Le Cordon Bleu London

News & News Archives

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In The News - Further Cake Decorating and Bakery Programmes Scheduled

Due to high demand, we’ve added new dates for our Cake Decorating and Bakery Professional Development Programmes in June at our London institute. Enrol online today to further your professional and personal abilities with Le Cordon Bleu.

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In The News - UK Scholarship Recipient on ITV Wales

Lloyd Pinder - exceptional recipient of our UK Scholarship award in 2011 - has been featured by ITV News Wales following a visit to our London Centre of Excellence

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Techniques - Technique: Preparing and cooking green asparagus

To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!

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Print Media - Daily Mail Weekend Magazine - April 27^th 2013 Issue

The next series of features on John Whaite for the Daily Mail’s Weekend Magazine continues, with a diary of his first term studying pâtisserie at our London Centre of Excellence alongside an excerpt from his recently published book – John Whaite Bakes.

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Print Media - Daily Mail Weekend Magazine - April 20^th 2013 Issue

Le Cordon Bleu London Pâtisserie student John Whaite talks to The Daily Mail about winning the Great British Bake Off and his new book, John Whaite Bakes.

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In The News - Live and Study in London with Le Cordon Bleu This Summer

Enrol with us today to develop your passion for the culinary arts in the world’s most exciting and diverse city.

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In The News - In the Kitchen with Le Cordon Bleu

Gain inspiration from our latest cookbook offering - In the Kitchen with Le Cordon Bleu. Explore 100 exceptional recipes presented by our Master Chefs, from appetisers through to desserts.

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Techniques - Technique: The best way to prepare choux pastry dough

Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice.

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In The News - UK Scholarship Award Recipient Announced

Following an exciting Grand Final event at our London institute, Le Cordon Bleu is thrilled to announce the recipient of this year’s UK Scholarship Award

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Local News - New Gourmet Course Dates Scheduled

Enrol today on our latest Professional Development Programmes and Gourmet Short Courses, with further dates scheduled due to high demand.

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In The News - Government Expresses Support for UK Scholarship Award

The government have given their support to this year’s Le Cordon Bleu UK Scholarship Award, as MPs from across the country praise our eight finalists. Matthew Hancock MP, Government Minister for Skills, will be present at our Grand Final to meet with our finalists and offer his words of encouragement.

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Techniques - Technique: Clarifying Butter

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

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In The News - Follow us on Instagram

Follow @lcblondon on Instagram to view images from inside our London Centre of Excellence. Discover the daily experiences of Le Cordon Bleu’s students, master chefs and lecturers as they achieve culinary and hospitality education excellence in the world’s most exciting and diverse city.

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Local News - Good Luck to UK Coupe du Monde Team

Le Cordon Bleu would like to wish the UK Club Coupe du Monde team good luck for the final of the Coupe du Monde de la Pâtisserie competition, which takes place in Lyon on the 28th January 2013.

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In The News - Matthew Hancock MP to Present UK Scholarship Award

Le Cordon Bleu is pleased to announce that our UK Scholarship Award will this year be presented by Matthew Hancock MP, Government Minister for Skills, at the Grand Final on March 27th 2013.

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In The News - Scholarship Semi-Final Voting Launches

Le Cordon Bleu can announce an exciting development to our UK Scholarship Award, with votes now being accepted for application videos.

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Local News - UK Pastry Team Preparing at London Institute

Le Cordon Bleu London’s pâtisserie teaching chefs Javier Mercado and Nicolas Belorgey have been joined at the London institute by their UK Club Coupe du Monde teammates to prepare for the Coupe du Monde de le Pâtisserie World Championships.

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Our Programs - Gain an Insight into our Pâtisserie Diploma

Apply today for our Taste of Le Cordon Bleu Pâtisserie Workshops held between February and June 2013, which provide an insight into the experiences shared by our pâtisserie diploma students.

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In The News - President André J. Cointreau at Global HR Forum 2012

Le Cordon Bleu International’s President and CEO André J. Cointreau was invited to attend the Global HR Forum 2012 held in Seoul, Korea this October to lead a session entitled Education by Le Cordon Bleu: Answers to Global Trends and Tourism Expansion.

