Annual Honey Show and Social
It was wonderful to see and meet our members and their partners at this year's Annual honey Show at Richmond Golf Club.
It was slightly disappointing that the numbers attending were lower than last year and, consequentially, we had fewer exhibits on show; probably something do with a couple of our more prolific contributors being away on holiday. 5 of the classes were not judged as a result. The Trophy Winners are below; many congratulations to those who did make the effort to submit exhibits and particularly to those who won!
The social side of the evening was, nevertheless, enjoyed by all. Phil's quiz, as always, was great fun and a big "Thank you" to Elaine and Graham for providing a light buffet.
Trophy Winners - 20th October 2025
Trophy |
2025 Winner |
Lady Serena James Cup |
Andy Wexham |
Alf Gray Cup |
Allison Weatherburn |
Peter Schollick Challenge Trophy |
Phil Braithwaite |
John Davis Trophy |
Not judged |
Oliver Gaudren Cup |
Andy Wexham |
Jean Rawlings Trophy |
Not judged |
St Nicholas Gold Cup |
Les Allen |
Keith Wallis Cup |
Not judged |
Mackley Wood Trophy |
Not judged |
RDBKA Challenge Cup |
Andy Wexham |
Lady Serena Cup (The Lost Cup) |
Not judged |
Thank you to our guest judge, Shirley Bond, for coming to do our judging on the night. It was much appreciated.
Thank you to all those who entered exhibits and very well done to all our winners.
Rules & Notes for Participants
1. Entries may be from any year - although fresh, current year samples are preferred - but must not have been entered previously in any show.
2. All honey, wax and other exhibits must be the produce of exhibitors’ own bees, within the RDBKA district.
3. Exhibitors may make more than one entry into each class, but not take more than one award in that class.
4. It is not essential for each entrant to exhibit in every class.
5. Points will be awarded for FIRST (4 points), SECOND (3 points) and THIRD (2 points) in each class. The member with the most points will be awarded the Challenge Cup.
6. Exhibits must not be labelled in any way. Official entry numbers and labels will be issued before judging.
7. THE JUDGES DECISION WILL BE FINAL
Schedule of Show Classes
- LIGHT HONEY
Two 1lb jars of light honey. Excludes heather honey - MEDIUM or DARK HONEY
Two 1lb jars medium or dark honey. Excludes heather - NATURALLY SET HONEY
Two 1lb jars of naturally set or granulated honey - SOFT SET or CREAMED HONEY
Two 1lb jars of soft set or creamed honey - HEATHER HONEY
Two 1lb jars heather honey - STANDARD 1lb SECTION HONEY
One standard 1lb wooden section of flower or heather honey - SHALLOW or DEEP FRAME HONEY
One shallow or deep frame comb of flower or heather honey - CUT COMB HONEY
One 8oz (minimum weight) pack of cut comb honey - CHUNK HONEY
One 1lb jar chunk honey. - MEAD
One bottle of sweet or dry mead - PLAIN CAKE BEESWAX
Plain cake (minimum 8oz) of beeswax - SIX PIECES BEESWAX
Six pieces (1oz each) of beeswax - PLAIN HONEY CAKE
Plain honey cake prepared to a standard recipe - FRUIT HONEY CAKE
Fruit honey cake prepared to a standard recipe - BEESWAX CANDLES
Beeswax candles prepared by any method - ANY OTHER ITEM
Any item or idea, designed by a member, which will assist, amuse or educate fellow beekeepers. Also hive product which is not included in the other show classes - BEEKEEPING PHOTOGRAPHY
One, two, or three photographs of any aspect of bees or beekeeping. Maximum size A4. Photographic and digital manipulation must be the work of the exhibitor. To be judged on apicultural interest and photographic quality.
Honey Cake Recipes
Plain Honey Cake
- 4 oz butter or margarine
- 8 oz honey
- 2 eggs
- 8 oz self raising flour
- Pinch of salt
Method
- Cream the butter/margarine
- Add beaten eggs alternately with the sifted flour and salt. If necessary add a little milk to form a dropping consistency
- Bake in a greased and lined 7” cake tin for 1-11⁄2 hours. 125-150°c. 250- 300°f. Gas 2-3*
*Settings are approximate. Different types of oven vary.
Fruit Honey Cake
- 4oz Butter or Margarine
- 8 oz honey
- 2 eggs
- 8 oz self raising flour
- 4 oz (each) of sultanas and currents
- 2 oz mixed peel
- Pinch of Salt & 1 tsp Ground Mixed Spice
- 3 tablespoons milk
Method
- Cream butter & honey together
- Add beaten eggs alternately with the sifted flour and salt
- Add remaining ingredients and mix well. If necessary add a little milk to form a dropping consistency
- Bake in a greased and lined 7” cake tin for 1-11⁄2 hours. 125-150°c. 250- 300°f. Gas 3-4*
*Settings are approximate. Different types of oven vary.
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