It’s universally known that kids don’t know enough about food and in many cases neither do their parents. Somewhere along the line a whole generation has missed out on those essential skills that used to be such a key part of family living.

That’s why the Craft Guild of Chefs recently announced a series of initiatives to get them back together in the kitchen to start cooking again and appreciating food. Its food appreciation workshops have been planned so its members visit schools and in a two hour session parents will cook with their children.

Premier Foods senior development chef Mark Rigby and Matt Owens from dessert creators Zuidam kicked off the first workshop at the Simon Balle School in Hertford, where 25 keen children and parents got an understanding about preparing simple, cost effective meals.

Supported by business partner and fresh produce supplier Reynolds Foodservice, Rigby and Owens demonstrated how to make dishes before the group got stuck into making cottage pies, fish pies, a spicy lentil stew and lots of cookies jazzed up with different ingredients. The enthusiasm was infectious and the class so thrilled with the results, they are keen to come back for another session in the summer, says Craft Guild CEO Martin Bates, who was also there to lend a helping hand.

Rigby and Owens plan to hold four classes a year across the country to match the seasons.