There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.

Coronation Chicken (cold)
This recipe is taken from The Constance Spry Cookery Book, written by Rosemary Hume and Constance Spry.
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Coronation Chicken (cold)
Rosemary Hume, the principal of the London Le Cordon Bleu school created Poulet Reine Elizabeth ( later known as Coronation Chicken) for one of the coronation menus on 2nd June 1953. Chef Alan Swinson has prepared a modern version of this dish.
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Red berry tart
Discover our original and up to date red berry tart, a summer classic.
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Spicy seafood estofado
This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.
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Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.
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