Exclusive Advice with Beekeeper Kasper

Usually, it’s colder this time of year so the queen does not lay many eggs. However, ivy pollen and nectar are abundant this year and I worry that the bees have eaten a lot of the food we provided for the Winter before the temperatures even dropped for raising the late brood.

I have hefted all the hives at NBS apiary, and they seem to have enough stores except two colonies. Whilst it is still warm, I will use ambrosia syrup to replenish Winter stores in these two hives. In case the temperatures drop and bees won’t be taking liquid feed down, I would recommend using ambrosia paste over the hole in the crown board. (We’re giving away a box of Ambrosia paste in our latest monthly competition, scroll down for more details!)

My other advice for this November is to;

  • Make sure entrance blocks and mouse guards are fitted properly.
  • Try not to disturb your bees as this might have a bad effect on the wintering.
  • While there isn’t much else to do in the apiary, there is a lot to do to get yourself ready for next season. Start melting old combs and sterilising the equipment. 


In our latest tutorial, Becky demonstrates how to make beeswax candles using one of our candle mould kits. Our kits come with everything you need to transform your leftover beeswax into beautiful candles, including 5m of wick, rests for even setting as the wax cools and a wick holder for perfect positioning every time.

Know someone who loves candles? Gift them a candle making kit this Christmas! Our Christmas kits come with our usual items PLUS 325g wax – enough to make 5 candles. Available until 31st December, or until stocks run out. We have Rose, Santa and Owl kits available, shop here.



We’re very happy to say that Jo Brayford from Newport has won our last monthly beekeeping competition! Our next beekeeping quiz question is here, and this time you have a chance to WIN a box of Ambrosia paste – ideal for Winter feeding!


All you need to do is answer via our survey, and all correct answers will be entered to a prize draw. The draw closes on Monday 29th November – Good Luck!

Before you enter, please read the full terms and conditions.

Honey Recipes by Gill Meller

Chef and award-winning food writer Gill Meller shares his latest honey recipe that combines delicious Autumn flavours.

Honey-roast seeds with chilli, thyme & rosemary

How can I argue with honey? It is pure to the point of perfection. A million things with wings have made it. Honey, in all its guises, will always amaze me; it has to be one of my most treasured ingredients. In this recipe it brings sweetness, depth and character to the mixed, toasted seeds. Serve the result with drinks before dinner, in packed lunches, scattered over salads, or as a simple snack on the go.
Servings: 2 Jars
Author: Gill Meller


  • 100g (3½oz) pumpkin seeds
  • 50g (1¾oz) linseeds
  • 50g (1¾oz) sunflower seeds
  • 25g (1oz) sesame seeds
  • 4–6 rosemary sprigs, leaves picked
  • 1-2 teaspoons chilli flakes
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons runny honey


  • Heat the oven to 170°C/325°F/gas mark 3. Place all the seeds in a bowl. Tear over the rosemary leaves, add the chilli flakes and tamari or soy sauce and toss everything together well.
  • Spread the seed mixture out over a large, flat baking tray. Drizzle over the honey as evenly as you can, then place the tray in the oven. Bake, turning with a spatula 2 or 3 times, for 12–15 minutes, until fragrant and looking toasty.
  • Remove the tray from the oven and allow to cool, again turning the seed mixture several times during cooling. The seeds should cluster up a little as they are turned.
  • Serve straight away, or cool thoroughly and store in an airtight jar or container for 2–3 months.