Remembering HM Queen Elizabeth II

We are proud of our historic association with the Royal Family going back to when Le Cordon Bleu London was asked to prepare the Coronation luncheon for the Queen 70 years ago. Twenty years after the school had opened its doors in London, its success was confirmed by this honour and for which Poulet Reine Elizabeth, or as it is now widely known Coronation Chicken, was first created.

In the year 2000, Le Cordon Bleu London’s Head Patisserie Chef, Julie Walsh, had the privilege of making the Queen Mother’s 100th birthday cake. An extravagant 25ft-high, 15-tier cake displayed at her celebratory parade in front of millions of spectators. The cake was based on the wedding cake of King George VI and The Queen Mother, for Tate & Lyle’s ‘Let Them Eat Cake’ exhibition.

Most recently Chef Julie made a four-tier replica of the 1947 Royal Wedding cake for Queen Elizabeth II and Prince Phillip’s 70th wedding anniversary cake. This cake was commissioned for the ITV documentary A Very Royal Wedding and then displayed at Fortnum and Mason’s before being distributed to approximately 2500 of the queens Charities. The top tier was sent to Buckingham Palace for the 70th Anniversary celebrations.

Le Cordon Bleu is profoundly grateful to be associated with the beginning of the reign of HM Queen Elizabeth II, and for all of the opportunities to be of service to the Royal Family since. Our deepest sympathy goes to the Royal Family and our thoughts are with them at this difficult time.