Hospitality is in crisis but one County Derry business is investing, not retreating

At a time when the hospitality industry across Northern Ireland is facing one of its most challenging periods in decades, with rising costs, business closures and mounting pressure on independent operators, one Mid Ulster business is choosing a different path.

The Lazy Llama BBQ Shack, based at the Jungle Activity Centre just outside Magherafelt, has announced the launch of a new fire-led cookery school, a significant investment made in spite of ongoing uncertainty across the sector.

Hospitality businesses throughout Northern Ireland are grappling with increased energy bills, higher labour costs, VAT pressures and shrinking margins, forcing many to reduce hours or close their doors altogether.

Against this backdrop, The Lazy Llama’s decision to expand is rooted in resilience, adaptation and a long-term commitment to the local economy.

Now entering its third year of operation, The Lazy Llama is operated by friends Conor Mac Cann and Conor Donnelly, who together bring more than 45 years of combined hospitality experience. Rather than allowing that experience to be lost during a turbulent time for the industry, the pair have chosen to reinvest it back into their business and community.

“As an industry, hospitality in Northern Ireland is under real pressure right now,” said Conor Mac Cann, Head Chef and Partner of The Lazy Llama.

“But for us, standing still simply wasn’t an option. If anything, this climate has forced us to think differently about how we survive, how we grow, and how we make what we do sustainable long-term.”

As part of its continued development, The Lazy Llama has invested over £50,000 in new infrastructure and equipment. This includes an 80-foot polytunnel supplying fresh vegetables and herbs directly to the kitchen, alongside professional equipment from leading fire-cooking brands including Kasai, Konro, Somerset Grill, Traeger and Rational.

Sourcing locally sits at the heart of the business. From foraged produce in the surrounding woodland to partnerships with Northern Ireland’s artisan suppliers and the rearing of Saddleback pigs on the working farm where the restaurant is based, The Lazy Llama operates on a genuine farm-to-fork ethos that keeps spend within the local economy.

The newly launched cookery school represents both a necessary adaptation to today’s economic reality and a deliberate effort to fill a gap in the market. Designed as a hands-on experience for the public, the classes aim to give people the confidence, skills and understanding to cook over fire at home, something the founders believe has been lost over time.

“In today’s economy, hospitality businesses have to adapt if they want to survive,” said Partner Conor Donnelly.

“We’ve built our careers over decades, and rather than wasting that knowledge, we felt a responsibility to pass it on. The cookery school allows us to diversify the business while offering something genuinely new: practical, accessible fire-led cooking that people can take home with them.”

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Classes will be led by Conor Mac Cann alongside Head Chef Melissa Norton, with occasional guest instructors, and will focus primarily on charcoal and live-fire cooking techniques. While the school provides an essential additional revenue stream, the founders are clear that its purpose extends beyond income alone.

“There’s a real lack of confidence when it comes to cooking over fire,” added Mac Cann.

“We want to break that down, show people it’s achievable, and keep those skills alive. This isn’t about trends – it’s about craft, flavour and understanding food.”

Located within the 200-acre Jungle Activity Centre, The Lazy Llama has become a destination for both locals and visitors, benefiting from walking trails, outdoor activities and family-friendly facilities. Looking ahead, the team will continue to develop their skills with a learning trip to Austin, Texas, hosted by renowned BBQ expert Jim Moore.

At a time when many hospitality businesses are being forced to scale back, The Lazy Llama’s message is clear: investment, adaptability and a commitment to local producers can still create opportunity – even in the toughest of climates.

Diversification isn’t a luxury in 2026, it’s a necessity for survival in today’s hospitality landscape.