The feature began with a visit to New Covent Garden Market (NCGM) where students chose a number of ingredients under the guidance of our master chefs to take back to the London institute. Dishes of Summer Berry Charlotte, Champagne and Elderflower Jelly, Tarte Bourdaloue and Galette were created using the same classic culinary techniques we teach to all students. Fresh lavender from the herb garden located on the roof of our London campus was also used in the creation of these dishes.

The NCGM is the UK’s largest wholesale fruit and vegetable market, supplying 40% of London’s food service sector. They also supply Le Cordon Bleu London with fresh fruit and vegetables for use in practical lessons and to produce items sold at Café Le Cordon Bleu.