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Andover and District Beekeepers Association

© Image by J Ryde

Andover & District Honey Show -

TUESDAY 4TH NOVEMBER, 7pm Andover Community Church, SPIO 3JH

Honey, trophies and rosettes

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After a very interesting year with varying degrees of success with our bees.....some wonderful and some not so good, it's time for the annual Honey Show. Let us make it extra special as it is the 120th Anniversary of the ADBKA formation. Mic Laird has been delving into the records which have been hidden away in various sheds and cellars (including mine) and found some fascinating facts and artefacts. We hope as many of you as possible will come to the Celebration Dinner on October 4th.

Once again, we are lucky to have Tracey Hood as our Judge.

And don't forget, that even if you have no honey to show, there are several other classes with a honey bee theme to enter. There are no entry fees but there are trophies and rosettes up for grabs and the more entries we have, the more fun it is for everyone.....including judging the best honey in your opinion in Class 15.

You may enter as many classes as you wish. I have put the few but important rules below to avoid any embarrassment on the night and the Judge's decision will always be the final one.

Points will be awarded for each Class: 1st =4 points, 2nd =3 points, 3rd = 2 points

Show off your honey

First time? Enter your produce and enjoy being part of the event! See you there...

Honey Show Rules 2025

1. You must be a paid up member of ADBKA

2. No entry fees

3. All Honey must be your own, from your own managed hives. Honey from hives

owned by you but managed by others is not eligible.

4. No identifying labels on any entries with the exception of Class 7.

All entries will be numbered and placed by the Registration Team on the night.

5. Classes 1 to 5 and 7 to be displayed in 1lb/454g glass jars.

6. Class 6, section of cut comb to be displayed in transparent 8oz/227g container

7. Class 8 Mead, must be in clear glass bottles of approximately 750ml, no decoration.

Also, with no added alcohol, flavouring or colouring.

Awards and Trophies

A rosette will be awarded to 1st place in each class.

A Certificate will be awarded to 2nd and 3rd places in each class.

The Honey Trophy will be awarded to the overall best entry in Classes 1 to 7.

The Cookery Trophy will be awarded to the best entry in Classes 9 to 1 1 .

The Jubilee Cup will be awarded to the best entry in Classes 12 and 13.

The Novice Cup will be awarded to the best entry in Class 14.

The Members Cup will be awarded to the best overall entry for all classes..decided on points. A bottle of wine will be awarded to the best entry in Class 8

A bottle of wine will be awarded to the best entry in Class 15

Schedule of Classes

Honey Classes

Class 1 one jar of light honey

Class 2 one jar of medium honey

Class 3 one jar of dark honey

Class 4 one jar crystallised honey (natural granulation)

Class 5 one jar soft set honey

Class 6 one section of cut comb (see rule 6 above)

Class 7 one jar of honey labelled as for sale (see rule 4)

Mead Class

Class 8 one bottle of mead (see rule 7 above)

Confectionary Classes

 Class 9 Honey cake

Class 10 Honey and Raisin Scones

Class 11 Flap jacks

Other Classes

Class 12 a photograph or drawing relating to beekeeping

Class 13 Bees wax, Block or Sculpture / Candle...made from own beeswax

Novice Classes

Class eligible only to beekeepers who have not won anything before in a Honey Class

Class 14 one jar of honey, light, medium or dark

Honey Tasting – to be judged by us the members

Class 15 One jar of honey, any colour can be runny, set or soft set.

2025 Honey Show Recipies

Class 9 - HONEY CAKE

Ingredients:
125g butter
60g golden caster sugar
60g soft brown sugar
200g honey
150g milk
1 large egg
225g Self raising flour
2tbsp honey for glazing

Method:
Preheat oven to 160 degrees Centigrade (140 fan). Line and grease a 21b loaf tin.

Melt the butter, golden caster and brown sugars and honey gently in a saucepan until sugars are dissolved and allow to cool for 0-15 minutes.

Beat egg and milk together, add to flour and the cooled mixture. Beat until you have a smooth batter.

Bake for 60 mins or until a cake skewer comes out clean. Brush the top with the reserved honey.

Class 10 - HONEY AND RAISIN SCONES

Ingredients:
225g Self raising
flour pinch of salt 1
tbsp honey
1 egg
50g raisins

Method:
In mixer put flour and salt, add butter and mix until resembling breadcrumbs, add honey, egg andraisins. Mix gently and add milk a little at a time until a soft pliable dough is formed.

Turn dough onto floured board and roll out to about 10cm thickness and cut with 5cm cutter.

Brush tops with milk and bake in a hot oven (220c/210c fan) for approx. 10 minutes.

Class 11 - HONEY FLAPJACKS

Ingredients:

60z butter
60z demerara sugar
2tbsp honey
80z rolled oats or porridge oats

Method
Put butter, sugar and honey in a large pan and stir over a low heat until melted.

Take off the heat and add the oats and stir well until they are completely covered in the buttery honey mixture.

Spoon the oats into a lined 8 x 11 " tin and spread evenly over the bottom.

Bake 160c/150c until the oats turn
golden brown.

Leave to cool for 10 minutes and then cut into pieces.