TV chefs including Jamie Oliver have started a campaign against processed food and sugar, but Devizes’ own celebrity cook Peter Vaughan is bringing home the message to pupils at a Calne school.

Mr Vaughan is teaching Year 5 children at St Margaret’s Preparatory School in Calne the importance of knowing where food comes from, in his From Field to Plate course. He commented: "I am helping the children of St Margaret’s learn about the many wonderful and nutritious heritage grains that grow here in Wiltshire, including barley, spelt and wheat."

During a course spanning four weeks, the pupils are learning how to make their own bread. Mr Vaughan said: "We have children who avoid gluten, making their own gluten free bread which is a true joy for them to eat.

"If people have ever bought the processed gluten free bread they will know how awful that can often be. The children are learning about how the primary senses work when we prepare and eat food and how texture affects the taste of the dish. We look at why so much salt is added to processed food and why you don't need to add much to home made food.

"The alchemy of taking raw base ingredients and forming them into something delicious, such as home made wholesome bread is a delight for anyone to witness, especially children."

An added bonus for the children and their families is that they get to take home what they make.