BEESOU has announced the return of the BEESOU Hive Challenge for 2026, following the first edition in 2024. The competition returns with a format focused on what is shaping bar culture right now: low alcohol innovation, seasonal expression, and a commitment to sustainability. Inspired by the precision of the hive, the Hive Challenge invites bartenders to champion local, seasonal ingredients, celebrating the landscapes that shape flavour while supporting bees, biodiversity, and pollinator-friendly ecosystems.
By entering, bartenders become part of a community rooted in craft, education, and purposeful hospitality, united by one mission: #SaveTheBees.
“As founder of BEESOU, I see this competition as a way to bring together all the passionate bartenders who care deeply about flavour, nature, and responsibility,” says Mark Wakefield, Founder of BEESOU. “For me, it is about so much more than creating great drinks. It is about building a global community united by creativity, purpose, and a shared desire to make a difference. Together, we can celebrate low-alcohol innovation while actively supporting bees, biodiversity, and the future of our craft.”
The challenge
The 2026 Hive Challenge asks bartenders to redefine a classic cocktail through a low alcohol mindset and a seasonal lens, balancing creativity with respect for the structure and identity of the original drink. Entrants are invited to explore how fresh, local ingredients and lighter flavour profiles can transform familiar classics into modern expressions of their region and season, while allowing the character of BEESOU Honey Aperitif to shine.
For 2026, competitors will create a lighter, seasonal reinterpretation inspired by one of three classics: the Spritz (which can take any form of a sparkling long drink cocktail), the Margarita, or the Negroni. BEESOU encourages bartenders to champion local and seasonal ingredients from their region, supporting biodiversity and healthier habitats for bees and other pollinators, while staying true to the essence of the chosen classic.
“Behind every great cocktail, there is a deeper story, of people, of place, and of the ingredients nature gives us,” adds Alessandro Geraci, Advocacy Manager at BEESOU. “With the Hive Challenge, we want to inspire bartenders to lead with creativity, passion, and purpose. Every ingredient chosen, every flavour balanced, and every story told through a drink is an opportunity to make a difference. This is more than a competition, it is a platform for bartenders to express their identity, celebrate their region, and prove that hospitality can help drive positive change. Together, we can build a more conscious future for our industry while protecting the bees and biodiversity that make it all possible.”
Key dates
Entries open on 27 March 2026 and close on 20th May 2026 – World BEE Day. The final will take place in London in June 2026, with the exact date to be confirmed.
How to enter
Applications will be submitted via the official online platform on Difford’s Guide, [LINK]. To support participation, competitors are encouraged to request a complimentary sample of BEESOU Honey Aperitif on BEESOU Official Website, delivered directly to their bar, so they can begin experimenting and bring their Hive Challenge creation to life.
Each submission must include a cocktail name, concept and inspiration, a full ingredient list with precise measurements, preparation method, and a clear image of the cocktail. Participants are encouraged to share their creation on social media using #beesou #honeyaperitif #HiveChallenge2026 and tagging @beesou_aperitif. Incomplete submissions may be disqualified.
Built for bars: requirements and judging
To keep the Hive Challenge grounded in real bar life, entries are expected to reflect a low alcohol mindset and execution, with seasonal ingredients aligned to produce available in April, May or June. A maximum of one homemade ingredient (excluding garnish) is preferred, with a maximum of five ingredients in total preferred, including any homemade element. Techniques should be practical and replicable for bar takeovers, trade shows, international events, and showcases, with complex laboratory-style techniques, excessive preparation, and difficult-to-source ingredients discouraged.
Entries will be judged by an industry panel that brings trade authority and low-alcohol expertise to the heart of the competition: Simon Difford (Difford’s Guide), Mark Wakefield (Founder, BEESOU), and Camille Vidal (Global No and Low expert). Submissions will be evaluated on taste and balance, creativity and originality, alignment with the low alcohol philosophy, seasonal integration, simplicity and scalability, and strength of storytelling. A jury will select twelve finalists to compete in London for the title of BEESOU Hive Master 2026.
BEESOUs first edition winner, Joshua Chapman from Lab22, Cardiff
Prize
The winner of the BEESOU Hive Challenge 2026 will receive a Holistic BEE Experience in the South of France, including visits with local master honey fermentation producers, a two-day wellness retreat inspired by apitherapy and nature, and an exclusive honey fermentation masterclass focused on honey and fermentation processes. The programme also includes immersive workshops exploring BEESOU’s identity and production philosophy, led by the Master Fermenter and BEESOU Founder, with travel and accommodation covered by BEESOU.
The winner will also attend Bar Convent Berlin 2026, representing BEESOU at the international trade show, engaging with global hospitality professionals, with the opportunity to host a bar takeover at one of Berlin’s most renowned cocktail bars.
In addition, the winner will become an official BEESOU bartender partner in the United Kingdom for one year, participating in national trade events, collaborating on cocktail development initiatives, contributing to mentorship and educational programmes, representing the brand at selected industry activations, and collaborating with BEESOU on future creative initiatives. As BEESOU notes, this is not a one-time prize, but the beginning of a long-term professional relationship.