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School chef Lesley Christon from North Yorkshire says that ‘going back to basics’ is helping to make sure children keep coming back for more in her dining room.

The chef unit manager at Thirsk Community Primary School believes learning new skills such as making fresh bread and pasta have helped her to keep her customers happier than ever.

She said: "I've enjoyed learning new skills - my Professional Cookery course was definitely worth while and it was good to meet and work with other colleagues.

“Now at my school, the smell of freshly baked bread really brings the children into the dining room."

She is one of 700 catering staff across the county who've completed training with the training network School FEAST, which was set up by the Children's Food Trust four years ago to build school chefs' technical skills to deliver high-quality, nutritious meals to pupils.

With support from School FEAST to develop professional cooking skills, nutritional knowledge, food safety and health and safety, school chefs across North Yorkshire are helping to keep school meal numbers above the national average.

With over 46% of pupils in primary schools and over 48% of secondary school pupils having school meals in 2012-2013, North Yorkshire's school meal take up is above the national rate.

Keith Tillbrook, manager of North Yorkshire County Caterers, which provides School FEAST training, said: "Our NVQ 1 and 2 Food Preparation and Cooking courses, Apprenticeships in Hospitality and Catering and Healthier Eating Courses have helped many staff in their personal development, inspiring them as chefs and giving them confidence in the workplace.

"Many staff have taken on courses with the assistance of the School FEAST programme later in life and being able to give people the opportunity to pass a qualification has not only seen real improvements in the quality of the meals provided but has made a noticeable difference in the outlook of those taking part through creating the real possibilities of career progression.

"Our trainees are putting their new skills and confidence straight into practice in their workplaces and pupils really notice the difference.”

Rob Rees, professional chef and chairman of the Children's Food Trust, said: "School chefs are at the heart of school food, transforming lunches and children's health, so they deserve the best training.

"School dining rooms are actually some of the busiest restaurants out there. When you think about the number of customers to feed, the time available - which in some schools is as little as 30 minutes - and limited budget, you start to get a picture of the size of the task at hand.

"School FEAST training gives school chefs and their assistants the confidence and skills required to take the job on."