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Techniques - Technique: Cleaning mussels

Whether cultivated or wild, mussels must be carefully cleaned before being cooked

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Local News - Apprenticeship Begins for Scholarship Winner Abigail

Abigail Watson, the winner of our inaugural UK Scholarship Award 2011, has begun her apprenticeship with Michelin-star chef Tom Aikens at his renowned restaurant Tom’s Kitchen. Aikens partnered with Le Cordon Bleu during last year’s award to offer the apprenticeship opportunity for the deserving winner of our scholarship award– a place studying for the Grand Diplôme.

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In The News - Michelin-star chef joins 2012 UK Scholarship Award

Le Cordon Bleu London can announce an exciting development for the 2012 UK Scholarship Award, with the confirmation that Pierre Koffmann will offer this year’s winner a nine month apprenticeship working at his central London restaurant.

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Print Media - Daily Mail - November 2012 Issue

Le Cordon Bleu talks to The Daily Mail about our Grand Diplôme, careers and the 2012 UK Scholarship Award

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In The News - Le Cordon Bleu Featured in The Daily Mail

Le Cordon Bleu students, alumni and representatives have featured in an article by The Daily Mail published on Saturday 3 November.

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Print Media - Food & Travel Magazine - October 2012 Issue

Tried & Tasted
Our "Taste of Le Cordon Bleu" gourmet course reviewed

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In The News - UK Scholarship Award 2012 launched

Le Cordon Bleu London is pleased to announce the launch of our UK Scholarship Award 2012, providing you with the opportunity to win a place on our renowned Grand Diplôme with accommodation in London included.

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Local News - Le Cordon Bleu Visit Dubai

Le Cordon Bleu invited to judge the LG Home Chef Championship 2012

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Program Highlights - Christmas Short Courses

Gain essential skills to create a traditional Christmas dinner alongside handmade chocolate gifts and an impressive chocolate showpiece. Our Le Cordon Bleu at Home Christmas Selection workshops are taught through practical tuition by our experienced team of master chefs.

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Local News - Le Cordon Bleu London Le Grand Diplôme and Superior Certificate graduation

Le Cordon Bleu London’s Le Grand Diplôme and Superior Cuisine and Pâtisserie students celebrated their graduation at the Landmark Hotel on Friday 14 September.

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Techniques - Technique: Preparing a whole breast of duck

The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras.

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In The News - Le Cordon Bleu London - Highly Trusted Sponsor

Le Cordon Bleu London’s status as a highly trusted sponsor with the UK Border Agency (UKBA) continues to give access to an international student body outside of the European community.

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Print Media - Caterer and Hotelkeeper - August 2012 Issue

Tutored Tasting
Our master chefs and students were invited to take part in the magazine’s tutored tasting series

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In The News - Le Cordon Bleu London in Caterer and Hotelkeeper Magazine

Le Cordon Bleu London’s Chef Julie Walsh and Chef Matthew Hodgett have featured alongside students of our intermediate pâtisserie certificate in Caterer and Hotelkeeper magazine. Our master chefs and students were invited to take part in the magazine’s tutored tasting series, which explored the flavour profiles and recipe choices of summer berries.

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Program Highlights - Cake Decorating Programme

Enrol now on the Le Cordon Bleu London Cake Decorating Programme. Study part-time over 8 weeks or enrol in our intensive 2-week programme. This course has been designed to introduce modern concepts of cake decoration and design alongside fundamental business knowledge, with no previous experience necessary.

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In The News - Chef Neil Armstrong visits Taiwan for cultural exchange events

London’s Chef Neil Armstrong visited Taiwan for a gastronomy cultural exchange event, where he worked with local chefs and ingredients to lead a number of culinary demonstrations.

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The London Campus - Student Library Opens at London Campus

Students at Le Cordon Bleu London can now access a wide selection of culinary books with the opening of a library at 15 Bloomsbury Square.

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Our Programs - Short Course Programmes Scheduled for September

Le Cordon Bleu London will be teaching a number of our popular short courses through September. Apply online today to book your place.

