Traditional Pork Pie Course – August 2025
August 16, 2025 - Short Course
£90.00
This traditional pork pie experience is a favourite here at Perrys Field to Fork!
During this short course, British Champion Master Butcher Stephen Hill will expertly teach you how to recreate a batch of Perrys award-winning pies. These time-honoured classics are a British staple.
Stephen will show to how to prepare and cook your pie to perfection. You will master how to create hot water pastry and use the highest quality, sustainably reared pork to fill your pie.
This course will give you all the know-how to recreate these delicious pork pies time and time again.
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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 HillDuring this traditional pork pie-making course, you’ll use the highest quality grass-fed pork, to recreate a classic British Staple.
On this morning experience, British Champion Master Butcher Stephen Hill will guide you through how to create the perfect pork pie. Stephen will share his experience and knowledge to support you through the preparation and cooking of these award-winning classics.
Stephen’s passion for high-quality and traditional butchery is infectious. He will inspire and educate you to choose better quality and better value pork in the future, before taking away traditional pork pie to enjoy at home.
You will learn how to make hot water pastry Perrys style
You will learn how to make the fillings for the perfect Perrys Pork Pie
You will gain skills on how to mould the Perrys Pork Pie by hand
The importance of provenance and sustainably reared meat
Different breeds, the flavour and colour of the pork
Processing pork suitable for pork pies
Seasoning meat and how it alters the flavour of the pork
Making hot water crust pastry
Moulding sausage meat
This artisan butchery and cookery 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 you with an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
Our course starts at 10am to 12pm and you can join us from 15 minutes before the course begins for freshly brewed tea, coffee before you embark on an of learning the basics of how to make pork pies.
You’ll take away everything you make on the morning to share with your friends and family at home.
More specific information will be sent to you by email when you book your place on this course.
Master Butcher, Stephen Hill, developed a keen 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 his knowledge deepened further in the artisan techniques of curing and smoking.http://stephen hill
This course will appeal to keen butchery and cooking enthusiasts.
It will be a great experience to learn from Stephen and the team who are passionate about creating delicious food from locally reared high-quality ingredients.
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.
Please advise us of any dietary requirements and allergies at time of booking