School cooks found inspiration at a buffet of healthy meals cooked at a Bristol Harbourside restaurant.

Chefs Maxine Golbourne and Jo Ingleby made fish pie, Indian spiced chicken drumsticks, mushroom risotto and berry desserts at Bordeaux Quay for the start of Bristol's School Feast (Food Excellence And Skills Training) campaign.

The chefs gave a live cookery demonstration at the Bordeaux Quay Cookery School, using recipes from school catering firm BAM FM.

They demonstrated how school cooks can prepare delicious meals that meet the Government's new nutritional standards whilst remaining within the school catering budget.

City of Bristol College is running the campaign to provide training courses and support for school kitchen staff.

It will offer NVQ Level 2 courses on food preparation and cooking, food safety and kitchen management to support work in schools.

"School staff play a key role in the provision of healthy meals and, as part of the School Feast network, we hope to work with the region's schools to make sure they get the training they need to help them meet Government guidelines for healthy, nutritional school meals," said Keith Elliott, principal and chief executive of the City of Bristol College.

Cllr Peter Hammond, Bristol City Council deputy leader, backed the campaign.

"This training is an opportunity to make a difference to children and young people in our city by continuing to transform school food," he said.

"We are already seeing this investment paying off, with an increase in the number of primary school children choosing school lunches to over 40 per cent."

He said it would complement Bristol City Council's school catering training.