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April Bloomfield

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

— April Bloomfield food

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.

— April Bloomfield

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.

— April Bloomfield read

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

— April Bloomfield wit

I cook what I like.

— April Bloomfield

I have this obsession with pea pods. They're just really nice to look at. They can be perfect.

— April Bloomfield wit

I adore pigs, and I love eating them and cooking them, and I love using the whole animal.

— April Bloomfield love

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

— April Bloomfield love

I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you.

— April Bloomfield fear

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

— April Bloomfield wit

I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.

— April Bloomfield men

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.

— April Bloomfield love

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

— April Bloomfield food

When you make burgers, it's good to let them rest for a bit.

— April Bloomfield good

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.

— April Bloomfield self

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.

— April Bloomfield art

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

— April Bloomfield food

France was always a little scary to me. I had the preconception that France was a bit hoity-toity.

— April Bloomfield

I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.

— April Bloomfield hope

I don't like glossy covers.

— April Bloomfield loss

I think, British food, it's had a bad rap.

— April Bloomfield food

I'm a bit of a control freak.

— April Bloomfield control

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.

— April Bloomfield art

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

— April Bloomfield time

My mom wasn't so much such a great cook. But I don't know, I think I have a very strong mother, and it's funny, because both of my sisters - I have two sisters, and I'm the baby, but they all work hard. I'm not sure where I get it from, and I'm not sure where they get it from, but they must get it from somewhere... I like to work.

— April Bloomfield funny

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