"I think British food, it's had a bad rap," she said. "People like Fergus Henderson, and Tom Aiken, obviously Gordon Ramsay, you know they've kind of -- they're trying to make that impression go away. I think that's a good thing, because it is wonderful ... to get that perfect roast beef with like some duck fat roasted potatoes. You know it's not all gray mush. And there's English people doing Italian food, which I had a great opportunity of working at the River Café with Rose and Ruth, and I mean they're so talented, hugely talented, and they have a fantastic palate, and they can go to Italy and bring something back and completely make it their own, and so you know it's still British. It's made by a British person. I think people say that British people just can't cook in general. That's -- that's not true."
Bloomfield may seem like a machine of perpetual motion, but she does take down time.
"What makes me not burn out is pretty much having a cup somewhere on my own, or just by the pass and I'm drinking tea and just, you know, just take certain moments of the day where I can just take a moment to think about stuff," she said. "And mornings if I don't necessarily have to be up so early, I can read a cookbook or go online, and I have my cup of tea there, and you know then you get inspired. And eating out too helps you not burn out and helps you remember and be in touch with the industry pretty much."
Then there are the times when leisure means even more than a cup of tea in a crowded kitchen. Bloomfield recently traveled to Mongolia.
"I like hiking. I like fishing," she said. "I love fishing. I started that a few years ago. Sometimes I go upstate. And I've gone fly-fishing in Colorado a couple of times. And I just recently came back from Mongolia, and I fly-fished there. I was pretty much fly-fishing many hours of the day. I think they were probably like worried about me, my friends, just like, 'She's been gone a long time.'"
Are there moments when Bloomfield looks back on that missed application to be a police officer, and wonders what might have been?
"No regrets," she said. "No regrets. But there was a point in my life where I reapplied for the police force, and I was like, 'OK I'm going to do this, and if something happens it's just not meant to be.' So I called for an application, they sent me an application, and it was for the transport police, and it wasn't what I wanted to do, I wanted to walk the beat. I was like, 'It's just obviously not meant to be.' And I just carried on cooking, and here I am today in New York.
"The reason why I wanted to join the police was because I wanted to work with people. I actually first wanted to be social worker, but I thought I'd get burnt out a little bit too much. But I wanted to chat and I wanted to kind of be around people, and so I think there's some similarities [with cooking], because you know you are constantly around people. You end up, you know, building a family pretty much, so you know it's a good thing I think."