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Events & Exhibitions
Show Schedule for North Devon Branch Honey Show

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St John's Garden Centre Barnstaple
28th & 29th October 2006


Judges :

Mr Steve Ide
Devon Beekeepers' Association
Mrs Stella Burrows,   High Bickington, North Devon

North Devon Beekeepers' Honey Show Team
Beryl Smailes, Chris Tozer, Liz Neal, Ruth Neal, Chris Utting

To download an entry form (PDF file), click here.  (PDF files can be read with Adobe Acrobat.) getacrobat.gif (1425 bytes)To download a free copy of Adobe Acrobat Reader, click on the logo.


1 Every item exhibited must be the bona fida property of the exhibitor and all honey and wax must have been produced from flowers in the natural way, and with the exception of the Mead class harvested in the current year from the exhibitor's own apiary

2 Class numbers supplied by the Show Secretary must be affixed to every jar approximately 12mm (1/2") from the bottom: on section, shallow, or other frames, at the top right corner of the glass with duplicate labels on the frame or section, and on the Mead bottles affixed so as to leave 25mm (1") between the bottom of the label and the bottom of the bottle. The judge is empowered to deduct points if exhibits are not labelled as directed

3 Mead must be exhibited in clear, usual Bordeaux style colourless glass 75cl (26fl oz) punted bottles, which should be filled to within 12mm of the bottom of the cork

4 Extracted honey must be exhibited in clear glass 454g (1lb) jars with standard lacquered screw caps or white plastic screw caps - DEFRA squat pattern

5 Extracted honey will be graded with British Standards Institute grading glasses.

6 Sections must be enclosed in show cases which must not have less than 90mm (3.5") clear of any lacing and be readily removable by the Judge. Round sections must have transparent covers on both sides

7 Combs of honey must be enclosed in show cases and be capable of easy removal by the Judge

8 Exhibitors may enter more than one exhibit (but not more than three) in any one class, but no single exhibit can be shown in more than one class, and an exhibitor shall not be entitled to more than one award in any class

9 The Judge may reduce the value or withhold awards where exhibits are considered deficient, third prize will be waived if there are less than five entries. If there are three or fewer entries prizes will be awarded at the judge's discretion - the Judge's decision being final

10 All ordinary care will be taken of the exhibits, but neither the Branch or any of its Officers will be held responsible for loss or damage sustained by the exhibitor

11 All entry forms, together with the fees, shall be sent to the Show Secretary, to arrive not later than 26th October. Entries after this date will be accepted only at the Show Secretary's discretion, and none will be accepted at all after 29th October. No entries will be accepted at the Show

12 All entries must be ready and staged for the Judge by 10.00am on the morning of the show, and no entries shall be removed before the end of the Show. Entries will be received between 5.00pm and 7.00pm on the evening before the Show at the venue.

13 A novice, to whom classes 11 & 12 applies is a Branch member who has not been awarded a first prize in Honey classes for class 11, and for Wax classes for class 12, at any Show

14 Honey Cookery Class 24.   Recipes supplied by the exhibitor for Honey Sweets should reach the Show Secretary at least two weeks before the show - 22nd October.

NOTE: Plain white paper plates and clear plastic bags for cookery exhibits will be provided.
Honey sweets may be displayed as the exhibitor chooses.

The staging manager will reserve the right not to accept entries which do not conform to the schedule, although a margin of up to +/- 10% on measurements or weights is allowable.


North Devon Branch Member gaining most points in classes 1 - 11
Present holder:  Jack Mummery

Awarded to the overall winner of classes 18 & 19.
Present holder: Jack Mummery

Awarded to the winner of class 1 for Light Honey.
Present holder: Tony Wright

Awarded to the branch member gaining the most points in the Cookery Classes
Present holder:  Beryl Smailes

NOVICES ONLY Awarded to the winner of class 11
Present holder:  Kevin Tricker

NOVICES ONLY Awarded to the winner of class 12
Present holder:  Chris Tozer

Awarded to the exhibitor gaining most points overall
Present holder:  Jack Mummery

