NEWSLETTER EDITION 3 – 2025

Dear Raw Honey Friend,

This May, I set out for Hungary, driven by a simple aim: to see the vast Acacia forests that are at the heart of the Acacia honey we bring to you.

I’d heard a lot about the Acacia trees of Hungary over the last few years and it’s the reason why Hungary is known for producing the best Acacia honey in Europe.

This was why a couple of years ago we asked our friend Greek beekeeper Asterios if he knew any Organic Hungarian beekeepers.

We were therefore delighted when Antal (vice-president of the beekeepers Association of Hungary) contacted us. We were even more excited when we tasted the Acacia sample that he sent us.

I wanted to walk the ground the bees fly above, to meet Antal & his colleague Andras (who helps with the jarring, labelling and translation), and to witness first-hand the landscapes behind each jar. And to share that with you.

So here is the story of my trip. Along the way, I encountered moments that stayed with me—some beautiful, others more sobering. You’ll find these stories woven through the journey that follows:

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Day One: Into the Southern Plains

I arrive in Budapest, 14th May. A hideously early start, but I was really looking forward to what lay ahead.

I had heard so much about Hungary's vast Acacia forests and was eager to explore the source of what is considered Europe’s finest Acacia honey.

I was met at Budapest airport by Asterios, Antal and Andras. This was where the first of many challenges emerged. Antal speaks no English and I speak no Hungarian!

Thankfully, Andras became our lifeline—the bridge between two languages and cultures. Without him, it would have been impossible to understand Antal's methods, stories, and insights.

His translation didn’t just convey words, it conveyed meaning, emotion, and the immense knowledge passed down through Antal’s family.

It was so nice to meet Andras in person—after countless emails and phone calls, he now stood with us, ready to guide us through the heart of Hungarian beekeeping.

Andras, like Antal, inherited beekeeping from his father and grandfather. He proudly told me, "I was born into it."

 

That afternoon we travelled south to Cegled, Antal’s hometown, then on toward the Hungarian Plains where his hives are stationed for the first Acacia bloom, before they are moved north for the second blooming in the foothills of the Carpathian mountains.

I was filled with anticipation but also concern. This spring had brought unpredictable weather to Hungary—a hot day followed by a severe early morning frost had stalled the Acacia bloom.

The beekeepers were nervous, waiting for signs that they wouldn’t lose the Acacia bloom to bad weather.

Driving across the flat, sandy earth—so unlike anything I’d seen—I began to understand the unique environment that supports these forests.

Despite the cold, there were signs of life: white blossoms starting to unfurl, bees buzzing faintly, and the feel of potential in the air. It was a hopeful scene, even if the weather had not been entirely kind over the last few weeks.

Culturally, Hungary was eye-opening. Once we left Budapest the pace of life felt slower, more grounded, and far removed from the hustle of the UK.

There’s a practicality to everything—tools are used and reused, nothing is wasted. Meals are hearty and meaty; vegetables take a back seat.

At every turn, I was reminded that while this way of life might feel traditional to some, it's deeply rooted in respect for the land.

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Day Two: North to Nórgrád, where the Carpathian Mountains loom

Early the next morning, Antal said we were heading to Nórgrád near the Slovakian border – the place where he moves his hives after the bloom has finished in the plains of Hungary.

Situated on this northern most edge of Hungary, Nórgrád is an intriguing and dramatic place. It is famous for its ancient Gothic architecture and 13th century castles.

This remote region lies at the foot of the Carpathian Mountains and usually offers a second blooming period for Acacia.

We visited a clearing in a forest where some of his hives stood quietly among tall, sparse Acacia trees.

(This part of the forest belongs to a guy who I was introduced to who is known as ‘Tractor Man’. He has a large collection of Russian tractors from the cold war era!)

A tin drum filled with thermal spring water stood nearby for the bees. Wild boars, apparently, don’t bother the hives but love knocking over the water drums!

The journey took nearly three hours on increasingly narrow and bumpy roads. I promised myself never to complain about potholes in the UK again!

As we climbed into the hills, the landscape turned greener, wetter, and wilder. Torrential rain fell as we reached the site where Antal will place his hives later in the season. He used binoculars to scan the treetops for the first signs of bloom.

None yet, but clearly the potential is enormous in these wild forests. The forest here is dense, majestic, and peaceful.

I stood in a meadow backed by thick Acacia woodland, listening to birdsong and the distant ring of a church bell. It felt timeless.

Antal showed me where he puts the hives, well protected by the incline and the tree cover.

Later, we stopped in a tiny village to eat a traditional Hungarian Paloc soup followed by pancakes filled with poppy seeds—delicious and well-earned after a long day.

The food was rustic, simple, and filling—a real reflection of the countryside culture we were immersed in.

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Day Three: Warehouse and Reflection

Back in Cegled, we visited Antal’s warehouse where he extracts and jars the honey.

Antal runs a low tech operation and hand fills all the jars himself.

As I had already worked out over the last few days Antal was a perfectionist – and the warehouse certainly demonstrated that, being spotless.

Antal showed us how he hand-fills each jar, carefully weighing and sealing them. There are no machines here, just dedication and tradition.

Watching him work, I was struck by the simplicity and purity of the process. Andras explained the minimal filtration they use, preserving all the good bits that often get filtered out in commercial operations.

Spending time with Antal and Andras deepened my appreciation for the work that goes into every spoonful of honey.

It is not just a product—it’s a connection between landscape, weather, beekeeper, and bee.

Thank you for supporting that connection.

Warm wishes,
Claire
Operations Manager
The Raw Honey Shop

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Postscript: Reflections with Asterios

As we boarded the train back to Budapest airport, Asterios turned to me and said, "This was a unique experience. Antal is a very conscientious beekeeper and follows organic practices."

Second postscript - a bad harvest

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The Bigger Picture

Our trip, while filled with beauty, was a sobering reminder of how much climate change is impacting artisan beekeeping.

Antal spoke about the increasing unpredictability of seasons. Frosts in May. Blooms delayed or lost.

All of it makes each successful harvest more precious.

That’s why we’re so grateful to have a limited amount of Antal's honey from last year’s more fruitful season.

There is not just his Acacia but also a Lime & Acacia honey that is vibrant, fragrant, and of course completely raw.

Bad news on the harvest

Andras emailed me following the trip to say they have managed to collect some Acacia but it is between 20-30% of a normal season.  It is fortunate that Antal, collects his Acacia from two areas, one in the south and one in the north, so unlike other beekeepers he has harvested some. Others were completely without.

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Want to Taste the Story?

You can experience Antal’s Raw Organic Acacia honey right now.

There is also a Lime and Acacia, which is a combination that works really well—light and mild with gentle floral sweetness and a fresh, citrusy note.

www.therawhoneyshop.com/antal

You can also see a video summary of Claire's whole trip here.