Exciting new stage in Emily’s food journey in Derry’s hospitality scene

Londonderry-based food entrepreneur Emily McCorkell is aiming to bring her passion for barbecued and grilled food from her birthplace in Pennsylvania to one of the Maiden City’s most popular ‘wet’ bars

She is to provide freshly cooked meals at a new kitchen in Sandinos Café Bar in Water Street and thereby enable the locked down bar to reopen its doors.

The collaboration will also benefit Lo&Slo, Emily’s small business which includes a food truck at events throughout the North West as well as the development, production and marketing of a range of unique American-style sauces for home BBQs.

The food truck, of course, was paused due to the cancellation of all the outdoor events in the city because of the coronavirus pandemic. This also meant opportunities to sell her sauces at food markets declined and threatened a business she loves.

“It has been a very tough time for small food businesses like mine and, of course, ‘wet’ bars that don’t serve hot food,” Emily says. “The approach from Sandinos to rent their kitchen area and start serving fresh food in the bar was a real boost for my flagging morale,” she adds. “I jumped at the opportunity from bar owner Joe Mulheron and manager Ann Harley. They are very supportive and great to work with on this important project for both of us.”

Emily, now a key figure in the visionary LegenDerry food brand being developed by the local council with producers and hospitality businesses and a real bundle of energy, describes the deal with Sandinos as “an immensely exciting opportunity” and a “real win win” for both collaborators. The arrangement is another excellent example of the collaboration in food and drink being facilitated by LegenDerry.

“Much of the food I cooked in the food truck for outdoor events will be available from the bar which, we all hope, will be back in business very soon,” she continues. The American influenced menu will feature pulled pork, Philly cheese steaks, BBQ Box – smoked meats over fries loaded with topping, and burgers.

“I’ll also do some specials like a BBQ pit on selected days offering pork belly, ribs, wings and drumsticks.”

She’s currently recruiting a small team to work with her in the kitchen and also for table service in the bar.

“Sandinos will operate as it has done over the years, creating a vibrant atmosphere and fun. It’s going to be something very different for me, another challenge in my food journey here in Derry,” Emily continues

Diners at Sandinos will be able to enjoy Emily’s love of grilled food which led her to set up Lo&Slo and to develop a range of authentic American smoked BBQ sauces and dry rubs for enhancing meat flavours. “I am excited at the opportunity the collaboration presents to introduce the food I love to more people in Derry,” she adds.

Born in Philadelphia, Emily graduated from the University of Missouri, worked in California and then volunteered to mentor teenagers in Derry on what she intended to be a short stint. She arrived in the city in 2005 to work with the youngsters, subsequently met Norman, a local businessman, married and made the city her home.

Emily, now a mother of two, admits that starting up the initial food business was “a big jump mentally”.

“While I’ve always been keen on healthy food, in particular, setting up a small company was quite a departure from my background in charity work and youth mentoring,” she explains. “But I’d always loved cooking and entertaining and was keen to explore the potential of a food enterprise particularly when the children were settled at school,” she continues. The new role at Sandinos is a further example of Emily’s entrepreneurial expertise and commitment.

She describes herself as “a creative person” especially when it comes to” developing flavours and meals”. Her love of cooking and recipe creation, she adds, came from her parents in Pennsylvania.

Emily’s focus is on “an old fashioned way to cooking, simple, creative, nutrient-dense food” from ingredients carefully sourced from local farms and other suppliers in the region.

“Grilled meats tend to be healthier because fat is able to drip away, leaving less fat on the food itself,” explains Emily. Her sauces also benefit from being cooked slowly. The distinctive Lo&Slo branding reflects her commitment the low temperature and slow cooking technique which ensures a healthier product with greater flavours.

Her interest in setting up a food enterprise was also fuelled by the growth in festivals and food fairs in Derry. Enjoying good food, she believes, brings people together.

“Food here is breaking down a lot of the barriers that once divided people,” Emily says. It’s a view that’s been influenced by her previous work and experience in the community

She believes that food is “the delicious mortar that binds individuals and societies together, masking the jagged edges and sharp corners for the time that is spent sharing, laughing, and enjoying food together. Food heals the body and society”.

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