THIRTEEN students from Okehampton College were given a real taste of the catering industry last Friday when they were invited along to the award-winning Percy?s Restaurant at Coombeshead.

The visit, to get an insight into the workings of a busy restaurant and sample the food produced, followed a ?Ready, Steady, Cook?-style challenge by the students held as part of the Devon Celebration of Food Week earlier this month.

Winner of the challenge, 15-year-old Steven Plumridge sweated it out in the kitchen to help prepare a delicious lunch for the other 12 students.

Assisted by trainees of Percy?s new chef?s academy, Steven served up a feast of Butternut Squash and Leek Soup, Bacon Wrapped Breast of Chicken on a Bed of

Lovage Mash with Stir Fried Kale and Rose Beetroot followed by Steamed Chocolate Truffle Pudding with Vanilla Ice Cream and Chocolate Sauce.

Most of the youngsters said they had never tried food like this before and would willingly do so again.

Earlier in the day the students had been given a mini tour of the 130-acre estate, including the vegetable garden and greenhouses where Percy?s produce organic food for the restaurant.

They also gained an insight into the academy which is trying to rectify the shortage of skilled caterers in this country.

Ben Newton, who is planning a career as a chef, said the Percy?s experience had been a very good one: ?From what I have seen today and from work experience I have done, I know being a chef is not an easy option ? it is very hard work but I really enjoy it and get pleasure out of people enjoying what I make.?

Ben said it was watching TV chef Jamie Oliver which first got him interested in cooking and his ambition was to own his own restaurant one day.

Andrew Pearce, who grows his own vegetables at home, said what he had enjoyed about the day was seeing how the food was presented and how the restaurant worked.

?It has really given us some ideas for the future and I think it has been a good follow-up to the chef challenge which I would like to take part in again next time.

?Working in a restaurant is quite pressurised but it is something you would get used to.?

Steven Plumridge?s day in the kitchen began early at 8am but by 2.30pm he was still fresh-faced and enthusiastic about the experience.

?I have wanted to be a chef since I was ten and today has really made me sure this is what I want to do,? he said.

?The important thing is to stay calm and just get on with it ? it is quite nerve-wracking cooking for your classmates, but I think it went okay.

Tina Bricknell-Webb, who co-owns Percy?s with her husband, Tony, and is the head chef, said Steven had a good attitude and was eager and willing to learn, plus he did not get stressed.

A judge for the students? cooking challenge, along with other top local chef Michael Caines from the Gidleigh Hotel at Chagford, Tina was so impressed by the enthusiasm at the event, that she wanted to keep the momentum going.

?The reason why we invited the children over was to give them an opportunity to try the type of food that they would be cooking in a restaurant,? she said.

?It is not surprising that they do not know enough about the industry we are trying to encourage them to go into because they do not get this type of experience normally.

?They have been able to learn about the whole Percy?s philosophy from using local food and growing organically to improving the quality of catering in the South West, and we hope as many as possible will come back to our chef?s academy to follow a career in the industry.?

Percy?s is currently running a pilot chef?s academy scheme with former pupils from Okehampton and Launceston Colleges and is finalising the funding for a £1-million chef?s academy due to be built next year, providing training for 36 talented youngsters.

Food technology teacher Susan Carn said cooking was a very popular subject at school, so much so that some young people were having to be turned away.

?We will be having our own production kitchen at the college as part of the new technology block and it will be great to link in with Percy?s chefs? academy because the kids will get the best of both worlds,? she said.

?A good working relationship between schools and colleges and the industry is an absolute must to take catering forward.?