ST Augustine's pupils were kick-starting British Food Fortnight on Monday in a Ready, Steady, Cook-style session with a local super chef.

The food technology students had each been provided with a bag of local produce from a vegetable farm in Chipping Campden and time to research suitable recipes in advance, but on Monday, they were given one hour to produce a meal to impress.

The chef in question was Felice Tocchini from Worcestershire restaurant Fusion Brassery, who came in to talk to the students about ingredients and how they are grown.

He said: "I feel strongly that people need to get more into local produce and use food that's in season. The students did extremely well. One of the dishes they came up with was very interesting, a chicken and cauliflower mash which was really good."

Felice also gave a cookery demonstration with an opportunity for people to ask him questions, and let students sample some of his more bizarre flavour combinations, such as chocolate and beetroot cake, sproutslaw, and courgette, red onion and honey salad.

He added: "We didn't tell them what was in any of the dishes until they had tasted them. It was a very good response actually."

British Food Fortnight is an annual event which promotes locally grown produce with a series of festivals and master classes across the country running from September 22-October 7.