Berkshire Healthcare NHS Foundation Trust once again ran the Cook Project for teenagers from schools across Slough, where students learn how to handle knives, basic butchery and fishmongery skills and the importance of a healthy diet. The two-week course, which ends today (August 23), culminates in the students preparing and serving a three-course meal to the Mayor of Slough and their families, and receiving a certificate from the Craft Guild of Chefs.

Dietitian Pip Collings has been working with the Guild’s Steve Scuffell, head chef at the Crown Moran Hotel in London, for more than 14 years to deliver the course to 13 to 19-year-olds in Slough, and earlier this year the Trust’s Public Health Dietitians won the Craft Guild’s Diploma for Support award in recognition of the project’s achievements.

“Over the years we have trained more than 300 students in Slough,” said Collings. “Parents have told us that the course makes a big difference to their children’s confidence and ability to cook. Key to the course is teaching young people about healthy eating and showing them how easy it is to cook a healthy meal and improve their diets.”

Scuffell added: “It makes sense for dietitians and chefs to work together to introduce young people to the pleasures and practical advantages of cooking and, for some, attending the course sparks an interest in a career in cooking.”

Following the summer cookery school, the more accomplished students on the course will be offered work experience with Scuffell.

The course, funded by Slough Borough Council’s Youth Services and Public Health Department, took place at Slough and Eton CE Business and Enterprise College. This year supporters included Lockhart Catering Equipment, Eton College, Mars Foodservice, Major International and Brakes, who all provided items for the course.