DATES & TIMES Saturday 12th September 2026 | 10:30am – 1:30pm If you love ribs, this one’s for you.  Spend the day around the fire learning how to cook pork, beef & lamb ribs to perfection — from slow and smoky to sticky and tender. We’ll be working with some of the finest ingredients Northern Ireland has to offer: Jacob’s ladders from Moyletra Moileds, Oxford Sandy & Black  baby back pork ribs, and Herdwick lamb rib racks — all cooked over the finest lumpwood charcoals and international hardwoods for that deep, rich flavour only real fire can bring. Your experience begins with a short walk through the historic Brook Hall Estate & Gardens, before arriving at our open-air BBQ School, fully equipped with premium live fire gear. You’ll get hands-on with a range of equipment — from our asado trailer and fire cage to Big Green Eggs and Weber grills — learning how each cooking style creates its own distinctive texture and flavour. From trimming and seasoning to fire management and final glazing, this is a full celebration of all things ribs.  PERFECT FOR All rib lovers who are ready to start seasoning, slow cooking and smoking their own at home. SEASONAL, LOCAL MENU*  All produce is sourced within a 50-mile radius » Jacob’s ladder beef ribs from Moyletra Moileds » Oxford Sandy & Black baby back pork ribs » Herdwick lamb rib racks » Roasted seasonal vegetables and garden sides with produce from Ballyholey Farm Shop » Warm, melt-in-your-mouth dessert » Paired with a refreshing drink » Hot tea and coffee *Menu may be subject to change due to seasonal availability. KEY ACTIVITIES An overview of our equipment and its specific uses.  Sample a wide range of seasonal local produce Instruction on trimming, seasoning, glazing and beef, pork and lamb ribs. Learn how to build and manage flames, smoke and temperature for the perfect cook Live demonstrations on BBQ and smoking techniques Learn about lumpwood charcoal & international hardwoods and their impact on flavour Hands-on live fire cooking activities ADDITIONAL INFO  Language: English (translator available upon request, please provide min 5 days notice) Strictly 18+ Restroom and hand-washing facilities on site  Please dress appropriately for the weather; our event runs rain or shine  Wear comfortable footwear Vegetarian and pescatarian alternatives available upon request. Please notify us in the checkout form. Note: Bookings are confirmed personally and payment is only taken on confirmation. Class needs a minimum of 6 to run. Want a private session? Email experience@wildandfired.com

DATES & TIMES Sunday 20th September 2026 | 2:00pm–5:00pm Join Ilse Van Staden — skilled butcher at Ballylagan Organic Farm, founder of Ke Nako Biltong, and proud South African now rooted in Ireland — for a rare, in-depth look at the craft of ethical butchery.  In this exclusive demonstration, Ilse will break down premium cuts with precision, sharing expert knife skills, deep anatomical knowledge, and a thoughtful approach to sustainable, nose-to-tail meat preparation.   As Ilse works, the Lo & Slo team will be firing up the grills, transforming her cuts into flavour-rich tasting dishes over live flame. You’ll discover how responsible butchery and live-fire cooking work hand in hand — from understanding the animal to elevating each cut with smoke, heat and patience.  This is a demonstration-based experience rather than a hands-on class, designed for anyone who wants to deepen their connection to where meat comes from, how it should be prepared, and how to respect every part of the animal — in flavour and in practice. PERFECT FOR Anyone interested in ethical butchery, learning sustainable and professional techniques, and a craving for live-fire flavour. KEY ACTIVITIES A short walk through the stunning Brook Hall Estate & Gardens to our outdoor demo space A live butchery demonstration with Ilse, focusing on anatomy, technique & responsible sourcing Grilled tasting samples prepared by Emily and the Lo & Slo team using Ilse’s cuts Guided explanations of knife work, flavour pairing, cut selection & fire cooking Opportunity for Q&A throughout — ask Ilse anything from biltong to blade choice Local drinks available ADDITIONAL INFO Language: English Restroom and hand-washing facilities on site Please dress appropriately for the weather; our event runs rain or shine Wear comfortable footwear Strictly over 18s Note: Bookings are confirmed personally and payment is only taken on confirmation. Experience needs a minimum of 8 to run. Want a private session? Email experience@wildandfired.com

DATES & TIMES Sunday 3rd May | Sunday 14th June | Sunday 26th July | ⁠Sunday 13th September | ⁠⁠Sunday 8th November | ⁠Sunday 6th December All events run from 3:00pm–4:15pm Embers & Drams is a firelit whiskey tasting hosted in partnership with Established Drinks. You’ll be educated on and guided through three distinctive whiskeys, each paired with a seasonal bite cooked over open flame, designed to complement the character of each sip. This unique collaboration blends expert whiskey selections with local ingredients, cooked low and slow. The events will begin with a scenic walk through Brook Hall Estate Gardens as we make our way to the outdoor kitchen and dining areas. The pairings are served long-table, platter style. This event is a taster menu, not a full meal, but lots of flavour. PERFECT FOR Anyone who loves a good whiskey by the fire, but this time we're taking it into a stunning outdoor location and serving you amazing BBQ bites. SEASONAL TASTING MENU All produce is sourced locally and seasonally » Welcome cocktail: a classic with a twist, a buttered old-fashioned » Three excellent whiskeys presented by Established Drinks » Three seasonal pairings using local produce, all cooked over open flame KEY ACTIVITIES Short guided walk through Brook Hall Estate & Gardens to our dining space A relaxed, social afternoon celebrating connection and good food Communal long-table dining in the stunning Brook Hall Gardens  ADDITIONAL INFO Language: English Restroom and hand-washing facilities are available on site Please dress appropriately for the weather; our event runs rain or shine Strictly over 18s only Bookings are confirmed personally and payment is only taken on confirmation. Experience usually needs a minimum of 8 to run.  Want a private session? Email experience@wildandfired.com

