Christmas with Le Cordon Bleu

This year's magazine is stuffed full of incredible Christmas recipes from Le Cordon Bleu Master Chefs around the world and wine advice from Matthieu Longuere MS.

Karl O'Dell, executive chef at CORD by Le Cordon Bleu shares an incredible Turkey Wellington, Le Cordon Bleu Master Chefs round off the 3-course Christmas dinner with two further recipes, while Le Cordon Bleu graduate Georgia Green provides some showstopper cake recipes from her new book, Georgia's Cakes.

Le Cordon Bleu's Advent Calendar is also supported further by some additional festive recipes which can be enjoyed by using the spice mixes found in your calendar.

The Connaught Patisserie by Nicolas Rouzaud's Chef Patron provides two decadent dessert recipes and Paul Newnham of Chefs' Manifesto is on hand to provide sound advice on how to use more sustainable ingredients, alongside Nimish Bhatia and Conor Spacey.

We haven't forgotten about the drinks either, with Matthieu Longuere MS providing some excellent advice on English Sparkling wine, and Patrick McGrath MW of Hatch Mansfield Ltd. adds to this with details of Domaine Evremond's English sparkling wine venture which co-founded with Pierre-Emmanuel Taittinger. Cord's Head Bartender Artur Skup also provides some Christmassy cocktails to round your Christmas night off.

There's even more to read inside this year's issue and we haven't even mentioned the Matcha Yule Log which makes the cover!

You can view a digital copy of the magazine by following the link below, or buy a physical copy at WHSmith, Waitrose and independent retail stores including Selfridges.

With very best wishes and happy Christmas from all of us at Le Cordon Bleu London.