CHEF Peter Vaughan has been cooking up a storm with children from a Calne school as he educates them about healthy eating.

Mr Vaughan has held baking master classes with Year 5 pupils at St Margaret’s Preparatory School as part of a national project organised by the Academy of Culinary Arts.

In addition to lessons on bread making he has also incorporated History, Geography and Science into his teaching.

He explained how bread has evolved over the ages and said that the grain for spelt flour has been grown in Wiltshire since Roman times.

The Devizes based Chef, who owns a restaurant and cookery school, got the pupils enthused as they made two types of bread - soda, which does not use yeast, and fermented spelt which does.

This gave him the chance to explain the science behind the process.

Mr Vaughan is keen for children to try wholegrain rather than white bread but wanted them to decide for themselves how good it tasted.

He said: “Sliced white bread that is made in a factory is not a very healthy option but I want the children to come to their own conclusions after they try different varieties and have fun baking.”