Feathers Field to Fork – British Game experience – January 2026
January 22, 2026 - Evening
£85.00
This artisan butchery course is an opportunity to explore 3 versatile game birds off the shoot. You’ll work alongside British Champion Master Butcher Stephen Hill, as you learn how to prepare pheasant, woodpigeon, and duck, ready to create delicious, cost-effective dishes at home. The Perrys teams’ passion and knowledge surrounding proper British butchery are second-to-none.
This intimate experience allows you to learn from our pros, taking home three dressed birds and heaps of new knowledge and neat tricks and tips.
12 places remaining
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Meet The Tutor
Stephen Hill
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
See more courses from Stephen HillMaster the art of game butchery with this hands-on evening course. You’ll learn how to expertly prepare three game birds fresh from the shoot: pheasant, woodpigeon, and duck.
Under the guidance of Steve and his team, you’ll gain essential skills in plucking, skinning, and dressing each bird, along with top tips and techniques for cooking them to perfection.
Their passionate and entertaining approach ensures you’ll leave with the confidence and knowledge to prepare your game birds at home like a pro.
Properly Preparing Three Game Birds from a Shoot: Plucking, Drawing, and Skinning Techniques
Optimal Seasoning for Each Type of Game Bird
Best Cooking Methods for Pigeon, Pheasant, and Duck
Featured Birds (Seasonal Availability): Pigeon, Pheasant, and Duck
Please inform us of any specific dietary requirements/ allergens prior to booking.
Master Essential Knife Skills for Preparing Game Birds
Learn the Art of “Pinching the Bird” for Optimal Preparation
Perfect the Technique of Plucking Each Bird for a Clean, Ready-to-Cook Result
Gain Expertise in Dressing and Drawing Game Birds for Optimal Cleanliness and Cooking Readiness
Master the Skinning Process for Pigeon, Pheasant, and Duck
Discover the Best Cooking Methods to Serve Delicious Game Meat to Family and Friends
This evening course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
You’ll enjoy Perrys refreshments at our farmhouse table and take home 3 birds you have prepared during the evening, which will be oven ready.
Our evening course runs from 5.30 pm to 7.30 pm and you can join the team for welcome refreshments from 5.15 pm.
More specific information will be sent to you by email when you book your course.
Meet Master Butcher Stephen Hill, who discovered his passion for butchery at just 14 years old. Over the years, his dedication to traditional nose-to-tail butchery has flourished. Stephen honed his skills at Birmingham College of Food and further specialised in artisan curing and smoking techniques.
With over three decades of experience, Stephen has earned numerous regional and national awards for his exceptional meat products and baked goods.
He is also a respected judge at prestigious events like the Staffordshire County Show and the English Winter Fair. Learn more about Stephen Hill and his impressive career in butchery. Read more about Stephen here
No prior experience is necessary for this course and the evening will appeal to keen cooking enthusiasts and those who are new to cooking with game birds. It will be a wonderful experience and you will learn a lot from Stephen and Carl . You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Book online or call us on 01785 851911 if you have any questions.