STUDENTS were whipped into a frenzy when they took part in a Cook Like Heston class.

Apprentices from Nelson and Colne College took part in a workshop led by college chef Mark Taft, where they had the chance to try out scientific cookery techniques made famous by chef Heston Blumenthal.

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During the day the participants made one of Heston’s signature dishes, bacon and egg ice cream where they used liquid nitrogen to freeze the ingredients, as well as triple cooked chips and mock turtle soup.

They were also transported down the rabbit hole when they made an Alice in Wonderland Eat Me and Drink Me Truffled Jerusalem Artichoke Soup .

The day-long course was designed to combine science with culinary skills to gain a real understanding of how the two complement each other.

Apprentice Megan Wych who works at Turners in Barrowford was chosen to attend the masterclass after she won Student Apprentice of the Year.

She said “I thoroughly enjoyed the Heston masterclass.

“I’d love to attend other cookery workshops that the college hold, they’re extremely useful.”

A number of media professionals also took part in the class including Emma Mayah from Lancashire Life magazine.

She said: “I thoroughly enjoyed the day as a whole.”