December 2008
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The New York-based chef loves Twix and roast dinners
Which ingredient couldn’t you live without?
Salt or lemon.
What’s your best-ever meal?
Pan-fried sea bass with orange and ginger sauce and carrot purée, followed by pork belly with a salty-sweet sauce at Eleven Madison Park Restaurant, NYC.
What’s your guilty pleasure?
Chocolate. Not the high-end stuff. I’d rather have a sugar-loaded Twix.
Which chefs do you admire?
Dan Barber at the Blue Hill restaurant at Stone Barns Farm in upstate New York.
The secret of a successful restaurant is?
Hard work, determination and a great venue.
What was your favourite family meal as a child?
My grandmother’s roast dinner. She’d do a selection of meat, onion gravy, sage and onion stuffing, roast potatoes, and mash with lots of butter.
Which five guests would you most like to dine with?
Rose Gray and Ruth Rogers (River Café), Alice Waters (Chez Panisse), Kate Bush and my other half.
What would your last meal be?
A classic fry-up: bacon, eggs, fried bread, bubble and squeak.
April Bloomfield is executive chef The Spotted Pig (thespottedpig.com) and The John Dory (thejohndory.com) in New York.
