This classic dish was originally created for the Coronation of Queen Elizabeth II in 1953 by Rosemary Hume, the principal of Le Cordon Bleu London at the time. ...

Le Cordon Bleu London are delighted to share the news that Annabel Ola, a current student on the MSc Culinary Innovation Management, has been selected as a ...

Le Cordon Bleu London are delighted to announce that they will be holding a Summer Festival this year at the institute in Bloomsbury.

Le Cordon Bleu London extends its huge congratulations to William Porter, winner of the MSc Culinary Innovation Management Prize. The award was announced at the ...

This elegant duck dish created by Le Cordon Bleu master chefs is the perfect main for a warm spring evening.

In this interview we caught up with former Le Cordon Bleu London student Tara Honeywell, who graduated with our Culinary Industry Management BBA.