It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Congratulations to all the students who graduated on 17th June 2016. The pictures of the event hosted at The Hurlingham Club are now available in our gallery.

Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.

Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.

To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...