Coming up THIS MONTH
Superior Cuisine Degustation Menu
9 TH & 23 RD MAY | 12PM - 3PM | CORD
As part of the Superior certificate of the Diplôme de Cuisine, students will host a 5-course tasting menu event at CORD. This event provides Superior students the opportunity to gain insight into working in the industry, applying what they have learned on the programme in a professional setting.
Please note: Superior Cuisine students hosting the event are only allowed to invite up to 4 external guests. Other terms apply.
Superior Pâtisserie
Afternoon Tea
Please note: Superior Pâtisserie students hosting the event are only allowed to invite up to 4 external guests. Other terms apply. 16
As part of the Superior certificate of the Diplôme de Pâtisserie, students will host a formal 5 course Afternoon Tea party event at CORD. This event provides Superior students the opportunity to gain insight into working in the industry, applying what they have learned on the programme in a professional setting.
Coming up THIS MONTH
Careers Fair
11 TH MAY | 4PM - 5:30PM | 4 TH FLOOR
Meet with the industry’s leading hotels, restaurants and caterers for employment networking and guidance. Don’t forget to bring along your CV.
This is your opportunity to discuss with the recruiters of renowned companies such as JKS Restaurants, Marriott Hotels, St.Regis London, Edition Hotel, 5 Hertford Street, Institute of Hospitality, Corinthia London, Langosteria Restaurant, Mandarin Oriental and more.
Guest Chef: Raul Pettrone
28 TH MAY | 6:30PM | 4 TH FLOOR
Join us for a guest chef demonstration with Raul Pettrone, exploring pizza as both a traditional craft and a modern culinary platform, tracing its evolution from its origins in Naples to its current global interpretations.
The session aims to provide both technical insight and creative inspiration, positioning pizza as a dynamic product that continues to evolve within modern gastronomy.
TICKETS: £10 – STUDENTS CAN USE CODE “LCBSTUDENT” WHEN BOOKING FOR FREE ENTRY
May: All-Day Set Menu Access
We know that late sessions in the prep kitchens often mean missing our usual 6:30 PM cut-off for the Set Menu. For the month of May, we’re changing the rules: every Monday and Friday, the Set Menu is available to you all day long.
It’s the perfect chance to see how we maintain high-spec technical standards on a fast-paced menu.
What to look for on the pass:
Spring Pea & Ricotta Dumplings: A study in delicate seasonal balance. Observe how we pair the sweetness of fresh peas and ricotta with the crunch of pinenuts, spinach, and parmesan.
BBQ Angus Bavette Steak: For those interested in secondary cuts and grill mastery. We’re serving this with shiitake, spring greens, and a punchy green peppercorn sauce—a classic lesson in how to elevate a bistro staple into something refined.
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. Terms and exclusions may apply on specific menus or days, please contact the team for more information and make yourself known as students or alumni when you arrive. 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:
• Baby Carrot and Harissa Bechamel Danish
• Peanut and Banoffee Pie
• Matcha and Chocolate Bowtie
• Pea, Mint and Whipped Goat Cheese Danish
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
Bake & Dine: Seeded Heritage Bread
27 TH MAY
A fantastic opportunity to pair one of our culinary workshops with the exceptional dining offering at Cord by Le Cordon Bleu restaurant. Across two and a half hours you will be guided through the steps to create different types of seeded heritage bread, before taking your seat in the restaurant.
FIND OUT MORE
Antipasti & Italian Wine
21 ST MAY
Explore the flavours of Italy through the perfect pairing of antipasti and wines. During this course you will enjoy a selection of antipasti prepared by our Le Cordon Bleu Master Chef, from cured meats to crostini, and Matthieu Longuere MS will provide a pairing of Italian wine for each dish. Ideal for Italian food lovers and wine enthusiasts.
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Cordon Vert®: The Art of Fermentation
29 TH MAY
Covering a wide range of techniques, this 2-day course introduces you to the art of fermentation. Our master Chefs will teach you how to ferment various fruits and vegetables, and you will also learn the craft of making plant-based ‘cheezes’, exclusively made from plant proteins.
FIND OUT MORE
Last Month’s HIGHLIGHTS
Guest Chef: Korean Temple Food
On 27th April we held a demonstration on Korean Temple food in partnership with Korean Cultural Centre UK and the Cultural Corps of Korean Buddhism. This demonstration featured seasonal plant-based dishes that illustrate the care and thought goes into and is characteristic of temple food.
Student Social Event
On 24th April students were invited for an evening of food and wine tastings, demonstrations and discussions with food and beverage producers, suppliers and our chefs and lecturers. This was a great opportunity for students to network with their peers, discover new and interesting products and enjoy some delicious food and drinks.
Le Cordon Bleu London
Alumni Chapter
On 27th April as part of the Le Cordon Bleu London Alumni Chapter, Le Cordon Bleu alumni were invited to sample a variety of English wines at an exclusive event at Cord by Le Cordon Bleu restaurant. Lead by Head Sommelier at Cord, Jiachen Lu, who presented a selection of English wines alongside featured producers, Gusbourne Estate, and with canapes created by Cord chefs.
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.
