diameter

26.   3 chilli peppers

27.    Any vegetable not included in classes 12 - 27, for quality.

28.    Any fruit not included in classes 12 - 27, for quality.

29.    A box or basket containing a mixture of own grown fruit and/or vegetables, to occupy a space no larger than 46cm square

30.   ‘Harvest Time’, exhibit using flowers, fruit and vegetables, not exceeding 60cm wide

31.   ‘Peaches and Cream’ an exhibit not exceeding 30cm overall

32.   A handheld posy, maximum diameter 18cm, to be exhibited in a glass jar

Baked items Classes 34 - 37

33.   A ‘marble’ cake baked in a 15 – 20cm diameter tin, own recipe - to be displayed alongside your entry    

34.   A focaccia loaf made with 250g flour, please provide a list   ingredients used along with your entry    

35.   5 cheese biscuits, please provide a list ingredients used along with your entry    

36.   4 slices of ‘Bakewell Traybake’, using recipe below

Ingredients

For the shortcrust pastry:

175g (6oz) plain flour

75g (3oz)    butter

For the sponge mixture:

100g (4oz) butter, softened

100g (4oz) caster sugar

175g (6oz) self-raising flour

1 level tsp baking powder

2 large eggs

2 tbsp milk

½ tsp almond extract

To finish:

About 4 tbsp raspberry jam

Flaked almonds, for sprinkling

Method

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tablespoons cold water gradually, mixing to form a soft dough.

Preheat the oven to 180°C/gas 4/fan160°C. N.B. Ovens do vary, so get used to your own settings and timings to achieve the best results.

Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin.

Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.

Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.

Leave to cool in the tin and then cut into 24 equal slices.

40. A dried and/or pressed flower picture, size A5 unframed
41.   An item of handmade jewellery

42.   A knitted or crocheted bag, size – min. 21x15cm, max. 30x21cm

43.   A fabric lavender bag, max size 10x10cm

45.   A  handmade animal face mask    

46.   A collage picture of a butterfly or moth, size A4

47.   ‘Dene Meadow’ or ‘The Community Orchard’

48.   ‘Shadows’ and/or ‘Reflections’

Photography subjects for Spring 2026 will be:

‘Beautiful leaves’

‘Transportation’