Le Cordon Bleu London is proud to announce the winner of Le Cordon Bleu Scholarship Competition, following the final held on Monday 21st September 2026.
The competition final saw 14 talented aspiring chefs showcase their skills in a live culinary challenge at the institute in Bloomsbury, before presenting their completed dishes to a panel of esteemed judges including Le Cordon Bleu London’s Head Pâtisserie Chef Julie Walsh, Emily Roux of Caractère restaurant, Chris Galvin of Galvin Restaurants, Phaidon’s Managing Culinary Editor Ellie Smith and Le Cordon Bleu London Pâtisserie Teaching Chef, Matthew Hodgett.
Finalists were tasked with recreating a Raspberry, Lemon Thyme and Wind Flower Dacquoise, demonstrated to them by Le Cordon Bleu London’s Deputy Head Pâtisserie Chef, Jean-Francois Favy, in one of the institutes demonstration classrooms. The finalists had one hour and a half to recreate the dish in the teaching kitchen, before presenting to the judges. The competition was fierce, with all finalists demonstrating remarkable talent and creativity.
After much anticipation, Snah Fatah of Camden, London, was announced the winner by Michel Roux Jr, Chef and owner of Chez Roux, at an elegant awards ceremony and dinner held at Cord Restaurant. Chris Galvin announced the second place winner as Eleanor Parry from Bristol, and Karl O’Dell, Executive Chef for Cord, announced Sonny Franklin from Liverpool as the winner of third place.
The winner, Snah Fatah, has been awarded a full scholarship to pursue Le Cordon Bleu’s renowned Diplôme de Pâtisserie followed by the Diploma in Pâtisserie Innovation, along with a coveted internship at CORD by Le Cordon Bleu, mentoring from Michel Roux Jr and Chris Galvin, accommodation in London for a year from Londonist DMC, books from Phaidon and dinner for four at Sketch’s three Michelin-star Lecture Room.
The first runner up, Eleanor Parry, will receive a scholarship to study Basic Pâtisserie certificate at Le Cordon Bleu London, a course which lasts three months in total, and second runner up, Sonny Franklin, will receive a place on the Pâtisserie Techniques Essentials Short Course. All finalists were generously awarded an Afternoon Tea for two at Sketch, along with a copy of the sketch Book.
The competition, designed to identify and nurture the next generation of culinary talent, was one of the most competitive in recent years. The evening was attended by leading figures from the hospitality industry, including celebrated chefs and restaurateurs. Guests at the awards dinner celebrated the finalists’ achievements while enjoying a reception and exquisite meal prepared by Cord’s Executive Chef, Karl O’Dell, and his team.
Le Cordon Bleu London would like to thank all of the finalists in the Scholarship and congratulate them on their exceptional performance throughout the competition.
