At ‘The George’s’, 24 Market St, Haverfordwest SA61 1NH

Sunday 27 October 2019, from 10am

Judges: To be confirmed Certificates will be awarded for 1st, 2nd & 3rd in each Class. Cups are awarded as indicated. All honey to be exhibited in unmarked 1 lb / 454 gm squat jars with plain lids. Open for entries between 10am and 11am, to allow judging to start promptly at 12noon. The Honey Show will be open to the Public between 2pm and 4pm. All entries, except for 22. A4 Poster, are for PBKA members ONLY! N.B. Entries only to be collected after 4pm at the end of the Honey Show
	Class	Cup
1.	Light Honey – 2 jars	Steel and Brodie Cup
2.	Medium Honey – 2 jars	Tom Pegg Cup
3.	Dark Honey – 2 jars
4.	Granulated Honey – 2 jars	Tavernspite Cup
5.	Creamed Honey – 2 jars
6.	Chunk Honey – 2 jars
7.	Composite Class – 1 jar each of Light, Medium and Granulated Honey	A J Davies Shield
8.	Novice* Class – 2 jars of runny honey	Novice Cup
9.	1 frame of honey suitable for extraction	Ian Richards Cup
10.	2 cut combs minimum weight 6oz / 170g each
11.	1 Bottle of Dry Mead	D.S. Engraving Cup
12.	1 Bottle of Sweet Mead	Sweet Mead Cup
13.	1 Bottle of Flavoured Mead
14.	Beeswax Plain 8oz / 225g minimum
15.	Beeswax Fancy 8oz / 225g minimum	Taylor Shield for Beeswax
16.	5 x 1oz (approx.) moulded wax blocks
17.	Three Beeswax Candles to be displayed erect, the Judge to light one
18.	Photograph related to Beekeeping
19.	Interesting or ingenious piece of beekeeping equipment made by the exhibitor
20.	Honey Cake to be made to the recipe below	Honey Cake Cup
21.	Any other confection or bakery containing honey – entry must include a list of ingredients
22	A4 Poster – subject ‘100 years of Beekeeping in Pembrokeshire’. N.B. Open to all children age 11 or under, whether members or not
23.	Best Honey in Show	Manor House Shield
24.	Best Exhibit in Show	Frank Matthews Cup
*Novice means that the entrant has not previously won a first in any honey class

Honey Cake recipe:

Ingredients:

227g / 8oz self-raising flour

115g / 4oz butter/margarine or mixed

115g / 4oz currants

57g / 2oz mixed peel

2 large eggs

115g / 4oz sultanas

227g / 8oz Welsh honey

Pinch of salt 

Method:

Preheat oven to 160° C., Gas 3 or 325° F. Adjust for fan oven. Cream butter and honey. Beat eggs well and add them alternatively with the sifted flour but save a little flour to add with the fruit. Beat all together lightly. A little milk may be added (up to 3 tbl spoons if necessary. Fold in the fruit and stir well. Bake in a well-buttered 18cm / 7inch round cake tin for approx. 1-1 1/4 hrs or until just firm to touch.

Queries to: pbkaapiarymanager@live.co.uk