How to Sell Raw Honey in the UK: Regulations, Labels, Channels and Pricing

Raw honey producers in the UK sell legally by completing four steps: registering as a food business, labelling every jar to meet the Honey (England) Regulations 2015, testing water content below 20%, and choosing a sales channel. No licence fee applies. A 340g jar typically retails from £6.50 to £10 or more.

Raw honey is honey that has not been pasteurised or fine-filtered after extraction. It retains natural enzymes, pollen, and propolis — exactly as it left the hive.

Can I Legally Sell Raw Honey in the UK?

Yes. Selling raw honey in the UK requires four steps:

1. Register as a food business with your local authority at least 28 days before your first sale.
2. Label every jar to comply with the Honey (England) Regulations 2015.
3. Test water content using a refractometer — honey must be below 20%.
4. Choose a sales channel — farm gate, farmers’ market, shop, or online.

No licence or approval fee is required. Registration of your food business is free and cannot be refused.

The Honey (England) Regulations 2015 govern the sale and marketing of honey in England, and came into force on 24 June 2015. Equivalent legislation applies in Scotland, Wales, and Northern Ireland.

Do I Need a Licence to Sell Honey?

No licence is required. A licence implies an approval process that can be refused. Food business registration cannot be refused.

When you start a new food business, you must register with your local authority at least 28 days before you start trading. Registration is free.

The British Beekeepers Association (BBKA) publishes guidance on honey selling regulations at bbka.org.uk.

What Is Food Business Registration and Do I Need It?

Every person selling food in the UK must register as a food business — including beekeepers selling from home.

The steps are straightforward:

1. Go to the Food Standards Agency registration portal:
2. Enter your home address (or the address where you extract and jar your honey).
3. Submit the form. There is no fee.
4. Complete this at least 28 days before your first sale.

Anyone starting a new food business must register with the local authority at least 28 days before doing so. Failure to register is an offence which could lead to prosecution.

Registration applies to all types of food businesses regardless of where they operate from — a kitchen table, a market stall, or a website. 

Most beekeepers who sell from the garden gate for their first season discover this registration requirement only after they have already sold their first jar. Registering retroactively is not how the regulation is written. Do it before you sell.

Does Selling Raw Honey Count as Running a Business — and What About Tax?

Selling honey generates taxable income. The HMRC trading allowance is a £1,000 tax-free allowance for income from self-employment or trading. 

The rule is binary:

• Gross honey income of £1,000 or less per tax year: No need to register for Self Assessment or pay tax on this income.
• Gross honey income above £1,000: You must tell HMRC and choose between claiming the trading allowance or your actual allowable expenses.

This applies to gross income — total sales revenue before expenses — not profit.

A beekeeper selling 50 jars at £8 each generates £400 gross. No Self Assessment required.

A beekeeper selling 200 jars at £8 each generates £1,600. Self Assessment registration with HMRC is mandatory.

What Must Go on a Raw Honey Label in the UK?

Every jar of honey sold in the UK must carry seven mandatory label elements. The sections below cover each element, placement by jar size, barcode requirements, batch coding, allergen rules, and the quantity system that determines whether your jars are legally filled.

The 7 Mandatory Elements on Every UK Honey Label

Every jar of honey sold in the UK must display these seven elements:

1. Product name: The word “HONEY” (plus any legally permitted qualifier)
2. Net weight: In metric (grams), with figures at least 4mm high on jars between 200g and 1kg
3. Country of origin: “Product of the UK” or “Produce of England”
4. Producer’s name and address: Your full name and postal address
5. Best-before date: In a format that includes at least month and year
6. Lot number: A batch identifier (see Section below — a full day/month/year best-before date can serve as the lot mark)
7. Storage conditions: Only required if special storage conditions apply — standard honey does not require this

The 4mm minimum figure height for net weight on packages between 200g and 1kg is set by the Weights and Measures (Packaged Goods) Regulations 2006, Regulation 8(3)(d).

The Honey (England) Regulations 2015 prescribe reserved descriptions for honey. These cover source (blossom, honeydew), extraction method (drained, extracted), and presentation (comb, chunk, filtered). No other reserved description may be used.

Where Does Each Element Go on a Small Honey Jar?

The placement table below shows where each element belongs on a 227g and 340g hex jar.

All mandatory information must appear within a single field of view. Use digital kitchen scales with a tare function to fill each jar. Overfill by 2g to guarantee no jar falls underweight. Underweight jars are a Trading Standards prosecution risk.

Does My Honey Label Need a Barcode?

