Slough, Windsor and Maidenhead Beekeepers' Society

SCHEDULE

Slough, Windsor and Maidenhead Beekeepers’ Society
Honey Show 2011

 Parish Hall, All Saints Church, Alexandra Rd,
Windsor, SL4 1HZ

 Tuesday, 11th October, at 7.30 pm. (Staging from 7pm.)

Judge: Mr Martin Buckle of North Bucks Beekeepers’ Association.

Classes.

1. 1 454gm jar of LIGHT HONEY.

2. 1 454gm jar of MEDIUM HONEY.

3. 1 454gm jar of DARK HONEY.

4. 1 454gm jar of CREAMED HONEY.

5. 1 454gm jar of GRANULATED HONEY.

6. 1 jar of HONEY of any type, to be judged for flavour only. See note 1.

7. 1 portion of COMB HONEY OR SECTION, packed for sale. See note 5.

8. 1 FRAME OF HONEY SUITABLE FOR EXTRACTION.

9. NOVICE CLASS - 1 jar of RUN HONEY. See note 6.

10. 2 beeswax CANDLES in holder(s), one to be burnt by judge.

11. 1 cake of BEESWAX as close to 8oz as practicable.

12. PHOTOGRAPH on a beekeeping subject, titled. No larger than 7”x 5”. See note 7.

13. SOMETHING MADE WITH HONEY as a major ingredient. See notes 8 and 10.

14. HONEY CAKE. Updated Recipe - see note 9 See note 10.

Notes

1. STAGING of exhibits will start at 7pm. Entries may be registered on the night, but if entering multiple classes, advance entry by e-mail in order to prepare your labels beforehand would be helpful. You may enter more than one jar in each class if they are different honeys, but you can only be awarded one prize. Grading glasses will be available. A paper sleeve will be provided for class 6, any size jar is acceptable in this class.

2. Classes 1 to 9 are only open to beekeepers and must be the produce of their own bees. Classes 10 to 14 are open to anyone, but must be of their own making. Cups are awarded for: Most points in 1-8; Winners 9-14; Best in Show; Most points in Show; Most points in Slough and Federation Shows. All are held for one year.

3. Labels should be stuck onto the entry with the lower edge half an inch above the bottom of all jars or bottles; on the plate or board of classes 13 and 14; and in a clear place on all other exhibits.

4. Although the show is intended to be a light-hearted affair and polite conversation with the judge is encouraged, BBKA rules will apply where there is any need for close decisions. Each entrant will be given a receipt showing their numbers for all classes entered. Whilst at work, the judge might comment on some aspect of an entry, mentioning the number, so the relevant exhibitor will then know that it is their entry and, hopefully, benefit from the comment. Anonymity is not necessary – don’t be shy in identifying yourself if you wish to.

5. Class 7. The weight should be closely appropriate to the pack, normally 227gm for cut comb and 454gm for a section.

6. Class 9 - Novice Class is open to members who have not won a prize previously in any show. In addition, the best first time exhibitor will be presented with a Goblet. This year, any size jar is acceptable in this class. You may also enter any other Honey class in accordance with the schedule, if you wish.

7. Class 12. Either digital or analogue - all entries to be judged on merit of the subject matter. Your committee may like to use an entry for display purposes, with your permission.

8. Class 13. Honey should be the major flavour in this class.

9. Honey cake recipe. Ingredients. 4oz soft dark brown sugar, 6oz clear honey, 5oz butter or margarine, 2 eggs, 1 tablespoon water, 7oz self-raising flour. Method. Put sugar, butter or margarine, and honey in a large saucepan and melt over a low heat. Cool, add eggs and water. Blend in the flour. Grease or line an 11” x 7” tin. Add mixture, run into corners and bake in the centre of a heated oven at 180C/350F or gas mark 4 for 30-35 minutes, or until firm to the touch.

10. Items exposed to the air, such as cakes or biscuits, should be covered in a transparent polythene bag.

Contact: Joy Dodson, 01628 664091 (jddodson.three@virgin.net)

Please ensure that any cups held at present are cleaned and returned prior to or on the night.