With a history of more than 120 years, Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.
Le Cordon Bleu is a world leading culinary school that is steeped in history and has a rich heritage spanning over 120 years. Influenced by the launch of French journalist, Marthe Distel weekly publication called La Cuisinière Cordon Bleu in 1895, which was to be the first culinary magazine in France, educating its readers with the most unique recipe collection for its time. The magazine grew from strength to strength, leading to the opening of a small Parisian cookery school in 1895. Initially opening on Marylebone Lane, Le Cordon Bleu London moved to its state-of-the-art premises in Bloomsbury Square in 2012. Focusing on traditional French culinary techniques in addition to new innovation and technologies, the courses at each Le Cordon Bleu are adapted to suit the ever changing needs of the hospitality industry. Courses include Culinary Management, Gastronomy as well as world cuisine, all delivered by experienced Master Chefs.