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HONEY SHOW SCHEDULE

Exhibits to be staged by 10am except for the Autumn Show when entries must be staged by 1.30pm. 

Entries to be completed at the time of entry and removed after 5.00pm.

CLASSES

  1. Two 454g jars of light honey

  2. Two 454g jars of medium honey

  3. Two 454g jars of dark honey
  4. Two 454g jars of granulated honey
  5. Two 454g jars of soft-set creamed honey
  6. Two 454g jars of heather or heather blend honey
  7. Two containers of cut comb approx. 227g
  8. One deep or shallow frame for extraction. Must not be granulated.
  9. Six 28g blocks of beeswax
  10. One bottle of mead, any type, in a standard clear 75cl glass bottle with a flanged stopper (of cork or plastic material)
  11. Honey cake. Exhibits must be made from this recipe:
    225g self raising flour 175g honey 110g butter or margarine
    175g sultanas 2 medium sized eggs pinch of salt
    METHOD: Cream the butter and honey together well. Beat the egss and add them alternately with sifted flour and salt (save a little flour to add with the sultanas). Beat all well and lightly. A little milk may be added if necessary. Fold in the sultanas and stir well. Pre-heat oven to 180C/325F/Gasmark 4.
    TO COOK: Prepare a tin approx. 12.8cm round, pour in the cake mixture and bake for approx. one and a quarter to one and a half hours depending on your oven.
  12. Honey dainties not exceeding 227g judged on novelty
  13. Honey preserves. One jar of jam or fruit preserved with honey. Jar to be labelled with contents
  14. Display relating to beekeeping. Base not exceeding 33cm x 46cm
  15. Photograph connected with beekeeping. Only one print per entry - minimum size of print 15cm x 10cm

  16. Beginners class - two matching jars of honey. Only open to beekeepers with not more than two years of keeping bees

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