BUDDING young Heston Blumenthals - the Michelin-starred chef who famously takes a scientific approach to cookery - were given the chance to combine cooking and science at Winchcombe School recently.

The Year 5 youngsters from four local primary schools were invited into the school to learn about science and food.

They spent the morning with Penny Howell looking at how to test for oxygen, carbon dioxide and hyrdogen. They then looked at baking powder and what relationship the amount of baking powder has with the amount of carbon dioxide it produces.

In the afternoon they went to the food department to makes scones using different amounts of baking powder and analysed the results.

The pupils were clearly inspired by their lessons.

"It was really fun and I learnt the tests for three different gases. We made scones and I found out that if you add too much baking powder it won't turn out the way you want," said 10-year-old James Albutt.

Matthew Hamilton,9, said: "I think it was fun as we did cooking and science and I like cooking."

James Humphreys, 10, said: "It was exciting and I learnt a lot."