Due to the current outbreak of COVID 19 we are delivering courses to government guidelines making sure they are COVID safe. Subject to government guidance and local lockdowns we may have to postpone courses in the future at short notice. If your course is going to be postponed you will be contacted directly by a member of staff to inform you.
Location: Perrys Field to Fork
Join British Champion Master Butcher Stephen Hill and Matt Dutton from BASC 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 4 hour hands-on evening course and learn the art of plucking and dressing each bird ready for you to cook at home.
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.
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 5.00 pm to 9.00 pm and you can join the team for welcome refreshments from 4.45 pm.
More specific information will be sent to you by email when you book your course.
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. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Cost: £50per person
Open to BASC members and non members
For more information and to book visit; https://perrysfieldtofork.co.uk/product/feathers-field-to-fork/