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Chicken Butchery Class
Chicken Butchery Class

Chicken Butchery Class

This course will go through our whole process from rearing and dispatch. To show and explain in full how and why we are different to commercial farms. This is a fully practical course where you will learn to cut a whole bird into a range of portion styles. Spectator option available.

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Time & Location

07 May 2023, 10:30 – 14:30 BST

Willowbrook Farm, Hampton Gay, Kidlington OX5 2QQ, UK

About the Event

Poultry rearing and butchery

This course will go through our whole process for rearing and dispatch, to show and explain in full how and why we are different to commercial farms.

Starting with day-old chicks we will walk and talk through how we rear our animals, then move on to the dispatch and cleaning of the birds before the butchery session. We will show you how to truss a whole chicken, along with all the standard cutting styles, including standard portions, curry peices and spatchcock.

You will be provided with your own chicken to cut to your desired specifications and take home with you at the end of the session. If you have a particular cut you would like to learn please email us and we will include this on the day if possible.

Spectators (aged 16+) will not get hands on experience with butchery but are welcome to enjoy the day and learn throughout.

What to Bring

This is a practical course with equipment and consumables priovided. 

Suitable for ages 18+ due to the use of knives. We will be providing all the tools and butchery clothing necessary.

Home-cooked chicken soup is also included, prepared from our own produce!

Your Teacher

Your teacher will be our very own Khalill Radwan. Carrying out butchery since we opened our own on-site abattoir and butchery he's become very adept at different styles and being a full time staff and family member he can give a full overview, answering questions on all aspets of our farm.

Plan for the Day

  • 10:30 am Arrival & refreshments.
  • 11.00am Introductions & quick overview of our farm rearing and process.
  • 11.30am Walk & talk showing you the rearing and dispatch of our poultry.
  • 12:30am Tea break
  • 12.45pm Butchery class
  • 1.45pm Lunch (home-cooked chicken soup)
  • 2.30pm Winding up and departure


  • Practical experience

    This is for attendees who will be taking part and gaining the full practical experience from this course.

    Tax: VAT included
  • Spectator Only

    This is for attendees who want to learn, but not physically take part in butchery.

    Tax: VAT included



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