There are times when you come across an idea so good, you wonder why no one has done it before. That was exactly what I thought while standing in a Somerset field recently, listening to an eloquent young man talk about bees and honey.

The concept he outlined was simple yet brilliant: There's a lot of honey on supermarket shelves, but much of it isn't as natural as you'd think. Many cheap brands have added sugars, and experts even claim there's more honey sold than bees could possibly produce. Most of what you'll find on those shelves is a blend of EU and non-EU honeys, lacking the quality and character of local varieties. This led me to realize that there is a real need for transparency and quality when it comes to the honey we consume.

The Birth of Black Bee Honey

The UK produces some of the best honey in the world, often sold in village stores or farm shops. But why should such incredible, properly produced honey be limited to small-scale outlets? Why shouldn't it be available in supermarkets, where most people do their shopping?

Paul Webb and Chris Barnes have been asking this question for a long time. Their answer is Black Bee Honey: a Somerset-based company that both produces honey from its own hives and sources top-quality honey from certified beekeepers across the UK. By using an "economies of scale" model and branding the best local honey under one label, Black Bee Honey aims to make this amazing product available to consumers everywhere.

Their vision goes beyond just producing and selling honey. Paul and Chris are on a mission to educate people about the benefits of raw, unblended honey and to support local beekeepers who often struggle to compete with large-scale producers. They believe that by bringing attention to the quality and diversity of British honey, they can help revive the industry and ensure that future generations can enjoy the unique flavors of truly natural honey.

From London Rooftops to Somerset Fields 🌿

Paul and Chris have a wealth of experience in beekeeping. You may have heard of their first bee-based business, which garnered a lot of media attention as they produced and sold honey from hives across London. It all started with an office conversation 20 years ago, and soon they were caring for over a million bees in the city.

"It was a life-changing experience," explains their website www.blackbeehoney.com. "But we were frustrated by the tasteless honey on supermarket shelves. We wanted to share our love of raw, unblended honey with everyone, and that's how Black Bee Honey was born."

Their passion led them to join the Bee Farmers' Association, where they realized how fragile the honey industry had become. Many beekeepers were aging, and UK honey production had lagged behind in areas like branding and marketing. Paul and Chris decided it was time to bring real, high-quality honey back into the spotlight.

Their journey from London to Somerset wasn't just about location; it was about finding the right environment to grow their business and to connect with other beekeepers who share their values. The move allowed them to focus on expanding their operations and developing relationships with local producers who are equally passionate about ethical beekeeping and sustainability.

Raising Awareness for Real Honey and Bees 🐝

"We wanted to support existing suppliers and help the British honey market by raising awareness around the quality of our amazing product," Paul said when we met in a field just outside Bruton, where some of his hives are located. "People often see honey as a generic product in a squeezy bottle, without realizing the depth of flavor that real honey can have."

Paul and Chris also wanted to address the environmental challenges facing bees. "We've lost nearly 98% of wildflower meadows since World War Two, which affects bees and other pollinators. Honeybees have beekeepers to help them, but other pollinators are in worse shape. To make a difference, we donate 2% of our turnover to Plantlife, helping to create wildflower meadows. We've funded about 25 acres so far."

The environmental aspect of their mission is something that sets Black Bee Honey apart from many other honey brands. By actively supporting biodiversity and the restoration of natural habitats, they are not just creating a product—they are contributing to a movement. Their commitment to sustainability extends to every aspect of their business, from how they manage their hives to how they package their honey.

Ethical Beekeeping and Sustainable Practices

Black Bee Honey owns some hives, but they also source honey from trusted beekeepers. Their first supplier, based on Exmoor, produces incredible varieties like heather honey, spring soft-set, and summer wildflower honey. Paul explained that each supplier signs a best practices agreement, ensuring ethical treatment of bees and sustainable practices.

"Most commercial bee farmers focus on production and don't have time to market their honey. We want to change that by focusing on branding, awareness, and the environmental impact of our business."

Currently, Black Bee Honey jars around three tons of high-quality honey each month, available in Holland & Barrett, National Trust gift shops, Ocado, Booths supermarkets, and over 200 independent delis and farm shops nationwide. This growth has allowed them to reach a wider audience, bringing the taste of authentic British honey to more people than ever before.

Paul emphasized that ethical beekeeping is at the core of what they do. They work closely with their suppliers to ensure that the bees are treated well and that the honey is harvested in a way that supports the long-term health of the hives. This means avoiding harmful chemicals, minimizing the use of sugar syrups, and never clipping the queens' wings.

Aiming for Nationwide Availability

Will Black Bee Honey be available in larger supermarkets soon? "That's the plan," Paul said. "We want to make our honey accessible to everyone, not just in farm shops or delis."

The journey to expand into larger supermarkets is not without its challenges. Competing with mass-produced, low-cost honey is difficult, especially when many consumers are unaware of the differences in quality. However, Paul and Chris are determined to educate people about the benefits of raw, unblended honey and to show that the extra cost is worth it for both taste and sustainability.

After tasting Black Bee Honey, I know I won't be buying the cheap stuff again—not even for cooking. The depth of flavor and richness of properly produced honey is incomparable. But don't just take my word for it. Michelin-starred chef Merlin Labron-Johnson is a huge fan too. He even installed Black Bee's beehives at Osip, his new restaurant outside Bruton. Their honey is now paired with the cheese board on Osip's farm-to-table tasting menu, which I was lucky enough to sample. It was simply amazing.

Lunch at Osip: A Culinary Delight 🍴

Would you like to see a man about some honey? That was the message that led me to meet Paul Webb and sample some of the best honey I've tasted in years. I was also treated to an 11-course lunch at Osip, one of the finest meals I've had in ages.

Apart from the wonderful honey, what made me happiest was seeing how well we do things here in the West Country. Not only do we have amazing food businesses like Black Bee Honey, but we also have outstanding restaurants that showcase local produce at its best.

Chef Merlin Labron-Johnson, a Devon native, is committed to farm-to-fork dining, showcasing the best the region has to offer. The honey featured in a delightful dish of fruit toast with Tunworth cheese and autumn truffle, an experience I won't soon forget.

The lunch at Osip wasn't just about the food—it was about the entire experience. Each dish told a story of the region, from the carefully sourced ingredients to the way they were prepared and presented. The beetroot taco topped with baby gem lettuce, smoked eel, hay-baked apple, parsnip, black garlic, and togarashi was a small explosion of surprise and delight. An even smaller dish featuring a salad of Tokyo turnips, smoked almond, and pear was equally capable of inspiring a moment of ecstasy.

Another standout was the treacle and ale sourdough with kefir butter, served alongside lamb, merguez, and ewe's milk. Each bite was sensational, highlighting the creativity and skill of Merlin's kitchen team. The pairing of Black Bee Honey with fruit toast, Tunworth cheese, and autumn truffle was a perfect example of how a simple ingredient like honey can elevate a dish to something truly memorable.

The atmosphere at Osip was warm and inviting, with a genuine focus on sustainability and community. Paul and Chris's involvement with the restaurant goes beyond just supplying honey—they have helped train the team in the art of beekeeping, ensuring that the hives at Osip are well cared for and that the honey produced is of the highest quality.

For more about Black Bee Honey, visit www.blackbeehoney.com. To learn about Osip restaurant, go to www.osiprestaurant.com.