Lo & Slo began during a challenging time for our family, when Norman became ill and we were reminded of the importance of slowing down and spending time together. Cooking became more than nourishment. It became a way to reconnect, restore and gather around the table.

What began with handmade sauces and seasonings grew into a food trailer, then our food truck, before leading us into building barbecues and smokers and, eventually, creating Wild & Fired, our home for live-fire cooking, foraging and dining experiences at Brook Hall Estate & Gardens in Derry and beyond.

For us, sustainability is about care: for the land, for the people involved and for the future of the work itself. In an industry often pushed towards cheaper and faster, we choose a more considered path, built around quality ingredients, skilled work, thoughtful cooking and a pace that allows the business to last.

We are proud that this approach was recognised with the first Green Award from the Independent Cookery Schools Association.

Join us as we celebrate slow cooking, the landscapes around us and the connections created through good food.