RESULTS - Sleaford and District Honey Show 2017

There were 162 entries in 21 classes this year making it a potential BBKA Blue Ribbon event and exceeding last year’s total of 141 entries.

In total there were 15 entrants who exhibited in the show.

We were very fortunate to have Michael Badger MBE as our judge this year. He provided an insightful commentary to the judging process which I hope everyone found interesting and useful for future shows. Our thanks go to Michael for kindly agreeing to be our judge this year.

Schedule and recipes from 2017.


Sleaford and District Honey Show 2017

The schedule is available for download as a PDF.

Sleaford Honey Show will be held on Saturday 21st of October at Caythorpe Village Hall. Open for registration from 11.30-12.30. Judging to commence at 12.30pm

List of Classes
Rules and Regulations
Honey Show Recipes


List of Classes

Class 1: 2 Jars of liquid light honey
Class 2: 2 Jars of liquid medium honey
Class 3: 2 Jars of liquid dark honey
Class 4: 2 Jars of Creamed Honey
Class 5: 2 Jars of Naturally Crystallised
Class 6: 5 x 1oz blocks of Beeswax (+/- 10% in weight)
Class 7: Frame of Honey displayed in a show case (liquid or set honey)
Class 8: 1 Jar of Honey lemon curd (see recipe)
Class 9: 5 Honey Biscuits (see recipe)
Class 10: Honey Cake (winner to donate recipe for following year)
Class 11: Honey Chutney (see recipe)
Class 12: Novice class – A single 1lb jar of any honey (open to anyone not having previously won a first prize at a SBKA show)
Class 13: 2oz Black jar honey – judged by the honey judge on taste alone – any honey produced by the member. The jar will be placed such that the judge cannot see the contents of jar.
Class 14: A wax block 7-9 oz in weight (+/- 10% in weight)
Class 15: A beekeeping invention – a practical device or invention, made by the exhibitor, directly related to beekeeping (No live bees please!).
Class 16: A photograph of bees or a beekeeping activity 10×8 inches maximum size - photographs to be unmounted with exhibitors’ number on the reverse.
Class 17: A moulded beeswax candle.
Class 18: A rolled beeswax candle.
Class 19: Honey bee related artwork. Artwork to be exhibitors own work. Can be 2D or 3D and can be wax sculpture (not candles or wax blocks).
Class 20: A bottle of Mead (dry or sweet).
Class 21: Container of Cut Comb.


Rules and Regulations

The show is to be run along the guidelines used for other BBKA Honey shows and aims to promote excellence and showmanship in order to improve standards in the production of honey and associated products.

All entries are charged at 50p per entry (entry fees are used to cover show expenses), although there is no charge for the novice class entry. More than one entry is allowed in each class, per person, but only one award can be made to each person in a class.

All honey and wax, excluding honey for the cake, curd, chutney and biscuits, must be produced by the exhibitor’s own bees.

Exhibitors must label their entries with the labels provided by the show secretary. The labels should be placed:

• approx. 1 inch from the bottom of jars and bottles;
• on the plate containing other exhibits;
• on the top right corner of the display case of the frame of honey;
• on the top right-hand corner of cut comb container.

Beeswax, cake and biscuits are to be displayed in plastic bags and on paper plates provided by the show secretary. Labels are to be placed on the plate provided. Honey is to be presented in matching 1lb jars with plastic or metal lids.

Frame of Honey (Class 7) entries are to be displayed in a standard presentation box.

Wax may be weighed and should be + or – 10% of the weight required.

The cake must be made in the correct container as stated in the recipe.

The Novice entry (Class 12) is open to those who have never won a first prize before at a SBKA Annual Show.

Mead (Class 20) must be shown in clear, round, colourless glass bottles of approximately 750ml capacity. Cork stoppers with white plastic flanges are to be used; they shall not be sealed and must be removable by hand. No fluting or decoration shall be permitted on the bottle.

