Lo & Slo began in 2010 as an idea to pursue a healthier and more wholesome way of life through cooking, blogging, and creating ways to cut chemicals and preservatives out of our family’s lifestyle.
It quickly grew into a food business, by way of a family health crisis and an increasing obsession with barbecued foods and flavours from ‘home’ in America. We currently have two sauces, with a third hot sauce and three dry rubs in development, and a range of smoked meats prepared for ‘family style’ catering.
Lo & Slo aims to nourish and nurture: our clean ingredients are good for the body (and taste buds!), but we also do our best to ensure every person who comes in contact with us and our products leaves better than when they came: less stressed, more nourished. People are not just numbers and targets to be met -- without people, this is just a dream. I want to be a business that betters people and the community around me. Check-out our ETHOS.
~ Emily McCorkell, based in 🇬🇧/🇮🇪; born 🇺🇸
keep up with our story
It doesn’t feel like we only launch 12 months ago
Mark afforded me a generous 10 minutes of coverage in relation to the Slow Food Festival 2019 last week.
Silver and Bronze it is for our Barbecue Sauce and Vinegar Mop respectfully.
Sliders for the masses - Lo & Slo style at Derry’s first Street Food party!
What an honour to be selected as a finalist in the JCI awards as Young Business Person of The Year 2019.
Mark Patterson happily inhaled all the brisket I gave him during my live interview today…
“LegenDerry Street Food Festival to spice up the Walled City” says Myulsterlife.com.
19th-21st July 2019 - Don’ miss!
Serving American BBQ to fellow US citizens on Independence Day in Ireland was both ironic and FUN!