In April 2010 the then Prime Minister's wife, Sarah Brown, told The Guardian newspaper how proud she was of British food. She told of how she regularly went to the monthly Farmers' Market in Kirkcaldy where the queue at the Puddledub Pork stall for the apple sausages and smoked back bacon was ridiculous but worth the wait. This month we profile farmer and butcher Camilla Mitchell who formed Puddledub Pork in 2000 with her brother Tom and his wife.

Imagination. Creativity. Determination.  This is the strap-line for SUSO, Britain's first 100% fruit juice that is carbonated, but without additives. These attributes also describe its co-founder, mother of three, Tara Macdonald.

The vegetables grown in Henrietta Morrison's allotment were loved so much by her dog, Lily, that she became inspired to create a pioneering pet food range that incorporated the best of British ingredients. 

Asparagus, traditionally the first available fresh vegetable of the British season, is eagerly awaited at the end of April. The 20 tonnes of asparagus, which Michael Bourne grows at his 200 acre New Park Farm in Kent, is sold in season through his and other farm shops directly to the local market.  The surplus goes to the wholesale market.

Denise Bell, Heritage Prime, Foxholes Farm, Dorset
Lusting for British lamb for Easter? Consider mail order meat from Heritage Prime. British food lover, Tom Parker Bowles, once claimed if he were a pig he'd dream of living at Foxholes Farm run by Denise Bell and her husband Ian.

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.