Honey Show 2026 Schedule
Section One – Open to All Members
- Two 454g (1lb) jars of light honey
- Two 454g (1lb) jars of medium honey
- Two 454g (1lb) jars of dark honey
- Two 454g (1lb) jars of heather honey
- Two 454g (1lb) jars of naturally granulated honey
- Two 454g (1lb) jars of soft set honey
- Two 454g (1lb) jars of chunk honey
- Three 454g (1lb) jars of honey (matching type), labelled with the exhibitor’s own labels including lot number or exact date of best before (e.g., 23/7/2026), produced in the UK, and name and address
- Composite Class: any three of the following:
454g (1lb) jar light honey
454g (1lb) jar medium honey
454g (1lb) jar dark honey
454g (1lb) jar heather honey
454g (1lb) jar granulated honey
1 section (round or square)
1 container of cut comb
3 x 28.5g (1oz) bars of wax, any shape
1 shallow comb for extraction
10. One shallow comb suitable for extraction displayed in a bee-proof showcase
11. Two sections (round or square)
12. Two containers of cut comb, each 227g (8oz) or over displayed in crystal comb containers
Section 2 Meads and Confectionery
13. one bottle of dry mead
14. One bottle of sweet mead
15. One bottle of melomel or metheglin. To be labelled with the main flavour and exhibitors’ number only
15. One honey cake (see recipe below)
16. Six lemon and honey biscuits (see recipe below)
17. Honey fudge (see recipe below) or other honey-based sweet if recipe exhibited alongside it
Section three-Wax Classes
- One plain mould cake of beeswax, 227g (8oz) or more,no colouring allowed
- Two identical beeswax candles made in a plain mould; one will be lit by the judge,no colouring allowed
- Two identical beeswax candles made in a decorative mould, one will be lit by the judge, no colouring allowed
- Two identical beeswax candles made by any method, colouring permitted ,one will be lit by the judge
- An item of decorative beeswax eg sculpture, picture, flowers
- 3 wax blocks 27-29g each ,identical,any shape,no colouring permitted
- 1 beeswax model,not moulded
Section 4 Photography
- One photo (max 7″ x 5″) on a subject of interest to beekeepers, colour or black and white, printed on photo quality paper, not framed or as a slide (one entry per member)
- 3 postcard sized themed photographs on the subject of beekeeping
Section 5-Craft and miscellaneous classes-open to all comers
Judged by a panel of EDBKA committee members
- a display of nectar- and pollen-producing plants
- a calligram poem ‘my bees’
- A limerick about bees or beekeeping
- a decorative or artistic exhibit relating to bees or beekeeping
- 2 beeswax wraps 30cm by 30 cm, no added oils or resins allowed
- Artistic, decorative, interesting, or instructive exhibit-children under senior school age
People’s choice honey tasting -EDBKA members only
We are giving the options for members of the public to vote on their favourite honey.
This is a blind taste test, purely for a little bit of fun for the public.
We hope that you would donate a jar of your own honey (meeting all the normal hygiene standards as if for sale) labelled with your name, address and telephone number
Any size and any type of honey. We will anonymise and number them and put them all out for taste. Members of the public will vote for their favourites. There will be a certificate and boasting rights for the winner 😊
Members: If you would like to sell your honey, then we can pass your details on to any offering members of the public the option to vote for public if they request it.
Recipes
Honey Show 2026 – Recipes
Honey Cake
Ingredients:
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
Method:
Preheat the oven to 160oC/Gas 3 (Fan 140oC/325oF).
- Butter and line a 20cm/8”round cake tin. Paper Cake liners may be used.
- Cut the butter and drop into a medium pan with the honey and sugar.
- Melt slowly over a low heat.
- When liquid, increase the heat under the pan and boil for about one minute. Leave to cool.
- Beat the eggs into the cooled honey mixture using a wooden spoon.
- Sift the flour into a large bowl and pour in the egg and honey mixture.
- Beat until you have a smooth batter.
- 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.
- Turn the cake out onto a wire rack.
- 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)
Ingredients:
340g (12 oz) Granulated sugar
285 ml (1/2 pint) fresh Milk,
57 g (2oz) Butter
114g (4 oz) Honey
Method:
- Put all the ingredients into a heavy-based pan.
- Bring to the boil, stirring all the time.
- Cover and boil for 2 minutes.
- 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’).
- Stand the pan on a cold surface for 5 minutes.
- Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin.
- Mark out into squares as it cools and cut when cold.
- 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.
Lemon and Honey Biscuits
Exhibits must use the following recipe:
- 2.5oz margarine
- 4oz plain flour
- 1oz caster sugar
- 1 dessert spoon clear honey
- Pinch of salt
- 1 teaspoon grated lemon rind
Method: Cream margarine, sugar, and honey. Add sifted flour, salt, and lemon rind. Mix into a smooth paste, roll out to 1/8″ thickness, prick, cut into rounds, and bake at 180°C (gas mark 4-5) for about 15 minutes until pale golden.
Rules for Entry
- Entries accepted until 9.30am on show day. Judging starts 10am,open to public midday.Early entries to Briony Wood are preferred—labels can be collected on the day, or sent if a stamped addressed envelope is provided. Email: bjgwood@hotmail.co.uk or call 07970230230
- Entry fee: £1 for 4 entries No fee for peoples choice honey tasting event or Section 5
- Exhibitors may enter up to 2 entries per class but are only eligible for one award per class. All entries must be of the entrants own preparation.
- Extracted honey must be shown in standard 454g (1lb) squat British Standard jars with lacquered metal or plastic lid.
- Labels on jars/bottles must be 10–15mm from the base. Commercial class labels must meet regulations; tamper-proof strips can be placed on the back if needed for sale.
- Wax: labels on top, and if displayed in a case, also on the container.
- Sections and comb honey frames: labels at the top right of the case, and a duplicate on the section or frame inside.
- Cakes/Biscuits/fudge: one label on the polythene covering and one on the plate.
- Candles: label on the holder or on the candle itself.
- Frames and sections should be protected (e.g., in showcases or section cases).
- Mead must be displayed in clear round white-glass bottles (26 fl. oz.), corked with flanged cork stoppers and white plastic tops.
- EDBKA members are eligible for a trophy in each category and these will be decided upon and awarded to members at the AGM
Please thoroughly review these requirements when preparing your entries. Ensure all your jars are from the same manufacturer, with matching, clean lids, and avoid changing lids on show day to preserve aroma and prevent dust.
Best Exhibit in Show – BBKA Blue Ribbon/Certificate of Merit
EDBKA member Awards
- Most points in Section 1 – George Habgood Cup
- Most points in Section 2 – The George Cup
- Most points in Section 3 – Holland Jones Cup
- Most points in Section 5 – BEA Cup
- Winner section 4-Photographic Terry Dower Award
- Most points in Show – Secretan Cup
Points awarded: 1st – 6 pts, 2nd – 5 pts, 3rd – 4 pts, VHC – 3 pts, HC – 2 pts, C – 1 pt.