DEVON BEEKEEPERS' ASSOCIATION
NORTH DEVON BRANCH
ANNUAL HONEY SHOW
St John's Garden Centre Barnstaple
28th & 29th October 2006
SHOW SCHEDULE
Judges : |
HONEY, WAX, MEAD and
PHOTOGRAPHY CLASSES
Mr Steve Ide
Devon Beekeepers' Association |
HONEY COOKERY CLASSES
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.) |
To download a free copy of Adobe Acrobat Reader, click on the
logo. |
|
RULES
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.
|
TROPHIES TO BE
AWARDED AT THE SHOW
1 DEVON BEEKEEPERS'
ASSOCIATION NORTH DEVON BRANCH TROPHY
North Devon Branch Member gaining most points in classes 1 - 11
Present holder: Jack Mummery
2 THE YEO JENNE TROPHY
Awarded to the overall winner of classes 18 & 19.
Present holder: Jack Mummery
3 THE CROYDE CUP
Awarded to the winner of class 1 for Light Honey.
Present holder: Tony Wright
4 THE HUSTWAYTE PLATE
Awarded to the branch member gaining the most points in the Cookery Classes
Present holder: Beryl Smailes
5 THE BERNARD PRITCHARD TROPHY
NOVICES ONLY Awarded to the winner of class 11
Present holder: Kevin Tricker
6 THE CHRIS UTTING TROPHY
NOVICES ONLY Awarded to the winner of class 12
Present holder: Chris Tozer
7 THE BERYL TROPHY
Awarded to the exhibitor gaining most points overall
Present holder: Jack Mummery
8 THE WEAVER TROPHY
Awarded to the best exhibit in classes 13 - 14
Present holder: Jack Mummery
9 THE BLUE RIBBON
Awarded to the best exhibit in the Show
Present holder: Jack Mummery |
|
HONEY SHOW SCHEDULE |
| Honey Classes |
|
|
Class 1 |
 |
Two 1 lb Jars of Light Run Honey |
2 |
|
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) |
|
 |
|
| Novice Classes |
|
|
| Class 11 |
|
One 1 lb jar of Run Honey (Any Colour) |
| 12 |
|
One piece of Beeswax (any item) |
|
 |
|
| Wax Classes |
|
|
| Class 13 |
|
One cake of Beeswax approx. 8oz |
| 14 |
|
Two 1oz Blocks of Beeswax |
| 15 |
|
Two matching Candles, any design. |
|
 |
|
| 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. |
|
 |
|
| Mead Classes |
|
|
| Class 18 |
|
One bottle of Dry Mead |
| 19 |
|
One bottle of Sweet Mead |
|
 |
|
| 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. |
|
 |
|
| Art Class |
|
|
| Class 25 |
|
Non competitive : An artistic item, any media, of
interest to beekeepers. Display only. |
|
|
Entry Fees : 50 pence per entry
HONEY COOKERY CLASSES
RECIPES
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 |
| 1½ Tbsp sunflower oil (or similar) |
225g (8oz) plain flour |
| ½ tsp bicarbonate of soda |
1 tsp baking powder |
| ½ tsp lemon juice |
¼ 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 350°F or 177°C or gas mark 4
for 1¼ hours, until well risen and evenly brown.
Shortbread Biscuits
| 175g (6oz) plain flour |
110g (4oz) butter |
| 110g (2½oz) 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 ¼ inch
thickness. Cut into rounds or fingers, prick, place on greased
baking sheet. Bake on top shelf of oven for 20 mins at 150°C,
300°F, 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.) |
To download a free copy of Adobe Acrobat Reader, click on the
logo. |
|