Conwy Beekeepers' Association

                   Cymdeithas Gwenynwyr Conwy

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Download the Application form for Membership to join the CBKA

Downloads below;

Intro to Beekeeping Course; Session 3, The Honeybee Colony

How to transfer bees from a nuc. to a full size hive.

Hive Records

Hive record card

Winter preparation record card

Preparing the bees for winter

Beekeeping - An Introduction - CALU Technical note 040401 (compiled by CBKA)

Conwy Seed and Honey Fairs, information for stallholders.

News: 

The Beekeeping Course  starting in September  2009 is now fully subscribed - get your name down for 2010!! Contact course organiser pete.barrar@virgin.net

Volunteers wanted to help at the Tal y Cafn apiary:  Contact Chris Clarke, apiary manager on 01745 832812.

Coop - See their Plan Bee at: http://www.co-operative.coop/

ethicsinaction/

takeaction/planbee/

CBKA Honey Show Rules

CSL Advisory Leaflets

Honey Recipes

CIG OEN A MÊL – HONEYED LAMB

Welsh lamb is often ready for St. David’s Day, on 1st March. Here is a popular recipe;

3 ½ lb shoulder of lamb

Tablespoon of Conwy honey

½ - ¾ pint cider

Teaspoon ginger

Small sprig of rosemary, chopped

Salt and pepper

Rub ginger, salt and pepper into the meat. Place in roasting tin. Onto the top of the shoulder sprinkle the chopped rosemary and spread the honey, then pour the cider over and around the meat. Cook in oven at 200oC for half an hour, then turn down to 180oC for further 1 – 1 ¼ hrs. Baste twice during cooking - additional cider may be needed if joint looks dry. When the lamb is cooked, remove shoulder from sauce. Place roasting tin on top of stove, add a little water, stir in all juices from tin and serve as a delicious gravy.

TEISEN FÊL – HONEY CAKE (A HONEY FRUIT CAKE)

This is the recipe used in the Conwy Beekeepers’ annual show held in September, and for honey cake entries in local agricultural shows.

86g castor sugar
113g margarine
2 eggs (preferably from our Secretary’s hens)
2 level teaspoons mixed spice
170g plain flour
113g honey
1 level tsp baking powder
454g mixed fruit, no cherries
½ tsp lemon juice
Milk as necessary
Pinch of salt

Cream sugar, margarine and honey. Sieve flour, baking powder and spice together and add alternately with egg to creamed mixture. Add fruit, lemon juice and enough milk to make a fairly soft consistency. Put mixture in baking tin, approx 7 inches, lined with greased paper. Bake at 180oC for 1 – 1¼ hrs. Place greased proof paper on top for last quarter hour if browning too quickly.

KATH'S HONEY CAKE

100 ml.  honey

12 grm. butter

90 grm. whole meal self raising flour

½ teaspoon of baking powder

pinch of mixed spice of ground nutmeg and of cinnamon

small free range egg

2 desert spoons of milk

small pinch of sea salt

Gently heat honey and butter 'till melted. Off the heat, add flour, salt, spices and egg and beat in mixture. Mix baking powder and milk together and stir into mixture. Turn into a small greased loaf tin and bake for 20-25 minutes at 180 °C / 350 °F / Mark 4, until firm to the touch.

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