Celebrate the Season: Perry’s Field-to-Fork Pork Tenderloin Experience – December 2026

Hands-On Experience
Learn to prepare, fill, and link sausages using time-honoured techniques. Throughout the session, our engaging approach ensures you gain practical skills in a fun and supportive environment.

Flavour Creation
Enjoy a tasting session of various sausages to inspire your culinary creativity and develop your own unique flavour combinations.

Innovative Techniques
Discover unique methods, such as using pork tenderloin as a casing. For example, you’ll create a tunnel through the tenderloin, fill it with seasoned pork and specialty stuffing from our Perrys store cupboard, and wrap it in streaky bacon—perfect for roasting or freezing at home.

Take Home
By the end of this festive evening, you’ll take home approximately 5lbs of your handmade signature sausages and a special pork tenderloin, ready to impress friends and family.

Preparing the Pork Meat for Sausage
Learn how to select and trim high-quality pork while maintaining the optimal meat-to-fat ratio. Consequently, this ensures juicy, flavourful sausages every time.

Crafting Your Own Seasoning Blends
Discover the art of balancing spices and herbs to create unique, personalised sausage flavours. In addition, you’ll gain the skills to experiment and make your sausages truly your own.

Filling Sausages Using a Sausage Machine and Appropriate Casings
Master the use of sausage-making equipment and natural casings. As a result, your sausages will have the perfect texture and a satisfying ‘snap.’

Hand-Linking Sausages Using Traditional Methods
Practice the time-honoured technique of hand-linking sausages—a skill still cherished by artisan butchers today. Moreover, this technique adds a professional finish to your creations.

Preparing a Show-Stopping Pork Tenderloin
Learn how to transform pork tenderloin into a culinary centrepiece. Here, you’ll create a tunnel, stuff it with seasoned pork and specialty fillings, and discover tips for perfect crackling. Additionally, this dish is ideal for roasting or freezing at home.

By the end of the course, you’ll have hands-on experience in all these essential sausage-making techniques. Therefore, you’ll be able to craft delicious, high-quality sausages and pork dishes in your own kitchen.

Artisan Butchery and Cookery Course in Eccleshall

This artisan butchery and cookery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessible from Derbyshire, Shropshire, and Cheshire, we are just minutes from the M6, A51, A50, and A34. Additionally, free on-site parking is available.

All-Inclusive Support

On the day, our friendly “kitchen angels” will ensure you have everything you need. We provide an apron, all essential equipment, and fresh ingredients. Moreover, we’ll take care of the washing up so you can focus entirely on learning and enjoying the experience.

Course Experience

You’ll learn to prepare a stuffed pork tenderloin to take home and enjoy. This course runs from 5:00 pm to 7:00 pm, and you are welcome to join the team for a glass of mulled cider from 4:45 pm.

Booking Information

Detailed information will be sent by email once you book, helping you prepare for your hands-on experience.

Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. His passion for the craft of traditional nose-to-tail butchery grew and over many years. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.

He has won dozens of regional and national awards (for both his meat produce and baked goods) over the last three decades and he’s a well-respected judge of livestock at the Staffordshire County Show and English Winter Fair.

Perrys of Eccleshall went on to be named the Countryside Alliance National Champion butcher 2017-2018, under Stephen’s stewardship.

His “hearts and minds” approach to knowledge sharing is based on the simple fact of creating a sustainable supply of high-quality meat, that is significantly superior in flavour and tenderness. Perrys of Eccleshall beef, lamb, pork and game birds are less than 5 food miles.

Stephen’s butchery and knife skills courses are suitable for all skill levels from basic butchery to advanced skills. His butchery courses are guaranteed to change the way you shop, prepare and cook meat from here on in.

Read more>>Stephen Hill

No Prior Experience Required

No prior experience is necessary for this course, making it ideal for keen bread-making enthusiasts. Throughout the day, you’ll enjoy a fabulous culinary experience and learn from Stephen, who is truly passionate about creating delicious food of known provenance. In addition, you’ll meet new people and enjoy the warm hospitality of the Perrys Field to Fork team.

Dietary Requirements

To ensure we can accommodate your needs, please inform us of any allergies or specific requirements at the time of booking. While we strive to cater to various dietary preferences, our kitchen handles all 14 regulated allergens and other known allergens. Despite taking precautions, we cannot guarantee that our dishes are completely free from trace amounts of these allergens.

If you have severe allergies, please contact us directly to discuss how we can best assist you.

Booking Information

Book online or call us on 01785 851911 if you have any questions. Furthermore, please advise us of any allergens or dietary requirements prior to booking.