Head chef of Foxford Cafe Kathleen Flavin shares her life in food
Kathleen Flavin shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Nearly twenty years after opening her first small cafe, head chef Kathleen Flavin has just launched her very first cookbook, Foxford Cafe Cookbook, in which she shares the dishes that made Foxford the beloved food destination it is today.
This beautifully curated collection features fresh, seasonal recipes that are simple to prepare yet full of flavour, from vibrant soups and nourishing salads to indulgent bakes and wholesome breads. Recreate cafe favourites such as lamb koftas, frittata, and Foxford’s signature BBQ salmon fishcakes, and impress family and friends with every meal. This cookbook brings the flavours of Foxford Cafe to your home.
Here, Kathleen shares her life in food.
What are your earliest memories of food?
Sitting around the breakfast table with my siblings, eating warm porridge and having a boiled egg in an eggcup. I loved cracking the shell with a teaspoon, I still do.
How would you describe your relationship with food?
I love it, it’s a part of who I am. I enjoy all aspects from prepping to cooking. I love baking, and pickling is my latest obsession!
What was the first meal you learned to cook?
Probably a roast dinner. Homegrown vegetables, spuds and lamb was always the go to in our house.
How did working with food become your career?
My very first job was working for a local organic vegetable grower in Tourmakeady at 15. The following summer I worked in the kitchen at Paddy’s, a local bar and restaurant which I really enjoyed and learnt loads from. After school I studied to be a chef at GMIT and then got great experience in a number of kitchens including Ashford Castle and The Four Seasons Hotel.
What’s your go-to breakfast?
Poached eggs and homemade soda bread. And if there is time I add a slice of grilled halloumi.
If you’re impressing friends and family at a dinner party, what are you serving up?
Marinated grilled lamb, seasonal salad platters, an Irish cheese board with our Beetroot & Orange chutney and a homemade dessert.
Who is your culinary inspiration?
In Ireland, Ballymaloe and Myrtle Allen (RIP) and the legacy she has left behind. Darina has of course taken it to the next level. As a young culinary student, I loved Gary Rhodes.
What would your last meal on earth be?
Our goats cheese tartlet with red onion marmalade with some salad, and a slice of baked chocolate tart and coffee.
What’s your go-to comfort food?
Homemade soup, any kind. Our seafood chowder here at the Foxford Cafe is a firm favourite, but any kind of tasty veg-based soup works for me.
What’s the go-to quick meal you cook when you’re tired and hungry?
An omelette. With veg, cheese and anything else in the fridge. They are so versatile and a great way of using what you have to hand.
What is one food or flavour you cannot stand?
I don’t think I have one.
Hangover cure?
Toasted bacon sandwich with ketchup!
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Pub grub, although my next answer contradicts this! I’m more of a casual diner and love the atmosphere of a pub that serves classic, comforting food.
Favourite restaurant in Ireland?
Owenmore Restaurant at Ballynahinch Castle. Chef Danni Barry is so talented, she’s amazing.
Best coffee in Ireland?
Brew Lab in Dublin.
What are your thoughts on the Irish foodie scene?
It’s struggling with rising costs, but we are lucky that it’s full of innovative, hardworking, vibrant people.
What’s your favourite thing about cooking?
Sharing my skills with others, be it a customer or student.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food is life, it should be the heart of every home (although this is a privilege in today’s world). Involving the whole family in preparing a meal is a must, everybody learns, and everybody appreciates the effort.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
There is way too much junk food marketed at children. Till areas are still lined with sugar in retail settings.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I visited the food market in Valencia over the summer, it’s a real food market, full of fresh vegetable, fruit, fish, meat, cheeses, breads and Paella stalls, where locals shopped. It was a cook’s paradise!
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Jess Murphy of Kai is an amazing, innovative chef and a fantastic ambassador for Irish food. She is a great inspiration for young, female chefs.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Great food combined with friendly or quirky service, I don’t mind where once you can see the team are passionate about what they do.
Also Read
