Bees & Honey

Two matching 454g Jars of Light English Honey.

Two matching 454g Jars of Medium English Honey.

Two matching 454g Jars of Dark English Honey.

Two matching 454g Jars of Chunk English Honey.

Two matching 454g Jars of Naturally-Crystallised English Honey (Not stirred)

Two matching 454g Jars of Soft Set English Honey.

Two matching 454g Jars.

For extracting.

Minimum weight 340g, maximum weight 375g. The block will be broken for judging so perfect moulding is not required.

Two matched sections of English Comb Honey. Square or Round sections.

Minimum weight 454g, maximum weight 500g and not less than 25 mm thick.

Two matching containers. Gross weight of between 200g and 255g.

With or without lid. Maybe coloured or natural, maximum dimensions 20cm in any direction.

Any four of the undermentioned items:

454g Jar Light English Honey
454g Jar Medium or Dark English Honey
454g Jar Crystallised English Honey
454g Jar of Soft Set English Honey
454g English Heather Honey
One English Comb for extracting (any size)
Container of English Cut Comb gross weight between 200g & 255g
One Section, square or round
One Cake English Beeswax (min weight 227g, max weight 250g)
Pair of Candles made by any method, must be matching; One candle to be lit by the judge.
Transparent Jar of Furniture Cream or Polish
Bottle of Mead - dry or sweet, in clear glass punted Bordeaux style bottle of approx. 75cl White plastic flange stoppers only may be used.

Any shape or size, labelled as for sale to comply with current regulations on each container; judged for variety and marketing appeal; any type of transparent container is permitted in this class

In clear glass punted Bordeaux style bottle of approximately 75cl. White plastic flange cork stoppers only may be used.

In clear glass punted Bordeaux style bottle of approximately 75cl. White plastic flange cork stoppers only may be used.

In a clear glass punted Bordeaux style bottle of approx. 75cl. White plastic Flange cork stoppers only may be used. A luggage label will be supplied, and must be fixed to the neck of the bottle and must indicate the following:
• the entry type
• the additional ingredients and
• whether it is sweet or dry

One candle to be lit by the judge.

One candle to be lit by the judge.

Made of Beeswax. Excluding candles. Colouring permitted.

Each a minimum weight of 28g and all must be identical.

Two matching 454g jars of any English Honey.
Two labels that conform to current legal requirements, which can be affixed to the jars so the honey can be sold, must be supplied in an envelope, which will be retained by the competition secretary.

Two matching 454g jars.

Two matching 454g jars of Medium English Honey.

Two matching 454g jars of Naturally Crystallised English Honey.

Minimum weight 227g and not less than 25mm thick.
Open to members who have not won an award for wax in any honey show.

Made by any method. Open to members who have not won an award for wax in any honey show.

Two matching 454g Jars of English Honey, any colour.
Open to members who have not won an award for honey in any honey show.

Made by the exhibitor and must have hive products in the ingredients.
A brief description stating what the product is with a list of ingredients to accompany the exhibit.
Entries will be tested by the judge.

Made by the exhibitor, any shape or size.
A working skep may be exhibited and this will be taken into consideration when being judged.

Coloured picture or craftwork any medium.
Subject of interest to beekeepers.
A suitable translucent protective covering must be provided e.g., plastic bag or sleeve.

Which is pollinator friendly.
No taller than 60cm and no wider that 50cm in any direction.

A table-top 'cube' display of maximum external dimensions of 1 metre in width, height and depth.
The subject can be on any aspect of bees or beekeeping which would promote education and stimulate the interest of the public on the value of honey bees to our local ecology or the environment.
One entry per branch, but there are no stipulations on the number of branch members who contribute to the exhibit. The theme can be interpreted in any way that the branch sees fit but should aim to interest and educate visitors to the Bees and Honey Feature.
Overall attractiveness will be part of the marking scheme so the exhibit should be visually engaging.
A brief written commentary or explanation of the exhibit may be included in the display if required.
The exhibit is to be staged in a rigid, cubic, table-top booth MAXIMUM WIDTH of 1 metre at any given point, MAXIMUM DEPTH of 1 metre and MAXIMUM HEIGHT of 1 metre. All dimensions are external.
Any exhibit exceeding the maximum measurements will be disqualified.
The exhibit must have three walls and the whole exhibit and its contents must be stable and not able to be toppled easily during the show.
No live bees or observation hives are permitted.
Full competition details and criteria are available on application.