DATES & TIMES Sunday 27th September 2026 | 2:00pm–5:00pm As the gardens slip from summer into autumn, join us for a relaxed, fire-lit afternoon celebrating the final flavours of the season. This live-fire demo brings together late-summer produce, early-autumn warmth, and hand-picked wines that reflect the richness of the harvest.   Journey through the beautiful Brook Hall Estate & Gardens and arrive at our open-air demo kitchen, where the Wild & Fired team will be grilling, smoking, and tasting a series of small plates inspired by the turning season. Think flame-charred roots, orchard-fruit glazes, bright herbs, and the full abundance of late-harvest produce. Each dish will be paired with a carefully selected wine designed to complement its depth and flavour. Whether you’re a food lover, wine enthusiast, or simply ready to savour the last glow of summer with a taste of adventure, this is an unforgettable way to welcome the shift into autumn — with good food, great company, and the crackle of live fire. PERFECT FOR Anyone who wants to mark the end of summer with fire, flavour, and a glass in hand. SEASONAL TASTING MENU* All produce is sourced within a 50-mile radius » Orchard-glazed, seasonal meats cooked over live fire » Charred garden vegetables » Ember-roasted roots seasoned with bright herbs » Seasonal small plates inspired by harvest flavours » Wine samples chosen by Gees Wine Shop to enhance each tasting » Hot tea and coffee  *Menu may be subject to change due to seasonal availability. KEY ACTIVITIES A live-fire cooking demonstration focusing on seasonal, local ingredients. A series of small plates cooked by the Wild & Fired team. Wine tastings paired to each dish. A relaxed, social afternoon marking the shift from summer to autumn ADDITIONAL INFO Language: English Restroom and hand-washing facilities available on site Please dress appropriately for the weather; our event runs rain or shine Strictly over 18s only Bookings are confirmed personally and payment is only taken on confirmation. Experience needs a minimum of 8 to run.  Want a private session? Email experience@wildandfired.com

DATES & TIMES Sunday 18th October 2026 | 2:00pm–5:00pm As the evenings draw in and the air turns crisp, we’re lighting the fires to celebrate the harvest season at Brook Hall. This relaxed afternoon demo embraces autumn’s richest flavours — smoky, earthy, sweet, and deeply comforting — all cooked low and slow over live fire. Wander through the beautiful Brook Hall Estate & Gardens and arrive at our outdoor demo kitchen, where the Wild & Fired team will be grilling, roasting, and ember-cooking a series of seasonal small plates: flame-roasted squash, ember-baked roots, charred apples, and slow-finished meats kissed by the coals. Along the way, you’ll pick up tips on cooking with the season and letting fire do the talking. It’s simple: good food, good people, and the warmth of the flame to close out the harvest. PERFECT FOR Anyone who loves the smell of autumn, supports local produce and is looking for a creative way to celebrate the changing of the season. SEASONAL MENU* All produce is locally sourced and seasonally led » Flame-roasted squash and autumn vegetables » Ember-baked roots with smoked herb butter » Charred orchard fruit with fire-kissed sweetness » Rich, slow-finished meats cooked over glowing coals » Paired with a refreshing drink » Hot tea and coffee to finish *Menu may be subject to change due to seasonal availability.   KEY ACTIVITIES An overview of our live fire equipment and fuel choices Live demo of low-and-slow and ember cooking techniques Seasonal tasting plates served throughout the afternoon Tips on cooking with autumn produce at home A relaxed, social celebration of the harvest ADDITIONAL INFO Language: English Restroom and hand-washing facilities available on site Please dress appropriately for the weather; our event runs rain or shine Strictly over 18s only As much as we love dogs, this event is not suitable for pets Bookings are confirmed personally and payment is only taken on confirmation. Experience needs a minimum of 8 to run.  Want a private session? Email experience@wildandfired.com

