Feathers Field to Fork – November 2026

Prepare Your Game Birds

Learn how to correctly prepare each of the three birds from the shoot, using expert plucking, drawing, and skinning techniques to get them ready for cooking.

Seasoning Tips

Discover the best seasonings for each type of game bird, enhancing their natural flavours and ensuring every dish is perfectly balanced.

Cooking Techniques

You’ll also explore the ideal cooking methods for each bird, so you can achieve tender, flavour-packed results every time.

Birds You’ll Work With

Depending on the season and availability, the course uses pigeon, pheasant, and duck, giving you a broad hands-on experience with different game varieties.

Please inform us of any specific dietary requirements/ allergens prior to booking.

Master the Art of Game Birds

First, you will learn the technique of “pinching the bird”, a crucial step for handling game correctly. Next, you’ll discover the art of plucking each bird to achieve the cleanest result, preparing them for cooking.

Following this, the course will guide you through dressing the three birds, ensuring they are properly prepared, and then drawing the birds so they are fully cleaned and ready to cook. In addition, you’ll gain hands-on experience in skinning each bird with confidence.

Finally, you will learn how to cook your game meat to perfection, so you can proudly share delicious dishes with family and friends.

Location & Accessibility

This evening course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Moreover, it is easily accessed from Derbyshire, Shropshire, and Cheshire, just minutes from the M6, A51, A50, and A34. In addition, we offer free on-site parking.

Support & Equipment

Our friendly “kitchen angels” will be on hand to support you throughout the evening. They will provide an apron, all equipment, and ingredients. Best of all, they even take care of the washing up!

Refreshments & Takeaway

You’ll enjoy Perrys refreshments at our farmhouse table. Furthermore, you can take home the three birds you prepared, all ready for the oven.

Course Timing & Information

The course runs from 5:30 pm to 7:30 pm, with welcome refreshments available from 5:15 pm. Finally, more detailed information will be sent to you by email once you book your course.

Meet Our Master Butcher

Introducing Stephen Hill, who discovered his passion for butchery at just 14. Over the years, his interest in traditional nose-to-tail butchery grew. Furthermore, he honed his skills at Birmingham College of Food and mastered artisan techniques such as curing and smoking.

Award-Winning Expertise

Stephen has won dozens of regional and national awards for both meat produce and baked goods over the past three decades. In addition, he is a respected judge of livestock at the Staffordshire County Show and English Winter Fair.

Leadership at Perrys of Eccleshall

Under Stephen’s guidance, Perrys of Eccleshall was named the Countryside Alliance National Champion Butcher in 2018. Moreover, his approach focuses on creating a sustainable supply of high-quality meat, superior in flavour and tenderness. Perrys’ beef, lamb, pork, and game birds are all sourced within 5 food miles.

Courses for Every Skill Level

Stephen’s butchery and knife skills courses cater to all levels, from basic techniques to advanced skills. As a result, his courses are guaranteed to transform the way you shop, prepare, and cook meat at home.

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.