Candy Corn Sablés Recipe by Rebecca Frey
These candy corn biscuits are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour ...
Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
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These candy corn biscuits are a variation on the classic French sablé dough. With layers of yellow, orange, and white designed to capture the shape and colour ...
Le Cordon Bleu London is delighted to announce that the Diploma in Culinary Management has been re-designed and enhanced to represent the most up-to –date ...
Le Cordon Bleu London recently spent a weekend in Scotland, hosting four live culinary demonstrations in the stunning surroundings of Edinburgh's Royal Botanic ...
Following months of preparation, practicing and an exhilarating final, the Craft Guild of Chefs has revealed Ruth Hansom, chef owner at Hansom Restaurant, as ...
The results of the 2026 Le Cordon Bleu Alumni Survey highlight the lasting value of a Le Cordon Bleu education. Based on 577 responses from alumni representing ...
Le Cordon Bleu London, in partnership with Templestay (Cultural Corps of Korean Buddhism) and the Korean Cultural Centre UK (KCCUK), recently sent Shannon ...
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.
On Friday 18th September 2026, Le Cordon Bleu London welcomed graduates to a ceremony held at the Hurlingham Club in London.
Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart is ideal for celebrating figs at ...
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