A saturday with Kathleen Flavin: Chef, gardener, and Community Pillar
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A typical Saturday for Kathleen Flavin, head chef of the acclaimed Foxford Cafe, is a carefully orchestrated blend of personal passions, family commitments, and community involvement, culminating in a festivity of seasonal food and shared experiences. This glimpse into her weekend routine reveals a dedication to local sourcing, mindful living, and a deep connection to the rural Irish landscape.
The Morning ritual: Coffee, Community, and Parkrun
Flavin’s day begins around 8:00 AM with a non-negotiable: coffee. “I like my coffee, so I’ll buy nice coffee everywhere I go and my family and friends buy me coffee as gifts,” she notes, highlighting a genuine gratitude for the simple pleasure. This is quickly followed by a walk with her dog, Buddy, through the scenic Tourmakeady Woods, a four-minute journey from her home featuring a picturesque waterfall.
By 9:30 AM,Flavin is often found at the local parkrun,either participating or volunteering. Remarkably, this event thrives despite serving a population of just 1,000 to 1,200 people. “It’s a fantastic community event,” she says, “and it’s great to see so many people getting involved.” After parkrun, she dedicates time to her garden, a source of pride and fresh ingredients. “I grow a lot of my own vegetables, and we get fresh vegetables from her throughout the year,” she explains. She also frequents the local butcher and seeks out jams and chutneys from Foxford shelves.
Her dedication to local sourcing extends beyond her immediate surroundings. Flavin recounts a recent trip to Madeira with her sisters, where she was captivated by an “incredible food market,” underscoring her passion for discovering regional culinary treasures.
By 3:00 PM, she collects her teenagers and begins preparations for dinner, typically a curry or beef tacos during this time of year.
Evening Gatherings and a Taste of Foxford at Home
Evenings often involve hosting family and friends. “if I have people coming over for dinner, I’ll marinate a piece of meat or fish and grill it and have lots of seasonal salads on the table so people can definitely help themselves, have a glass or two of wine and a chat,” Flavin describes. With four sisters and two brothers, these gatherings are often large and lively.
This emphasis on seasonal, accessible cooking is the core philosophy behind her new cookbook, FOXFORD Cafe Cookbook. “Everything in the new book is designed to be simple and seasonal,” she states.Many recipes focus on a single seasonal ingredient, like beetroot, and include options for soups, power balls, and the popular salads served at the Foxford Cafe. “Everything in the book has been on the menu in some form or other,” she adds, assuring readers that each recipe is thoroughly tested.
Flavin’s culinary approach has also been influenced by her diagnosis of coeliac disease five years ago, leading her to expand her repertoire of coeliac-friendly recipes, building on the options already available at the Foxford Cafe.
Downtime and Inspiration
As the week winds down, Flavin and her family generally prefer a quiet Saturday night at home. While they might occasionally venture out to Bar One in Castlebar or Kenny’s Bar in Ballintubber, they are more likely to engage in a board game – Catan or Ticket to Ride are favorites.
Despite her demanding career, flavin doesn’t spend her evenings watching cooking shows.”I don’t need to be watching Masterchef after a week in the kitchen,” she quips.Instead, she enjoys reading, recently revisiting the Harry potter series alongside contemporary thrillers like No One saw a thing by Andrea Mara and The Perfect Lie by Jo Spain.
Kathleen Flavin has been the driving force behind the Foxford Cafe since 2010, bringing over 25 years of experience from a diverse range of culinary settings, from five-star hotels to fine dining restaurants. Her FOXFORD Cafe Cookbook is currently available in bookstores and online at foxford.com, priced at €24.95.
