Lifelong love of food drives new coffee caravan business

A recipe book her mother and grandmother used was an early inspiration for the love of food that has led Brígh Robinson to open her own business.

The 23-year-old from Mullingar has been trading for several weeks now as Hatch.23, a coffee caravan selling specialty coffee and homemade treats, currently based at Marlinstown office park.

Her food story goes back a long way: “I have always had an interest in food, coffee, and owning my own business – from a young age,” said Brígh. “Growing up, I was fortunate to always be surrounded by home-cooked food and home-grown fruit and vegetables, and by animals.

“I would watch my mam take out this old cookbook, handed down from her mother, that was falling apart. I was always amazed that something so old fashioned and in bad shape managed to produce delicious recipes.

“My granny was also a major influence on my love for food. She rarely uses a recipe and always manages to whip up something tasty out of thin air.”

Brígh attended Gaelscoil An Mhuilinn and St Finian’s College, and throughout her school days, her father encouraged her to invest her pocket money in farm animals or fruit and veg plots, and she says that helped her to learn the full circle of the cooking process from farm to table – and “how to make a return on your investment!”.

Unsure of what path to follow after her Leaving Cert, Brígh took a year out and experienced different fields before deciding on what to study at university.

She worked at Shaky Tables cafe, owned by Marion Brodor (chef at/owner of Belly) and Therese Gilsenan at the time, and later in a marketing agency.

“I learned so much from Marion and Therese about food and food prep, flavours and the general basics of how a commercial kitchen works, and at the agency, I loved the aspect of coming up with new ideas, graphics and branding,” said Brígh.

“In the end, I was torn between studying culinary arts or marketing, but I decided to study business in DCU as it would leave more doors open for me in the future.” In 2019 Brígh graduated with a BSc in business studies from DCU – but: “After graduation I was in the same predicament as when I finished my Leaving Cert – what am I going to do?

“I tested the waters working for an events agency, which was really creative, but just not for me.

“I then got a job working as a trainee fashion buyer for Primark in Dublin. I learned so much in that job about how a major corporation works, how to drive margins, outsourcing, supply chain and dealing with suppliers. But I still felt like something was missing.”

When the pandemic hit Ireland, Brígh decided to move back to Mullingar, as she was spending the majority of the week working from home.

“The ‘down period’ that came with the pandemic really forced me to think about what I really wanted to do as a career. I knew I wanted to start something that would incorporate my love for food and marketing.

“After a few months of playing around with different business ideas, I decided a mobile coffee van could be feasible, as that would allow me to bake my own goods, source my own coffee and build my own brand.

“All the friends and family members who I pitched the idea to were really supportive and encouraged me to go for it, and before I knew it, I was on my way to Donegal to purchase a 1980s caravan, and the rest is history!”

Brígh’s father and others helped her to restore the caravan into a fully fitted mobile catering unit.

“I’ve taken the time to source the best suppliers for my business, which I hope will show through in the coffee and products.

“I chose the name Hatch.23, as the hatch window itself was probably the toughest part of the build, trying to figure out what material would work best, the size, and whether the caravan frame would hold it up. I also wanted to add a personal element to it, so 23 represents the age I am now opening the business.”

Hatch.23 is open now at Marlinstown business park and Brígh is delighted with how trading is going. You can find her there Wednesday to Friday 8.30am-3.30pm, and Saturday 9am-4pm.