I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

In this video, our chefs share how to make pommes soufflées. Pommes soufflées are perfect if you want to do something different with potatoes. These light ...

In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Jérôme Pendaries teamed up with Michelin-starred Chef Tom Brown to ...

There are a range of great career opportunities for our students after graduating from Le Cordon Bleu London, with success stories that include head chefs, ...

Here at Le Cordon Bleu London we know how important it is to kick start a child’s love of food at an early age. But with the pace of life increasing it can ...