meet Kaity
Welcome to Fare Isle! I’m Kaity Farrell, a private chef and content creator based on the island of Nantucket off the coast of Massachusetts.
Founded in 2012, Fare Isle is the brand that encompasses my work as a private chef with my husband Jacob Foley and the home of my ever-growing collection of delicious and easy-to-follow recipes and my work as a content creator.
I’ve garnered a following on my recipe blog and social media organically through my recipes and visual storytelling. Learn more about my content creation services for your brand or business from recipe development and menu consultation to food styling, food photography, and video production. Let’s collaborate!
Since starting Fare Isle, my work has been featured in Vogue, Food & Wine, Taproot Magazine, Victoria Magazine, The Cottage Journal, Huffington Post, Nantucket Magazine, Brit + Co., Thrive Magazine, Mode and more.
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Nantucket’s Premier Private Chef Services
For nearly 20 years, Jacob and I have been creating and serving delicious farm-to-table chef dinners for our island clients. We take all the guesswork out of entertaining guests with our one-of-a-kind island dining experiences. Learn more about or services.
Our Story
I come from a large family with a lot of cooks and learned to cook when I was a little girl helping my mother Susan in the kitchen. Her mother, my grandmother Mary, had 10 children and was always cooking for people. Thanksgiving at grandma Mary’s was an EVENT – at least 50 of us and enough food for 100! Some of my fondest memories were made at the kid’s table with my gaggle of cousins, our plates piled with heaps of the traditional Thanksgiving fixings plus dishes from our Italian-American heritage like lasagne and pizza rustica.
I’ve always loved and had an appreciation for good, simple food and have been creating recipes for over 25 years. When I met my love we bonded over our love of cooking and eating well. He grew up in Jamaica and Florida and learned how to cook over a wood fire in the Jamaican countryside with the best local ingredients harvested from the bush. You don’t get more more farm-to-table than that lifestyle. We learned from each other and expanded our knowledge of food systems and cooking techniques from there. We are constantly learning and pushing each other to be better at our craft.
We moved to Nantucket in 2004 to work for the summer season and like every other wash-a-shore’s story, we fell in love with the island and worked hard to make it our home. I managed a boutique downtown for 8 years while we did private cheffing on the side. Then we had our beautiful son Iley in the summer of 2011 and the following year, Fare Isle was born. Following the birth of our son we jumped into entrepreneurship. For years we made and sold cottage food items and handmade artwork at the Nantucket Farmer’s and Artisans Market. At the same time I started my recipe blog and the rest is history.
We purchased our homestead on Nantucket in 2018 and have been turning the property into our dream food forest complete with 65 and counting heirloom fruit trees, berries, grapes, a vegetable garden, herb and flower gardens. I love shopping in our garden for ingredients for our private chef dinners and recipe creations.
My food is for everyone. I aim for my recipes to be accessible and easy-to-follow for beginners, but also enticing for more experienced foodies and home-cooks. I hope you love them as much as our family does.
The Recipes
The recipes you’ll find here are seasonal, wholesome dishes — food from my heart. Food that we actually eat at home! I’m inspired by the seasons, our garden and the natural world. My recipes reflect what I am passionate about at the time of making them be it wild violets in the spring, squash blossoms from our garden in July, making a batch of immune-boosting fire cider in harvest season or baking hundreds of holiday cookies to give as gifts in December.
FAQ
Camera: I currently use a Nikon Z6ii camera body and mainly use a Nikkor Z 24-70mm f/4 S lens for photography and films. Previously I used a Nikon D800 camera body with a Nikkor 50mm 1:1.4G lens.
Tripods: I use a Manfrotto 055 aluminum tripod for most of my work. For overhead shots I use this Manfrotto reproduction arm.
Lighting: I recently started delving into artificial lighting. I use this Godox LED video light for videos and this Godox speedlight paired with this Godox wireless trigger and this bowens mount speedlight bracket for flash photography. I use this light stand and this bowens mount softbox modifier for both lights.
Camera Accessories: I added this camera cage to my Nikon camera body so that I can add side and top grips to the camera to help reduce camera shake when filming videos. I use this side grip to help reduce camera shake and this top grip for panning the camera.
Tea! My go-to black tea of choices is either Earl Grey or Barry’s Tea Gold – black and sometimes with honey. I love herbal teas too. I usually make them with herbs from our garden like lemon balm, lemon verbena, peppermint and chamomile. I love a matcha latte with honey and soy milk and I’ll drink coffee once in a while with steamed soy milk.
Knife – a good chef’s knife is a must for prep work.
I’m partial to all-clad stainless steel and staub enamel cast iron cookware. Also love plain cast iron skillets and dutch ovens for certain things like baking breads and shallow frying.
It has to be the ocean for me – I’m an island girl at heart. But I do love the woods and mountains too!
Thanksgiving, obviously. A holiday all about the food and giving thanks!
It’s hard to pick one. I love them all at different times, depends which direction the wind is blowing in from. But I walk Stone’s or Quaise most often these days.
Beach combing for arrowheads and artifacts while I walk my dog Blueberry.
I love hearing your feedback, so please leave a comment and star-rating on my recipe posts if you make something!
Feel free to reach out with any questions or comments you have by emailing me at hello@fareisle.com.
For content creation and sponsored work inquiries please fill out the form to request my media kit.
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