FIVE-year-olds at a school in Chippenham could hardly contain their excitement as they were served up their first ever hot school dinner.

The little ones at Redland School jumped up and down as they waited in line on Monday.

The three catering staff had been cooking since 8.30am in the new KitchenPod, a ready-made portable kitchen building that is enabling the school in Brook Street to serve hot meals for the first time in nearly 12 years.

The primary got £190,000 from the government to deliver their requirement of providing all five to seven-year-olds with a free lunch.

The KitchenPod arrived in April in two pieces on the back of two lorries, and was craned into position onto the playground next to the school hall.

Bethan, who was one of 180 pupils to be catered for on the first day of its launch, said: "I can't wait to taste it."

Their food was tested with a thermometer to make sure it was nice and hot.

The youngsters held different coloured cards to show their choice of meat, vegetarian or other, a baked potato or pasta dish. Liam proudly showed off his red card, saying: "I'm meat. I love it." On tucking into his lasagne and garlic bread, he added: "This is not tasty, this is awesome." Alfie declared his vegetable burger "yummy".

Teachers went round to give assistance to those struggling with knives and forks.

Summer, who was enjoying a baked potato with cheese and beans, said: "Normally we have packed lunches. Once at home I found a spider in my sandwich, it was really scary. I only like jam sandwiches."

She pointed out her friend Nancy, proud to have finished her vegetables, still had some sweetcorn hiding under her burger roll.

Fran Bowling, formerly an assistant in the school office, said: “It is a beautiful kitchen to work in. It went very well for a first day and there was not a lot of waste, a good sign.

“We follow the Food Standards Agency advice on portions and look at the menus of award-winning primaries for ideas. We will be providing fruit, fresh salad and bread every day. The grapes went too quickly today. It will be based on what’s in season, so in winter there will be more raisins and crudités.”

Headteacher Hilary Lambert said: “We’re absolutely delighted we can provide hot, tasty, nutritious meals cooked on the premises. It is an exciting challenge and it went beautifully."