Owner Patrick Salmon is passionate about the freshness and taste of his traditional smoked haddock.

‘Any beer worth brewing, is worth brewing right’ Axholme Brewing Company says, and it certainly sticks to those words.

Batemans has been brewing ‘Good Honest’ real ale since 1874 and is now one of the few family brewers still in existence in the country.

Belvoir cordials are delicious and full of real fruit juices and fresh water from the Belvoir spring.

‘Lincolnshire potatoes and Grimsby fish – made for each other’.

Since the first truckle was made, cheese from Cote Hill Farm has been served to diners at Lords Cricket Ground and praised by foodies like The Hairy Bikers and Tom Parker-Bowles.

There is nothing more indulging than a creamy scoop of smooth, cold ice cream.

Putting the ‘graft into craft beer’, Docks Beers are the first locally-produced craft canned beers to be sold by Lincolnshire Co-op.

In 1951, Leslie Fairburn founded a poultry business with just £150 and 150 hens.

It was a mutual nod between two strangers on a train platform which began the foundations for Ferry Ales Brewery, or F.

The craft bakers at Gadsby's Bakery make over five million packets of bread, cakes and other tasty treats each year.

When it comes to the biscuit barrel, gingerbread is often shunned in favour of a more delicate treat, but Grantham Gingerbread is unlike any of its kind.

The Lincolnshire sausage is something of a treasure and you can’t get one much more traditional than one that’s handmade with care using locally reared meat.

A successful trip to a ‘pick your own farm’ back in the summer of 2005 was where Jenny Smith’s jam business began.

David Esberger, a self-confessed ‘mad inventor’, has been churning out chutneys in Lincoln for almost 50 years.

There's a growing number of discerning beer drinkers looking for quality, local beverages – and Lincolnshire Craft Beers is well-practised at quenching their thirst.

When it first came out in 1992 it was so popular that customers at the village shop were limited to just a quarter of a pound each.

The Grinstead family first moved to Lymn Bank with a dream of becoming self-sufficient.

Juicy and packed with flavour – there’s nothing quite like a banger from Mountain’s Boston Sausage.

Making an authentic curry paste can mean sourcing at least 15 different ingredients from fresh coriander to black cardamom.

Ownsworth’s Extra Virgin Cold Pressed Rapeseed Oil is made by farmer Andrew Ownsworth on his family farm near Grantham, and he’s keen to shout about everything that makes it special: “It’s cold pressed and that means that you’re getting the best out of the oil, so it’s much richer and thicker.

Staff at Pipers Crisps in Elsham, North Lincolnshire, pride themselves on producing a crisp with a little more substance than your average potato snack.

Chris Pocklington is at the helm of the business in Withern which first began with his grandfather in 1924.

As well as apples from the farm’s own orchards, St Botolph’s apple juice uses a variety of leftover apples from local people, some farmers and a Lincolnshire packing house.

Stokes of Lincoln has been brewing a quality cuppa for more than 100 years.

"From farm to fork" is a phrase that’s heard a lot nowadays, but for the team at Uncle Henry’s it’s a mantra they live by.