Subject of interest to Beekeepers.
Black and White or Coloured.
Max size A4, not less than 75 x 75 mm.
The class label must be placed on the front in the bottom right corner.

Velcro (hook side) to be attached to the back of the photo for exhibiting.
The photo should be laminated or have a suitable translucent covering, e.g., plastic bag or sleeve.

Subject of interest to Beekeepers.
Black and White or Coloured
Max size A4, not less than 75 x 75 mm.
The class label must be placed on the front in the bottom right corner.

Velcro (hook side) to be attached to the back of the photo for exhibiting.
The photo should be laminated or have a suitable translucent covering, e.g. plastic bag or sleeve.

Subject of interest to Beekeepers.
A piece of poetry, the original work of the exhibitor, to be mounted on an A4 card.
Velcro (hook side) to be attached to the back of the card for exhibiting.
The card should be laminated or have a suitable translucent covering, e.g. plastic bag or sleeve.

Subject of interest to Beekeepers.
A piece of poetry, the original work of the exhibitor, to be mounted on an A4 card.
Velcro (hook side) to be attached to the back of the card for exhibiting.
The card should be laminated or have a suitable translucent covering, e.g. plastic bag or sleeve.

1 x 15cm 1 x 25cm approx. square suitable for wrapping food.

Made of any material and of any size, on any theme or aspect relevant to beekeeping.
A description to support your entry may be given on a laminated sheet no bigger than A3.
Open to branches or individuals.

Made of wood, without frames; national or commercial size only.
Decoration, on the outside of the box only, on any theme or aspect of beekeeping.
Note that all entries will be displayed stacked to form one or more large hives.

Subject of interest to Beekeepers.
Black and White or Coloured.
Max size A4, not less than 75 x 75 mm.
The class label must be placed on the front in the bottom right corner.
Velcro (hook side) to be attached to the back of the photo for exhibiting.
The photo should be laminated or have a suitable translucent covering, e.g., plastic bag or sleeve.

Subject of interest to beekeepers.
Black and White or Coloured.
Max size A4, not less than 75 x 75 mm,
With appropriate information - camera type, lens/setting, and any other relevant facts - stated on a sheet no larger than A5.
The class label must be placed on the front in the bottom right corner.
Velcro (hook side) to be attached to the back of the photo for exhibiting.
The photo should be laminated or have a suitable translucent covering, e.g., plastic bag or sleeve.

One Transparent 227g Jar.

Made, repaired or adapted by the Exhibitor.
The object should be suitable for display on the Show Bench and may be accompanied by explanatory notes or photographs on an A4 sheet.
Details of the item's size must be provided before the Show.

A wooden spoon decorated in any aspect of bees or beekeeping.

A wooden spoon decorated in any aspect of bees or beekeeping.

To be made to the recipes below otherwise will be deemed not according to Show Schedule.
Paper plates and polythene bags will be provided at the time of staging your entries; no other display materials will be permitted.

PLEASE NOTE: Oven temperatures and times can vary depending how your oven behaves,
please bear this in mind when baking these exhibits.

Sponge
120g Unsalted Butter
75g Caster Sugar
60g Honey
180g Self Raising Rlour
2 Medium eggs, whisked together
1 Grated zest of Orange
30g diced Candies Orange Peel/Mixed Peel
A little milk to mix
A few flaked almonds

Method:

1 Prepare a 17cm cake tin by lining with non-stick baking parchment.
2 Cream the butter with the honey and caster sugar until light and fluffy.
3 Beat in the eggs a little at a time to the butter mixture.
4 Finely grate the orange zest into the butter mix and beat in.
5 Wash the candied peel to remove excess syrup and dry.
6 Sieve the flour and add the diced peel. Fold it carefully into the butter mixture. Add a little milk to produce a dropping consistency.
7 Place the mixture in the prepared cake tin and smooth the surface.
8 Sprinkle some flaked almonds on the surface of the mixture
9 Place a sheet of greaseproof paper on top of the tin. Bake in a pre-heated oven at 160C (140C fan oven) or gas mark 2 for approximately 1 to 1¼hour.
10 Remove the cake from the oven and check the cake is cooked by lightly pressing the surface, it should spring back. Insert a clean needle into the centre of the cake,
which should be clean when withdrawn.
11 Allow to stand for ten minutes then carefully remove from the tin and cool on a wire rack, covered in a clean tea towel

Entries in the cookery classes will be tasted by the judge.

