April Bloomfield in conversation with John McKenna.

When the Spotted Pig opened in New York in 2004, it quickly became one of the hottest eateries and must visit spots to dine in the city. The “Pig” as it is affectionally known by seasoned New Yorkers was a whole new eating experience – an English style gastro-pub with sensational soulful comforting sophisticated food. It remains as madly popular and as much loved to this day. What guests keep coming for is Bloomfield’s wonderful cooking and they are willing to face standing in line for a table to eat the food that celebrates the traditional food she ate growing up in Birmingham, combined with the influences she picked up while cooking with Rose Grey and Ruth Rodgers at the River Cafe in London and at with Alice Waters Chez Panisse in Berkley, California. April spread her wings a little distance in the city to open the also much lauded John Dory Oyster Bar and the Breslin Bar and Dining Room at the super cool Ace Hotel. and then further at the Tosca Cafe in San Fransisco. How did a girl from the north of England who once wanted to be a policewoman conquer the notoriously unforgiving New York restaurant scene and go on to become one of the great and most admired forces in American food?