FSE leads pilot programme to teach students essential cooking skills
The Faculty of Science and Engineering (FSE) has launched a pilot programme designed to equip all students with essential cooking skills that promote both health and financial wellbeing.
Led by renowned Greater Manchester chef Simon Wood, these sessions offer practical guidance on cooking safely, nutritiously, and affordably. We spoke with Rob Appleby, Professor of Accelerator Physics, to learn more about the initiative and his vision for its future.
Can you tell me more about your interest in cooking?
I’ve always had a strong interest in cooking, it’s something I’ve been passionate about my whole life. I was lucky enough to attend Leith’s cooking school in London, and I even had the chance to run a pop-up restaurant, albeit just for a couple of nights. But my day job is a Physicist, and I’ve always seen a strong connection between science and cooking. At its core, cooking is applied chemistry and physics, whether it’s the chemical reactions that develop new flavours or the physics of heat transfer when cooking a steak. One of the great things about academia is that you have some flexibility in shaping your role. While my research is in the theory of particle accelerators, I was keen to find ways to bring my interest in cooking into my work.
Why do you believe cooking is a valuable skill for our students?
Over time, I’ve come to realise that our role as educators goes beyond just teaching subject knowledge – we’re helping students develop a broader set of life skills. Universities already offer workshops on things like finance, so I saw an opportunity to go even further by teaching students essential cooking skills. Given the rising cost of living, it felt especially timely to offer something that not only teaches students how to cook but also how to do it safely and economically. There’s plenty of evidence showing that eating well, staying hydrated, and getting enough rest all contribute to better cognitive function, which is essential when students are balancing lectures, tutorials, and labs.
Beyond that, in my role supporting student welfare, I’ve seen firsthand that students facing challenges often struggle with food – either they’re not eating enough or not eating well. But that’s not always something we pick up on in traditional teaching settings. This project is a way to help address that gap, equipping students with skills that will serve them well beyond university.
How did you bring this pilot to life?
To make it happen, I needed a chef who could collaborate with us. I reached out to Simon Wood, a MasterChef winner from Greater Manchester, because I wanted someone with strong local ties. Fortunately, he was really interested, and together we designed a test programme.
This wasn’t my first attempt at launching a project like this. I had previously worked with Alison Shedlock, the University’s Director of Catering, to propose a teaching kitchen on campus about 18 months ago, but unfortunately, that didn’t move forward.
What does the pilot programme entail, and what are your plans for the next steps?
The pilot programme consists of four sessions, running in two sets, where each session is repeated. The aim of this pilot is threefold: to teach students fundamental cooking skills, to build a partnership with Simon Wood, and to gather evidence to make a strong case for expanding the programme.
So far, the initial student feedback has been very positive, and the goal is to develop a rolling programme that reaches thousands of students each year. To make that happen, we would need financial support. Simon is keen to stay involved and there are also other chefs and industry contacts who could contribute, allowing us to offer a diverse range of cooking experiences, including international cuisine and themed workshops.
Beyond that, I’d love to see the university establish a dedicated teaching kitchen. After the first two sessions, many students have already asked if they can take part in more hands-on cooking experiences on campus, but currently, there’s no facility for that. A teaching kitchen would allow students and staff to learn together in a structured environment with professional guidance, making cooking both accessible and affordable. To my knowledge, no university in the UK currently offers a dedicated teaching kitchen so this would be a truly unique initiative. In the meantime, if any students are interested in setting up a cooking society, I’d be more than happy to support them in getting it off the ground.
The second long-term goal is to connect this initiative with local charities. Both Simon and I have experience working with Manchester-based organisations that provide meals for those in need, and I see a real opportunity to link student training with charitable efforts. Once we’ve established large-scale student training, we could work in a coordinated way with these charities, equipping students with the skills to volunteer in community kitchens and cook for vulnerable groups. That ties in with the University’s social responsibility agenda, offering students a chance to give back to the Greater Manchester community in a meaningful way.
How do you plan to take this to the next stage?
To move to the next stage, we need to demonstrate the impact of these pilot sessions. The plan is to gather student feedback and invite potential donors to observe the final sessions, allowing us to present a clear, well-defined case for funding. Given the financial challenges within the sector, a targeted donation – one that directly supports the expansion of this programme – would be the key to making the next phase a reality.
And finally, if you could have just one last meal, what would it be?
Well, if it’s my last meal, I’d go for something slow-cooked! But if we’re talking about my absolute favourite foods, I have to say chicken wings. I just love everything about them – the texture, the flavour, that perfect balance of crispy and juicy. They’re not exactly the healthiest choice, but they’re definitely my go-to comfort food. That said, I also have a real love for a good lamb dhansak.
