PUPILS from a Blackburn high school tested their culinary skills with help from a respected industry chef.

Year nine food technology students from Witton Park Academy worked under the guidance of Mark Taft, head of kitchen operations at gastropub the Oyster and Otter, which is part of the Seafood Pub Company.

The 12 students made their own dough, learned how to roll the pizza by hand and choose their own favourite topping, based on their five a day.

Mark, who looks after kitchen operations across the Seafood Pub Company’s 11 sites, said to the pupils: “Being a chef means working long hours but the rewards are worth it when you work in amazing places and with some fantastic food.

He added: “I really enjoyed the experience myself. It’s great to see such a passion for cooking from a young audience and let’s hope we see some of them come through the ranks to work with us here at the Seafood Pub Company."

Christine O’Boyle, food technology teacher, said: "The pupils were a true credit to the school, listening to Mark’s step-by-step guidance and producing some amazing looking – and smelling – pizzas."