Le Cordon Bleu London hosted its annual Summer Festival on 27th June 2026. The event was attended by over 300 food and wine lovers across the day, taking part in workshops, viewing guest chef demonstrations and sampling luxury products.
Le Cordon Bleu London Summer Festival 2026 offered a range of practical workshops, allowing attendees to get a hands-on experience cooking at Le Cordon Bleu. Each workshop focussed on a different discipline, including Cuisine, Pâtisserie, Boulangerie, Wine, Plant-Based and more, providing a taste of the skills taught on the programmes and courses offered at Le Cordon Bleu London.
The event also featured top guest chefs hosting demonstrations throughout the day. This year there were demonstrations from Master Baker Stephane Gliniewicz of Le Cordon Bleu London, Executive Chef Masaki Sugisaki of Dinings SW3, Brindisa Group Head Chef Flori Porja, Founder & Executive Pastry Michael Kwan of Onsu Bakery, Chef & Author Petty Elliott, Training & Development Chef Rakesh Nair of The Cinnamon Collection and Executive Chef Karl O’Dell of CORD Restaurant.
Guests also enjoyed the Salon Gourmet Tasting Area, a food and drinks tasting space for guests to sample and purchase some fantastic products from top partner brands, including Pisco cocktails from the Embassy of Peru, award winning producer of black garlic and smoked garlic chilli, Joli, Brindisa Spanish cheeses and hand carved Ibérico ham, curator of artisanal Korean products, Jungdam, and deliciously fresh seafood provided by Bethnal Green Fish Supplies and prepared by our chefs.