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In The News - Remembering Julia Child in her centenary year

Julia Child is credited by many with bringing French cooking into American homes through her memorable television programmes and ground breaking book, Mastering the Art of French Cooking.

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In The News - Chef Eric Bédiat Hosts Demonstrations in Shanghai

Following a gala dinner organised by Le Cordon Bleu in partnership with the Sheraton Hotel Chongqing, Chef Eric Bédiat – who assisted preparations for the 6-course dinner – travelled to Shanghai. Here, Chef Eric led a number of culinary demonstrations with the support of Sopexa (French food, wine and lifestyle agency) and the Shanghai Business & Tourism School (SHSMLY).

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In The News - Chef Julie Walsh demonstrates sugar pulling technique live on ITV

Le Cordon Bleu London’s head of pâtisserie, Chef Julie Walsh, appeared alongside celebrity chef Gino D’Acampo for ITV’s Let’s Do Lunch With Gino & Mel programme.

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Program Highlights - Taste of Le Cordon Bleu

This engaging course aims to improve students’ confidence and fundamental culinary skills under the supervision of one of our classically trained Master Chefs. No previous experience is necessary to participate in this essential course.

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In The News - Chef Julie Walsh Live on ITV Friday 27 July

The London institute’s head of pâtisserie, Chef Julie Walsh, will appear live on ITV’s Let’s Do Lunch With Gino & Mel on Friday 27 July.

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Techniques - Technique: Vinaigrette

Discover the secrets to making the perfect vinaigrette!

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Local News - A Historical Gala Dinner In Chongqing

On July 6 2012, a Gala Dinner was organised for the first time by Le Cordon Bleu in the city of Chongqing, China. In partnership with the Sheraton Hotel, the dinner honored French Cuisine with an exceptional tasting menu designed and prepared by Chef Eric Bediat, a Le Cordon Bleu London teaching chef.

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The London Campus - First produce from the London institute’s herb garden

The rooftop herb garden at the top of our Bloomsbury campus has provided the first herbs for use within the institute.

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Campus Highlights - Le Cordon Bleu London Le Grand Diplôme and Superior Certificate graduation

Le Cordon Bleu London celebrates Le Grand Diplôme and Superior Certificate graduates

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Our Chefs - Professional workshops held in Croatia

Le Cordon Bleu London travelled to the coastal city of Split, south Croatia, to hold a four-day professional training course at the Oliva Allegra Culinary Arts centre

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Program Highlights - Introducing Our Essential Le Cordon Bleu course

We are pleased to announce our Essential Le Cordon Bleu course due to start at our new Bloomsbury campus in late August 2012. This fundamental course aims to transform students from culinary novices to confident cooks through four weeks of practical tuition.

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In The News - Apply for Techniques 1&2 online today

You can now apply online for our new short course offering – Techniques 1 & 2. This two-part eight-stage evening course increases confidence and capabilities in the home kitchen by teaching a range of basic culinary techniques.

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Techniques - Technique: Peeling and de-germing garlic

This month, discover Le Cordon Bleu Chefs peeling and de-germing garlic technique!

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Local News - Techniques 1&2 - Register Your Interest

We would like to introduce our Culinary Techniques 1&2 programme, due to take place at our Bloomsbury campus this July and August.

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Our Programs - Introducing Our Essential Le Cordon Bleu course

Register your interest in the Essential Le Cordon Bleu course online today, due to start in August 2012 at our Bloomsbury campus. This fundamental course aims to transform students from culinary novices to confident cooks through four weeks of practical tuition.

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Campus Highlights - London campus receives QAA Accreditation

Le Cordon Bleu London has undergone a review for educational oversight by the Quality Assurance Agency for Higher Education (QAA) and has received its final report

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Local News - The Queen’s Diamond Jubilee

To mark the 60th anniversary of HRH Queen Elizabeth II’s reign, celebrations will be taking place across the country for Her Majesty’s Diamond Jubilee.

