How to Sell Raw Honey in the UK: The Complete Guide to UK Regulations, Labelling, Pricing, and Where to Sell

Raw honey sellers in the UK must register as a food business with their local council before trading. They must follow the Honey Regulations 2015, label every jar correctly, and process honey to legal composition standards. UK market prices range from £5.50 to £14.97 per jar depending on size and channel.

Is It Legal to Sell Raw Honey in the UK?

Selling raw honey in the UK is legal and carries no licence requirement.

Four pieces of legislation govern the sale:

1. The Honey Regulations 2015 (England)
2. The Honey Regulations 2015 (Wales) 
3. The Food Safety Act 1990 
4. The Food Information Regulations 2014 

The Honey Regulations 2015 define what may legally be called honey and set composition standards. These include a maximum water content of 20% for most honey and a maximum hydroxymethylfurfural (HMF) level of 40 mg/kg for honey generally. Minimum diastase activity is 8 on the Schade scale.

The Food Safety Act 1990 creates the criminal offences that apply when any of these standards are not met. The Food Information Regulations 2014 control what may appear on food labels, including descriptor claims such as “raw.”

Food business registration with your local council is mandatory before you start selling. It is free and must be completed at least 28 days before trading begins. Trading Standards officers may inspect your extraction and bottling setup without advance notice.

Do I Need to Register as a Food Business Before Selling Honey?

You must register as a food business before selling raw honey, even at small scale.

Registration is free. Complete it at least 28 days before your first sale. Use the official government registration page: 

The three-step process is:

1. Identify the local authority responsible for your kitchen or extraction room.
2. Complete the online food business registration form naming your premises.
3. Wait for your local authority to confirm receipt. Registration cannot be refused.

If you sell across multiple council boundaries — for example at markets in different counties — a Primary Authority arrangement lets you work with a single lead authority. This simplifies inspections and compliance guidance as your business grows.

A Level 2 Award in Food Safety is not legally required but adds real credibility. Most small producers complete an online course through providers such as Highfield or the Royal Society for Public Health. Enrico, a Somerset-based beekeeper with over a decade of selling experience, put it plainly in forum advice: you do not need the certificate, but it adds to your validity as a good honey producer — and retailers notice.

What Happens If You Sell Honey Without Complying With UK Food Law?

Non-compliance risks prosecution under the Food Safety Act 1990, product recalls, and civil liability claims.

Trading Standards officers check the following most often: label accuracy, net weight compliance, batch traceability, and equipment grade.

The five most common mistakes small producers make:

1. Using the word “organic” without a valid certification from an approved UK control body.
2. Printing net weight figures below the legal minimum height, making labels non-compliant.
3. Omitting a batch code when selling through third parties such as shops or delis.
4. Re-using white flint glass honey jars — these are single-use only and re-use risks microcracks that release glass fragments. Insurance may not cover claims arising from using jars contrary to manufacturer guidance.
5. Jarring uncapped honey without checking water content with a refractometer — honey above 20% water will ferment, and fermented honey cannot legally be sold as honey.

What Must a UK Raw Honey Label Include? (Full Legal Checklist)

A UK raw honey label must include seven mandatory elements. All seven must appear on every jar sold, whether at a market stall, through a retailer, or online.

1. Product name — must include the word “honey.” You may add a floral source (e.g. “Borage Honey”) only if the majority of forage came from that plant. You may add a geographic name (e.g. “Dorset Honey”) if the honey comes entirely from that area.
2. Net weight — metric only; minimum figure heights are specified by weight range under the Weights and Measures (Packaged Goods) Regulations 2006 — verify the current schedule at before printing labels.
3. Best-before date — a mandatory date; raw honey 24–36 months from production is standard industry practice; creamed honey 18–24 months.
4. Batch code — required when selling through any third party; begins with the letter L followed by your chosen numbering sequence, or formatted as DDMMYY-Line (e.g. 150725-A) for easy recall tracing.
5. Country of origin — “Produce of UK” or “Product of United Kingdom” is mandatory following post-Brexit labelling changes in 2021.
6. Producer or packer name and full address — your full name and business address, not a PO box.
7. Barcode (EAN-13) — required for all retail and wholesale supply; not legally required for direct farm-gate or direct online sales to consumers.

Optional but strongly recommended for retail: a tamper-evident label (a paper seal running from lid to jar confirms the jar has not been opened), and a granulation explanation label (a brief printed note explaining that crystallisation is a natural process, preventing customers from thinking the honey has spoiled while sitting on a shop shelf).

Can You Legally Put “Raw” on a UK Honey Label?

You can use “raw” on a UK honey label provided the claim is not misleading under the Food Information Regulations 2014.

The term “raw” has no statutory definition in the Honey Regulations 2015. It is not prohibited. Industry practice treats honey as raw when it has not been heated above the temperature at which enzymes begin to degrade and has been only coarsely filtered to remove wax and debris.

