NORTH BUCKS BEEKEEPERS ASSOCIATION
Saturday and Sunday, 9th and 10th September 2006
at Wyevale Garden Centre, Woburn Sands
Under BBKA Honey Show Rules.
Judging starts at 11 am on Saturday. Judge: Mr Nick Grey of Amersham.
Entries may be staged up to 10.45 am on Saturday 9th September. They will stay on show all Saturday and Sunday. Exhibition dismantled, exhibits removed and cups presented at 4.00 pm on Sunday.
Open to all members of the Association. All honey and wax to be produce of competitor's own bees.
There is an entry fee of 20 pence per class with the exception of novice classes (nos. 23, 24 and 25) and the Gift Honey class (no. 8). There is no prize money. Only one award allowed per entrant in any one class.
A novice is any person who has not previously won a first prize in a Show under National
Honey Show, BBKA or similar rules. (Note: you may still enter novice classes if you came second)
Joint owners may make multiple entries but will only be allowed one placing in any one class.
Clara Furness Award - Highest points total for wax and mead, classes 12 to 15 and 19 to 21
Albert Toms Shield - highest points total in the open honey classes excluding any
class for which a specific award is made. In 2004 this shield is for classes 1 to 8
BW Apiary Cup - winner of class 9, six jars as for sale.
Plaque - winner of class 16, fruit cake
Arthur Foreman Cup - highest total points in novice classes
BBKA Blue Ribbon - best exhibit in the show (only if entries total over 100)
MEMBERS CLASSES
1 Two matching 1lb jars of light honey
2 Two matching 1lb jars of medium honey
3 Two matching 1lb jars of dark honey
4 Two matching 1lb jars of crystallised honey of any type (incorporates naturally crystallised, soft set and creamed honey)
5 Two matching jars of honey not as in classes 1 to 4. (eg. chunk, ling, jar variations, etc.)
6 One piece cut comb, minimum gross weight 225g (8oz), in container with transparent lid
7 One standard comb of honey showing the work of the bees. In bee-proof show case
(note: combs may have crystallised honey in them without penalty)
8 Gift, One 1lb jar of honey of any type. (Donated after the show to Willen Hospice)
9 Six matching 1lb jars of honey presented labelled as for legal sale under current rules
10 One section of honey, round or square
11 A single jar of honey, painted black. - To be judged on taste and aroma only.
PTO
12 One cake of beeswax, 200g to 255g (7 to 9 oz approx)
13 One sheet of foundation, B.S. deep or larger, wired and mounted in a frame
14 Six matching cakes of beeswax. (total weight within 160 to 180g)
15 Three matching beeswax candles made by any method, displayed erect, ready to burn
16 One honey fruit cake, as per recipe provided
17 One plain honey cake, as per recipe provided
18 Honey fudge as per recipe provided, eight square pieces on a plate
19 One bottle dry mead
20 One bottle sweet mead
21 One bottle Honey Wine, label stating main ingredients apart from honey
22 One item made or produced by the exhibitor, relevant to beekeeping either by its uses or subject, or by being made using beehive produce. Could include, for example, cookery or preserves, skeps, inventions, paintings, cosmetics, needlework, woodwork, photography, or even a sales display. Excludes items covered by classes 1-21.
Please let us know in advance if your craft entry needs a lot of space, hanging up, or a special display
NOVICE CLASSES (see definition above)
23 Two 1lb jars of clear honey, of any colour but matching
24 Two 1lb jars of crystallised honey, of any type but matching
25 One cake of beeswax, between 110g and 170g (4 to 6 oz.)
A simple list of the numbers of classes you wish to enter should be posted (using the entry form below), phoned or emailed to the Show Secretary:
Nicola Smith, 2 Manor Cottages, Lillingstone Lovell, Buckingham, MK18 5BG
Phone: 01280 860102 Email: nsmith@waitrose.com
Last-minute entries accepted if time allows, but dont be too late.
MAKE THIS YET ANOTHER GOOD SHOW ! HAVE FUN - ENTER ALL YOU CAN !
Please volunteer to help with stewarding, answering questions and selling produce.
Any show competitor may place honey with the sales table for sale during the show. 10% to NBBKA funds.
Please cut along this line
ENTRY FORM
NAME .. Please return entry form to:
ADDRESS .. Nicola Smith, 2 Manor Cottages
.. Lillingstone Lovell
.. Buckingham, MK18 5BG
Classes to be entered (please circle numbers)
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NBBKA HONEY SHOW RECIPES for 9th September 2006
Please make sure your entry fits the description so that quality cookery is not disqualified.
If you wish to convert units (approx):- 1oz = 26g; 1egg = 1egg; 7 = 175mm; 1hour = 60mins; 1/4 pint is half an ordinary coffee mug full (or use a beer glass).
Ingredients: 8oz SR flour, 4oz sultanas, 4oz butter, 8oz honey, 4oz currants, 2 eggs size 3, pinch of nutmeg and salt. A little milk if required.
Method: Cream butter and honey together, beat eggs well and add alternately with sifted flour and salt. Add fruit, etc. Beat well and lightly. Bake in a well buttered 7" round tin (between 6" and 8"), 2 to 3 hours in a moderate oven.
Ingredients: 5oz butter, 6oz clear honey, 1 tablespoon water, 4oz soft brown sugar, 2 eggs, 7oz self raising flour.
Oven temperature 180°C or 350°F or gas mark 4.
Method: Place butter, sugar, honey and water into a saucepan and heat until the fat has melted, stirring all the time. When fat is melted remove pan from heat and allow contents to cool to blood temperature. Gradually beat in the eggs. Add sieved flour and mix until smooth. Do not overmix. Pour mixture into a greased and lined 7 cake tin and bake for 1 hour or until risen and firm to the touch.
Ingredients: 1lb granulated sugar, 1/4 pint fresh milk, 2oz butter, up to 3oz honey.
Method: Put all the ingredients into a heavy-based pan. Bring to the boil, stirring all the time. Cover and boil for 2 minutes. Uncover and boil gently for about 15 minutes until soft ball stage is reached, at 115°C (240°F), still stirring all the time (A little dropped into cold water will form a soft ball). Stand the pan on a cold surface for 5 minutes. Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin. Mark out into squares as it cools and cut when cold.
Eight pieces to be shown on a plate.