By Bill Telepan, Director of Sustainability
In this interview, ICE’s Director of Sustainability Bill Telepan speaks with Chef April Bloomfield, the British-born, NYC-based chef behind The Spotted Pig, The Breslin and The John Dory Oyster Bar. Bill and April talk about Coombeshead Farm, the farm in the heart of Cornwall, England that April owns and runs with Chef Tom Adams, chef-owner of the London restaurant, Pitt Cue. Don’t let the name mislead you — Coombeshead is more ecosystem than farm, or more precisely, a farm, guesthouse, restaurant and bakery that runs largely off the fat of the land, and animals raised on that land. Bill and April chat about her first brush with farming, the benefits of producing your own food and the importance of getting dirty sometimes.
Bill: Your food is so inspired by the seasons. When you came up with The Spotted Pig, what amazed me was how there were great ingredients in a casual setting and it felt so easy. I understand it was not easy, but it felt that way. I wanted to first ask you about growing up — did you have any experience with farming? What was food like at your home?
Read on to learn what inspired April to get growing.