A barcode is required only when selling through a retail outlet that needs to scan your product at the till. It is not required for farm gate, farmers’ market, or own-website sales.

If you supply retailers, register for an EAN-13 barcode through GS1 UK. GS1 UK membership starts from £50 per year based on company turnover, and gives you globally unique, permanently registered barcodes accepted by all major retailers and online marketplaces. For retail supply at scale, you will also need a GS1-128 case-level barcode to help retailers track stock automatically by case.

GS1 is the only authorised source of Global Trade Item Numbers (GTINs). Third-party barcode sellers exist, but their codes are not accepted by Amazon or major UK retailers.

The Batch Number: What It Is, What Format to Use, and Why It Protects You

A batch number (lot number) links every jar back to its production run. It enables rapid product recall if a quality issue arises and satisfies traceability requirements for retail supply.

Format: You can use a best-before date (if it includes at least the day and month) as your lot mark, or use a separate number or code. If you use a code rather than a date, put an “L” in front of it to make clear it is a lot mark.

Examples: “L150926-A” or “L14” or “Lot 15/09/26”

Keep a paper or digital log for every batch: batch code, which hive(s) the honey came from, date extracted, date jarred, quantity of jars, and where they were sold. Traceability information for pre-packed food should be kept for a minimum of 12 months after the product’s shelf life.

Do I Need to Declare Allergens on a Honey Label?

Plain honey is not one of the 14 major allergens, as set out by the Food Standards Agency under the Food Information Regulations 2014. A standalone jar of pure honey does not require an allergen declaration.

If you produce infused honey containing any of the 14 allergens — for example, honey infused with nuts — a full allergen declaration is mandatory on the label.

How the Weights and Measures Quantity System Affects Your Jars

UK pre-packed goods can be sold under two systems, as set out at :

Minimum system: Every jar must contain at least the stated weight. No jar may be underweight. Most small-scale beekeepers who individually weigh and fill each jar operate under this system.

Average system: A batch of jars must average the stated weight across the whole batch, with statistical limits on how many can fall short.

For beekeepers filling jars one at a time on kitchen scales, the minimum system is the natural choice. It requires no batch sampling or statistical record-keeping. Set your digital scales to tare the empty jar, then fill to the stated weight or 2g above.

Common labelling mistakes that risk Trading Standards action:

• Net weight figures printed below 4mm height on a jar between 200g and 1kg
• Imperial weight displayed in larger type than the metric weight
• Lot number code used without an “L” prefix to identify it as a lot mark
• Country of origin omitted (a post-Brexit requirement frequently overlooked)

Can I Use the Word “Raw” on My Honey Label?

The word “raw” does not appear in the Honey (England) Regulations 2015 and has no legal definition in UK food law.

The Honey Regulations prescribe reserved descriptions based on source, extraction method, and presentation. “Raw” is not among them.

This creates a legal grey area. If you write “raw” on a label, you are making a claim about your production process. That claim must be truthful and not misleading under the Consumer Protection from Unfair Trading Regulations 2008. If Trading Standards questions the term, you must demonstrate your honey has not been heated or fine-filtered.

What Can I Write on the Label Instead of “Raw”?

Three legally safer alternatives describe the same product without using a legally undefined term:

1. “Unpasteurised” — Describes the absence of a specific process. Factually verifiable.
2. “Cold-extracted” — Describes the extraction method. Legally defensible if your process avoids heat above hive temperature (approximately 35–40°C).
3. “Never heated above 40°C” — A specific, measurable temperature claim. The strongest option because it is precise and checkable.

Using the word “raw” in marketing copy — on your website, at a market stall, on social media — is not regulated by the Honey Regulations in the same way as the physical jar label. However, any claim must not mislead the consumer. If you cannot demonstrate your honey is genuinely unheated and unfiltered beyond basic straining, do not make the claim anywhere.

Where Can I Sell Raw Honey in the UK?

Seven main sales channels exist for UK beekeepers. Each has different startup costs, regulatory requirements, and profit potential.

Selling Honey from Home or at the Farm Gate

Farm gate selling is the simplest channel. You sell directly from your home to neighbours, colleagues, and local visitors.

Requirements:

• Food business registration with your local authority (free)
• Correct labelling on every jar
• New jars and new lids — never reused (see Section 5 below)

No barcode is needed. No minimum order quantity applies.

