Three Bird Extravaganza with Chef Paul Bates

Executive Chef Paul Bates, the lead at Hilton London Bankside’s OXBO Bankside restaurant will be holding a Three Bird Extravaganza Masterclass which will give class-mates the opportunity to professionally prepare a menu of partridge, chicken and duck for their guests on Christmas Day.

Priced at £85 per person, the 45-minute intimate workshop will take individuals through the 12 Days of Christmas birds, teaching them how to bone and roll a Partridge within a chicken, within a duck – stuffing the birds with chestnut and sage stuffing. The final result, which will feed 6-8 people, can be taken home to freeze, ready for 25th December – you’ll only need to worry about the veggies and roasties when the big day arrives!

Three 45 minute classes will be held from 6:30pm on Wednesday 6th December, Thursday 7th December and Friday 8th December. All classes will be followed by a three-course sharing menu with a glass of bubbles. Maximum of six people per class, priced at £85 per person.