Description

Wild & Fired BBQ School, where the ancient art of cooking with fire is brought to life in a modern, engaging, and fun setting.
Whether you’re a BBQ enthusiast, a company seeking a unique team-building experience, or planning a special celebration, their expertly designed sessions offer something for everyone. Enjoy bold flavours, hands-on learning, and unforgettable memories.

Exclusive Location
The Wild & Fired BBQ School takes place within the picturesque walled gardens of Brook Hall Estate. Nestled beside the River Foyle on the edge of Derry, the historic grounds provide the perfect backdrop for an unforgettable experience. This 18th-century estate has been lovingly managed by the Gilliland family for six generations. Impressively, the family’s farm is the first in Northern Ireland to be measurably carbon-positive. The blend of heritage, nature, and sustainability here is truly unparalleled.

Most of their hands-on workshops also include a bonus tour of the enchanting private estate and gardens, guided by one of the Gilliland family members. This is a priceless experience that their Wild & Fired BBQ School guests are lucky to enjoy.

Their Journey
Their story began during a challenging time when a family member fell ill, prompting the rest of the family to rediscover the importance of togetherness and following their passions. Cooking became more than just nourishment; it became a way to slow down and connect as a family.

From these moments, Lo & Slo was born. Lo & Slo is about more than just great food. It’s about connection—the joy of shared meals, laughter around the table, and bringing people together to create lasting memories. The Wild & Fired BBQ School, offers in-person foraging, dining, and BBQ workshops at the historic Brook Hall Estate & Gardens in Derry.

What’s Important
At the heart of the business, they prioritise authenticity, connection, and creative exploration. They encourage a wholesome approach to cooking, sharing, and savouring exceptional food experiences. Inspiring moments of flavour, fostering genuine connections, and celebrating the joy of culinary exploration. Creating additive-free, locally sourced food and BBQ courses that encourage our community to slow down, savour real food, and nurture meaningful connections.

Focusing on delivering delicious food, award-winning products, and memorable BBQ School experiences, they are also mindful of their responsibility to the wider community. They strive to contribute to a better future for all by implementing responsible practices in line with ICSA core values:

Seasonality: The BBQ school features seasonal produce from local farm shops, including slow-roasted lamb shanks and pumpkins.
Sourcing: Local, organic, and ethically sourced ingredients to reduce their carbon footprint. Championing local producers.
Waste Reduction: Practicing recycling, composting, and use eco-friendly packaging to minimise waste.
Energy Efficiency: Investing in energy-efficient equipment to minimise environmental impact.
Classes & Courses
All courses are typically held on weekends, also offering private dining experiences such as “Chef’s Table” events, Sunday dinners with the Big Green Egg, and Friday Night Feasts—where guests enjoy a bespoke meal while learning about food and cooking in an intimate setting.
BBQ School
Their signature offering, Wild & Fired BBQ School, revives the ancient art of cooking with fire in a modern, fun, and engaging environment. Expert instructors guide you through the process of preparing a delicious wood-fired meal within the beautiful walled garden of Brook Hall Estate.
BBQ School Themes
Their BBQ school “specials” are often themed and feature guest experts—from wood suppliers to celebrity chefs and butchery specialists.
Equipment
• Kamado: As Big Green Egg authorised dealers, integrating their products in to the cooking, and they also offer Kamado classes.
• Asado: Teaching cooking techniques on a parrilla, fire cage, and a variety of bespoke locally made fire cooking equipment, including a reverse flow offset cabinet smoker, travel grill, and rocket grill with plancha.

Course Costs
BBQ School: £165 for a 5-hour experience, including a private tour of Brook Hall Estate and Gardens, all food, drinks, and equipment, plus a gift bag to take home.
Shorter Courses: For example, our Nature Lovers Retreat is priced at £95.
Accreditations & Accolades
In 2024, Emily was honoured as the ‘Local Food Hero, Derry’ by the Irish Restaurant Awards and received the ‘Street Food of the Year – Ulster Winner’ title in the Yes Chef Awards. She’s also recognised as a ‘Platinum Level Innovator’ by Invest NI and is a finalist in the Great British Entrepreneur Awards and TEDx. Lo & Slo is a proud member of the Slow Food Movement, Food NI, and the Londonderry Food Network. End of 2024 Emily won Slow Food NI’s personality of the year award.
They are now an accredited cookery school with the ICSA, currently awaiting full assessment.