mundyewalsh The Creative Women interview series chats to women in creative fields, and explores what is at the root of their artistic drive. Creative thinking is fundamental for a fulfilled life, and so understanding and cultivating it through shared experiences, challenges and achievements helps us thrive.
A true foodie at heart, Freda hails from the wilds of West Cork, where her passion for food first took root. Beginning her career as a chef, she honed her craft across Ireland, and Europe. Her expertise led her to run her own food consultancy business, serve as Food Director at Nude, and play a key role in the early years of the renowned Brooklodge Hotel. Freda became the first member of Odaios Foods in 2002, and today, alongside her micro businesses Intelligent Tea and Clever Honey, she continues to bring her culinary expertise to Odaios as Culinary Manager.
How did you get started in your field?
A Master Herbalist is someone who practises alternative medicine, using herbs in order to achieve health goals. The tradition is rooted in Western herbal medicine, taking a holistic approach to healing focusing on treating the whole person rather than just the disease. At the heart of Master Herbalism is the principle of ‘vitalist’ nutrition, which emphasises the healing power of plant-based and living foods for optimal health.
The connection with plants and good health was always obvious to me. I grew up in the wilds of West Cork on a diverse and sustainable farm, where foraging for wild foods was part of life. I was always drawn to the power of plants and I signed up, as as soon as I discovered the Master Herbalist course in Portlaoise. Indigenous herbs are part of our heritage, and that’s why I like to focus on native Irish herbs. After graduating from the School of Herbal Medicine, I began crafting therapeutic herbal brews for my friends and family, drawing on the intelligence of hedgerow plants and the ancient wisdom of natural healing.
My career has had its twists and turns, but it has always been rooted in food, health, and the natural world. I trained as a professional chef and had the privilege of working with inspiring chefs focused on organic, and wild foods. I worked on the food concept for Nude Food, Dublin’s first health food restaurant which opened in 1998 with the motto ‘You are what you eat’. At the time, we offered fresh cold-pressed juices and smoothies in glass bottles, wheatgrass, healthy wraps, soups and salads—a cutting-edge concept back then.
I work part-time as Culinary Manager at Odaios Foods and operate these micro businesses, Intelligent Tea and Clever Honey. Alongside my husband, Edward, we mind Native Irish Bees and produce Raw Clever Honey.
Who or what inspires you?
What may seem like ordinary, inspires me. Farmers and artisans like the McNally family in North Dublin, who tirelessly dedicate themselves to producing high-quality organic food for the benefit of us and the planet. Hannah from Hannah’s Bees is another trooper who farms seventy hives of bees as a single mother. Everyone told her she was mad to give up a good career but she stuck to her vision. Similarly, any caregiver who spends their time caring for an aged parent, a child or friend with a disability, making their journey through life easier with daily acts of love. These are some examples of beautiful inspirational people to me.
Being in nature inspires and frees me. I am my happiest up a mountain or by the sea. I get inspired by eating great food, and I love to eat food cooked by super talented chefs like Kevin Burke, Rob Krawczyk, Keelan Higgs and Bob Cairns.
What is your process from ideation to creation of a new recipe?
Over the years, my herb sommelier palate has evolved! Initially, my plan was to dry Irish-grown herbs, which I did for three years, but it proved unsustainable. These brews are crafted from herbs grown using organic methods, which enhance both their flavour and their benefits.
First, I define the action of the herbs, selecting a range of native varieties based on their therapeutic properties, while considering herbal synergy and interactions. I choose a lead herb and create a blend with supporting herbs, each with a specific purpose in mind. The selection must not only be effective but also taste and look appealing, so I always include a flower to balance the proportions.
I then run small batch tests, sharing samples with friends or those in need of the remedy, and take note of their feedback. After revising the recipe, I collaborate with my designer, Laura Dunne, on the label design, ensuring the colours align energetically with the herbs’ properties. As for business, I’m a bit of a nightmare—I tend to narrow down my range of brews each year, but then inspiration strikes and I’m off creating again. Every expert would advise sticking to the best sellers and ditching the rest, but I can’t help but explore new brews!!
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