A schematic route links three stops: the apiary, where a honey's floral source, sweetness, acidity and robustness are set; the chef's kitchen, where that honey is compared against a dish's ideal pairing profile; and the farmers market stall, where a tasting flight of jars is laid out around the chosen variety. A guide bee loops the triangle so you can watch the same jar of honey move from hive to plate to shelf.
Each honey variety and each dish is represented as a 4-dimensional attribute vector
— floral intensity, sweetness, acidity, robustness — each on a 0–1 scale drawn from
real tasting-note characteristics. The match score is a weighted Euclidean
similarity: score = 100 × (1 − distance / maxDistance), where
distance is the weighted distance between the honey's vector and the
dish's ideal-pairing vector. The acidity weight slider lets you see
how much that one dimension drives the final score.
Honey's flavour comes almost entirely from the nectar source: a beekeeper who moves hives near lavender, orange groves or chestnut forests can produce distinctly different honeys from the same colony within a single season — which is exactly what makes apiary-to-table tasting flights interesting to chefs and visitors alike.
A guide bee loops a schematic route between an apiary, a chef's kitchen and a farmers market stall, while a weighted-similarity score — computed live from real tasting-note attribute vectors — shows how well the chosen honey variety suits the chosen dish.
Honey and food are each modelled as a 4-dimensional attribute vector (floral intensity, sweetness, acidity, robustness). The match score is a weighted Euclidean similarity between the honey's vector and the dish's ideal pairing vector — a real, tunable computation, not a lookup table.
Pick a honey variety and a food pairing to see the chef's match score respond instantly. Adjust the acidity weight to see how much that dimension drives the score, change the tasting flight size and tour pace, then watch the guide bee loop the route.
Moving hives near a single flowering crop — lavender, orange groves, chestnut forest — for a few weeks lets beekeepers harvest a distinct monofloral honey, which is exactly what chef-led tasting flights are built around.