How to Sell Honey at a Farmers’ Market

Farmers’ markets provide higher visibility and premium pricing. The process has five steps:

1. Find your local market. Search FARMA (the Farm Retail Association) at farma.org.uk or contact the National Association of British Market Authorities (NABMA) at nabma.com for a directory of markets near you.
2. Contact the organiser and ask about their requirements. Most markets require public liability insurance (PLI). Confirm the exact cover level required with the specific market before booking.
3. Arrange PLI before booking your stall. Specialist policies for small food producers are available from providers such as NFU Mutual and Hiscox, for example. Obtain a direct quote — annual premiums vary by provider and cover level.
4. Book your stall. Stall fees vary by market, location, and footfall. Contact your target market directly for current rates.
5. Set up your display and accept payments. Use a dark-coloured plain tablecloth. Create height variation using display stands. Display different jar sizes together. Carry a card reader — SumUp charges 1.69% per transaction with no monthly fee on its standard plan , while Zettle charges 1.75% per transaction. 

Setting a price below your local market rate does not make your honey sell faster — it makes buyers assume something is wrong with it. At farmers’ markets, honey priced conspicuously low attracts suspicion, not sales. Price within the range your local beekeepers are achieving, and let the product’s quality speak for itself.

How to Sell Honey to Local Shops and Delis

Stock your honey with a retailer by arriving with professional packaging, a scannable barcode, and a realistic wholesale price. A retail shop typically wants a 40–50% margin.

Prepare before approaching a retailer:

• Barcode: Register for an EAN-13 through GS1 UK (from £50/year).
• Shelf-ready packaging (SRP): Cases that open cleanly and slide onto shelves without individual jar handling. Standard case sizes are 6-unit (trial orders), 8-unit (most popular for independent retailers), and 12-unit (high-volume accounts). Choose one and keep it consistent.
• Wholesale pricing: Set your wholesale price so the retailer can achieve their 40–50% margin while you cover costs. If a jar retails at £8, the shop typically needs to buy it from you at £4.00–£4.80.
• Minimum order quantities (MOQ): Start flexible — accept single-case orders from small farm shops for the first month. Move to a 2–3 case minimum as the relationship matures.
• Tamper-evident label: A paper seal running from the lid to the jar signals professionalism and prevents undetected opening on shop shelves.

How to Sell Honey Online — Websites, Amazon, and Etsy

Three online platforms serve distinct purposes for honey sellers.

Your own website (Shopify, WooCommerce, Squarespace): The most profitable channel per jar because no marketplace commission applies. You need a domain name, a platform subscription, product photography, and a payment gateway. Full UK food labelling applies to every jar shipped.

Amazon UK: The Grocery & Gourmet Foods category requires category approval before you can list. You must have a Professional Seller account, a GS1-registered barcode, and documented food safety compliance. Amazon referral fees for Grocery & Gourmet in 2026 are 5% for items priced up to £10 and 8% above £10. Honey sold through FBA must have a minimum remaining shelf life of 105 days when received at the fulfilment centre. A jar with a 2-year best-before date meets this requirement easily.

Etsy: A more accessible platform for small-scale beekeepers. UK sellers pay a £0.16 listing fee per item, a 6.5% transaction fee on the total sale value including shipping, and a payment processing fee of 4% + £0.20 per transaction.

How to Sell Honey in Bulk or Wholesale to a Packer

Bulk honey sells by the kilogram in 30lb food-grade polythene buckets, directly to packers or blenders who jar and label the honey themselves.

Margins are lower per unit than direct retail, but packaging and labour costs are minimal. Water content must be documented (below 20%, ideally 18% or lower). The buyer will request a refractometer reading.

Contact the BBKA (bbka.org.uk) or your local beekeeping association for contacts with wholesale buyers. Local beekeeping associations often maintain lists of packers operating in their region.

What Food Hygiene Rules Apply to Selling Raw Honey?

Honey is a food product. Every beekeeper who sells it operates within the food industry and must maintain hygiene standards that Trading Standards can inspect at any time.

Do I Need a Food Hygiene Certificate to Sell Honey?

A Level 1 Food Hygiene Certificate is not a legal requirement for selling honey. It is, however, strongly advisable.

Online courses leading to a Level 1 certificate are available from training bodies including RSPH (Royal Society for Public Health) and Highfield. The certificate demonstrates to Trading Standards, market organisers, and retail buyers that you understand basic food safety principles.

Many farmers’ markets request evidence of food hygiene training as part of the stall booking process.

Kitchen, Equipment, and Jar Standards for Home Honey Sellers

The following standards apply to every beekeeper who extracts and jars honey for sale.

Before you jar your first batch:

• All equipment that contacts honey must be stainless steel or food-grade polythene. Non-food-grade containers are not permitted.
• Wear a washable overall or apron and cover your hair.
• Exclude pets from the kitchen during extraction, straining, settling, and jarring.
• Have clean water and clean cloths accessible throughout.
• Inspect every jar for chips, cracks, or glass shards before filling.