Awarded to the best exhibit in classes 13 - 14
Present holder:  Jack Mummery

Awarded to the best exhibit in the Show
Present holder: Jack Mummery


Honey Classes

Class 1

spacer_lge.gif (821 bytes) Two 1 lb Jars of Light Run Honey


Two 1 lb Jars of Medium Run Honey
3 Two 1 lb Jars of Dark Run Honey
4 Two 1 lb Jars of Naturally Granulated Honey
5 Two 1 lb Jars of Creamed Honey
6 Two 1 lb Jars of Chunk Honey
7 One Section of Honey
8 One cut comb approximately half lb in plastic container
9 One shallow comb for extraction
10 Three 1 lb Jars of Honey labelled as for sale with exhibitors name & address on each jar (Visual examination only)
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Novice Classes
Class 11 One 1 lb jar of Run Honey (Any Colour)
12 One piece of Beeswax (any item)
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Wax Classes
Class 13 One cake of Beeswax approx. 8oz
14 Two 1oz Blocks of Beeswax
15 Two matching Candles, any design.
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Photography Classes
Class 16 One photograph coloured or black & white, not less than 100 x 150 mm, subject of interest to beekeepers, caption not to exceed ten words.
17 A sequence of not more than 6 photographs not to exceed 460 x 460mm, subject of interest to beekeepers, caption not to exceed ten words.
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Mead Classes
Class 18 One bottle of Dry Mead
19 One bottle of Sweet Mead
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Cookery Classes
Class 20 Honey Bread, as recipe supplied
21 Honey Cake, as recipe supplied
22 Honey Fruit Cake, as recipe supplied.
23 Shortbread Biscuits, as recipe supplied
24 Honey Sweets any variety.   Eight pieces, with recipe supplied by the exhibitor.
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Art Class
Class 25 Non competitive : An artistic item, any media, of interest to beekeepers.   Display only.

Entry Fees : 50 pence per entry


Tozers Honey Loaf

500g brown flour 190ml milk
1 medium egg, beaten 50ml honey
1tsp salt 2tsp dried yeast

Warm the milk and dissolve the honey in it. When cool, add the beaten egg.  Sift the rest of the ingredients into a bowl and mix. Add the milk mixture and stir to form a moist, sticky dough. Turn the dough out onto a floured surface and knead until smooth and elastic.

Put the dough in to an oiled, covered bowl and leave to rise until doubled in size. Knock back and shape, put in a lightly oiled 1kg loaf tin and leave to prove until doubled in size.  Bake in a pre-heated oven at 180 degrees Centigrade for about 20 mins, then reduce temperature to 165 degrees Centigrade for about another 20 mins.

The loaf might need covering with aluminium foil (when, will depend on your oven) to prevent blackening.

Honey Cake

2tsp instant coffee in 4fl oz. boiling water (cold) 1 large egg
225g (8oz) runny honey 50g (2oz) sugar
1 Tbsp sunflower oil (or similar) 225g (8oz) plain flour
tsp bicarbonate of soda 1 tsp baking powder
tsp lemon juice tsp cinnamon
1 greased and lined 2lb loaf tin (900g)
Oven Temperature 180 deg C, 350 Deg F, Mark 4

Mix together coffee liquid & honey.
Sift together all dry ingredients (except sugar).
Beat together oil, sugar and eggs with hand mixer.
To this mixture, add alternately, the coffee/honey and the dry ingredients.   It should become a batter.
Add lemon juice, pour into tin and bake for approx 45 mins.    Test with skewer.

Leave in tin on wire rack to cool.   Turn out, slice and spread with cream cheese, clotted cream, butter or custard.

Honey Fruit Cake

227g (8oz) mixed dried fruit 142g (5oz) self raising flour
85g (3oz) plain flour 28g (1oz) ground almonds
170g (6oz) margarine 113g (4oz) clear honey
113g (4oz) brown sugar 3 eggs

Grease and line base of 18cm (7in) round tin.   Cream together margarine and sugar.   Gradually add beaten eggs.   Beat in honey.   Fold in mixed flours, ground almonds & fruit.   Turn into prepared tin and sprinkle with a little demerara sugar.   Bake at 350F or 177C or gas mark 4 for 1 hours, until well risen and evenly brown.

Shortbread Biscuits

175g (6oz) plain flour 110g (4oz) butter
110g (2oz) runny honey Castor sugar for dusting

Cream together the honey and butter until light and fluffy.   Sift the flour and work into the mixture until it forms a paste.   Using castor sugar, roll out the paste to about inch thickness.   Cut into rounds or fingers, prick, place on greased baking sheet.   Bake on top shelf of oven for 20 mins at 150C, 300F, gas mark 2.
Cool on a wire grid, then dust with castor sugar.
Store in an airtight tin.

Honey Sweets

8 sweets to be shown, exhibitor's choice of recipe.   Recipe to be submitted to the Show Secretary at least 2 weeks before the show.

To download an entry form (PDF file), click here.  
(PDF files can be read with Adobe Acrobat.)
getacrobat.gif (1425 bytes)To download a free copy of Adobe Acrobat Reader, click on the logo.

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