July 17, 2024

Schedule for Bedfordshire Beekeepers Annual Honey Show: 2017

To be held at Woburn Abbey Gardens, Woburn, Bedfordshire, MK17 9WA

On Saturday 30th September 2017


Please enter early (by 25th September) to make sure that you qualify for an EXTRA garden entry ticket

Judges: Mr Stephen Guest/ Mr John Goodwin

Entry Fees

30p per entry per class, except Class 14 (Gift Class) and Classes 25 – 27 (Children’s classes): Free.

Entry fees can be paid on the day of the show.

Prizes: Best in show £20.00 and free entries to following year (if Blue Ribbon is awarded).

Open Classes (open to everyone):

  1. Two matching 454g (1lb) jars of light, medium or dark clear honey.
  2. One 454g (1lb) jar of any type of honey that will be judged on aroma & flavour alone. The honey can be unfiltered. The jars to be wrapped in aluminium foil provided by the Show Stewards.
  3. Honey Cake. See recipe.
  4. 8 Honey Sweets. Either provide recipe (which must use honey) or use attached recipe for honey fudge.

Beds BKA Classes:

  1. Two 454g (1lb) jars of light clear honey.
  2. Two 454g (1lb) jars of medium clear honey.
  3. Two 454g (1lb) jars of dark clear honey.
  4. Two 454g (1lb) jars of creamed/soft set honey.
  5. Two 454 g (1lb) jars of naturally crystallised honey.
  6. Gift class: One 454g (1lb) jar of honey to be retained for distribution to a charitable organisation.

Label must be supplied for traceability. Label and tamper proof will be put on after judging.

  1. Novice* class: Two 454g (1lb) jars of clear or creamed/crystallised honey.
  2. Six matching 454g (1lb) jars of honey (clear, naturally granulated, soft set or creamed)
  3. One piece of cut comb between 170 g (6 oz) and 227 g (8 oz) in weight.
  4. One shallow frame of honey suitable for extraction.
  5. Six matching bees wax blocks between 27g (1 oz) and 40g (1½ oz)
  6. Three matching beeswax candles (not rolled), displayed erect (one may be lit, at the judge’s discretion).
  7. One bottle of dry mead.
  8. One bottle of sweet mead.
  9. One bottle of wine based on honey – please provide details of other ingredients.
  10. Craft Display Class: Three different items which utilise bee products and show the skill of the exhibitor. Each to be displayed with a brief description.
  11. Craft Class: A practical item made or invented by the exhibitor directly related to bees, beekeeping, or bee products.
  12. Photographic Class: 5”x 7” print (film or straight digital) of bees or beekeeping.
  13. One photomicrograph or macro print 6”x 4” in colour or black and white subject honey bee anatomy or honeybee pests or diseases or pollen grains (brief description to be provided on an accompanying card)
  14. One Microscope slide 3”x 1” subject bee anatomy or pollen grains (brief description on slide label).

Junior Classes  (Open to Junior Beds BKA members – age to be stated)

  1. Three Cupcakes to be decorated with a bee themed design
  2. One 454g (1lb) Jar of honey – entrant to have helped with the bees, extraction and bottling.
  3. A craft item with a bee theme.

Craft Classes

  1. Six biscuits (made using honey) recipe to be displayed.
  2. One 454g (1lb) jar of honey marmalade, recipe to be displayed on card
  3. A Honey Label. A standard label of your own design, actual size, to fit on a standard 1lb jar produced in any medium to comply with current UK regulations to be displayed either flat or on an empty honey jar
  4. Any Interesting or Instructive Exhibit related to bees or beekeeping (NOT including live bees).
  5. Two Decorative Beeswax Candles, made by rolling, colouring permitted, matching in all respects. One to be lit by the Judge. No flammable decoration other than beeswax permitted.
  6. A beeswax model.
  7. Decorated honey sponge. Maximum tin size 19cm. Recipe to be displayed.


The Show will be conducted in accordance with National Honey Show Rules.  The following important points should be noted:

  1. Entries should be submitted as early as possible. Exhibitors that enter at least 5 days prior to the show will be given two tickets to the gardens, those entering later than 25th September will receive a single entry ticket.
  2. No exhibits that have previously been awarded a first, second or third place at a Beds BKA honey show to be entered.
  3. The number of entries per class is not restricted but exhibitors cannot receive more than one award in any one class.
  4. Honey should be in British Standard (BS 1777) 1lb squat jars having lacquered commercial pattern screw lids with flow-in plastic seal.
  5. BS 1656 grading glasses may be used to determine the colour of honey.
  6. Cut comb to be displayed in a transparent lidded container.
  7. Wax may be exhibited polished or unpolished in a suitable container with a transparent lid or on a plate in an unsealed plastic bag.
  8. Biscuits to be placed on a white paper plate in unsealed plastic bag
  9. Cup Cakes to be placed on a white paper plate in unsealed plastic bag
  10. Candles should have label placed in front of exhibit on card provided, and one on a candle.
  11. Frames must be in undecorated bee proof cases – the full comb must be visible from both sides and be capable of being lifted out.
  12. Mead must be in clear colourless (800 ml (26 fl oz) approx) bottles without fluting or ornamentation, filled to within one inch of the bottom of the stopper which should be cork with a smooth white plastic flange (this item will be provided free of charge on the day of the show).
  13. All exhibited honey and wax, except candle class, should be the produce of the exhibitor’s own bees. All exhibits should be produced by the exhibitor.
  14. Labels will be issued on the day of the show unless otherwise requested.
  15. Exhibits must be staged either on Friday 29th September from 13.00 – 17.00 or on day of Show (Saturday 30th September) between 0815hrs and 0945hrs at which time all exhibitors must leave the show area.
  16. No exhibits may be removed until after the awards presentation (~ 1630 hrs) on the day of the show.