Cut comb shall be presented in a standard plastic container.

The Judge reserves the right to make a “No Award” and the decision is final. Points are awarded 1st: 3 points, 2nd: 2 points, 3rd: 1 point

There will be no points awarded for best exhibit in show.

Trophies are awarded for:
Class 1: Best Light Honey (Grace Brown Cup)
Class 4: Best Creamed Honey in show (Crystal honey pot)
Class 6: Best Beeswax in show (Rose Bowl)
Class 8: Best Honey Lemon Curd (Marmalade Bowl)
Class 10: Best Cake in show (AJ Cake Cup)
Class 12: The Novice Cup
Class 13: The Black Jar trophy
The Best Exhibit in Show: Holderness Trophy
Most points in show: The Honey Pot Cup

Please enter the show in the spirit intended - may all your efforts bee rewarded.


Honey Show Recipes

Honey Fruit Cake  

This year the Honey Cake recipe has been provided by John Henwood.

4oz butter/margarine
2 eggs
6 oz honey
8 oz self-raising flour
8 oz mixed dried fruit
Pinch salt

Equipment: 7-inch round tin or 2lb loaf tin

Oven instructions:  150C for 75 – 90 minutes in static oven or 140C for 60 mins in fan-assisted oven

1. Cream butter/margarine and honey together.
2. Beat eggs and add alternatively with sifted flour and salt to creamed mixture.
3. Add fruit (add milk if necessary) to give a dropping consistency.
4. Turn into well-greased tin and bake on lower shelf as above.
5. Allow to cool a little then turn onto a wire cake stand.
6. Whilst still warm, brush top with honey.
7. Leave to cool.

Honey Crunch Biscuits

2 oz butter
1 tbsp honey
3 oz rolled oats
2 oz plain flour
2 oz granulated sugar
½ tsp bicarbonate of soda

Equipment: Baking sheet

Oven instructions: 350F (180C) ~ 15 minutes

1. Gently melt the butter and honey together.
2. Take off heat and add bicarbonate of soda.
3. In a bowl put flour, oats and sugar
4. Add and stir in the liquid mixture and allow to cool slightly.
5. Place 6 equal knobs of the mixture onto a well greased baking sheet and flatten slightly.
6. Bake on a middle shelf as above
7. Leave to cool until cold.

Honey Lemon Curd

Grated rind and juice of 4 medium ripe, juicy lemons
4 eggs
4oz butter cut in small pieces
11oz sugar
2oz honey

Prep time 20 Minutes, cooking time 25 minutes

Makes about 1 ½ lb

1. Place all the ingredients in the top of a deep heatproof bowl over a pan of simmering water
2. Stir until the sugar has dissolved and continue heating gently without boiling for about 20 minutes or until the curd is thick enough to coat the back of a wooden spoon.
3. Pour into sterilised jars and seal with jam pot covers

Homemade curd should be made in small quantities as it only keeps for about 1 month. Store in a cool place.

Caramelised Honey Chutney

2 level tsp black peppercorn
1 level tsp whole pickling spice
3lb marrow peeled, seeded and cut into ½ in chunks
1lb ripe tomatoes, skinned and roughly chopped
8oz onions, skinned and roughly chopped
2 garlic cloves, skinned and roughly chopped
2 level tsp salt
2 level tsp ground ginger
2 oz sultanas
2lb preserving sugar
8oz granulated sugar
4oz honey
1 ¼ pint of cider or white wine vinegar

Prep time 20 Minutes, cooking time 1hr to 1 ½ hrs

Makes about 4-5 lb

1. Finely crush the peppercorn and allspice in a pestle and mortar or use the end of a rolling pin in a bowl.
2. Put all the ingredients in a preserving pan or large, heavy- based saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to the boil and boil steadily for about 50 minutes or until reduced by half. Stir occasionally until caramelised.
3. Allow to cool and place in sterilised jars and cover with jam pot covers.