Thursday, 27 October 2016

Halloween Baking with Raw Honey

We love Juniper Cakery's Halloween red velvet cup cake recipe, complete with honey "blood". To make the honey "blood" they suggest mixing 1/2 a tsp of red gel paste food colouring with 6tbsp of icing sugar & 1tbsp of honey, with 1tbsp of room temperature water. Borage honey is particularly good for this as it's light in colour & runnier than other honeys, but add the water to it little by little as you might not need it all to get the right consistency.

For the full recipe see their website:

Wednesday, 26 October 2016

 The London Honey Company is one of the UKs leading purveyors of fine raw honey of provenance. Since our beginnings in 1999 The London Honey Company has become beekeeper to London’s most iconic rooftops, we supply London’s best restaurants, create honey ranges for the top UK food halls and sell our own range of honey through department stores, delis and specialist food shops across the country and on the continent. Due to the continued success and growth of the company we now need a warehouse operations manager for 3 days a week. This is a permanent position following a 3 month trial period.

The Person
The warehouse operations manager is a hard working, hands-on do-er with experience in managing food production. As the warehouse operation manager, your passion for real food with its own story ensures our honey leaves the warehouse on time and looking beautiful. There are always opportunities for continuous improvement and you have the initiative to use them. As this role is central to the growth of the business this member of the team must also be commercially astute. The warehouse operations manager must communicate effectively with other members of the team, motivating them and bringing out the best in them, often under pressure. The warehouse operations manager will work closely with the office team and business owner, who they report to, to realise new honey formats and ranges and to prioritise multiple orders.

Key responsibilities
  •      Overseeing the warehouse floor: receiving of honey into the warehouse, stock management and storage.
  •      Overseeing honey extraction and packing room operations, labelling, picking of orders and timely order despatch.
  •      The adherence to high health and safety standards throughout the warehouse floor.
  •      Maintaining of records associated with honey packing and food hygiene.
  •      Prioritising multiple orders through effective production planning both long and short term.
  •      To lead the design and implementation of new systems and procedures in the warehouse as the company grows.

Experience and capabilities
  •      Health and safety standards, familiarity with SALSA a bonus
  •      Working under pressure
  •      Delivering projects on time and to tight deadlines
  •      Results focused and action orientated
  •      Numerate
  •      PC literate
  •      Several years experience in a food business
  •      Preferably a full driving licence
  •      Personal alcohol licence is a bonus

·         £25,000 circa, pro rata (£15,000 per annum based on three days a week) dependent on experience. The working hours are usually 9am till 6pm Monday to Friday, however flexibility is required at times to meet the needs of the business.

If you are interested in the role please send your CV to along with a few words about yourself and why you are interested in joining the London Honey Company team.

Thursday, 24 March 2016


recipe from Twigg Studios 

Photo by Aimee, Twigg Studios

Photo by Aimee, Twigg Studios

This week we're inspired to bake for Easter by the talented food photographer and blogger  Aimee at Twigg Studios, here is the recipe for her delicious lemon poppy seed cake with a twist, as featured on her blog.

Recipe for the sponge

4 eggs
150g caster sugar
150g self raising flour
zest of one and a half lemons
juice of one lemon
3 to 4 tbsp poppy seeds

Grease and line two 15cm tins and preheat the oven to 160c
With a stand mixer with the whisk attachment whip together the sugar and eggs for a few minutes until tripled in size and pale, add the lemon juice and continue mixing then using a spatula fold in the flour, poppy seeds and lemon zest. Pour evenly between the tins and bake for about 30 minutes or until a knife comes out clean.
For the frosting

250g mascarpone or other cream cheese
300ml double cream
4 tbsp icing sugar
1/3 cup of strongly Brewed black tea (cooled)
1 tbsp lemon zest

In a mixer whip together the cream cheese, double cream, and icing sugar until starting to get thick then add the honey and mix then add the tea a tbsp at a time and Continue to mix and add the zest.
For the curd

3 egg yolks
juice and zest from two lemons
1/3 cup sugar
1/4 cup honey,  
2 tbsp butter

Mix together all the ingredients apart from the butter and stir over a low heat, stir constantly until the mixture starts to thicken and coats the back of the spoon then pour through a sift and stir in the butter and leave to cool
To build the cake
Drizzle over the curd (I didn’t take it too thick as I wanted it to drizzle down the sides) feel free to just use shop bought curd, then spread on some for the frosting add the next layer. Then spread the frosting around the sides and the top to cover the cake, drizzle some for the curd over the sides and add the marigold nest.

