Coming up THIS MONTH
Student Social Event
24 TH APRIL | 6:30PM- 8:30PM | 4 TH FLOOR
Join your fellow students for an evening of food and wine tastings, demonstrations and discussions with food and beverage producers, suppliers and our chefs and lecturers. This is a great opportunity to network with your peers, discover new and interesting products and enjoy some delicious food and drinks.
Want to share the fun? You can bring one guest — simply sign up together at Reception!
Guest Chef:
Korean Temple Food
27 TH APRIL | 6:30OM | 4 TH FLOOR
Join us for a demonstration of Korean Temple Food with 27th April 2026.
In partnership with Korean Cultural Centre UK and the Cultural Corps of Korean Buddhism, this demonstration will feature seasonal plant-based dishes that illustrate the care and thought goes into and is characteristic of temple food.
The New Season
The best way to study the new season is on the plate. We’ve just transitioned the menu at CORD to prioritise the precision of early season produce over winter’s weight.
Use your 25% student discount to check out what’s currently hitting the pass: Spring on a Plate: We’re pairing Salt Marsh Lamb with morels, sweetbreads, and wild garlic. It’s a great example of how to balance that natural coastal salinity with punchy, fresh aromatics.
The Technical Flex: BBQ Australian Wagyu, this is for the nights you want to see high-end fat rendering in action. It’s a shareable ribeye paired with pesto sauce, an unexpected combination that is absolute genius on the palate.
Coming Soon: We’re just getting started. Keep an eye out for Dover sole, scallops, and fresh garden peas hitting the pass very soon as the season continues to shift.
BOOK A TABLE
Student discount at CORD
Don’t Forget – As a Le Cordon Bleu student, you receive an exclusive discount*. Come dine, explore the menu, and experience seasonal cooking at its best. Plus, all students currently get a free bottle of wine when they dine during the week of their birthday! *Students and alumni can enjoy a 25% discount at CORD restaurant and a 15% discount on all items at CORD Café. Discount available on total bill when dining on the a la carte and tasting menus. Not available on set menu or specific event days unless otherwise specified. Not available with any other offer unless specified. Any bookings must be made using a Le Cordon Bleu email address and by emailing info@cordrestaurant.co.uk, and the student or alumni must be one of the guests at the table. Bookings will be subject to availability. Free bottle of wine on week of birthday is only redeemable once per birthday. This is a limited time offer and may be removed without notice.
New in our cafés
Café Le Cordon Bleu and CORD Café both offer a menu full of delightful treats, whether you’re stopping in for a coffee, a meal or a quick snack between classes. Choose from the delicious range of hot and cold drinks, cakes, viennoiseries, gourmet sandwiches and more.
This month, we have a selection of new treats including:
• Marmite and Cheese Twist
• Pea, Mint and Whipped Goat Cheese Danish
• Cherry Danish with and Tonka Bean Pastry Cream
• Mango Matcha Entremet
• Blackcurrant and Vanilla Sugar Cruffin
• Sakura Tea Entremet
Did you know?
Le Cordon Bleu Students enjoy a 15% discount at both of our cafés. Just present your student badge when paying.
Short Courses SPOTLIGHT
Mediterranean Cuisine
23 RD APRIL
Under the guidance of a Le Cordon Bleu London Chef, get to know the flavours and ingredients that give Mediterranean cuisine its characteristic appeal and timeless nutritional model.
FIND OUT MORE
The Art of Sauces Advanced
18 TH APRIL
In this cookery course, our chefs will lead you through the preparation of six advanced classic sauces which are paired with three dishes. No prior knowledge is required for this course, however, we recommend you take The Art of Sauces before attending this course.
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Taste of Le Cordon Bleu - Cuisine
25 TH APRIL
With our 1-day course, you will gain essential culinary knowledge under the guidance of our chef, whilst obtaining an insight into the experiences encountered by our students.
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Last Month’s HIGHLIGHTS
Guest Chef Nand Kishor
We were recently joined for a special guest demonstration with Award-Winning Chef Nand Kishor, who hosted a live demonstration showcasing the artistry of Indian Cuisine Fusion, blending bold traditional flavours with contemporary techniques in an inspiring and interactive evening
The Art of Calvados
Last month, Le Cordon Bleu London hosted The Art of Calvados: Tasting & Pairing with Christian Drouin. Calvados shows an outstanding span of styles and applications and can be enjoyed in many ways: digestifs, café - Calva, in cooking, in cocktails or in food pairings. Alongside Christian Drouin, Le Cordon Bleu Master Chefs were on hand with expertly crafted pairings.
Guest Chef Carlo di Cristo
We hosted a special Guest Chef demonstration with Carlo Di Cristo, baker, biologist, and university researcher from Naples.. The demonstration focused on building a deep understanding of sourdough through both theory and hands-on practice, and explored the origins and role of sourdough in breadmaking, the science behind fermentation, and the distinctive characteristics of stiff and liquid sourdough starters.
Must Reads FROM OUR LIBRARY
Our library is situated on the first floor next to room 101 and offers a fantastic array of books. It is open from Monday to Saturday 7:10am – 9:30pm (5:30pm on Saturday) for self-study, and open Monday to Friday 9:00am – 5:00pm (closing for 1 hour during lunch) for borrowing services.
You can also email london-library@cordonbleu.edu with your book requests and pick them up from the front desk during library opening hours.
If you’ve read a book that you think would be helpful to your fellow students, please send a short review to: london-library@cordonbleu.edu for the chance to be published in the next Le Petit Journal issue.
