Feathers Field to Fork – British Game experience – January 2027

• Properly Preparing Three Game Birds from a Shoot – First, learn expert techniques for plucking, drawing, and skinning each bird, ensuring they are ready for cooking.
• Optimal Seasoning for Each Type of Game Bird – Next, discover how to enhance the natural flavours of pigeon, pheasant, and duck, creating dishes full of taste and depth.
• Best Cooking Methods for Pigeon, Pheasant, and Duck – Then, explore tailored cooking techniques for each bird, helping you achieve perfect results every time.
• Featured Birds (Seasonal Availability) – Depending on the season, you’ll work with pigeon, pheasant, and duck, gaining hands-on experience with each variety.

• Master Essential Knife Skills for Preparing Game Birds – First, build precision and confidence with every cut. These skills form the foundation for all your game bird preparation.
• Learn the Art of “Pinching the Bird” – Next, discover this key technique. It ensures optimal preparation and handling.
• Perfect the Technique of Plucking – Then, achieve a clean, ready-to-cook result for each bird. This improves both presentation and cooking quality.
• Gain Expertise in Dressing and Drawing – In addition, learn how to dress and draw each bird properly. This ensures maximum cleanliness and cooking readiness.
• Master the Skinning Process – Following that, work efficiently with pigeon, pheasant, and duck. Hone your skills in removing skin with precision.
• Discover the Best Cooking Methods – Finally, explore tailored cooking techniques. Serve delicious, perfectly cooked game meat to family and friends.

This evening course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Conveniently, we are easily accessed from Derbyshire, Shropshire, and Cheshire, and just minutes from the M6, A51, A50, and A34. Plus, free on-site parking makes your arrival stress-free.

From the moment you arrive, our friendly “kitchen angels” will support you and ensure you have everything you need. First, we provide an apron and all the necessary equipment and ingredients. Then, you can focus on learning and enjoying the experience, while we even take care of the washing up!

During the course, you’ll also enjoy Perrys refreshments at our farmhouse table. In addition, you’ll take home three birds that you’ve prepared during the evening, all oven-ready and perfect to share.

The course runs from 5:30 pm to 7:30 pm, with welcome refreshments available from 5:15 pm. More detailed information will be sent to you by email once 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 required for this course, making it perfect for both keen cooking enthusiasts and those new to working with game birds. Throughout the evening, you’ll learn a great deal from Stephen and Carl, gaining hands-on skills and insider tips.

In addition, you’ll meet like-minded people and enjoy the warm hospitality of the Perrys Field to Fork team, making it a truly memorable experience.

To secure your place, book online or call us on 01785 851911 if you have any questions.