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Richmond Beekeepers Association in North Yorkshire
Richmond and District Beekeepers' Association, North Yorkshire

 

 

 

 

2019 Annual Honey Show and Social

Trophy Winners -October 14, 2019

Trophy

2019 Winner

Oliver Gaudren Cup Classes 1-5 & 9

Peter Russell

Jean Rawlings Trophy Best Wax Exhibit

Phil Braithwaite

St Nicholas Gold Cup Best Honey Cake

Elaine Wharton

Lady Serena James Cup Best Liquid Honey

Tim Pearson

Peter Schollick Challenge Cup Best Section or Frame of comb honey

Peter Russell

John Davis Trophy Cut Heather Comb

Not Presented

Alf Gray Cup Granulated Honey

Peter Russell

Mackley Wood Trophy Most points by a novice

Not Presented

Keith Wallis Cup Best entry in show

Lucy Atkinson

RDBKA Challenge Cup Show Champion with the most points

Peter Russell

Lady Serena Cup (The Lost Cup) Awarded at the judges’ discretion

Tim Pearson

 

Thank you to our guest judge, John Canning, 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. 

 Unfortunately, we were able to present the St Nicholas Gold Cup to Elaine as it was not returned to the show. If any member is aware of its’ whereabouts, please contact Alison Shepherd, RDBKA Hon Secretary, as soon as possible.

Click below to see the photos

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

Judges at the RDBKA Honey Show

 

Schedule of Show Classes

  1. LIGHT HONEY
    Two 1lb jars of light honey. Excludes heather honey
  2. MEDIUM or DARK HONEY
    Two 1lb jars medium or dark honey. Excludes heather
  3. NATURALLY SET HONEY
    Two 1lb jars of naturally set or granulated honey
  4. SOFT SET or CREAMED HONEY
    Two 1lb jars of soft set or creamed honey
  5. HEATHER HONEY
    Two 1lb jars heather honey
  6. STANDARD 1lb SECTION HONEY
    One standard 1lb wooden section of flower or heather honey
  7. SHALLOW or DEEP FRAME HONEY
    One shallow or deep frame comb of flower or heather honey
  8. CUT COMB HONEY
    One 8oz (minimum weight) pack of cut comb honey
  9. CHUNK HONEY
    One 1lb jar chunk honey.
  10. MEAD
    One bottle of sweet or dry mead
  11. PLAIN CAKE BEESWAX
    Plain cake (minimum 8oz) of beeswax
  12. SIX PIECES BEESWAX
    Six pieces (1oz each) of beeswax
  13. PLAIN HONEY CAKE
    Plain honey cake prepared to a standard recipe
  14. FRUIT HONEY CAKE
    Fruit honey cake prepared to a standard recipe
  15. BEESWAX CANDLES
    Beeswax candles prepared by any method
  16. 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
  17. 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.
Cakes must be presented undecorated for judging.

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