"Where Food Meets Science: Explore Chester’s Culinary Scene with a STEM Twist!"

A ground-breaking partnership between Chester on a Plate Tours and Synergy STEM Partners, offering unforgettable food experiences fused with hands-on science and technology.

📅 View Upcoming Dates (coming soon)

🍴 About the Collaboration

Two Local Innovators. One Tasty Partnership.

Chester on a Plate Tours brings you the finest local culinary experiences with expert-led food tours and tasting events. Synergy STEM Partners are passionate educators unlocking the wonder of science and innovation in everyday life.

Together, we’ve cooked up something unique — where chefs and STEM educators serve up flavour and fascinating knowledge, side by side.

👩‍🔬🍽️ What We Offer

STEM X Chef Masterclasses

Live cooking demos with a STEM twist
Learn about chemical reactions, pH, temperature control, and food engineering
Create your own dish with guided instruction
Leave with a certificate and a tasty memory
💡 Perfect for: Teens (14+), families, foodies, teachers, adult learners
🕒 Duration: 90 mins–2 hours
📍 Held at partner restaurants (e.g. Dabba, Greenhouse, Upstairs at the Grill.)
Hands-On STEM X Cooking Challenges

Safe, team-based food science activities
Calculate costs per portion, test acidity levels, measure heat changes
Decorate, assemble, and present dishes using maths and design
🔬 All materials provided | Risk assessed for safety
STEM & Flavour Food Tours

Walking tours with food tasting + STEM exploration
Learn the science of fermentation, flavour pairing, preservation, and nutrition
Stops at 3–4 local restaurants with chef chats and mini experiments
🚶‍♀️ Fun for all ages
🍷 Add-on: Wine Chemistry Session for adults

Programme Activities

- Audience: KS3–KS5 students, families, teachers, the public.
- Format: 2-hour guided tour, 3–5 stops (cafés, delis, restaurants).
- Content: Live demos on fermentation, emulsification, preservation, heat transfer, and nutrition.
Outcomes: Learn science behind food, discover STEM careers, and explore Chester’s food culture.
- Audience: Upper KS2–KS4, families, history enthusiasts.
- Content: Roman water systems, Tudor cooking, Victorian preservation, transport logistics.
- Format: Story-led trail with “STEM detective” challenges, passport stamps, and digital interactivity.
Outcome: Connect history, engineering, and food heritage.
- Audience: KS3–KS5, STEM/Eco clubs, families.
- Topics: Food waste, bioplastics, hydroponics, AI in agriculture.
- Format: 90-minute workshops with group projects.
Outcome: Practical innovation skills, sustainability awareness.
- Audience: KS4–KS5 enterprise groups.
- Activities: Business pitches, recipe costing, careers carousel, Dragons’ Den presentations.
Outcome: Develop entrepreneurship, maths, and STEM-to-business skills.
- Educator CPD: Place-based STEM teaching, curriculum-linked tools.
- Corporate Packages: STEM-food challenges, tastings, and sustainable solutions for teams.
Outcome: Stronger STEM confidence, collaboration, and employer engagement.