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.

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.

I don't like glossy covers.

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.

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

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.

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

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

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.

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

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

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 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.

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.

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

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

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

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 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.

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

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

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

I cook what I like.

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