A SECONDARY school in Reading had its refurbished Food Technology facilities opened by a former pupil and finalist of BBC MasterChef: The Professionals.

Matthew Ryle cut the ribbon on Theale Green School's recently updated food education kitchen, last Friday (October 11).

Staff and parents came together over the summer to equip the new facilities and put food education firmly back on the timetable.

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Headteacher Joanna Halliday said: “To have Matthew here, showing food preparation skills to our pupils in the same kitchen where he used to have his lessons has just been terrific.

“We’re so excited because a year ago we made a commitment to put food back on the curriculum here at Theale Green School and that is exactly what we have achieved through a huge amount of teamwork.

“So many people have helped us get to where we are today.

"The parents have been amazing and have rallied round to help us by equipping the kitchen.

"All the staff and pupils have really embraced this opportunity and food is once again at the heart of our curriculum.”

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Essential food preparation skills and knowledge is being taught to Years 7, 8 and 9.

On the curriculum will be safe working practices, food hygiene and eating a healthy and balanced diet.

Additionally, pupils will undertake design and cooking challenges that could produce the next generation of MasterChefs.

Chef Matthew Ryle said: “It feels great to be back at Theale Green school.

"It’s bringing back lots of great memories.

"Hopefully I’ve got the pupils to think about professional cookery as a career because as an industry we are short on chefs at the moment.

“The school was very supportive of me wanting to become a chef, so I had lots of great lessons and it just gave me the opportunity to try cooking.

“I cooked a lot here but the one thing I do remember is the Lisa Simpson cake which was one of my specialities. It was pretty spot on!"

As for his plans for the future, Matthew said: “I’m opening a restaurant in April next year which will be in Mayfair, London.

"It will be a hundred cover restaurant while downstairs has a different concept with a wine cellar and private dining room.”