As part of the ongoing transformation of Foxford Woollen Mills in Foxford, Co. Mayo, the onsite café has reopened following a refurbishment and extension.

Under the guidance of head chef Kathleen Flavin and café manager Rachel Jackson, the Foxford Café has evolved into a stylish eatery where everything on the menu is made in house. Foxford’s garden supplies the herbs and leaves where possible, or otherwise are locally sourced.

“Our motivation was to bring the café and the store closer together, opening one into the other and simultaneously aligning the brands,” explained Joe Queenan, managing director of Foxford. “We now have a seamless connection between the two.”

The colour scheme in the café blends with the Foxford weaves on the floor. The extended floorspace includes a new conservatory and seats a total of 160.

“We went right back to basics and made decisions which will dictate our core menus long into the future,” explained Kathleen Flavin when talking about the food.

“We wanted our offering to be more authentic and to be inspired by our West of Ireland surroundings. For example we exclusively use Clare Island organic salmon and Irish chicken, which we smoke in house. Our beef and lamb are sourced from local farms by our butcher, Clive, here in Foxford. All the cheeses we use are Irish farmhouse cheeses and we buy directly from a number of local cheesemakers. We have extended our herb garden and it is looked after by our kitchen staff so we all learn to respect where our ingredients come from.”

A new take-home product range is also made in the kitchens and includes products such as piccalilli, maple and tahini dressing, pickled pears, blackcurrant and violet jam, and beetroot and orange chutney. There’s an opportunity to try before buying as the ingredients are featured on the menu. Also on sale is a hand picked selection of cookery books.

The menu boards change regularly and offer a choice of hot and cold dishes with a salad selection.

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