The session focussed on why sustainable, plant-based nutrition is crucial to people, planet and prosperity. Paul opened with an interactive discussion on what good food means, asking the audience to share their thoughts on the topic.
Following Paul’s presentation, Chef Arthur Potts Dawson took centre stage to demonstrate a delicious vegetarian dish. His hearty and delicious lentil tart with sweet potato and creme fraiche put legumes in the spotlight, demonstrating the versatility of the humble ingredient. This is exemplary of the Beans is How campaign from SDG2 Advocacy Hub which is driving awareness around the importance of beans and legumes as a more affordable and sustainable plant-based protein.
Le Cordon Bleu London was recently joined by Venerable Yeogeo, a Korean Buddhist nun and a renowned expert in temple food, who conducted special culinary ...
Le Cordon Bleu London will be raising the prices of all diploma and certificate programmes on Monday 1st December 2025.
This October, culinary artistry and contemporary creativity come together at the Saatchi Gallery, as Le Cordon Bleu London takes part in FOCUS Art Fair to ...
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