* A novice is a member of the Association who has not won a 1st prize at any honey show run under National Honey Show rules.


  1. Honey – label (supplied) to be placed ½ inch from base of jar.
  2. Class 2 honey to have a label placed on the lid of the jar and a second label to be placed on the foil.
  3. Frame – one label to be in the right top corner of the transparent face of the bee proof case and the other to be on the right of the top horizontal bar of the frame.
  4. Cut comb – one label in bottom right hand corner of the lid the other central on facing long side of the container.
  5. Wax – one label on the right top corner of the transparent face of the case or on plastic bag the other on the underside of a wax block.
  6. Candles should have label placed in front of exhibit on card provided, and one on a candle.
  7. Mead – label immediately below shoulder of bottle.
  8. Honey Wine – as for mead plus description of wine half way up bottle.
  9. Honey Cake – label on paper plate and plastic bag.
  10. Biscuits – label on paper plate and plastic bag.
  11. Cup Cakes – label on paper plate and plastic bag.
  12. Honey Sweets – label on paper plate and plastic bag.
  13. Photographic print – on reverse of photo or plastic display wallet.
  14. Photomicrograph or macro print – on reverse of photo or plastic display wallet.
  15. Microscope slide should have label and description placed in front of exhibit on card provided.


Honey cake (please note this is not National honey show recipe)


  • 225g/8oz unsalted butter
  • 250g/9oz clear honey plus about 2tbsp extra for glazing cake.
  • 114g/4oz dark brown sugar
  • 3 large eggs, beaten
  • 280g/10oz self raising flour


Preheat the oven to 160oC/Gas 3 (Fan 140oC/325oF).

  1. Butter and line a 20cm/8”round cake tin. Paper Cake liners may be used.
  2. Cut the butter and drop into a medium pan with the honey and sugar.
  3. Melt slowly over a low heat.
  4. When liquid, increase the heat under the pan and boil for about one minute. Leave to cool.
  5. Beat the eggs into the cooled honey mixture using a wooden spoon.
  6. Sift the flour into a large bowl and pour in the egg and honey mixture.
  7. Beat until you have a smooth batter.
  8. Pour the mixture into the tin and bake for 50 mins-1 hour until the cake is well risen, golden brown and springs back when pressed. You can also check it is cooked by inserting a wooden or metal skewer and it should come out clean.
  9. Turn the cake out onto a wire rack.
  10. Warm the 2 tablespoons of honey and brush over the top of the cake to glaze; then leave to cool.

Cake to be exhibited in an unsealed, transparent, plastic bag.

Honey Fudge (other sweets made using honey can be exhibited in this class if the recipe is shown)


  • 340g (12 oz) Granulated sugar
  • 285 ml (1/2 pint) fresh Milk,
  • 57 g (2oz) Butter
  • 114g (4 oz) Honey


  1. Put all the ingredients into a heavy-based pan.
  2. Bring to the boil, stirring all the time.
  3. Cover and boil for 2 minutes.
  4. Uncover and boil gently for about 15 minutes until ‘soft ball’ stage is reached, at 115°C (240°F), still stirring all the time (A little dropped into cold water will form a ‘soft ball’).
  5. Stand the pan on a cold surface for 5 minutes.
  6. Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin.
  7. Mark out into squares as it cools and cut when cold.
  8. Eight pieces to be shown on a plate in an unsealed plastic bag.

If sweets other than honey fudge are to be shown they must be made using honey and 8 identical sweets should be shown on a plate in an unsealed plastic bag. The recipe should be provided on a card.


  1. The Jennings Senior Trophy – awarded to the exhibitor gaining most points in classes 5-24 inclusive.
  2. The Jennings Junior Trophy – awarded to the junior member of the Association gaining most points (all classes included).
  3. The Linslade Cup – awarded to a novice* member of the Association gaining most points in classes 5-24 inclusive.
  4. The Wilf Ruff Shield – awarded to the District accumulating the most points in classes 5-24 inclusive.
  5. The Bill Inskip Trophy – is not awarded to any specific class. The Honey Show Secretary has decided that this year it will be awarded to the winner of the Class 12: 6 x 454g (1lb) matching jars of honey.
  6. The Lew Ellison Shield – awarded to the best exhibit in class 3, Honey Cake.
  7. The Don Waterhouse Trophy – awarded to the best exhibit in Class 8, Creamed or soft set honey.
  8. The David Cook Trophy – awarded to the best exhibit in class 14, a shallow frame suitable for extraction.
  9. The Richard Sherwood Shield – awarded to the best exhibit in class 15, six matching beeswax blocks..
  10. The Ian Beaty Trophy – awarded to the best exhibit in class 20, for Three Craft Items.
  11. The Jennings Craft Trophy – awarded to the best exhibit in class 19.
  12. The Alan Sunman Cup – awarded to the best exhibit in class 22, Photographic Class.
  13. The National Honey Show Blue Ribbon and the Bedfordshire Cup – awarded for the best exhibit in the Show.

Non-members of Bedfordshire Beekeepers Association that win Trophy’s (open classes) will have their names engraved on Trophies, but will not be able keep the trophies at home. (They will be retained by show secretary)

Best in Show Special Blue Rosette  
First Red Rosette Red Certificate
Second Blue Rosette Blue Certificate
Third Yellow Rosette Yellow Certificate
Highly Commended Green Certificate

An Entry Form for the show can be downloaded here: honey-show-entry-form-2017