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Welcome to Le Cordon Bleu London


Start your career in the wine industry today!

Our Diploma in Wine, Gastronomy and Management has been designed to provide students with knowledge of wine incorporating sensory analysis, production as well as gastronomy and business management.

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The focus of our Diploma in Culinary Management is to provide practical and technical advanced culinary skills (modernist / molecular / multi sensory cuisine), alongside entrepreneurship and management studies.


Designed for the aspiring baker, our Bakery programme introduces fundamental skills and methods in artisan bread making. The course includes flavoured breads, classic yeast doughs, and decorative breads as well as knowledge of traditional pâtisserie and breakfast viennoiserie.

Le Cordon Bleu has a large variety of cookery courses available this summer. From classes of just few hours to formally accredited 6 week courses, you should be able to find the cooking course that will suit you best.


Open House

This is a great way to visit our school, meet our Chefs and lecturers, have all your questions answered and attend one of our demonstrations. Book you place today.

Sommelier: job description

Wine, Sake, Tea… Matthieu Longuere tells us more on how to succeed as a Sommelier – a position that requires a highly-skilled and talented professional.

Le Cordon Bleu in Ukraine

Le Cordon Bleu cordially invites you to a culinary demonstration in Kiev on Thursday 4th June 2015.

"This course gives you so much, take in everything you can."

Madison Huang received her Diploma in Wine, Gastronomy and Management in March 2015. We met with her to understand more about the programme and her impressions after 6 months studying in London.

Sourcing and preparing premium product demonstration

Le Cordon Bleu London welcomed Ritter Courivaud Head of Sales, Samuel Le Jolivet to our school on Tuesday 29th April 2015, for an exclusive student-only foie gras demonstration.

Breaded slow cooked breast of lamb, pickled red onion, mint crème fraîche and spring vegetables

Slow cooking the breast of lamb makes for a tender texture; here it is cured in salt and slow cooked in duck fat creating a rich flavor before being coated in Panko breadcrumbs. The sweet pickled onions add balance to the dish which is finished with green spring vegetables and a refreshing minty crème fraîche.


Le Cordon Bleu launches new Culinary Arts Institute in Melbourne

Today, Le Cordon Bleu announces the launch of a new Culinary Arts Institute in Melbourne. The purpos...

England’s leading wine producer: Chapel Down

Wine, Gastronomy and Management Diploma students travelled to Kent to visit one of the most exciting...


Tradition. Innovation. Excellence.

Le Cordon Bleu is the most prestigious and established culinary arts and hospitality management education provider in the world, with over 120 years of teaching the highest standards of classic cooking techniques and culinary management knowledge.

Take the first steps towards realising your ambitions at our award winning Centre of Excellence in the heart of London, where you will be inspired to develop your passion for the culinary arts under the direction of our Chef Instructors and lecturers. Our Chef Instructors are both classically trained and qualified teachers, whilst our lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.

Our building features state-of-the-art facilities to provide you with the latest and most innovative opportunities in culinary and hospitality education.

The Home Office has registered Le Cordon Bleu London as a Tier 4 Sponsor status, which authorises our sponsorship of international students for a Tier 4 Visa. We hold accreditation from NCFE and the British Accreditation Council, and are subject to educational oversight by the Quality Assurance Agency for Higher Education (QAA).


Le Cordon Bleu London
15 Bloomsbury Square
London, WC1A 2LS, United Kingdom

Tel: +44 (0) 20 7400 3900

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