From felt to spelt.  Roger Saul, the founder of British designer label Mulberry, and his wife Monty established the Sharpham Park food range, specialising in spelt, in 2004. Today the company employs nine people and produce includes spelt flours, muesli, granola biscuits, and porridge.

Sharpham Park is considered a pioneer in the production of British spelt, an ancient cousin of wheat.  Roger and Monty produce their flours from a dedicated Spelt Mill on their farm. The Sauls are visionary in their farming, keen to invest in unusual and forgotten foods. They also produce walnuts, having planted around 300 walnut trees on five acres as well as 100 chestnut trees.  The nuts are either sold in the farm shop or used in the Sharpham Park spelt biscuits.

As January flu spreads as swiftly as the snow, what better product to consume than naturally anti-bacterial British honey and what better producer to profile than 27 year-old beekeeper Ian Wallace. Wallace, along with his parents Jean and Paddy, runs Quince Honey Farm in South Molton. Over 40% of honey currently sold in the UK is imported, so there has never been a greater time to support the British honey industry.

Learn how Guinness World Record winner, Paul Kelly, produces some of the best turkeys in Britain.

The tremendously affable Paul Kelly is a second generation turkey farmer. He has taken over the reins of Kelly Turkey Farms in Danbury, Essex, from his pioneering father Derek, who was solely responsible for saving the original wild bronze turkey from dying out for ever. During 2009, the family celebrated 25 years of producing their award-winning KellyBronze turkeys.

Mildred Cookson is the only female watermiller in the UK. She rents her Grade II-listed mill from the Mapledurham Estate in Berkshire and produces wholemeal flour and its by-products, semolina and bran. She may be in her seventh decade but that does not deter Mildred from shunting 30kg sacks of flour beneath the fifteenth century beams of her beloved mill. She has been Miller at Mapledurham for nearly thirty years and has only recently enlisted an enthusiastic apprentice, Corrie Starling. Mildred is also a highly respected member of the Corn Millers Guild.

The mill is the only surviving watermill on the Thames. Traditionally, the miller would have been one of the wealthiest people on an estate. This is no longer the case. Currently in the UK most bread-making flour is imported and there are few artisan bakers to supply and even fewer craftsmen with the skills to repair and make milling equipment. At Mapledurham the millstones turn at 120 revolutions per minute, whereas most industrially produced flour is crushed between electrically powered rollers at 750 revolutions per minute. Mapledurham flour, milled from local wheat, has the advantage that the natural and highly nutritious oils are retained, making it a far superior product.

Serena Humphrey's entertaining entries on the website Twitter, make abundantly clear her energy and enthusiasm for the smokehouse she has created and the meats she smokes.

Serena Humphrey's smokehouse at her Deeside estate, Dinnet, in Aberdeenshire specialises in smoked game - venison in particular. She produces a dry-cured, cold-smoked venison which is an equal to, if not better than, parma ham, as well as a venison salami, and a pheasant salami. The deer and pheasant come from the estate and all the meats are smoked using traditional methods over whisky soaked oak shavings from the Speyside Cooperage. Serena's other offerings include venison chorizo and Deeside Glider, which is two pheasant breasts stuffed with haggis.

No-one is more fond of fungi than Brigitte Tee. Her foraging career, which began in 1974, has resulted in her becoming an internationally recognised authority on wild mushrooms. She has been supplying wild and cultivated exotic mushrooms to many of the UK's finest restaurants and hotels for the past 25 years and she has been granted a unique licence to pick and sell fungi for life in the New Forest.

'This is mint as your Grandparents and Great-Grandparents would have known it' reads the slogan for Summerdown Pure Mint.  Founded by Sir Michael Colman (of mustard family fame), Summerdown Mint produces Black Mitcham mint which has not been grown in Britian for over fifty years.

Hazel Hartle, Co-Founder and Managing Director, Purbeck Ice Cream Ltd.
From her idyllic farm in the heart of Dorset, Hazel Hartle and her husband Peter produce award-winning ice-cream in unique flavours that include Chilli, Green Tea, Liquorice and British Damson.

Twenty years ago, Hazel Hartle and her husband Peter ran a sixty Fresian herd dairy farm on 126 acres of hillside opposite the historic remains of Corfe Castle in Dorset. With the introduction of milk quota's they found it increasingly difficult to maintain the farm as a viable enterprise and had to immediately find something that they could do with their milk that didn't result in penalties for over production.

What better way to celebrate the dusting-off of barbecues and the beginning of Summer, than to profile a beef and strawberry farmer. From his laid back demeanour and engaging personality you would never know that Ray Bower is a very busy man. Not only does he rear beef from his 325 cattle and farm crops of wheat, oilseed rape and potatoes but he also regularly hosts school visits to help educate children about farming. On tours, children come into contact with his dairy herd, emus and pheasant chicks. Visits to the strawberry polytunnels often finish with locally made strawberry ice cream and the vintage tractor collection is always a favourite. In fact Ray is so passionate about engaging children in farm life that he has converted a corn store into an education room where Farmer and pupil discussions take place, usually before they venture out into the fields.

Annie, picking the lunchtime menu.

Annie Clift has a definite make rather than buy approach to producing food. Her kitchen and kitchen garden produces nearly everything served in her pub from salads to salami. Anything that is not produced on site comes from the nearby locality.

Served to the G20 leaders by Jamie Oliver, Welsh Lamb is flavour of the month. So, in celebration of the Pascal Lamb, our Producer of the Month is farmer Rowland Pritchard and his neighbours Colin and Vicky Williams, who teamed up in 2004 to market their produce as Gower Salt Marsh Lamb. The 4,000 acres of Llanrhidian salt marsh, where the lambs graze, is part of the National Trust's Weobley Castle Farm on the North Gower estate in Wales. The lambs spend most of their lives on these tidal marshes, feeding on grasses, samphire, sea lavender, sorrel and thrift. Their diet, particularly rich in iodine, is what gives them a distinctive, rich flavour sought after by connoisseurs and top chefs

Late March sees the return of the avid angler to the riverbank and this month we meet Clive and Angie Gammon who run Tracey Mill Trout Farm in Devon.  What sets the fish at Tracey Mill apart from the rest is that the trout are just about as free range as they can possibly be in a farm. They are allowed to grow as they would in their natural habitat, they have plenty of room to swim around, and they are not force fed or given any medication.  With over one million gallons of fresh water from the River Otter flowing freely through the ponds each day, the fish are reared as close to nature as possible.