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Summer food activities: Beekeeping in England

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18/07/2009
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The first is a runny, viscous and floral honey from nearby Burradon Farm in Northumberland which I struggle to keep on the little square of toast I drizzled it onto.

The next is at the other end of the honey spectrum. It’s thick, granulated and a mild oatmeal colour and spreads about as easily on the toast as a piece of crumbly Lancashire cheese.

My favourite is a deep, dark jar – somewhere in between the previous two in terms of texture – but with a rich, caramel flavour. But it’s only when the three are tried side-by-side that I appreciate the individuality of each one: The flora surrounding each hive dictates everything about the honey which comes from it - from its taste to its colour to its consistency.
 
Most supermarket honey is whizzed-up from thousands of hives, so any individuality is lost in a muddled, multi-floral cocktail.
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