2011 Honey Show

To be held at the Wendover Memorial Hall, Wharf Road, Wendover, HP22 6HF
On Saturday 24th September 2011

Judging will start at 10:00 am. All exhibits must be in place by 9:45 am.
Judge: Vivienne Brown

Honey Show Secretary – Beulah Cullen

Schedule

0945
All entries to be in place
1000
Judging Begins
1015

View practical demonstrations on:-

  • Swarming (without the bees!).
  • Bee microscopy – “The tools of the honey bee”.
  • Queen rearing with Cup-kit and Apideas.
  • Pollen down the microscope
1115 – 1130
Coffee

1130 – 1230

(or until judging is complete)

Forum-type discussion groups on topics of general interest.e.g. Bee Disease Insurance ( BDI)Importation of queens
1230 approx.
Judge will comment on the exhibits
1240 – 1300
View exhibits
1300
Collect exhibits and depart.

TROPHIES to be awarded

  • Tweedie Silver Skep: to the BCBKA branch whose members gather most points in the show.
  • Peggy Cup: for the BCBKA member gaining the most points overall.
  • Margery Parker Trophy: for the best honey cake in class 14.
  • John Raven Award: for the best honey exhibit in classes 1 to 5.

SCHEDULE of CLASSES

  1. Two 1lb jars of light honey.
  2. Two 1lb jars of medium honey.
  3. Two 1lb jars of dark honey.
  4. Two 1lb jars of naturally crystallized (not stirred) honey.
  5. Two 1lb jars of soft-set honey.
  6. One jar of liquid honey judged solely on taste and aroma (to be shown in a transparent 1lb jar).
  7. One frame of capped honey for extraction (may be granulated).
  8. One carton of (unwired) cut comb to be judged by appearance only.
  9. One bottle sweet mead.
  10. One bottle dry mead.
  11. One cake of beeswax 200-255g (7oz – 9oz).
  12. Two matching beeswax candles in holders. To be lit by the judge.
  13. Beginners class: One 1lb jar of honey.
  14. One honey cake – see recipe below.

Recipe for honey cake – class 14.

Ingredients:

5 oz butter
6 oz exhibitors own honey
4 oz soft brown sugar
2 eggs
7 oz self raising flour
1 tablespoon water or milk.

Method:

Place butter, sugar, honey and water into a saucepan and heat until the fat has melted, stirring all the time.
Remove pan from heat and allow contents to cool to blood temperature.
Gradually beat in the eggs.
Add sieved flour and mix until smooth.
Pour mixture into a greased and lined 7” (180mm) cake tin andfirm to the touch.
As a guide, oven temp. 350°F/Mark 4/180°C

Honey Show Rules 2011
Failure to follow these rules may disqualify the entry or points may be deducted

  1. All exhibits in classes 1-14 shall include or be the produce of the entrant’s own hives.
  2. An exhibitor may make multiple entries in each class but may receive only one award for that class.
  3. Honey is to be exhibited in traditional 454g (1lb) BS 1777 squat jars with metal lacquered screw lids and flow-in seals. For classes 1,2 and 3, BS 1656 filters will be used to determine the colour of honey (available for use on day of show).
  4. Where two jars of honey are required, they should be matching in colour and consistency.
  5. Class 7: Each frame must be submitted in an undecorated bee-proof showcase. The full comb must be visible from both sides and the frame capable of being lifted out of the case.
  6. Class 8: Cut comb is to be exhibited in standard 8oz rectangular containers with transparen lids.
  7. Class 11: Beeswax may be exhibited either polished or unpolished, in a suitable container with a transparent lid or on a plate in an unsealed plastic bag.
  8. Class 12: Candles may be rolled, dipped or moulded. Candles must be displayed in stable candleholders.
  9. Mead must be in clear colourless bottles without fluting or any decoration. The bottle should be between 20-30 fl oz (591-887 ml) and filled to within 1″ (25.4 mm) of the bottom of a cork stopper with white plastic flange.
  10. Class 13: a “Beginner” will in be their first or second year of beekeeping.
  11. Class 14: Cake to be displayed in a plastic bag which can be removed for judging.
  12. Labels for each exhibit will be provided by the show secretary immediately prior to the show and should be placed on each exhibit as follows:-
  • Jars (honey/mead) – label to be placed horizontally half an inch (12mm) up from base of jar
  • Frame – label to be placed on top of frame and one on showcase, top right hand corner
  • Cut Comb – label to be placed at top right hand corner of lid and one on side of the container
  • Wax – label to be placed on plastic bag or container or on base of block
  • Cake – label to be placed on plastic bag and one on plate
  • Candle – label to be placed on card in front of exhibit

Honey Show Schedule, Rules and Entry Form 2011

Honey Show 2011 Schedule, Rules and Entry

Show Results

Take a look at the show results.

Bucks County Beekeepers 2011 Honey Show Results

Perhaps next year your name could be listed here?