Feathers Field to Fork – November 2022

November 11, 2022 - Evening

£75.00

Join British Champion Master Butcher Stephen Hill and Carl Norton to learn more about 3 birds from the shoot including, the pheasant, the pigeon and the duck. Enjoy Perrys Field to Fork hospitality during this hands-on evening course and learn the art of plucking and dressing each bird ready for you to cook at home.

 

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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.

Read more about Stephen Hill

Join British Champion Master Butcher Stephen Hill and Carl Norton to learn more about 3 birds from the shoot including, the pheasant, the pigeon and the duck. Enjoy Perrys Field to Fork hospitality during this hands-on evening course and learn the art of plucking and dressing each bird ready for you to cook at home.

 

 

Seasoning of pheasant.

Seasoning of the pigeon breasts

Seasoning of the duck

Various cooking methods for each bird

Timings for cooking each bird

Also a warm tipple

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

Skinning demonstration

Demonstration of the dressing of each bird
Plucking the bird
Drawing the bird
Skinning the bird
Knife skills

 

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 8.30 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.

 

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 in 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.

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.