Conwy Beekeepers' Association

                   Cymdeithas Gwenynwyr Conwy

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Application form for membership.

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

Conwy Seed and Honey Fairs, information for stallholders.

News: 

bulletBeekeeping Course for Beginners - enrol now for the course starting in September 2008. Print off the application and course outline.
bulletConwy Farmers' market - RSPB Reserve 9:00am - 2:00pm, last Wednesday every month
bulletVolunteers wanted to help at the Tal y Cafn apiary:  Contact Chris Clarke, apiary manager on 01745 832812.
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DOWNLOAD Geoff Critchley's PowerPoint slides from his talk on 'Making Increase', at St David's College  on Monday evening, 28th April 2008.

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DOWNLOAD Wally Shaw's PowerPoint slides from his talk on the Snelgrove Board, to CBKA members at St David's College on 17th March 2008.

CBKA Honey Show Rules

CSL Advisory Leaflets:

1.  Managing Varroa

2. Foul Brood recognition & control

3. Foul Brood statutory procedures

4. Small Hive Beetle factsheet

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;

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3 ½ lb shoulder of lamb

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Tablespoon of Conwy honey

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½ - ¾ pint cider

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Teaspoon ginger

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Small sprig of rosemary, chopped

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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.

bullet86g castor sugar
bullet113g margarine
bullet2 eggs (preferably from our Secretary’s hens)
bullet2 level teaspoons mixed spice
bullet170g plain flour
bullet113g honey
bullet1 level tsp baking powder
bullet454g mixed fruit, no cherries
bullet½ tsp lemon juice
bulletMilk as necessary
bulletPinch 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

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100 ml.  honey

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12 grm. butter

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90 grm. whole meal self raising flour

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½ teaspoon of baking powder

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pinch of mixed spice of ground nutmeg and of cinnamon

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small free range egg

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2 desert spoons of milk

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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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