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Program Highlights - Le Cordon Bleu London Short Courses

We are excited to declare the start of a programme of short courses at Le Cordon Bleu London, offered for the first time at the Bloomsbury campus. The one-day courses are suitable for those with some experience in the kitchen and complete novices, with no prior knowledge necessary.

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Program Highlights - Introducing our Cake Decorating Programme

We are pleased to provide you with information on our plans to reintroduce Le Cordon Bleu cake decorating programme. This is planned to take place over the coming year, at our new International Flagship Institute located in Bloomsbury Square

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Local News - Cafe Le Cordon Bleu

Come and enjoy a taste of Paris in the heart of London at Le Cordon Bleu’s first European café, located at our Bloomsbury campus.

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Video And Photo Gallery - London Superior Patisserie Tea Party

This is a truly unique event, where guests have a table full of the finest French patisserie and get the chance to interact with students, eager to show and explain their crafts in detail. London is the only Le Cordon Bleu School to hold such an event, and this has now become a tradition.

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Local News - London in 2012

Throughout the summer of 2012, the world’s attention will be on London as a number of high-profile events are set to take place across the capital.

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Local News - Register your interest

New Programmes - Register your interest for Le Cordon Bleu cake decorating programme

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Techniques - Technique : Kneading dough

Kneading is very important to distribute the yeast and allow gluten to develop

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Local News - London Campus Receives CEDA Award

Le Cordon Bleu London’s Bloomsbury campus has been recognised for its state-of-the-art facilities and cutting edge technology by the Catering Equipment Distributors Association (CEDA).

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Press - Choice Magazine Interview

Choice Magazine has interviewed patisserie student Mary Markovich to discuss how her time at the Bloomsbury campus helped her stay positive during treatment for illness.

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Print Media - Choice - May 2012 Issue

New directions
From classrooms to cordon bleu

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Print Media - GQ - June 2012 Issue

The GQ Lifestyle Guru
Culinary coaching at Le Cordon BLeu, London

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Print Media - The Independent - April 2011 Issue

Let them eat cake!
Julie Walsh puts the finishing touches on her replica of Lady Elizabeth Bowes-Lyon and Prince Albert's wedding cake

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Print Media - Ryanair - April 16 - May 15, 2011 Issue

Rhythm & Bleu
Le Cordon Bleu, the most famous cooking school in the world, attracts hundreds of students a year.

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Print Media - This is London - April 8, 2011 Issue

High tea at the Mandeville
Let’s be honest: for decades, the French were the culinary supremacists of Europe. If a dish did not make you sigh, ‘Aah, oui!’, it was about as useful and exciting as a plate of over-boiled cabbage.

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Print Media - Vintage secret - March 19, 2011 Issue

Le Cordon Bleu High Tea at the Mandeville
Of all the social rituals that suggest a more civilised and leisurely bygone era, afternoon tea at a grand London hotel has to be among the worth reviving.

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Print Media - Cosmopolitan.co.uk - March 7, 2011 Issue

Tea for two
Fancy fine dining but not so keen on the price? Mark out some time this Wednesday as students from Le Cordon Bleu's Patisserie Diploma invite you to taste their talents for a steal.

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Print Media - It's rude to stare - March 4, 2011 Issue

Exclusive Indulgence with High Tea and Le Cordon Bleu
Prepare for exclusive indulgence with high tea and Le Cordon Bleu. Taste the creations of London’s newest pastry chefs and treat yourself to a selection of mouth-watering desserts and pastries in the beautiful surroundings of the Mandeville Hotel in Marylebone.

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Print Media - Fork - December/November 2010-11 Issue

A day in the life of Julie Walsh.
There's no time to sit and procastinate when you're juggling the demands of being a chef instructor at one's of London's most prestigious culinary institutions with the delights of motherhood! But top French Patisserie chef Julie Walsh takes it all in her stride!

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Print Media - Food and travel - December 2010 Issue

Le Cordon Bleu London
The first stop for any aspirint chef with a passion for all thins French is Le Cordon Bleu. So intrinsically linked with fine dining and Gallic cuisine is the famed cookery schook..

