Worle School Launches ‘Cook5’ Programme to Teach Teens Essential Cooking Skills
By Education Correspondent
Students at Worle Community School Academy are learning to cook fresh meals from scratch thanks to an exciting new initiative designed to equip young people with essential life skills.
The Cook5 programme, launched by Bristol-based charity CRuNCH and founded by food writer and campaigner Kate Percy, aims to teach 11 to 14-year-olds how to prepare five healthy meals independently.
The initiative comes in response to research showing that two-thirds of young people’s calories in the UK come from ultra-processed foods (UPFs), which often contain high levels of added sugars, saturated fats, and salt.
Mark Tidman, principal at Worle Community School Academy, described the launch as an important step in helping students develop lifelong skills.
“We are absolutely delighted to be part of the Cook5 initiative,” he said.
“It’s fantastic to see our pupils learning how to cook from scratch—these are skills they will carry with them for life.
“Understanding nutrition and being exposed to different recipes is vital to their personal development.”
Students are already embracing the opportunity. Carter, 12, who learned to make fajitas during the session, said, “It was really good – now I feel like I can cook a lot more at home.”
Meanwhile, Harrison, 14, called the programme a “great opportunity,” adding, “Being in the kitchen with others who want to cook the same dish as you is a fun way to learn.”
Amelia, 11, also recognized the health benefits, saying, “Cooking fresh food can help balance out your health.”
The Cook5 scheme not only teaches students how to prepare five meals but also provides nutrition tips and practical kitchen skills over a five-week course.
After successful pilots at Merchants’ Academy in Withywood and a school in London, Worle Community School Academy is proud to lead the way in helping young people become confident, independent cooks.
Kate Percy hopes to make Bristol the first ‘Cook5 city’, ensuring all young people leave school with the ability to cook five fresh meals—a skill she describes as “a foundation for a lifetime of cooking.”