On jars and lids: Use new jars and new lids for every batch. Never reuse honey jars. Standard honey jars are manufactured for single use — reuse risks introducing damage invisible to the naked eye and creates potential food safety and insurance liability.

On settling: After extraction and straining through a double stainless steel strainer, transfer honey to a food-grade settling tank (bucket with a tap). Leave for a minimum of 24 hours. Air bubbles and fine wax particles rise to the surface. Skim this foam before jarring.

Keep the last few jars of each batch for yourself — they carry the highest water content and the most bubbles.

In practice, most Trading Standards inspections of small honey producers focus on labelling accuracy and record-keeping, not kitchen layout. Having equipment that is visibly food-grade — no wooden spoons, no old plastic bowls — signals professionalism that resolves an inspection quickly.

Equipment checklist for selling honey:

How Much Can You Sell Raw Honey For?

A 340g jar of raw honey in the UK typically retails from £6.50 in rural areas to £10 or more in London and major cities — with premium urban producers achieving £9.50–£10 per 340g jar.

What Does It Actually Cost to Produce a Jar of Honey?

The table below shows the cost components to calculate before setting your price. Populate each row from your own supplier invoices.

Once you have your total cost per jar, set your prices using these rules:

• Direct retail price (farm gate, market, own website): set high enough to cover all costs and earn a fair return — most beekeepers target at least 2× cost as a working minimum.
• Wholesale price to a shop: the retailer needs a 40–50% margin. If a jar retails at £8, the shop buys it from you at £4.00–£4.80. Work backwards from your target retail price to confirm the wholesale price still covers your costs.

Never set a retail price below your true cost. Never set a wholesale price that leaves you unable to cover production costs after the retailer takes their margin.

Should I Price My Honey Differently at a Market vs. Online vs. in a Shop?

Yes. The price cascade works as follows:

• Wholesale price (to shops and delis): Set so the retailer achieves 40–50% margin on the shelf price.
• Retail price (farmers’ markets, farm gate, own website): The full retail price — you keep the entire margin.
• Amazon/Etsy price: Add platform fees on top of your retail price — Amazon charges 5–8% referral on honey; Etsy charges 6.5% transaction plus 4% + £0.20 processing per sale. 

Sell direct whenever possible. A jar sold at a market or from your website retains the full retail margin. The same jar sold wholesale surrenders 40–50% of that retail price to the retailer.

2026 UK market context: Established online brands retail 280g jars at £10.99–£12.99 (honeybeeandco.uk) and 227g jars from £9.00 (localhoneyman.co.uk). A new beekeeper selling locally will typically price below these levels initially, but should not undercut the local beekeeping community’s established rates.

How Do Batch Numbers and Best-Before Dates Work for Selling Honey?

Batch numbers and best-before dates are mandatory label elements for honey sold in the UK. Both serve a single purpose: traceability back to the producer and the production run.

How to Write a Batch Number for Honey Jars

Every jar sold through a retail outlet must carry a batch number (lot number). Farm gate and market sellers benefit from batch numbering too — it enables traceability if any quality issue arises.

You can use the best-before date itself as the lot mark, provided it includes at least the day and month. Alternatively, use a separate number or code. If you use a code, put an “L” in front of it to identify it clearly as a lot mark. 

Examples:

• “Best before 15/09/2028” — the full day/month/year date itself serves as the lot mark. No separate lot number is needed. 
• “L150926-A” — a separate lot code used when you don’t want to include a full date as the lot mark
• “L14” — a simple sequential code, valid as a lot mark with the “L” prefix

Record the following for every batch: batch code, hive(s) of origin, extraction date, jarring date, number of jars, refractometer reading, and destination. Retain all records for a minimum of 12 months after the product’s shelf life. 

How Far Ahead Should You Date a Honey Label?

Two years from the date of jarring is the widely used best-before period for raw honey — most beekeepers put two to three years from the date of jarring. The Honey Regulations require a best-before date but do not mandate a specific duration.

The date reflects quality expectations, not food safety. Raw honey does not spoil.

Crystallisation does not invalidate the best-before date. It is a natural process. A short explanation on a display card at your stall or in your website product description resolves any customer queries.

If you print the full best-before date in day/month/year format, that date itself acts as the lot mark and you do not need a separate lot number on the label. If you print only month and year (e.g. “Best before end 09/2028”), you must include a separate lot mark.

Frequently Asked Questions

Hasnain Abbasi

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