THE LATEST updates

Sensory Delights and Bee Conservation: Lyon Raw Joins Expert Bee Team at the 2023 RHS Chelsea Flower Show Lyon Raw is proud to announce the launch of our new website, coinciding with founder Natasha Lyon's invitation to be part of an expert bee team at the 2023 RHS Chelsea Flower Show. This is a true honour, and we are thrilled to be working with Paula Carnell, author, naturopathic beekeeping expert, bee consultant, and Head Beekeeper at The Newt, Babylonstoren’s sister farm. The theme for the 2023 show is "Rewilding" and "Sensory,": perfectly in line with our training as Honey Sensory Analysis experts by the Italian Register in Bologna, Italy. As a beekeeper and honey sommelier, I understand the importance of gardens as a sensory kingdom for all living beings, including humans. Not only are they healing and restorative, but they also serve as a safe haven and food resource for our declining pollinators. The RHS Chelsea Flower Show has been showcasing the latest trends in garden design since 1930, and we are proud to be a part of it. 

Real vs Fake Honey: The Importance of Supporting Artisanal Beekeeping As a honey sommelier and advocate for artisanal beekeeping, it pains me to see the prevalence of fake honey in the market. The injustices of this industry are a trigger for me. The hard work that goes into keeping bees and producing real honest honey, a miraculous superfood created entirely by nature, is undervalued and under-appreciated. Artisanal beekeepers are disappearing, and few newcomers are entering the industry. Without fair prices for their real, honest, and superior quality honey harvests, we risk being left with only large-scale, often questionable honey varietals. The scale of fake honey operations is enormous, with sizeable margins especially when cheap sugar substitutes are added. The scientific sophistication used to "copy" honey is mind-blowing, and the increased demand for honey since the COVID epidemic has only made matters worse. Big players are looking to expand their operations with advanced science making it possible to produce highly sophisticated versions of man-made fake honey.

Meet Natasha Lyon South Africa’s first Internationally trained Honey Sommelier. An interview by CAPE Talk Radio host Pippa Hudson.

Grow a garden that welcomes bees Have you ever considered dedicating a part of your garden to supporting insect life? If you're fortunate enough to have a garden, why not provide space for informal insect settlement? Lyon Raw has lovely "Air Bee & Bee" hotels that encourage bee diversity and make for thoughtful gifts. Sadly, most children grow up disliking insects. However, observing the activities in and around a solitary bee hotel is an exciting activity that can encourage children to learn more about these incredible beings and be inspired to protect our insects. Kids love watching the bees fly in and out and may even be able to spot their treasures from pollen grains to flying back with bits of leaves to line their nests. Insects form the backbone of sustainable ecosystems, and we desperately need them. They pollinate our crops, recycle waste, keep soil healthy, control pests, and so much more. Of the estimated 5 million species of insects worldwide, we've only named 1 million. Of those, we know virtually nothing about their biology, distribution, and abundance.

As I reflect on the past five years of my journey with bees, I've gained a new perspective on the concept of time that I'd like to share with you. If you're reading this, you're probably passionate about honey and bees, and can agree that raw honey is one of the most precious things in life.  Let's take a glimpse into the history of cognac in France's Aquitaine region. White wine made from grapes like Colombians and Semilon is fermented with wild yeast and distilled in a copper still to create "eau de vie," or "water of life." From this, cognac is made. Just like the moisture of nectar needs to evaporate from around 80% to less than 20% to form honey as we know it, so too does a small percentage of the cognac evaporate into the cask of the wooden barrel and into the air. In Cognac, this evaporation is called "la part des anges" or "the angels' share."

Hello there, 2023 Welcome to the new year, dear friends and fellow honey lovers! As we bid adieu to the first week of 2023, Lyon Raw sends you warm wishes for a year full of happiness, good health, and bountiful blessings. May your pollen baskets overflow with the sweetness of life and love. I must start by expressing my heartfelt gratitude to all our loyal honey and bee supporters. Your unwavering dedication and passion for our precious pollinators have been a constant source of inspiration to me. The connections I have formed with so many of you are nothing short of magical, and I feel truly blessed.