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Print Media - The Sun - December 2010 Issue

Bleu heaven - Cookery school turns up the heat
Founded in 1895 in Paris, Le Cordon Bleu is the flagship in cookery schooling. In 1933, London’s owned school opened and, over the past 30 years, countless others have across the world.

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Print Media - Marylebone Journal - October/November 2010 Issue

Mark Palos, graduate of Le Cordon Bleu London
What have you been up to at Le Cordon Bleu in Marylebone Lane? I've just graduated with a diploma in patisserie. Ifound the course really inspiring and learnt so many new techniques.

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Print Media - The Guardian - October 2010 Issue

Feeling the heat
Can our culinary novice stay the course at world-renowned cookery school Le Cordon Bleu

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Print Media - Stella Magazine by The Sunday Telegraph - August 2010 Issue

My day on a plate Julie Walsh chef instructor
The first class, making celebration cakes, begins. I'm constantly talking, answering questions and reinforcing the techniques, so there's no time to eat or drink. I taste their work as I go along

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Print Media - Ham & High - August 2010 Issue

Cordon Bleu Students put on a super spread
The best value afternoon tea in town has got to be at 108 Marylebone Lane.On select dates, the Superior Patiesserie Students at Le Cordon Bleu cockery school in Marylebone show off their new found skills to the public.

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Print Media - Etihad Airways Magazine - August 2010 Issue

School Dinners
While opinions on cuisine are hardly in short supply, true authority figures are a rarity. The staff at Le Cordon Bleu not only know the good from the bad, but are charged with teaching the next generation of chefs how to make the same distinction.

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Local News - Chef F. Lesourd Jury member at the 35th World Association of Chef Societies’ Congress

Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012.

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Local News - Gourmand International donated award winning books to Le Cordon Bleu London

Le Cordon Bleu London has received a generous donation of award-winning cookbooks from Gourmand International.

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Local News - Chef Mridula Baljekar Demonstration at Le Cordon Bleu London

Chef Mridula Baljekar was at Le Cordon Bleu London for a demonstration to the students

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Techniques - Technique - Making savory jelly

A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.

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Video And Photo Gallery - March 2012 Graduation Ceremony photo gallery now available

Now available photos from our March 2012 Graduation. The Ceremony was held at the prestigious hotel “The Landmark”, in London. This was the 1st Graduation from our new Le Cordon Bleu London Campus.

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Local News - Korean Documentary about Le Cordon Bleu London

Award winning producer makes documentary about his experience at Le Cordon Bleu London. The program was titled “The birth of a chef”, and focused on “500 days at Le Cordon Bleu London”.

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Local News - Café Le Cordon Bleu is now open

Internationally renowned Culinary Art school, Le Cordon Bleu, has open its first café in Europe. In a beautifully secluded courtyard around Bloomsbury Square and seconds away from the British Museum, Café Le Cordon Bleu is a part of the brand’s new International Flagship Institute.

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Local News - London Grand Opening, the UK Scholarship Award 2011 winner and a surprise announcement!

Tuesday 7th February saw London celebrate the Grand Opening of the new Le Cordon Bleu International Flagship Institute, located at 15 Bloomsbury Square.

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Local News - Opening Soon: Café Le Cordon Bleu

Internationally renowned Culinary Art school, Le Cordon Bleu, will soon open its first café in Europe. In a beautifully secluded courtyard around Bloomsbury Square and seconds away from the British Museum, Café Le Cordon Bleu is a part of the brand’s new International Flagship Institute.

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Program Highlights - New programs - Register your Interest

To meet the demands of the growing market, Le Cordon Bleu London are developing a selection of continuing education programmes and new short courses. Our short courses will meet the needs for gourmet enthusiast, and the continuing education programmes will be specifically geared to the international culinary industry.

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Program Highlights - Les Hautes Etudes du Goût - a new vision of gastronomy

Les Hautes Etudes du Goût is a unique program to discover the different facets of food and taste through a historical, scientific and economic approach. This course offers a multidisciplinary and comprehensive understanding of gastronomy and the art of the table.

