Chef Ashok has held roles as Executive Chef for Indian Essence by Atul Kochhar and head chef at Michelin-starred Benares Bar & Restaurant in Mayfair, London. Prior to this he was a finalist in the National Chef of the Year competition in 2022.
For this event, Chef Ashok will be demonstrating a recipe of hand dived Scottish scallops marinated with sesame and tradition south Indian Chettinad masala, sunflower and asafoetida, kumquat and apricot chutney with edible flowers and micro basil cress.
Get your tickets directly via Design My Night or find out more information.
Join Le Cordon Bleu London for a demonstration of Korean Temple Food with Venerable Yeogeo on 20th May 2025.
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Eva Hagman. Eva is a Le Cordon Bleu alumna and cookbook author.
Le Cordon Bleu London is pleased to announce the launch of this year’s Kimchi Cook Off competition in partnership with Association Mes Amis (AMA) and global ...
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