When someone tells me they “don’t like honey,” I always ask: What kind of honey have you tasted? More often than not, the answer is the cheap, runny stuff in plastic supermarket bottles—pale, processed, and flavorless. No wonder it leaves a bland impression.

Rediscovering Honey’s Character

Real honey is rich with personality. As a honey sommelier, I’ve tasted varieties that range from delicate floral notes to robust, almost savory depths. Chalk in these differences, and you’ll find thyme honey—herbal and aromatic; chestnut—dark, earthy, with lingering bitterness; acacia—light, silky, mild; and heather—intense, resinous, unforgettable. Each jar is shaped by the land, the flowers, and the season—just like terroir in wine.
The magic truly happens when you pair intelligently:

• Thyme honey drizzled over feta or tangy yogurt.
• Chestnut honey brushed onto aged cheese or roasted vegetables.
• Orange blossom stirred into salad dressings or baked goods.
• Heather honey warmed with milk or taken straight from the jar to spoon.

How to Buy and Store Real Honey

• Avoid cheap blends in plastic—they’ve often lost their depth.
• Seek single-origin or raw honey from trusted sources or local producers.
• Store it well—in a cool, dark cupboard in a glass jar, not under heat or light.
• Explore different formats: liquid, creamed (smooth, spreadable), or honeycomb—each offers a unique textural delight.

Myth Busting Corner

• Crystallisation ≠ spoilage. It’s a natural, harmless process, especially in raw honey. Gently warming the jar returns it to liquid without losing flavor.
• Light colour isn’t always better. In fact, darker honeys tend to have more antioxidants and richer profiles.
• Caution: Heat ruins honey. Add it at the end of cooking, not during, to preserve its floral notes and beneficial properties.

Recommended Reading

If you’d like to dive deeper into the world of honey, here are a few beautiful, insightful books I love:

• The Honey Connoisseur by C. Marina Marchese & Kim Flottum — A rich introduction to tasting, selecting, and pairing over 30 varietals of honey.
• The World Atlas of Honey by C. Marina Marchese — A stunning, illustrated global survey of honey, exploring flavor profiles and terroir from over 80 countries.
• Honey and Dust by Piers Moore Ede — A deeply moving travel memoir that follows a journey to find the most extraordinary honeys around the world.
• Spoonfuls of Honey by Hattie Ellis — Combines the sensory stories of honey with delicious global recipes in an elegantly written guide.
• Planting for Honeybees: The Grower’s Guide to Creating a Buzz by Sarah Wyndham Lewis — An inspiring, practical book showing how even the smallest garden or balcony can become a haven for bees, and why protecting pollinators matters.

UK Suppliers I Trust

• Odysea Limited — Specialists in Greek and Mediterranean foods, including exquisite artisanal honeys. Perfect if you’re looking for authentic varietals like thyme or pine honey.
• From Field To Flower — A passionate, independent UK supplier offering raw, unprocessed honeys directly from beekeepers. Their range is diverse and always of exceptional quality.
• Bermondsey Street Bees — Award-winning, ethical urban beekeepers producing complex, terroir-driven honeys while championing pollinator welfare.
• Lowther Honey — Based in Cumbria, producing pure, raw honey that captures the unique landscape and wildflower diversity of the Lake District.

How to Taste Honey Like a Sommelier

Here’s a simple guide to tune your senses:

• Look: 
Spoon a little into a white dish and observe the color—from pale gold to deep amber to near black.
• Smell: 
Inhale deeply. Good honey will whisper of its origin—citrus, wild herbs, heather, pine, or chestnut.
• Taste: 
Let a small amount dissolve slowly on your tongue. Notice:
  • Texture – thick, silky, or granular.
  • Flavor journey – sweet, then floral, woody, tangy, or bitter.
  • Finish – does it linger or evaporate immediately?
• Pair and Reflect: 
Try a little with cheese, fruit, yogurt, or bread. Notice how the flavors interact—some honeys sing when paired thoughtfully.

Use clean spoons, reset your palate with water, and try three contrasting honeys side by side for comparison. If you’re sharing with friends, include bread, cheese, or nuts for a fuller tasting experience.