Job: 28th to 30th June, Bedfordshire.

It's always a joy to work in a home with a kitchen garden, and at this time of year it's extra special. The  sun soaked walls contain edible delights that are flushed and plump. Growing. Sprouting and swelling, stretching and spreading. It's barely possible to get this sort of freshness and variety anywhere else. Bonny wild strawberries and 'new-born' carrots, the very first peas and shiny, stripy courgettes (and their spiky flowers). There's tender spinach and beetroot and asparagus and a profusion of flowering herbs. It's a den of fecundity and I want the progeny on plates.

A traditional summery menu this time, and rightly so. There was cudites with a herby goats cheese 'whip' dip, hand-picked white crab meat and samphire with brown meat mayonnaise and little 'shell shaped' rolls;  Fillet of beef with tarragon Bearnaise and a wild strawberry mousse. And lots, lots more. All courses always bedecked with the gardens pretty offspring.