Show Judge: Michael Badger; Show Manager: Chris Cox; Show Secretary: Helen Essex
All entries must be received by the Honey Show Secretary by the evening of Monday 10 September 2018
The show is open to all PAID UP members of the branch. Staging will take place between 6.30pm and 7.20pm with judging starting at 7.30pm prompt. Whilst all possible care will be taken with the exhibits, the Branch Committee cannot accept any responsibility for loss or damage. There is an entry fee of one jar of honey or cash equivalent of £4.50. Honey will be donated to Myton Hospice and cash to Bees Abroad. There are no cash prizes.
Extracted honey must be exhibited in clear glass 454g standard squat plain jars with plain gold lidsMead must be exhibited in clear glass bottles of round section without fluting or decoration of any kind and closed with a cork stopper with a white or cream coloured plastic flange.Jars and bottles should be labelled (anonymous labels supplied on the night - do not use your own!) approx 20mm from the bottom of the jar to the bottom edge of the label.
A paper plate and polythene bag will be provided for staging honey cakes (Class 13)
No more than 2 entries are permitted per class per entrant. Entries to be the produce of the entrant.
The Thorpe Cup will be presented to the exhibitor with the most points in the show excluding class 20 - Best in Show. Points are awarded as follows:- 1st =4pts, 2nd=3pts, 3rd=2pts, 4th=1pt..
The Bernard Collins Trophy will be presented to the Member judged to have entered the best exhibit in the show in classes 1 -16
Put butter, honey, water and sugar into a saucepan and heat until fat melts, stirring all the time. Leave to cool until at blood temperature. Gradually beat in the eggs. Add sieved flour and mix until smooth. Pour into a greased and lined 180mm (7 inch) tin. Bake for approx 1 hour until risen and firm to the touch. 180 degrees C, 350 degrees F, gas mark 4. Timing is only a guide as appliances may vary.