With help from master butcher Steve Rossiter and the Loaf Cookery School, the bird will never get the better of you at Sunday lunch again. Steve, who owns Birmingham's only certified organic butchers will teach participants how to respectfully bone a chicken and demonstrate the versatility of the different joints before handing over to Tom Baker, director of Loaf, who will help attendees rustle up some culinary delights. Perfect chicken stock will be on the agenda as well as chorizo-stuffed chicken breast wrapped in bacon, spatchcocked poussin with lemon and garlic, a Ras El Hanout tagine, and a chicken live salad. Guests will then dine together on their delicious efforts and can take bones and leftover bird home to create stock at home (containers not provided). Classes get booked up quickly so if your mouth is already watering, sign up for a spot here. A 50 percent deposit must be paid in advance, and the remaining balance can be paid by cash or cheque on the day.