Double Success at the Ulster Regional Irish Restaurant Awards
Emily McCorkell of Lo & Slo in Derry, part of ICSA Accredited Wild and Fired BBQ school, has been recognised at the Ulster Regional Irish Restaurant Awards, held in Armagh on 24 March, receiving both Food Hero and Best Sustainable Practices in the Derry categories.
While Emily’s name was attached to the awards, she is clear that the recognition reflects the work of a much wider team. From the food truck and Fire Kitchen to Derry By Fork, she sees the achievement as a credit to the people around her, the producers she works with, and the partners who trust the business to tell their stories with care and integrity.
A Team Effort at the Heart of the Business
Emily was not able to attend the awards in person, with life and business continuing at full pace, including a house move, events and ongoing bookings. Instead, long-standing team member Kerri-ann represented the business on the night — something Emily was especially grateful for.
That sense of teamwork and collaboration is central to everything Lo & Slo does. Emily has described her role not as a “hero”, but as someone helping to hold the standards together, create the right environment, and ensure the work is done thoughtfully and well.
Wild & Fired: Outdoor Cooking with Purpose
Alongside Lo & Slo’s wider hospitality work, Emily also leads Wild & Fired, the outdoor BBQ cookery school based at Brook Hall Estate in Northern Ireland. The school offers immersive outdoor cooking experiences centred around fire, flavour, local produce and a deep respect for nature and place.
It is this combination of skill, authenticity and environmental awareness that makes Wild & Fired such a strong fit within the Independent Cookery Schools Association (ICSA) community.
An ICSA Green Award School
Wild & Fired is proud to be an ICSA member school and has achieved ICSA Green Accreditation, recognising its commitment to sustainability, quality teaching and exceptional outdoor cookery experiences.
ICSA celebrates schools that not only teach well, but also reflect strong values around sourcing, seasonality, environmental responsibility and meaningful food experiences. Wild & Fired stands out as an inspiring example of modern cookery education beyond the traditional kitchen.
Sustainability as Daily Practice
For Emily, sustainability is not simply a label. It is something that has to be shown consistently through sourcing, decision-making and daily operations. That honesty and responsibility are part of what makes these awards so significant.
Her recognition for Best Sustainable Practices feels particularly well deserved, reflecting a business that puts care, collaboration and long-term thinking at the heart of its work.
A Well-Earned Recognition
Emily McCorkell’s double award win is not just a personal achievement. It is a reflection of the culture she has created across Lo & Slo, Wild & Fired and Derry By Fork — one built on teamwork, integrity, sustainability and a real sense of place.
For ICSA, Wild & Fired represents the strength and diversity of the modern cookery school sector, showing how outdoor learning, fire cookery and sustainable hospitality can come together in truly memorable ways.
READ MORE ABOUT LO & SLOW FIRE SCHOOL & THEIR ICSA NEW GREEN AWARD
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