2026 London Term 2 Graduation
On Friday 26th June 2026, Le Cordon Bleu London welcomed graduates to a ceremony held in the iconic Plaisterers' Hall.
Will is the creative behind Kricket’s unique and innovative cuisine. He was classically trained in London where he spent two years under Rowley Leigh. He subsequently moved to Mumbai to become Head Chef of a new European restaurant, winning multiple awards. While living in Mumbai, he developed a passion for Indian cuisine and culture. Upon his return, Will worked under Vivek Singh at the Cinnamon Club, where he became Sous Chef. It was after this that Will was able to combine his classical training with a knowledge and passion for Indian food, resulting in the creation of Kricket’s unique menus.
For this demonstration Will prepared tomato rasam pani puri and Bat & Ball Jaipuri mutton curry with smoked guntar chilli ghee. These dishes are on Kricket’s new menu, which was created following an inspirational team trip to India at the beginning of the year.
On Friday 26th June 2026, Le Cordon Bleu London welcomed graduates to a ceremony held in the iconic Plaisterers' Hall.
The global culinary spotlight is officially shining on New Zealand. For the first time in history, the MICHELIN Guide has extended its reach into Oceania, ...
Trained with us at Le Cordon Bleu Paris, Mehdi Labed represents a sensitive, ambitious and contemporary vision of plant-based cuisine. An inspiring journey ...
The World Culinary Awards is an international programme dedicated to recognising excellence across the global culinary industry, celebrating the institutions ...
Vote for Le Cordon Bleu Paris World Culinary Awards Votes are now open! After winning the titles of Best Culinary Training Institution in the World and Best ...
Voting is now open for the eighth annual World Culinary Awards; we are thrilled to once again be nominated for Oceania’s Best Culinary Training Institution.
To mark the 10th anniversary of the Olio Nuovo Days, we were delighted to celebrate olive oil and the richness of its many expressions. Producers, experts and ...
From Lagos to Abidjan, Le Cordon Bleu Paris shared its pastry expertise through a tour dedicated to chocolate, craftsmanship and meaningful exchanges.
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.