For more recipes and beautiful food photography see Aimee's blog: 
As ever our warehouse shop is open on Saturday from 9am till 2pm where you can pick up honey for baking or our Easter gift set of a Leach pottery egg cup with a beeswax "egg" candle and honey.

Thursday, 17 December 2015

Order before midnight on Monday the 21st of December and receive your parcel by courier before Christmas Eve. Orders after the 22nd won't be sent out till the 5th of January.

The last Saturday before Christmas
Come down to our Bermondsey warehouse this Saturday for your last change to buy mead directly from us retail, as we only have a temporary retail licence, and to pick up gifts and candles. See the map of where we are here. Open 10am till 2pm.
Struffoli: Bea Vo's Italian donut recipe, from Steve's book.


Tis the season to entertain family and friends and feed them treats. Bea Vo, the owner of Bea's of Bloomsbury was kind enough to give us her recipe for struffoli as part of Steve's book, The Urban Beekeeper: A Year of Bees in the City. Bea's commercial bakery is in Bermondsey, which is how we know her - it's conveniently close for us to drop honey to and pick up some cakes. Struffoli is Bea's "favourite fried donut treat' , a traditional Italian sweet and works well with London Honey. It's a festive feeling recipe with citrus zest and boozy rum. The ingredients are listed below, straight off of p16 of the book.

How to make struffoli

Mix the flour, orange and lemon zest, paprika and salt. To do it the old traditional way, dump the flour on the counter and create a small well. Fill with eggs and 1 tablespoon rum. Incorporate with hands until you get a nice smooth dough. Wrap in cling film and place in refrigerator for one hour.

Separate the dough into quarters and roll each into a long rope about 1 inch thick. Cut into small 1/2-inch pieces like gnocchi.

Heat the oil in pan until it reaches 190 degrees C. Drop the balls in a few at a time until they turn nicely golden and puffy. Remove with a slotted spoon and set aside.

In a wide pot, add the honey, orange juice and a shot of rum, and heat over a medium heat until it's quite warm and the honey thin. Add the doughnut pieces to the honey mixture, and stir until well coated. Remove from the heat and let the sauce cool in the pan, stirring constantly to keep the honey coating even.

Pour onto a nice plate and dust with icing sugar on top.


Wednesday, 9 December 2015

Our tips on matching cheeses and honey 

for your festive table

Honey and cheese is a winning combination of two beautiful foods which together are more than the sum of their parts. Some honeys work better with some cheeses than others. Here's our guide to choosing honey for your cheese course this Christmas.

Nutty cheeses go well with rich bitter sweet Ling heather honeyTry Parmigiano Reggiano, a good quality cheddar such as Keen's, alpine cheeses (think Comté, Gruyère) or Nic one of our beekeepers recommends Pecorino Sardo. The sweetness balances the saltiness well. Serve squares of cheese with honeycomb on top as a canapé.

Sweet and creamy fresh cheeses such as ricotta or goats curd go well with herby honeys such as Woodsage, which is currently only available in our Saturday warehouse shop . 

Piquant blues such as Gorgonzola or Roquefort work wonderfully well with a drizzle of honey but go for a subtle honey such as Borage so as not to clash with these strong charactered cheeses. 

The wonderful La Fromagerie matched cheeses with our mead for our launch party. Check out their recommendations on our blog. You can buy our mead at our warehouse on Saturdays till Christmas or online from the Whisky Exchange and Fortnum and Mason or from other stockists


Thursday, 3 December 2015

The festive table: beeswax candles, honeyed hams and mead.

Get stocked up on candles and honey ready for Christmas. We particularly like to use heather honey on our Christmas ham as it has a wonderful caramel like taste with bitter notes. 

Shop Candles & Honey

A Festive Mead Cocktail

You can now buy our mead online from the Whisky Exchange and Fortnum and Mason , as well as from our warehouse on Saturdays till Christmas. Perfect straight or in cocktails, try this festive cocktail with cloves as suggested in an article about our mead by BarLifeUK

The Monkey’s Banquet
30ml Monkey Shoulder or another whisky
2 cloves
20ml lemon juice
10ml borage honey or sugar syrup 
10ml white wine
Shaken and served over cubed ice in a highball
Topped with mead