These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.

This week, we speak to Alice Audley who has given us her account of what it’s like to complete the intensive three week Summer Essentials course, which has been ...

Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...

Le Cordon Bleu London welcomed Kazutoshi Endo Executive Head Sushi Chef for Zuma Group Worldwide for a demonstration and tasting on Japanese cuisine.

If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...

On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...