We are always a strong advocate for our alumni and their ventures, and the hospitality business in general. Now more than ever we want to do what we can to help support the businesses of our graduates in the hope that they survive the challenged thrown up thanks to the global crisis, and help stimulate the economy by encouraging people to eat out if they feel comfortable, or order in if you’d rather stay home.
Our alumni have some fantastic eateries all around the world, but many have returned to London to create incredible food for all tastes. What's more, they've made it as easy as possible for you to get hold of their delicious dishes whether you’re dining out, taking away or even want to do it yourself. Below are just a few examples of the businesses owned by our outstanding alumni that you can visit today!
Chef Josh Katz attended Le Cordon Bleu London to complete a Basic Cuisine certificate. After working at a few restaurants in roles including Head Chef and Chef Consultant, Josh opened Berber & Q, an East London grill house taking inspiration from the Middle East and North Africa via Brooklyn, New York. The business has expanded to open a shawarma bar in addition to the grill, and both have received high acclaim from food critics and average Joes alike. They are currently taking table bookings of up to 6 people at the Shawarma Bar and Grill House - booking is not mandatory but is encouraged. You can also order for collection and delivery.
Grand Diplôme® alumna Peggy Porschen has become well known not only for her exquisite cakes, but also for her captivating shop fronts. Both the original parlour in Belgravia and the Chelsea parlour are flawlessly decorated in pink and adorned with flowers, creating the ideal environment to enjoy Peggy’s delicate sweet treats. Both locations are taking bookings for breakfast, lunch and tea-time, and you can also order a selection of cupcakes and layer cakes. In addition, you can book now for the Peggy Porschen X The Lanesborough afternoon tea, running from September to December this year.
Chef Abby Lee graduated with her Diplôme de Cuisine in 2017. Wanting to create a restaurant that offers flavour-first, visually beautiful and locally sourced produce, with a sensible approach to healthy food, Abby opened Mambow in early 2020. The menu offers Malaysian and Singaporean flavours served with a Western twist. Mambow are currently open for takeaway Malaysian style street food on Thurs and Fri from 5:30, and you can also sign up to receive DIY kits to make Abby’s delicious dishes at home.
Chef Ana Gonçalves received her Diplôme de Cuisine in 2010 and has since gone on to found Chinese and Portuguese concept TĀ TĀ Eatery with her partner Zijun Meng. Rather than stick to one location, they operate pop-ups and residencies around London. One dish the duo have become particularly synonymous with is their katsu sando. The popularity of this dish prompted Ana and Meng to open Tóu, a shop focussing on serving different types of sando. Currently, Ana and Meng are offering private dining experiences via APT, where you can book them to cook for 8 to 10 guests for lunch or dinner. Look out for future TĀ TĀ Eatery pop-up dates via their Instagram page as well.
Chef Ruth Christianson completed the Diplôme de Pâtisserie in 2006. Rather than going on to become a pastry chef, Ruth created Maize Blaze; a Colombian street food concept. Originally making empanadas from her home kitchen and selling them Camden Market, Maize Blaze now has a permanent kiosk in Camden Market and a residency at Howling Hops’ Tank Bar in Hackney Wick. They serve delicious fresh Colombian cuisine, with a range of dietary requirements accounted for, including vegan and gluten free options. Find them in Camden and at Howling Hops every day, and their food is available on Deliveroo, and via click and collect in Hackney Wick.
Chef Eran Tibi is a Diplôme de Cuisine alumnus with a rich career under his belt, having worked with the likes of Sami Tamimi and Ramael Scully for Ottolenghi, before working with Josh Katz to set up Made in Camden at the Roundhouse. Now Eran has set up a venture of his own in the form of Bala Baya, a Tel Aviv style eatery in Southwark’s Union Arches, offering vibrant Israeli dishes with Eran’s unique and progressive approach. You can book a table at Bala Baya for lunch and dinner, pre order for collection or delivery or order via Deliveroo.
Le Cordon Bleu is proud to be part of London cuisine; training chefs, restaurateurs and more for generations.
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