Overview
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