On Tuesday 20th June, for the fourth year running, Le Cordon Bleu London were delighted to host the semi-finals for one of the most prestigious and respected culinary...

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious....

Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to share...

Adel Gumerov undertook his internship at Heston Blumenthal’s restaurant, The Fat Duck, after completing the Grand Diplôme, and before starting the Diploma in Culinary...

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish....

187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.

This month and for the first time ever, Le Cordon Bleu London participated in one of London’s top food festivals – Taste of London, which returned to Regents Park...

Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

Nathanael Dixon from Scotland claims the winner’s title of Le Cordon Bleu London’s UK Scholarship Award 2017 after the finals on 1st June.