Wild & Fired

07/10/2026

"So... what actually is a demo?”

Picture a slow afternoon or an easy evening at our fire kitchen, tucked away onthe Brook Hall Estate.

Sometimes we're cooking, sometimes we've invited some of our favourite collaborators to take over the fire. Either way, you get a front-row seat. 🤌

No aprons, no pressure.

Just good company, a glass of something in hand, and plates coming straight off the fire for you to taste as you go. 🔥

It's the easiest way to get to know what we do here at Brook Hall Estate, and honestly, there's nothing else quite like it in this part of the world.

Upcoming demos are live on our website: https://www.wildandfired.com/demos

04/10/2026

This week is British Cookery Schools Week. Celebrating the wide range of wonderful cookery courses & classes created and hosted by our ICSA Cookery School members.

✅ WHY CHOOSE AN ICSA ACCREDITED COOKERY SCHOOL?
A cookery class should be more than simply following a recipe.
ICSA accreditation provides prospective students with added reassurance around the quality of teaching, facilities and overall learning experience at an accredited member school. A real hands-on immersive cookery experience.

This week we’re celebrating our unique and individual members of our national network which include the nations finest cookery schools - check them out for your next culinary experience:

Including Gordon Ramsay Academy, River Cottage Vaughan's Kitchen Cookery School CNM - College of Naturopathic Medicine CNM Natural Chef Ashburton Cookery School Ashburton Chefs Academy High Grange, Devon The Bertinet Kitchen Richard Bertinet Edinburgh Food & Drink Academy Rick Stein's Cookery School Northcote Cookery School Swinton Estate Eckington Manor Cookery School The Food Hub at Kenton Hall Estate Station House Cookery School

- for plant based Excellence COOK with the Vegetarian Society & for inspired learning and a new career StedyChefs Learning Centre

In Northern Ireland Wild & Fired BBQ School & Waterman House Cookery School in Belfast

From first-time cooks to accomplished enthusiasts, the right school can give you skills and confidence you'll continue using long after the class has finished.

Look for the ICSA Kite Mark when choosing your next cookery experience. Or select your next cool nary expense for the list above. Ideal gift for Christmas

👩‍🍳👨‍🍳

04/10/2026

Allow us to introduce ourselves 👋

We're Norm & Emily, and we cook over open fire, the way food was meant to be made.

At Wild & Fired, there's a seat by the flames for everyone.

🔥 Demos - sit back, watch, taste and relax by the fire
🔥 Fire Cookery School - hands-on, tongs in hand, cooking it yourself
🔥 Private & Chefs Table - for groups, celebrations and special occasions

Local produce, real fire, and a view you won't forget.

Come taste the landscape. 🌿

27/09/2026

27/09/2026

What does September taste like in Derry? 🍷

Today we explored that question over fire, with three very different w**es and a menu built around the last of summer and the beginning of autumn. It was a great afternoon!

We started with Jack Francis’s Gloaming Rime, paired with Dart Mountain Carraig Bán, Curly Pigs culatello, pickled Loughgall apple and fennel, Burren Balsamic Citrus Pearls, shaved honeycomb, smoked hazelnut and Diddy’s apple oatcakes.

Next came Nanit orange w**e with fire-roasted garden beetroot, silky butternut squash and mascarpone purée, pickled apple, rocket, toasted seeds and orange horseradish cream.

For our red, Less Is More, we had salt marsh lamb that was double smoked, pulled, fired, glazed and fired again, then served with dark plum and chilli, charred garden leek and smoked celeriac ribbons with charred lemon.

We finished with smoked Loughgall pear, cinnamon and honey from the hive. I forgot to take a picture of dessert!

It was such a lovely afternoon discovering how food changes w**e, how w**e changes food, and just how much September has to offer.

Thank you to everyone who joined us at Brook Hall and to the wonderful producers who make afternoons like this possible! 🥂

23/09/2026

This Sunday 2-5pm at wildandfired.com

13/09/2026

Ribs, smoke, fire, fat, and sticky fingers:
This is exactly how Saturday should look!

Our latest Wild & Fired masterclass was all about understanding what happens when you take three very different ribs and treat each one the way it wants to be cooked.

Oxford Sandy & Black pork went low and slow in the smoker, with another batch braised over fire for contrast. Moyletra Moiled beef ribs took their time on the Big Green Egg, while Herdwick lamb ribs hit the live embers on the Dóiteán.

The best bit was watching everyone get properly involved. Building fires, managing heat, learning when to leave things alone, when to move them, and why tenderness has a lot more to do with feel than simply watching a thermometer.

Then we ate!

Beef, lamb and pork ribs with fire-roasted carrots and potatoes, followed by smoked plum with Monto’s Two Stacks Double Irish Cream liqueur ice cream.

A very good day around the fire 🔥

Taste the Landscape. With us at wildandfired.com