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Program Highlights - Le Grand Diplôme

Le Cordon Bleu classic cycle teaches students to master the classic French techniques of Cuisine and Pâtisserie in a complete and systematic manner. Le Cordon Bleu curriculum consists of three different levels in Cuisine and Pâtisserie: Basic, Intermediate and Superior.

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Local News - A new chapter begins for Le Cordon Bleu London in January 2012! The Video

After nearly fifty successful years at 114 Marylebone Lane, Le Cordon Bleu London is excited to announce its new International Flagship School of Culinary Arts and UK Headquarters located in the heart of London at 15 Bloomsbury Square, WC1.

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Local News - UK Government supports UK Scholarship Award!

Le Cordon Bleu London is delighted to receive positive endorsement from the UK Government for its UK Scholarship Award 2011

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Local News - Le Cordon Bleu Scholarship Semi-Finalists Announced!

The waiting is finally over. After much deliberation, Le Cordon Bleu London’s academic panel have selected 15 Scholarship applicants to go through to the next round.

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Local News - Le Cordon Bleu Supports Ashinaga Charity Afternoon Tea

Raising money for victims of the Japanese earthquake and tsunami in March 2011. On Friday 30th September, Le Cordon Bleu London attended a charity champagne afternoon tea at the French Ambassador’s Residence in aid of the Ashinaga Scholarship.

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Local News - Got the Passion? Le Cordon Bleu Scholarship hopefuls are about to find out..!

Le Cordon Bleu London chefs have scoured the UK for the most passionate aspiring chefs and after an exciting journey, entry for the Le Cordon Bleu UK Scholarship Award 2011 is now closed. The academic panel in London are currently reviewing the video entries...

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Our Chefs - London’s Chef Loïc Malfait to Judge Poland’s Top Talent

Polish Culinary Cup Final 2011. 13th -14th September 2011 Considered the most important and prestigious culinary competition in Poland, the final of the Polish Culinary Cup 2011 is guaranteed to be teeming with star-studded chefs from across Europe and beyond.

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Local News - The Sky’s the Limit: Le Cordon Bleu London to Unveil Green Rooftop Herb Garden

With a focus on sustainability and green design, Le Cordon Bleu London’s newly renovated culinary facility, opening in January 2012, will include a green roof, sprawling 5 floors above London’s Bloomsbury Square.

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Local News - New Facilities Raise the Bar for Culinary Education at Le Cordon Bleu London

The construction of a world class culinary facility is well underway at 15 Bloomsbury Square following nearly fifty successful years for Le Cordon Bleu London at 114 Marylebone Lane.

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Local News - A new chapter begins for Le Cordon Bleu London in January 2012!

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Local News - UK Scholarship Award 2011

We are excited to announce the launch of the Le Cordon Bleu UK Scholarship Award 2011. Got the passion? If you are aged between 16 and 19 then this is your chance to win a scholarship to study at Le Cordon Bleu London and earn your Le Grand Diplôme.

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Our Programs - NCFE's Training Provider of the Month

Le Cordon Bleu London was made Training Provider of the Month for May by the NCFE, a national awarding organisation, recognised by the qualification regulators for England, Wales and Northern Ireland.

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Local News - A Royal Icing Affair - 22-25th April 201

Let Them Eat Cake! An Edible History of Royal Wedding Cakes. With royal wedding fever sweeping the nation our Head Pâtisserie Chef Julie Walsh couldn’t help but get involved in the excitement by joining a team of top cake designers to produce a masterpiece for Tate and Lyle’s Royal Wedding Cake Exhibition.

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Our Chefs - Eat The Designers with Julie Walsh - Food meets Fashion

Our celebrated Pâtisserie Chef Julie took part in a fantasy celebration of fashion and food created by Editor in Chief of AnOther Magazine Jefferson Hack.

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Local News - Hot off the press...

Following a wave of media interest in Le Cordon Bleu London, we have created a space to share all of our exciting news with you in one place...

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Campuses - Bienvenido Le Cordon Bleu Madrid

In addition to an existing 40 international schools attended by 20,000 students annually, on Thursday 3rd February 2011 new school Le Cordon Bleu Madrid opened it’s doors for the first time.

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