Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Congratulations to all the students who graduated on 17th June 2016. The pictures of the event hosted at The Hurlingham Club are now available in our gallery.

Keiron Murphy claims winner’s title of Le Cordon Bleu London’s UK Scholarship Award 2016 after all-day final on 2nd June.

Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.

To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...

This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...