Bee Wild Honey offers pollination services from its base in the Western Cape. Their pollination units conform to WCBA (Western Cape Bee Industry Association) standards. This covers the strength of the hive, the condition of the hive body, the status of the Queen, health of hive and Management of the hive.

Bee Wild Honey also provides hive management. It is critical to inspect all your hives on a regular basis, particularly the brood. This important activity sets “beekeepers” aside from “beehavers”. Springtime is especially an important time of the beekeeping year as the hive emerges from winter and the colony starts to expand. Aspects such as hive health, space management and food stores are focused on.

The Bee Wild Honey team also managed sustainable hives while extracting their own honey. Their sites are situated in various biomes around the Western Cape, which impact the taste of the honey naturally.

For more information about Bee Wild Honey contact:

Kevin: 083 796 6556


 – or contact Glynis for more information –


Glynis: 0825506292

wild blossom honey
eucalyptus honey
fynbos honey



Grilled Nectarine and Blue Cheese Bruschetta

All Bee Wild Honey is raw and unheated. Wildflower honey, means the bees foraged on everything they could, is a good choice, but any honey from Bee Wild will be good. The nectarines will caramelize and add a charred flavor to the rich cheese and sweet honey. In one small bite, you will hit a variety of flavour profiles from salty, smoky, sweet and creamy. You can sub nectarines with peaches or during the winter, roast pears or apples in the oven and follow the same preparation.
 Servings 1


  • 1 teaspoon Water
  • 2 tablespoons Wildflower honey
  • 2 medium Nectarines, quartered
  • Cooking Spray
  • 2 1/2 ounces Whole-wheat baguette, cut diagonally into 12 slices
  • 1 1/4 ounces Blue cheese, crumbled (about 1/3 cup)
  • 1 tablespoon Balsamic glaze
  • Micro greens or sprouts (optional)


  • Preheat grill to medium-high heat.
  • Combine 1 teaspoon water and 1 teaspoon honey in a small bowl. Rub mixture over cut sides of nectarines.
  • Arrange nectarines on grill grates coated with cooking spray; grill, uncovered, 2 minutes on each side. Remove from grill; cut each piece into 4 wedges.
  • Coat bread with cooking spray. Arrange on grill grates; grill 1 minute on 1 side or until lightly browned. Remove from grill.Reduce grill heat to medium.
  • Divide nectarines evenly over toasted sides of bread. Top evenly with cheese. Arrange on grill grates; grill, covered, 1 1/2 minutes or until cheese softens and bread is toasted on bottom. Arrange toast on a platter; drizzle with remaining 5 teaspoons honey. Drizzle with balsamic glaze. Garnish with micro greens or sprouts, if desired. Serve immediately.

Sticky Asian Chicken Wings

Because the wings get a good bit of char, the type of honey you use isn’t as important here (it’ll lose its subtler nuances). Though we remove the skin from the wings, you’d never know it–they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.


  • Cooking Spray
  • 20 large Chicken drumettes, skinned
  • 2 tablespoons Toasted sesame oil, divided
  • 5 tablespoons Bee Wild honey
  • 1/4 cup Unsalted chicken stock
  • 2 1/2 tablespoons Reduced-sodium soy sauce
  • 2 tablespoons Rice vinegar
  • 1 1/2 tablespoons Sambal oelek (ground fresh chile paste)
  • 1 tablespoon Minced fresh ginger
  • 1 tablespoon Minced fresh garlic
  • 3 tablespoons Chopped fresh cilantro
  • 2 tablespoons Unsalted roasted peanuts, chopped


  • Preheat broiler with rack 15cm from heat.
  • Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat.Broil 13 minutes; turn chicken over, and broil 3 minutes.
  • Meanwhile, combine honey, stock, soy sauce,vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.