I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
From April Bloomfield
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.
I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
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