Tradition. Innovation. Excellence.
Le Cordon Bleu is the most prestigious and established culinary arts and hospitality management education provider in the world, with over 115 years of teaching the highest standards of classic culinary techniques and entrepreneurial hospitality management knowledge.
Take the first steps towards realising your ambitions at our award winning Centre of Excellence in the heart of London, where you will be inspired to develop your passion for the culinary arts under the direction of our Chef Instructors and lecturers. Our Chef Instructors are both classically trained and qualified teachers, whilst our lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
Our building features state-of-the-art facilities to provide you with the latest and most innovative opportunities in culinary and hospitality education.
The UK Border Agency (UKBA) has registered Le Cordon Bleu London as a highly trusted sponsor, which authorises our sponsorship of international students for a Tier 4 Visa. We also hold accreditation from NCFE and the British Accreditation Council, and are subject to educational oversight by the Quality Assurance Agency for Higher Education (QAA).
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 continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.
Through our international faculty of Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.
Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.