“Organic” is a protected term. You cannot use it on a label without certification from a UK-approved organic control body such as the Soil Association or Organic Farmers and Growers.

Both bodies list their certification requirements on their websites. Uncertified use of “organic” is a labelling offence.

“Pure” and “natural” carry risk under Article 7 of the Food Information Regulations 2014, which prohibits claims that mislead consumers by suggesting superiority over comparable products. Use them with caution.

If you claim a floral source on the label and the claim is false, you are liable under the Food Safety Act 1990. Only state a floral source you can substantiate by hive placement in that crop.

What Do Honey Labels Look Like in Practice? (Worked Example by Jar Size)

A 227g hex jar places the product name and net weight on the front panel and the batch code on the lid; a 340g hex jar moves the barcode to the side panel for better scan angles.

Both sizes must use new jars. White flint glass is designed for single use. Re-use risks invisible microcracks that can shed glass fragments into the product.

Do You Need a Food Hygiene Certificate to Sell Raw Honey in the UK?

A food hygiene certificate is not legally required but is strongly recommended for any UK raw honey seller.

Most small producers complete a Level 2 Award in Food Safety through providers such as Highfield, the Royal Society for Public Health, or the Chartered Institute of Environmental Health. The qualification is available online.

Your extraction and bottling kitchen must meet these standards:

• All equipment must be stainless steel or food-grade polythene — this is a legal requirement, not a recommendation.
• Pets must be excluded from the room during all honey preparation.
• Water must be available throughout the process for hands and tools.
• Every jar must be visually checked for glass shards before filling.
• A washable overall and hair covering are recommended.

Trading Standards officers can inspect your premises at any time. Somerset Beekeepers Association, a Registered CIO Charity (1206483) affiliated to the British Beekeepers Association, notes that most beekeepers operate from a domestic kitchen — and that this is entirely acceptable provided hygiene standards are consistently applied. The standard inspectors apply is practical competence, not commercial kitchen specification.

What Equipment Do You Legally Need to Process Honey for Sale?

All equipment that contacts honey must be stainless steel or food-grade polythene under UK food hygiene law.

Where Can You Sell Raw Honey in the UK? (All 6 Channels Compared)

Six sales channels are available to UK raw honey sellers. Each differs in startup cost, margin, legal obligations, and scale potential.

When selling through your own website or any online channel, you must comply with the Consumer Contracts (Information, Cancellation and Additional Charges) Regulations 2013. This gives consumers a 14-day right to cancel distance purchases and requires your business name, address, and contact details to appear on the site

How Do You Sell Raw Honey to UK Retailers? (Wholesale Setup)

Retailers accept new honey suppliers when the product is shelf-ready, barcoded, and priced to give them a 40–46% margin.

Follow this process:

1. Pass the 30-second shelf-ready test. Your case must open without tools, transfer to shelves without individual jar handling, scan at any barcode angle, and fit standard 300 mm shelf depths.
2. Register for EAN-13 barcodes through GS1 UK. Check current membership pricing at. Each product variant (size, variety) needs its own unique barcode. Case-level GS1-128 barcodes are needed for stock tracking by larger buyers.
3. Choose your case size. The table below shows how case size affects retailer handling time and shelf efficiency — a key factor in winning repeat orders:

1. Set minimum order quantities (MOQs) by retailer type:

1. Price to the margin. The table below shows a worked example:

1. Allow 4–6 weeks from first contact to first delivery. Budget 3–6 months to build a repeat-order relationship with any retailer.

Major supermarkets work through established distributors, not direct with individual producers. Focus on independent retailers, delis, and farm shops for direct relationships.

How Much Should You Charge for Raw Honey in the UK?

Charge between £5.50 and £14.97 per jar in 2026 depending on size, channel, and location.

The table below brings together verified 2026 pricing data from active UK sellers:

227g and 340g data from Jurassic Bees (2026) and Local Honey Man (2026). Regional pricing (Manchester, London) from Beekeeping Forum (2022) — treat as indicative; confirm local current rates independently.

Calculate your true cost first. Add the price of each jar, lid, label, honey labour, and delivery. Set your wholesale price at minimum 1.4 times that figure.

Being a first-time seller is not a reason to charge less. A 340g jar priced at £5.00 undercuts experienced producers and reduces the perceived value of local raw honey for every seller in your area.

London and major cities support the upper end of these ranges. Rural areas tend to sit closer to the lower figures.

Does Raw Honey Justify a Premium Price Over Pasteurised Honey?

Raw honey justifies a premium price because it retains enzymes, pollen, antioxidants, and amino acids that commercial heat treatment reduces.

Sellers use this as a commercial differentiator in off-label marketing — on their website, at a market stall, or in a shop leaflet. On-label claims are governed by the Food Information Regulations 2014 and must not be misleading.

Three factual statements you may use in off-label marketing without making regulated health claims:

• “Unheated and coarsely filtered — all natural enzymes and pollen intact.”
• “No pasteurisation, no additives, no blending.”
• “Water content tested below 18% before jarring.”

