Mickelmus Blackman and his bee smokery from last summer
Mickelmus Blackman started beekeeping from one hive in his garden in Hove and quickly developed to a few hives before starting his ethical, sustainable beekeeping enterprise.
From his hives dotted around Brighton and Hove, we have the wonderful Raw Honey – both set and runny.
From his work with other farms in the Sussex area, Mickelmus also produces English Heather Honey and English Borage Honey.
How raw honey is good for you
Raw honey has a wealth of uses and benefits which we explored in our blog earlier this evening from cough mixtures to cake sweeteners and even shampoo and face wash. Studies by Glasgow University have shown that honey other than just Manuka, which is famous for its antibacterial properties – also have useful bacterial fighting qualities. And fresh honey produced on your doorstep is surely better in terms of freshness.
Plus the carbon footprint to bring you this honey is tiny when you consider it’s collected and bottled all within a 30 mile radius. Some commercial honeys are the collective produce of lots of producers and even different countries before being freighted to a bottler…despite their pure labels.
Heather Honey (English)
A perfume that is almost herbal. Nick says it has a citrussy kick to it. The texture is grainy like large salt grains from the comb and it’s a dark set honey. A lovely honey to spread on thick wholemeal toast.
Borage Honey (English)
Lightly scented and ivory clear. The flavour is delicate and smooth and not overly cloying in terms of sweetness. This would be a good natural sweetener for drinks or cakes or drizzling over pancakes.
Raw Honey, Runny (Brighton and Hove)
Sweet and with a rich honey flavour with almost a very slight smokiness to it. Deliciously light and smooth texture. The colour is a beautiful strong gold and again, would make a fabulous breakfast honey.
Raw Honey, Set (Brighton and Hove)
A velvety texture and a buttery creamy flavour. Now this seems like the perfect Sunday morning honey.
Raw Honey Roasted Beetroot and Carrots
- 4 medium carrots, diced
- 1 tbsp cider vinegar
- 2 tbsp raw runny honey
- 1 tbsp olive oil
- 4 beetroots, quartered
- 25g pumpkin seeds
- handful fresh parsley, chopped.
First simmer the beetroot in its skin until tender and cooked through. Cooking in the skin is easier than peeling as you can just rub this off with your thumb when cooked.
Heat the oven to 180 degrees/160 degrees fan/gas 4.
In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray and roast for 30 mins.
About 5 mins before the end of cooking, add the beetroot and return to the oven.
When cooked, leave to cool a little, then toss with the pumpkin seeds and chopped parsley.