Celebrate 130 Years of Excellence with Le Cordon Bleu

Words by

Lara Finn

20th February 2025

As Le Cordon Bleu London celebrates its 130th anniversary they have announced a variety of masterclasses to delight any self-confessed foodie. Kicking off with a week of celebrations for International Women’s Day 2025 followed by a series of exclusive masterclasses, take this chance to improve your culinary skills under the mentorship of world class chefs.

Le Cordon Bleu London - A top-down view of an elegantly presented dish with sliced beetroot arranged in the shape of roses on a white plate, surrounded by leafy greens and a light drizzle of dressing.

Balsamic Marinated Beetroots with goat’s cheese, cashew nuts & pesto cooked by Head Chef Justine Bordet

In celebration of International Women's Day 2025 on the 8th of March, Le Cordon Bleu London, in collaboration with CORD Restaurant, presents a week-long tribute to women who have excelled in the culinary and hospitality landscapes. From March 3rd to 7th, 2025, this immersive event honours the unparalleled talents of women in the culinary world, offering an array of experiences that highlight their remarkable contributions and foster connections with pioneers shaping the future of gastronomy.

Le Cordon Bleu London - A chef, wearing a white jacket with "CORD" and "Justine Bordet" embroidered on it, is smiling while presenting a beautifully plated dish. The dish features a small portion of food, topped with a vibrant red garnish, set on a delicate white plate. The background shows a professional kitchen with soft lighting, emphasising the chef's joyful expression as she admires her creation.

CORD’s Head Chef Justine Bordet leads an all female team of chefs

An Exclusive Workshop with Chef Julie Walsh

Le Cordon Bleu London in Bloomsbury Square

On March 4th, guests will have the unique opportunity to attend an exclusive hands-on workshop with Head Pâtisserie Chef Julie Walsh. During this session, Chef Walsh will guide participants in creating the Baba Sabrina, a plated dessert inspired by the 1954 film Sabrina, in which Audrey Hepburn’s character embarks on a culinary journey at Le Cordon Bleu Paris. The dessert, featuring jasmine-infused yeast cake with wild strawberry and lime cream, marks a key moment in the school’s 130-year history. The workshop, priced at £130 per person, promises to be an opportunity to learn from the best of the best.

Book tickets for the workshop with Head Pâtisserie Chef Julie Walsh here before they sell out.

Le Cordon Bleu London - A beautifully presented dessert consisting of a small, golden cake topped with pink whipped cream, a red fruit, and purple edible flowers. The dessert is placed on a clean white plate with a creamy sauce at the base.

Make your own Baba Sabrina with Head Pâtisserie Chef Julie Walsh

Péché Mignon: A Limited-Edition Culinary Masterpiece

From March 3rd to 7th, guests are invited to indulge in the Péché Mignon, a limited-edition petit gateau crafted by Le Cordon Bleu’s highly skilled pastry chefs and celebrated alumni Namita Gambhir and Teresa Andras. This creation, adorned in Le Cordon Bleu’s signature blue and white hues was inspired by the Damier motif and features flavours of lychee, raspberry, and rose. Its intricate design, finished with a chocolate Cordon Bleu seal and a miniature chef’s hat, offers a visually stunning and indulgent experience.

Visit Café Le Cordon Bleu or Cord Café between March 3rd to 7th to pick up your Péché Mignon.

The limited edition Péché Mignon gateau featuring a chocolate Le Cordon Bleu seal and a miniature chef's hat

International Women's Day Dinner at CORD Restaurant

Le Cordon Bleu London - A close-up of a hand holding a small white gravy boat, pouring a rich brown sauce onto a beautifully plated dish with a pistachio-crusted lamb chop and grilled asparagus arranged artistically with herbs.

A Rhug Estate Rack of Lamb with green asparagus, wild garlic & pistachio & green olives condiment cooked by Head Chef Justine Bordet

The pinnacle of the week’s celebrations is an exclusive five-course dinner at CORD Restaurant on March 7th, designed by an all-female team of exceptional chefs, including CORD’s Head Chef Justine Bordet, Chef Patron Elien Verhulst, and Head Pastry Chef Jenny Cheung. With experience spanning Michelin-starred kitchens such as Dinner by Heston and the Mandarin Oriental Hyde Park, these culinary leaders will present a menu that showcases their artistry and expertise. Each course will be paired with wines curated by Jiachen Lu, CORD’s award-winning Head Sommelier and Le Cordon Bleu alumna.

This unmissable dinner, priced at £96 per person, includes an optional wine pairing for £55. Reservations are now open through Seven Rooms.

Le Cordon Bleu London - Jiachen Lu in a black blazer is holding a glass of wine and smelling it, with a thoughtful expression on her face. The background shows a softly lit restaurant kitchen, enhancing the elegant ambiance.

CORD's Head Sommelier Jiachen Lu

The legacy of female chefs trained at Le Cordon Bleu is certainly impressive and a testament to the quality of education the institute provides. Pippa Lowe recently visited Ixchel to taste their collaboration with Georgia Salamat a fellow Le Cordon Bleu trained chef, highlighting the growing success of women in the culinary industry. Read more about her experience here.

Exclusive Short Courses to Mark 130 Years of Culinary Excellence

Le Cordon Bleu London - A beautifully plated dish featuring pieces of roasted chicken, vibrant green asparagus, and colourful garnishes including diced vegetables, edible flowers, and drizzled sauce.

Make Le Cordon Bleu's iconic Coronation Chicken at the masterclass on 11th March

Le Cordon Bleu remains a global leader in culinary arts and hospitality education. As they continue to mark their 130th year anniversary, the London institute have released a selection of exclusive short courses to further enrich the culinary experience for enthusiasts. These £130 courses, each lasting 130 minutes, allow participants to develop their skills under the expert guidance of Le Cordon Bleu’s world-class chefs. Available to all skill levels, these masterclasses include:

Coronation Chicken Masterclass: A tribute to Le Cordon Bleu London's pivotal role in creating the iconic Coronation Chicken for Queen Elizabeth II’s 1953 Coronation Luncheon.

Book tickets for this masterclass on the 11th March here.

Black Cherry Soufflé with Fig Leaf Ice Cream: A course dedicated to perfecting the art of soufflé, with flavours of black cherry and chocolate for a contemporary twist.

Perfect your soufflé on the 5th June with tickets available now.

Le Cordon Bleu London - A group of culinary students in white Le Cordon Bleu uniforms work together in a kitchen. One chef is smiling while writing, while another arranges a dessert with fresh berries and cream on a white plate. The kitchen background is filled with stainless steel equipment.

Fantastic female chefs training at Le Cordon Bleu

Duck à l'Orange: Participants will master the classic French dish, preparing roasted and smoked duck breast paired with chicory, miso-glazed carrots, alongside an orange sauce.

Attend the Duck à l'Orange masterclass on the 3rd September.

Pineapple Tarte Tatin Workshop: A modern take on the classic French dessert, featuring pineapple, coconut, lemongrass, and Timut pepper.

For baking enthusiasts attend this masterclass on the 25th November.

Spaces for these highly sought-after courses are limited, and early booking is strongly recommended.

Le Cordon Bleu London - A close-up shot of a dish topped with foam, pine nuts, and fresh herbs like sage and basil. The dish is presented in a simple, elegant white bowl with a slightly textured edge.

To learn more about the Michelin starred chefs that have excelled in their craft, read our article on “The Michelin Chef Residencies to Know Now” featuring renowned female chefs such as Anne-Sophie Pic and Chantelle Nicholson.