Do not make medical claims anywhere. Statements such as “boosts immunity” or “antibacterial” require a UK-authorised health claim to appear on packaging or advertising. Use compositional facts instead.

How to Process Raw Honey for Sale: Extraction, Filtering, and Jarring Without Losing Raw Status

Process raw honey by extracting frames, straining through a double stainless steel strainer, and allowing 24 hours for air bubbles to rise and be skimmed before jarring.

The legal water content limit is 20% under the Honey Regulations 2015.

Follow this sequence:

1. Remove frames from the hive. Only extract capped frames where possible — capped honey typically sits below 20% water.
2. Uncap the frames using an uncapping fork or heated knife.
3. Extract by spinning in a stainless steel extractor.
4. Strain immediately through a double stainless steel strainer into a food-grade settling tank. Use a nylon straining cloth for secondary filtering if large granules are present.
5. Leave for 24 hours. Air bubbles and fine wax particles rise to the surface. Skim them off. Keep this skimmed material for personal use — it is perfectly good honey, just less visually uniform.
6. Check water content with a refractometer. Target ≤18% for long-term storage stability. The legal minimum is ≤20%.
7. Perform the shake test as a quick pre-jar check. Hold an uncapped frame horizontally — if honey runs freely it is likely above 20% water. This is not a substitute for a refractometer reading but flags obvious failures quickly.
8. Fill jars using a honey tank with a valve or bucket with tap. Place each jar on digital scales, tare to zero, fill to target weight, then add 2 g extra as a safety margin.
9. Apply new lids. Lid seals deteriorate with reuse. Always use new lids.
10. Keep the last jars from each batch for yourself. They contain the highest water content and the most residual bubbles — a practical quality control insight that every experienced beekeeper follows but that no regulatory guidance will tell you.

Keep honey below the temperature at which enzymes begin to degrade during any warming step. Check current guidance from the British Beekeepers Association or the Soil Association organic standards for accepted thresholds. For creamed honey production only, warm gently to no more than 50°C and only until the honey is half-melted before mixing. No preservatives or additives are permitted.

Use new white flint glass jars every time. This glass grade is specified for single use only. Re-use risks creating microcracks that can shed glass fragments. Store bulk honey in 30 lb food-grade plastic buckets between extraction and jarring.

What Types of Raw Honey Can You Sell in the UK?

You can sell six main formats of raw honey in the UK, each with different production requirements and pricing potential.

1. Runny honey. Select buckets that have not granulated. Re-strain gently if granules have started to form. The clearest, brightest jars command the best shelf placement.
2. Soft-set (creamed) honey. Warm crystallised honey gently in a warming cabinet to no more than 50°C until half-melted. Mix with a honey creamer until smooth and lump-free. Bottle immediately. It will firm slightly in the jar but always remains spreadable. This avoids the frosting effect that makes naturally set honey look unfinished on a shelf.
3. Naturally granulated honey. Sets solid in the jar. Coarse granulation is less appealing than smooth. If your honey granulates coarsely, convert it to creamed honey instead.
4. Cut comb honey. The most premium format. Use thin, unwired foundation so the wax midrib is as thin as possible. Freeze supers immediately after removal from the hive to slow granulation. Cut with a stainless steel comb cutter into pieces that fit 8 oz cut comb containers. Round the weight down to the nearest 10 g when pricing and labelling.
5. Square or round sections. The most traditional format. Sold by the unit rather than weight, making weight labelling simpler. Present in a section case with a plastic window so the comb is visible. Commands a premium over standard jars.
6. Chunk honey. A piece of cut comb placed inside a jar of runny honey. Use light, clear runny honey so the comb is visible. Place the comb in the jar two days before adding the honey — its weight settles and seals against the base, preventing movement. Sell quickly: the comb accelerates granulation of the surrounding honey.

How to Grow Your Raw Honey Sales from a Few Jars to a Proper UK Food Business

Arrange public liability and product liability insurance before your first sale. Many beekeepers access combined cover through British Beekeepers Association membership. This protects you if a customer makes a claim relating to the product.

Register on BeeBase with the National Bee Unit. This is free and demonstrates professionalism. It also delivers disease alerts relevant to your apiary area.

Register with HMRC for Self Assessment once your trading income exceeds the £1,000 annual trading allowance. 

Most food sold direct to consumers in the UK, including raw honey, is zero-rated for VAT. 

Register for VAT only when your taxable turnover exceeds the current VAT registration threshold. 

Keep full traceability records for every batch: apiary ID, extraction date, frame source, refractometer water content reading, warming temperatures used, jar batch number, and sales destination. These records protect you in any Trading Standards or recall situation.

Use batch code suffixes to distinguish different apiaries. If you run hives in two locations, the code 150725-A identifies Apiary A and 150725-B identifies Apiary B from the same extraction date.

Frequently Asked Questions

Hasnain Abbasi

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