YOUNG chefs impressed diners with their Michelin-Star inspired menu at a pop-up charity restaurant.

Dozens of year seven, eight and nine pupils from Ulverston Victoria High School (UVHS) swapped their uniforms for chef whites in an evening of fine-dining cooking under the guidance of Michelin-Star training.

The event was set up by food preparation and nutrition teacher, Nick Hall, whose cooking charity, Aroma Catering, headed the restaurant training event.

The charity’s aim is to inspire, motivate and support young people who have a dream and passion of working in the catering industry.

Since launching, Aroma Catering has staged numerous ‘foodie’ events across the county, giving real-life work experience by employing catering students as chefs and front of house staff.

The students were responsible for the cooking, presentation and serving of the menu which included: prawns, sorrel, white bean hummus, scallops, burnt aubergine, fermented grains, lamb, pineapple cake and deconstructed strawberry cheesecake.

Mr Hall, who trained as a chef prior to secondary teaching, called the event “a brilliant success”.

He said: “All the pupils have taken part in the cooking in some way and it’s been brilliant.

“It’s not easy, it can be hard work but it’s so rewarding when the pupils come out at the end of it and have gained a real insight into the world of cooking.

“The pupils gain so much from this. It’s a source of inspiration which gives them an invaluable opportunity to work with trained chefs.”

The pupils worked alongside Michelin-Star chef Steven Doherty, who is renowned for training television star Gordon Ramsay.

Mr Hall said: “Steven is another source of inspiration for the kids to look up to.

“We champion vocational subjects at UVHS so we’re really trying to encourage pupils to get into cooking.”

Year seven pupil, Summer, 12, helped prepare the menu’s starters.

She said: “It was a little stressful at first especially plating all the starters up really quickly but I enjoyed it.”

Caitlyn, 12, was responsible for serving the evening’s main meals.

She said: “I liked serving the main dishes and definitely want to do it again next year.

“It’s a really good opportunity to do something different.”