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Le Cordon Bleu London

Press coverage

Featured - Online media

The Telegraph - July 2014
The Telegraph reveals their Top 10 best cooking schools in the UK.

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Featured - Print media

Cook Vegetarian - April 2014
Master chef, Reginald Ioos shows you how to perfect your egg-free pasta recipe.

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Archives - Print media

The Independent on Sunday - February 2014
Chef Julie Walsh was interviewed for this article about the rise in Pâtisserie chefs across the UK.

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Bubble Tea Magazine - December 2013
Le Cordon Bleu
Features on our school and profile of Chef Loic Malfait.

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Homes & Gardens - November 2013
Baskets of delight
A selection of gift ideas and hampers for Christmas

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Delicious Magazine - August 2013
Confessions of a Reluctant Cook
Richard James, Journalist at Delicious, spent in our London school a day testing one of our short cooking course.

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Daily Mail Weekend Magazine - April 27th 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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Daily Mail Weekend Magazine - April 20th 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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Daily Mail - November 2012
Le Cordon Bleu talks to The Daily Mail about our Grand Diplôme, careers and the 2012 UK Scholarship Award

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Food & Travel Magazine - October 2012
Tried & Tasted
Our "Taste of Le Cordon Bleu" gourmet course reviewed

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Caterer and Hotelkeeper - August 2012
Tutored Tasting
Our master chefs and students were invited to take part in the magazine’s tutored tasting series

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Choice - May 2012 Issue
New directions
From classrooms to cordon bleu

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GQ - June 2012
The GQ Lifestyle Guru
Culinary coaching at Le Cordon BLeu, London

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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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Ryanair - April 16 - May 15, 2011
Rhythm & Bleu
Le Cordon Bleu, the most famous cooking school in the world, attracts hundreds of students a year.

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This is London - April 8, 2011
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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Vintage secret - March 19, 2011
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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Cosmopolitan.co.uk - March 7, 2011
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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It's rude to stare - March 4, 2011
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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Fork - December/November 2010-11
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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Food and travel - December 2010
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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The Sun - December 2010
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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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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The Guardian - October 2010
Feeling the heat
Can our culinary novice stay the course at world-renowned cookery school Le Cordon Bleu

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Stella Magazine by The Sunday Telegraph - August 2010
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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Ham & High - August 2010
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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Etihad Airways Magazine - August 2010
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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