My Career: ‘Retiring is probably not for me’

Name: Kate Browne/Twomey

Age: 48

Lives: Glenbrook, Whites Cross, Cork

Job title: Founder and Managing Director.

Salary:€45,000 to €60,000

Education: Diploma in Environmental Engineering, Honours Degree in Environmental Management, qualified Yoga Instructor.

Hobbies: Yoga, gym, sea swimming, reading, laughing, and getting out to anything live.

Describe your job in five words: Ever-changing, demanding, creative, exciting, entrepreneurial.

Describe yourself in five words: Dynamic, eclectic, hard- working, kind and fun.

Personality needed for this kind of work?

Resilient, adaptable, self-motivated, empathetic, curious.

How long are you doing this job?

19 years.

How did you get this job?

My education started out in a completely different area. I was living abroad and working as an environmental manager. My heart longed for home, family, and a potential love interest. So I packed up my job and went travelling as only someone in their mid-twenties with no ties can do.

When I came home, the options were endless, and I was open. At the time, my sister was also looking for a life shift. She had been a fashion buyer for many years and was looking to go out on her own.

I always had a dream of running my own business, making ideas come to life. So myself and my sister Joy set out with what money we had to travel, to buy what we thought was fabulous and sell back home. We began having parties in houses to sell our goods. The demand was so high that we couldn’t keep up. We took on staff and began wholesaling to shops.

Eventually, we had enough of wholesaling and opened our own bricks and mortar shop and 19 very eventful years later, we have a thriving online business and 10 wonderful staff (even Joy’s youngest daughter is now working side by side with us).

Whilst this career took many twists and turns over the years, I got married to Peter, had three incredible kids, and lived an alternative life on the farm; being a mother, a farmer’s wife, a business owner. It was demanding, particularly when the kids were small, but we did it and lived to tell the tale.

Milking cows can be quite restrictive timewise and when Peter sold them three years ago, he was finally able to show the world who he is and began the Glenbrook Farm as it is now. It also allowed for more interesting projects that I could now get involved in.

The milking was not as attractive as running exciting pop-up restaurants.

We had a vision and made it happen. These pop-up events were initially run to showcase the produce grown on the farm, to get the name out there, and allow creative chefs to work their magic. Turning a calf shed into a fine dining restaurant was no mean feat, but again, we pulled it off, and they were a great success.

When we got the call from Cork On A Fork, we couldn’t believe it. This little idea had been spotted by one of the best food festivals in Europe and they wanted us a part of it. It was very exciting to be recognised and supported. As a proud Cork City woman, I felt great pride in being part of this amazing festival. We are very proud of our produce, and being associated with the best the city has to offer is a dream come true.

Do you need particular qualifications or experience?

No qualifications, just resilience and vision.

How many hours do you work a week?

Between events, my business, kids, and housework, it would be easier to calculate the hours that I don’t work. Probably when I am asleep.

What do you wear to work?

Two completely different wardrobes. To Vanilla, really fabulous clothes. On the farm, whatever.

Describe a day at work

In the office, it can be so varied with paperwork, accounts, content creation, travel, meetings, problem solving.

For the food events, whatever needs to be done.

Is your industry male or female-dominated?

The fashion industry is heavily female-orientated while the farming industry is heavily male-orientated, and can be dismissive of women, but is changing so fast. I have two daughters who are very interested in farming and will most definitely be made welcome in the current culture, which wasn’t always the case.

Is your job stressful? How? Rate it on a scale of 1-10:

My job can be very stressful, as much as it can be very enjoyable. You make all the decisions, which is the hard part, but also the best part.

The events on the farm are treated like live events; they are very high stress in the run-up, and they are full of adrenaline on the night, and an extremely good time.

High stress and high reward, which is where the yoga comes in.... learning to balance it all, allowing space to find peace and calm in the exciting chaos.

Do you work with others or on your own? I am passionate about collaboration, working with others is when magic happens.

When do you plan to retire or give up working?

Retiring is probably not for me.

Best bits:

In Vanilla; the customers, the team, the clothes, the satisfaction, the dynamic lifestyle, the creativeness.

At the farm; watching Peter shine by sharing his passion, working together with Peter, the outdoors, nature, the peace, the kids getting involved.

Worst bits:

Being stretched, financial worries - always on the farm. Not having enough time for it, the time demands, the physicalness of it.

Advice to those who want your job?

Go for it, it won’t be easy, but don’t give up. Enjoy the journey, smile.

• Kate will be part of two events at Cork On A Fork Fest this year, which returns to the city from August 12-16. Over five flavour-filled days, the city comes alive with more than 150 events celebrating the very best local talent and food. Expect spectacular dining experiences with leading chefs, pop-ups in historic buildings, guided food trails, free demonstrations, meet-the-producer sessions, brewery and distillery tours, family-friendly happenings and a show-stopping long-table street feast.

Farmers Market & BBQ - 10am-5pm, Saturday, August 15, Glenbrook Farm.

Experience the best of local food and farming at a pop-up Farmers Market in the barn at Glenbrook Farm. Browse and buy fresh meat and seasonal vegetables, grown and produced on the farm, along with other produce from a selection of local makers and producers.

There will be BBQ food available all day to purchase, and kids might even get a peek at the pigs, piglets, and chickens up close. FREE Entry. Pay on consumption. No booking required.

Farm to Fork Chef Collaboration at Glenbrook Farm - 6.30pm-9.30pm, Wednesday, August 12, Glenbrook Farm.

Glenbrook Farm is hosting an exclusive four-course pop-up dinner in their rustic calf shed, curated by Chef Sarah Roche. Every ingredient will be sourced directly from Glenbrook Farm and Cork Rooftop Farm, just metres from your seat, epitomising farm-to-fork and zero-mile dining.

Wine vouchers will be sold at the event by Brian’s Wines.

Your ticket also includes a complimentary drinks reception with Rebel City Distillery and Blarney Brewing. This event is booked out.