Spring is here with summer not too far behind...

Spring is my favourite time of the year...for so many reasons, mostly from a culinary point of view. Here, in south Devon, I find that spring comes earlier than further north. March brings in gorgeous purple sprouting broccoli, curly kale, fresh herbs and mushrooms, first crop of rhubarb and maybe even jersey royals. The fish market in Brixham brings in brill, lemon sole and John Dory. Wild garlic pervades your nostrils as you walk along the coastal path and on the moors, perfect for wild garlic pesto, wild garlic soup or just to add to fresh leafy herb salad.

April ushers in jersey royals, morels, lobsters, peas and all that gorgeous lavender...great for lavender biscuits, ice cream and lavender cupcakes. May starts the seaside foraging for samphire and seagrass, always good sauteed in butter with other spring vegetables and potatoes, and served with fresh fish and seafood. But what I like best about spring is the amount of food you can forage and pick for free.

On the southwest coastal path, it is not only wild garlic that one can get for free. As I go through an archway of old, mature trees to start my foraging with my dearest fiance Richard and my two boys Gabriel and Lorenzo, there is an unmistakeable scent of elderflower that pervades the air. A cross between lychees, rambutan and jasmine, the scent leads us further up the coastal path.

June ushers in the wonderful short season of the British asparagus, English strawberries, beetroot and broad beans. At twentysix, we celebrate the best of this season by featuring these wonderful produce on our menu.

Fresh asparagus from Stokeinteignhead, served the classic way with Hollandaise sauce and poached egg or grilled with a drizzle of balsamic reduction, parmesan cheese shavings and wild rocket.

English strawberries mixed with crushed homemade meringues and whipped cream...another classic we know as Eton Mess.

Red and golden beetroot tart with pine nuts and Provencal style sauce baked with goats cheese and served with a wild rocket salad.

Brixham landed lobster, brill or skate wing with a delicate butter sauce with brown shrimp or caperberries served with samphire, Cornish new potatoes and the best vegetables the season has to offer...baby turnips glazed in butter, peas and broads beans.

Our lunch menu features fresh salads, cold platters to share, bistro classics like Raclette, Baked Ratatouille with goats cheese, French Onion Soup, Soupe au Pistou and Selection des Saucisses featuring Toulouse, Morteau and Merguez sausage.

I am always amazed...and inspired by all the possibilities the season and the area has to offer.