DATES & TIMES Saturday 24th October 2026 | 5:00pm–8:00pm Celebrate the spirit of the harvest with a collaborative autumn feast that brings together Northern Ireland’s finest produce, open-fire cooking, and culinary storytelling. This special evening unites the live-fire expertise of Wild & Fired with the refined, place-driven cuisine of Chef Rob Curley and the Slemish Market Supper Club. Chef Rob’s passion for local ingredients and sense of place shines through every dish, each a tribute to the growers, farmers, and fishermen shaping Ulster food. Together with the Wild & Fired team, we’ll craft a harvest-inspired menu that bridges land and flame: fire-roasted roots, flame-grilled meats, ripe autumn fruits, and soft fresh breads. This Harvest Feast is all about creating an experience full of flavour, story, and community. PERFECT FOR Hungry gardeners, agricultural enthusiasts, and lovers of local ingredients. KEY ACTIVITIES Short walk through Brook Hall Estate & Gardens to our outdoor dining area Harvest feast created collaboratively by Chef Rob Curley and Wild & Fired Local drink pairings matched to each course Insightful stories behind the ingredients from the chefs Relaxed communal dining celebrating the local harvest ADDITIONAL INFO Language: English Restroom and hand-washing facilities on site Please dress appropriately for the weather; our event runs rain or shine Strictly over 18s only Please note: late arrivals cannot be accommodated. Guests park at the main Brook Hall car park and will be escorted to the walled garden by foot or by passenger trailer before the 5:00 PM start. Note: Bookings are confirmed personally and payment is only taken on confirmation. Experience needs a minimum of 8 to run. Want a private session? Email experience@wildandfired.com

Note: Bookings are confirmed personally and payment is only taken on confirmation. Class needs a minimum of 8 to run. Want a private session? Email experience@wildandfired.com   Every great live fire cook starts somewhere. Brilliant Basics is where yours begins. Designed for anyone who has stood in front of a grill and wanted to actually understand what they’re doing, this hands-on half-day experience is built around one thing: helping you feel confident cooking with fire. Set within the Walled Garden at Brook Hall Estate & Gardens, you’ll arrive at our hidden outdoor fire kitchen for tea, coffee, a welcome bite, and a relaxed introduction to the space before stepping into the foundations of live fire cooking. You’ll learn how to light and manage fuel, understand heat zones, cook with seasonal ingredients, and work confidently with grills and outdoor cooking equipment used across our fire kitchen, including Big Green Egg, Weber and Petromax. This is a judgement-free introduction to cooking with fire. No pressure, no posturing, no overcomplication. Just good food, practical skills, and time spent learning around the fire. As an ICSA member cookery school, we focus on real food, good technique, and helping people cook with more confidence, intention, and enjoyment. What’s Included •⁠  ⁠Tea, coffee & a welcome bite on arrival   •⁠  ⁠Introduction to the Wild & Fired outdoor fire kitchen   •⁠  ⁠Learn how to light and manage fire   •⁠  ⁠Understanding direct, indirect & multi-zone cooking   •⁠  ⁠Hands-on seasonal cooking   •⁠  ⁠Shared fire-cooked meal enjoyed together   •⁠  ⁠Expert guidance throughout the session   You’ll Cook A simple seasonal meal cooked over live fire using carefully sourced ingredients. Menus change throughout the year depending on seasonality and availability, but may include fire-cooked breakfast elements, flatbreads, grilled vegetables, quality local meat, and seasonal sauces or sides. Perfect For •⁠  ⁠Complete beginners   •⁠  ⁠Home cooks wanting more confidence outdoors   •⁠  ⁠Anyone curious about live fire cooking   •⁠  ⁠Couples, friends & food lovers looking for a memorable day out   No previous experience required. 10:30am – 2:30pm   Brook Hall Estate & Gardens, Derry

Seasonal Live Fire Experiences Brilliant Basics gives you the foundation. The Signature Experience gives you the full fire. Our Signature Days are immersive half-day experiences built around seasonal cooking, smoke, flame, and gathering together outdoors. Set within our hidden outdoor fire kitchen in the Walled Garden at Brook Hall Estate & Gardens, these slower-paced sessions are designed to feel relaxed, generous, and hands-on. Fire burning, ingredients prepped, drinks poured, and a long table waiting at the centre of it all. Each Signature Day explores a different seasonal theme through one shared meal cooked together over live fire. Seasonal proteins, vegetables, breads, sauces, smoke, and flame all coming together naturally around the table. Using a variety of live fire grills, smokers, and outdoor cooking equipment across the Wild & Fired kitchen, including Big Green Egg, Weber, and Petromax, guests will cook, gather, eat, and spend time learning how to build flavour and atmosphere around fire. This is less about rigid instruction and more about the experience of cooking and eating together outdoors. The kind of day where strangers arrive and friends leave. Included •⁠  ⁠Tea, coffee & welcome bite on arrival •⁠  ⁠Seasonal live fire cooking experience •⁠  ⁠Shared long-table meal •⁠  ⁠Hands-on cooking throughout the session •⁠  ⁠Guidance from the Wild & Fired team Perfect For •⁠  ⁠Guests wanting a more immersive outdoor cooking experience •⁠  ⁠Food lovers interested in seasonal cooking and fire •⁠  ⁠Couples, friends & groups looking for a memorable day outdoors •⁠  ⁠Guests returning from Fire Fundamentals looking to spend more time around the fire - Note: Bookings are confirmed personally and payment is only taken on confirmation. Class needs a minimum of 6 to run. - Want a private session? Email experience@wildandfired.com 10:30am – 2:30pm Brook Hall Estate & Gardens, Derry