Honey Expert-Sommelier Certification

How well do you know the honey?

November 12th -15th, 2019

06 вересня 2019


The goal of the course is to increase awareness and expertise in honey and to provide participants with a methodology that enables them to assess the quality and the variety of honeys. For beekeepers and packagers, it is useful for correct labelling according to EU regulations, better product presentation and for honey lovers in general, for better selection and appreciation of honey


The course is intended preferably for beekeepers and technicians, but also for other professionals who are in contact with honey (such as herbalists, nutritionists, dieticians, chefs or “foodies”), and all those who are eager to expand their knowledge of honey and learn how to use sensory analysis as a tool for quality assessment.





You will learn how honey is produced by bees and by beekeepers and all the hidden dangers honey production encounters.

You will test how sensitive your senses are and will improve your sensory discrimination capability.

You will taste more than 15 varieties of selected high quality Italian honey, and be trained to recognize defects in honey.

You will learn to detect the flavour profiles of honeys.

You will experience being a judge in a honey competition.

Honeys tasted will include (but are not limited to):

  • Citrus (Citrus spp.)

  • Dandelion (Taraxacum officinale)

  • False acacia (Robinia pseudoacacia)

  • French honeysuckle (Hedysarum coronarium)

  • Gum tree (Eucalyptus spp.)

  • Honeydew honeys

  • Lime (Tilia spp.)

  • Rape (Brassica napus)

  • Rhododendron (Rhododendron spp.)

  • Strawberry tree (Arbutus unedo)

  • Sunflower (Helianthus annus)

  • Sweet chestnut (Castanea sativa)

  • Thistle (Galactites tomentosa)

  • Thyme (Thymus capitatus)





  • to become more aware of your senses learning how to identify 7 basic aromas and flavour families in honey.

  • to write detailed tasting notes using the honey aroma and flavour wheel, brush up on the composition and physical properties of honey.

  • to enrich your vocabulary for describing honey through descriptors.

  • the difference between taste and flavour through sensory exercises.

  • to recognize the flavours of honey and train your honey palette.

  • to taste and learn about 15 important honeys and their floral sources.

  • to understand the how’s and why’s of crystallization, and how to evaluate its qualities.

  • about the causes of defects in honey and how to avoid them.

  • how to use a chart for honey assessment.

  • how to handle, treat and store honey for a better presentation.

  • the rules for honey labelling and marketing.

  • how to use your knowledge to confidently pair honey with cheeses, wines and all ingredients to compliment sweet and savoury dishes.




Location: DoubleTree by Hilton Hotel London

Instructors: Raffaele Dall’Olio, Gian Luigi Marcazzan

Supported by London International Honey Awards (LIHA)



See the detailed program here: