Tony Stoats is in the Guinness Book of Records for making the world's largest bowl of porridge.  Oats isn't just within his name they are the core ingredients of everything he does. In 2005, Tony set up his first Stoats Porridge Bar, which has led to the world's first chain of mobile porridge takeaways which travel around farmers' markets and festivals dispensing steaming pots of British goodness. Alongside porridge, Stoats also make oatcakes and chunky porridge oat bars using the best Scottish oats.

The Patchwork Traditional Food Company is a family business based in rural North Wales.  Their most famous and popular product is its award-winning pâté. From chicken liver to game liver to vegetarian - each pâté is made using locally sourced produce and tastes sensational.

Rufus Carter is Managing Director of Patchwork, founded a quarter of a century ago in 1982 by his mother, Margaret. As an untrained home cook and single mother of three children, Margaret started the business by selling her home made pâtés to pubs in nearby Llangollen.  She began attracting more and more customers and by 1987 she moved the business from her house to a purpose-equipped factory in Ruhin.  Patchwork is now a local, national and internationally recognized and award winning producer of pâtés, tarts, pies and ice-creams. Yet everything is still hand-made in small batches, without artificial colouring, additives or preservatives, to Margaret's original recipes.

Jonathan Martin grew up on a turkey farm.  Rather than put him off poultry farming, it ignited a desire within him for farming top quality British turkeys.  When he joined his father's company in 1999 it was far from being a simple case of nepotism.  Jonathan is utterly passionate about British turkeys.

Situated on the historic marsh pastures beneath the Lincolnshire Wolds, Lincs Turkeys produce fabulous bronze birds which are hatched and raised in traditional Pole Barns in Grainthorpe.  Jonathan's father started the company in 1978.  Jonathan has always had a passion for farming. At 13 he started working at weekends on a nearby farm looking after cattle and sheep. After studying at Bishop Burton Agriculture college, he went to New Zealand to work on a sheep and deer farm.  On his eventual return to the UK he decided to fulfill his ambitions and go into the poultry industry.  He secured a job with BUT turkeys on a breeder farm in Cambridge and went on to work in a turkey hatchery.  He joined Lincs Turkeys in 1999 as Farm Director.

‘Turkey John’ also visited 10 Downing Street to present Cherie Blair with one of their bronze bests.

Martin Laity has never had a cold. His lifelong consumption of mussels and oysters has kept any potential flu-bug at bay.  Forget lemsip this winter, just feast on Falmouth oysters, which come into season this month.

Martin Laity is a sixth generation oysterman and 50th generation descendent of a Cornish fishing family.  He and his team of local fishermen use traditional sailing boats and oyster-harvesting methods that have changed little since Roman times.  Some of the boats are up to 30 ft in length and have the original gaff cutter rig. The oyster beds, or lays, are marked by sticks, or ‘withies’, that protrude from the water. The fishermen rely on the tides, wind and local knowledge to dredge for oysters. Once caught, the oysters are purified for 36 hours before being sold. Some oysters are returned to beds to fatten, and can be sold after the close of the oyster season.  Only about one in seven oysters per catch is ever any good. A lot of them are already dead or they are too small - the law states that each oyster must be more than 2 inches in diameter.

Given Bath Soft Cheese's similarity in appearance to camembert you would be forgiven for considering it not to be true British produce.  However, it is steeped in British history and made in one of the nation's most beautiful cities. In fact, the cheese dates from at least 1790 and it was recommended to Lord Nelson by his father in a letter in 1801.  The recipe that is used today by the Padfield family at their Park Farm dairy dates from 1908. It was discovered by Graham Padfield, the founder and third generation dairy farmer, in a library in Bath.

If you are looking for a unique wedding present this summer, why not buy the happy couple one of John Corsan's Gloucester Old Spot pigs from his Cats Drove Herd in Somerset.  All you have to do is to choose a pig.  Then, for the next six months, John will care and rear the pig up to pork weight.  After butchering it, he will allow you to choose which cuts you would like and you will then receive 40-50kg of tasty British pork.  If the happy couple don't have enough freezer space you could always share it with them…

John's Own-a-Pig scheme is the ideal solution for consumers who want to know exactly how their food has been reared and cared for.  Gloucester Old Spots are a rare breed renowned for flavour due to their slow growth rate.  John believes in happy, healthy pigs so they feed from grass and have no antibiotics.  John also hires out his boar, Toller Gerald, for breeding purposes.

There was a time when Annabel – Bel – Forbes began her day at 4.00am to make pies, pasties and black and white puddings ready to sell in her butcher's shop later that day. Thankfully, due to the ongoing success of her business she now has an amazing team of staff that does that. So, her day now commences at 6.00am with setting up the shop and taking orders, before doing the school-run and opening up.

Since Bel opened her traditional butcher's shop in 2007, after previously running a catering business, she has maintained its status as the supplier of the best meat in the area.  Bel's Butchers has become the main attraction of the village of Edzell and people travel from miles around to buy her produce.  As well as her pies and sausages Bel sells fresh free-range poultry from local farmers, local game in season, privately bought local beef, which is fully matured, and pork from local pigs.

2011 is set to be a vintage year for British vineyards, with the sunny spurt at the end of April causing grape buds to emerge early with little frost damage. As the month of June also incorporates English Wine Week it seems fitting to profile a British wine producer.

Eastcott vineyard is situated 150 metres above sea level on a Southeast-facing slope.  Five years ago, founders Hilary and Richard Waller chose this location to plant 6,000 vines, selecting grape varieties that had been carefully chosen to suit the English climate. They also converted part of a barn into a state-of-the-art winery so that they could make all their wines on-site.

Holly Jones is a hugely talented cook with a great sense of humour. Softly spoken, she is immensely knowledgeable and passionate about local food and enjoys nothing more than sharing that passion with other people.

Holly and her husband David first met at University and instantly shared a love of good food. After graduating, Holly went on to join the Army. Upon leaving the military she trained as a chef at Leith's School of Food and Wine and went on to work with the Henry Doubleday Trust as a demonstrator. She then became a food writer for the BBC before she and her now husband David, gravitated to Kingswear in Devon to do the catering at the Royal Dart Yacht Club. While there, the couple built up a network of local growers, suppliers and fishermen. It was also where the idea of producing their own food and creating a cookery school using the ingredients from these local suppliers took shape.

With a stunning view over the river Dart, Holly and David's home has two kitchens. One is where they cook their award-winning puddings, breads and brownies and one is where they teach people to cook using all local ingredients - manna from Devon in fact.

Lucinda Bruce Gardyne, the founder of Genius bread, is determined that those who want or need to avoid gluten should not feel that they have to make any compromises with the food that they eat.

She spent 5 years perfecting the loaf of gluten-free bread she had invented for the two of her three children, who have food allergies. The children would often come home from school to find 14 different loaves of bread waiting for them to try. She even broke her oven in the process. She refused to accept that due to her sons' restricted diet they should miss out on the pleasure that the rest of the family had from food.

Gluten is a protein found in cereals such as wheat, rye and barley and a similar protein to gluten is also present in oats. When mixed with water, gluten forms stretchy, sticky strands that bind mixtures together and trap bubbles to form the light and airy structure of bread and cakes. Cooking without gluten therefore requires different ingredients and methods.

Aside from her family, British food is Lucinda's great love. She is a professionally trained chef, having worked at Michelin starred restaurant Bibendum, and is the co-author of the award-winning Leith’s Techniques Bible.

When Annie Carter and her boyfriend Joff Bird decided to leave their jobs in London and follow their dreams by setting up a delicatessen in Salisbury they had no idea what lay ahead.  Five years on the delicatessen has become a Salisbury stalwart and is immensely popular with locals and visitors alike.  In addition, they do private catering, are about to open a farm shop and expecting their first child later this year.

Annie, whose enthusiasm for food is almost as infectious as her mega-watt smile, has always been passionate about cooking. She always dreamed about owning a delicatessen but the financial implications and risks involved were always a deterrent. She left her office job in 2005 and began working in a delicatessen on the Northcote road in London. It was while working here that she found the confidence to set up on her own. She and Joff decided to go into business together and had found their dream premises on Fish Row in Salisbury by the end of the year.

With marmalade being usurped from British supermarket shelves by American peanut butter, we felt Paddington Bear's favourite spread could do with a bit of a boost, particularly as last weekend was the World's Original Marmalade Awards & Festival. This month we profile Jane Maggs, a marmalade and preserve producer from Cumbria.

Wild & Fruitful began a decade ago, when Jane Maggs decided to leave her career as a landscape architect and began to produce jams and other preserves. The Wild & Fruitful ideology has always been to use only local ingredients, mainly handpicked from the fields, forests and gardens of the Cumbria region. Some of these are grown by Jane, while the rest come from both private gardens and orchards of the local farmers and growers, all of whom are friends. The preserves are then made in Jane's cottage kitchen, using traditional methods which maintain the best flavour.