Feathers Field to Fork – November 2025
November 6, 2025 - Evening
£75.00
This artisan butchery course is an opportunity to explore 3 game birds off the shoot. Alongside British Champion Master Butcher Stephen Hill and Carl Norton, you will prepare pheasant, wood pigeon and duck, ready to be cooked in your kitchen. 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.
10 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 HillGet to grips with your game birds on this hands-on game butchery course. Throughout this evening course you will learn how to correctly prepare three game birds fresh from the shoot.
The birds include are pheasant, rural woodpigeon, and duck. Steve and the team will help you pluck, skin and dress each bird as well as give you plenty of top tips and tricks to enable you to cook them to perfection.
Their passionate and comical approach ensures that you will truly take home all the knowhow to enable you to dress your game birds at home.
How to correctly prepare each of three birds from a shoot ready for cooking using the plucking, drawing & skinning methods.
The best seasoning for the different game birds
The best cooking methods for each bird
The three birds used (depending on season/availability) pigeon, pheasant and duck.
Please inform us of any specific dietary requirements/ allergens prior to booking.
You will learn the art of “Pinching the bird”
You will learn the art of plucking of each bird to gain the best clean result in readiness to cook
You will learn the art of dressing the three birds, ensuring
You will learn the art of drawing the three birds to ensure the bird is clean and ready to cook
Skinning the three birds
You’ll also gain knowledge on how best to cook you game meat to share with your 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.
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.