MASTERCHEF winner James Nathan dropped into the kitchens at John Kyrle High School to inspire Year 10 students, who are halfway through the first year of their Food Preparation and Nutrition GCSE.

James was propelled into the top brass of the culinary world by winning series four of MasterChef and has since learned from, and worked with, food industry royalty such as Michel Roux Jnr, Gordon Ramsey, and Rick Stein.

And now James is passing on his knowledge to young people by holding a masterclass with a demonstration that took the students on a journey of cooking a rack of lamb, which had generously been supplied by the town’s very own Hanks butchers, which was served with a port and redcurrant jelly reduction and spinach puree.

James also demonstrated how to create a shallot and mushroom pithivier, a classic French puff pastry pie, served with a reduced mushroom and cream sauce.

The students made notes on everything they saw and then had to go and prepare their own pithivier, within an hour time limit with the results being to judged by James. Students began using techniques and flavour combinations that were entirely new to them.

James said the final call was really tough, with runners up Chloe Ingram-Duggan and Max Emsley being just pipped to the post by first time JKHS MasterChef winners Emily Worsfold from Miss Harris's class and Isabella O'Rourke from Mrs Ferguson's class.

The gregarious MasterChef, who excelled during his time on the show by demonstrating great skill in preparing seafood and game dishes, and shared invaluable tips with the students who will be able to implement the advice in the practical elements of their GCSE examination next year, with everything from using senses, seasoning, tasting, deglazing, reducing, to presentation.

James said: “It’s so important that young people know where their food comes from. I worry about the rise of ultra processed food that we are subjected to.

“The older I get I realise how wonderful simple food can be. I really hope the adults of the future will embrace this and limit their visits to fast food joints and enjoy cooking from scratch.

“I believe that the whole cooking process should be enjoyable by using all your senses, not just relying on taste alone.”

Elizabeth Harris, the school’s food technology teacher said, "We work hard to produce a creative, engaging, and challenging curriculum across all years.

“This masterclass with James was a once-in-a-lifetime opportunity to watch a truly top-class chef at work and learn all sorts of useable tips for future practical assessments.

“We're very grateful to James for taking time out of his busy schedule to spend time with us, as we are to Hanks Butchers for supporting the school once again by providing the stunning cut of lamb for the MasterChef to work with. Just an incredible opportunity for all involved."

Other recent guests to the school kitchen have included James Hughes from Pengethley who explained how to portion and de-bone a chicken and Abi Jones from Three Sisters Bread Co. delivered a sourdough workshop.