Wild & Fired BBQ School

Every dish is prepared entirely over live fire—without gas, chemicals, or shortcuts. We burn oak from the surrounding woodland, as well as source she-oak, seasoned hardwoods and more. Each is chosen for the distinct character they lend to the flames. This curation of wood makes our outdoor dining unlike any other, infusing ingredients with depth, authenticity, and a sense of place.

Our menus celebrate the flavours of the North West, featuring the finest local meats, garden-grown vegetables, and produce sourced within 30 miles. A highlight of our experiences is the rare Irish Moyletra Moiled tomahawk steaks—seared directly on the coals. Our farm-to-flame-to-table approach is what sets us apart from other cookery classes.

The grounds feature a historic 400+ year old Walled Garden, where we have developed our outdoor kitchen space. Our expert Chefs have designed custom equipment as well as acquired top-of-the-line grills and smokers to showcase the full artistry of live fire cookery.

Wild & Fired is proudly accredited by the Independent Cookery School Association (ICSA) for exceptional teaching standards and facilities, and we’re honoured to be the first recipients of their Green Award—recognising our commitment to sustainability and outdoor cooking excellence.