To be made to the recipes below otherwise will be deemed not according to Show Schedule.
Paper plates and polythene bags will be provided at the time of staging your entries; no other display materials will be permitted.

PLEASE NOTE: oven temperatures and times can vary depending how your oven behaves,
please bear this in mind when baking these exhibits.

500g Wholemeal bread flour
5g Salt
50g Honey
25g Fresh yeast or 12g dried yeast (Follow the instructions on the packet if using dried yeast)
260g Warm milk at 38°C
50g Warm water at 38°C
35g Shelled walnuts, roughly chopped
50g Butter

Method

1. Dissolve the yeast in warm water.
2. Heat the butter until it starts to colour and add to the milk.
3. Add the milk/butter mixture to the water/yeast mixture and mix together. Dissolve the honey in the liquid.
4. Mix the flour and salt together and mix in the liquid.
5. Mix in the nuts and knead to a smooth dough.
6. Bulk prove the dough in a clean bowl covered with a damp cloth in a warm place.
7. When doubled in size, divide the dough into two equal pieces and mould each piece into a ball. Allow to recover,
covered, for about ten minutes, then roll the dough into a smooth “sausage” to fit the tins
8. Place each in well-greased 1lb/454g bread tins and prove, covered, in a warm place, until double in size.
9. When proved, place in a hot oven at 220°C (200°C fan oven) gas mark 7 and bake for about 35 minutes or until
cooked. (When cooked, the bottom of the loaf when tapped should sound hollow.)
10. When cooked cool on a wire rack.

Select one loaf for presentation on a paper plate (supplied) in a polythene bag (supplied)

Entries in the cookery classes will be tasted by the judge.

Your tray bake must contain honey and a detailed recipe must accompany your entry.
Display 6 pieces approx. 3cm square on a paper plate (supplied) in a polythene bag (supplied)
Entries in the cookery classes will be tasted by the judge.

One 227g jar must be used to exhibit: date of production to be written on the back of the jar, a white label will be supplied and must be applied on the opposite side of entry label and at the same height

100g Honey
100g Caster Sugar
75g Butter
Finely grated rind and juice of 1 to 2 lemons according to size
2 Large eggs

Method

1. Slowly heat the honey, butter, sugar, lemon rind and juice in a covered double saucepan. Add the well-beaten
eggs and cook very slowly without boiling, until the mixture thickens. Pour into sterilised jars.
2. Seal well and keep cool. If lemon rind is not liked in the curd, the mixture may be strained before putting into
jars.

This recipe will not fill a 454g jar.

One 227g jar must be used to exhibit: date of production to be written on the back of the jar, a white label will be supplied and must be applied on the opposite side of entry label and at the same height.

Present Six (6) pieces on a paper plate (supplied) in a polythene bag (supplied).
900g granulated sugar
110g Butter
280 ml Milk
One x 2.5ml spoon/½ tsp salt
110g Honey

Method

1. Prepare a greased swiss roll tin 17.5cm x 27.5cm.
2. Soak the sugar in the milk for one hour, stirring occasionally.
3. Using a 20cm diameter saucepan, melt the butter so that the pan can be greased.
4. Add all the ingredients and bring to the boil. Boil rapidly for 5 minutes, during which time the mixture must
reach 115°C. Stir all the time and be careful not to burn yourself.
5. Remove from the heat and cool slightly, beat until creamy.
6. Turn into the prepared tin and allow to cool. Score into 25 mm squares when nearly set and cut when cold.

Present Six (6) pieces on a paper plate (supplied) in a polythene bag (supplied)

Present a 227g jar of chutney made using honey and to a recipe of your choice, to compliment
“Quicke’s Traditional Vintage Cheddar”

Recipe MUST be supplied to accompany your entry.

Present one 227g jar: date of production to be written on the back of the jar, a white label will be supplied and must be applied on the opposite side of entry label and at the same height

Chutney will be judged with Quicke’s Traditional Vintage Cheddar.

Devon Beekeepers Association are grateful to Quicke’s cheese of Newton St.Cyres for the donation of Quicke’s Traditional Vintage Cheddar to accompany the chutney entries for judging.