South Devon Honey Show 2022

Printable Details & Entry Form

Saturday, 29th January, 2022

St Paul’s Church, 19 Locarno Road,

off Torbay Road (A3022) Preston, Paignton, TQ3 2DH

The Centre will be open from 9.00 am for the acceptance and placing of entries.

Judging to commence at 10 am. Prize giving at 3 pm.

Judge: Jack Mummery (tbc)

Class No.

Class Details


Two Matching 454g/1 lb jars of clear, light honey.


Two Matching 454g/1 lb jars of clear medium or dark honey.


Two Matching 454g/1 lb jars of naturally set honey.


One frame of honey comb, wired or unwired, in a display case.


One container of comb honey: either cut comb, section, or cabana section. May contain heather honey. Minimum weight 150g


Six matching jars of honey. Labelled as for sale, to comply with current regulations. See note at end of Schedule.


One cake of beeswax. Not less than 454g/1 lb in weight and minimum 2.5cms thick.


Five matching blocks of beeswax, minimum 28g/1 oz in weight.


A pair of matched candles made by any method. One may be lit by the judge, please supply a suitable candle holder.


One 75 cl bottle of mead, sweet or dry. See note at end of Schedule.


One 75 cl bottle of Melomel or Metheglin See note at end of Schedule.


Honey Fudge made to recipe supplied. Six pieces to be displayed.


Honey, Sultana and Cherry Cake made to recipe supplied.


Honey Nut Blondies made to recipe supplied. Four squares to be displayed.


Novice Class One jar of 454g/1 lb of honey, any type.


Novice Class – One candle, made by any method.


Novice Class – three matching blocks of beeswax, minimum 28g/1 oz in weight.


One photograph not less than 150mm x 100 mm (6” x 4”) of a subject of beekeeping interest.


Any item of artistic interest connected to bees or beekeeping.

For example, a painting, poem, embroidery, carving or sculpture.


An item of home-made beekeeping equipment.


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 on an empty honey jar. See note at end of Schedule.

A Novice is someone who has never won first prize in either the Wax or Honey Classes in a Honey Show.

No entry fee. No prize money. Certificates will be awarded together with the trophies listed below.

Points awarded: 1st place – 6 points, 2nd place – 5 points, 3rd place – 4 points, VHC – 3 points, HC – 2 points, C – 1 point.

The Honey Cup will be awarded for the person with most points in Classes 1 – 6

The Wax Trophy will be awarded for the person with most points in Classes 7 – 9

The Cookery Trophy will be awarded for the person with most points in Classes 11 – 13

The Novice Cup will be awarded for the person with most points in Classes 14 – 16

The Cups will be awarded to highest placed entrants for each Section from each Association.

A trophy will be awarded to the person with the highest points overall in the competition.


Class 11

Honey Fudge – use this recipe

900g granulated sugar 110g honey

280g milk 110g butter

Pinch of salt

Prepare a greased swiss roll tin 175cm x 275 cm. Soak the sugar in the milk for one hour, stirring occasionally. Using a 20cm diameter saucepan, melt the butter so that the pan can be greased. Add all the ingredients and bring to the boil. Boil rapidly for 5 minutes, during which time the mixture must reach 115C. Stir all the time and be careful not to burn yourself. Remove from the heat and cool slightly, beat until creamy. Turn into the prepared tin and allow to cool. Score into 25mm squares when nearly set and cut when cold.

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


Class 12

Honey, Sultana and Cherry Cake – use this recipe

200g self raising flour 2 medium eggs

175g honey 175g sultanas

110g butter 110g glace cherries

Method: Wash the sultanas and cherries to remove any syrup and dry them. Halve the cherries. Line a 16.5 – 19.0 cm round cake tine with baking parchment OR grease well. Pre-heat conventional oven to 160C or fan oven to 140C. Cream the butter with the honey until light and fluffy. In a separate bowl, beat the eggs together and gradually add the beaten eggs to the butter mixture a little at a time, beating between each addition. Sieve the flour and mix the fruit with it to ensure the fruit is dry. Gradually fold in the flour and fruit using a metal spoon. Add a little milk if necessary, to achieve a dropping consistency. Put the mixture in the prepared tin and using the back of a spoon dipped in milk smooth the surface to produce a slightly lower centre. Bake in the oven for approximately 1 ½ hours until the cake is firm and a skewer inserted in the middle is clean when withdrawn. Allow to cool in the tin. When cold, remove from the tin and remove the baking parchment.

Present on a paper plate (supplied) in a polythene bag (supplied).


Class 13

Honey Nut Blondies – use this recipe

100g unsalted butter,

plus extra for greasing 1 ½ tsp vanilla extract

175g white chocolate 200g plain white flour

100g honey 1 ½ tsp baking powder

50g light muscovado sugar 100 g brazil nuts, chopped

2 eggs, lightly beaten 50g dried cranberries

Preheat the oven to 170C/340F/Gas mark 3 ½. Butter a 20cm/8 inch square shallow baking tin. Chop 75g/2 ¾ oz of the white chocolate into squares. Break the rest of the chocolate into squares. Melt the butter and 100g/3 ½ oz chocolate in a heat proof bowl over a pan of simmering water. Be careful not to overheat. Stir together to amalgamate. Remove the bowl from heat and stir in honey and sugar then eggs and vanilla. Fold in flour and baking powder, then nuts, dried fruit and the rest of the white chocolate chopped into chunks. Scrape the dough into the prepared tin and bake for 20-25 minutes until lightly brown. Leave in tin to cool completely. Cut into 16 squares and store in an airtight tin.

Present Four (4) pieces on a paper plate (supplied) in a polythene bag (supplied).


Whilst the judging is taking place – between 10.30 and 11.30 am – there will be an open forum question and answer session where beekeepers will be able to discuss and compare methods and strategies for disease and pest control, queen rearing and generally getting the best from our bees. Please feel free to prepare questions or introduce topics for discussion.

Refreshments will be provided.


Class 6 and class 20 – Guidelines

For the purpose of the South Devon Honey Show labels must comply with the following requirements which must all appear in the same field of view:

  1. The word HONEY may be prefixed with the type of honey and/or area of origin. E.g. New Forest Heather Honey
  2. The metric weight must appear – figures to be at least 4mm high. If the imperial weight is shown it must be in close proximity to the metric and be less prominent.
  3. Your name and residential address must appear on the label.
  4. The country of origin must be shown on the label. E.g. Produce of UK.
  5. A ‘best before’ date must appear (suggest 2-5 years) and Lot number or an indication of where they can be found. E.g. ‘best before and lot number’ see base of jar. If the date is given in full i.e. day, month and year there is no need for a lot number.

For full labelling regulations, please refer to the Honey Regulations 2015.

Class 10a and 10b- Guidelines

Mead, Melomel and Metheglin must be displayed in clear, colourless, round shouldered Bordeaux style glass wine bottles of 70cl or 75cl capacity with a punt. Stoppers must only be cork with a white plastic flange.


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