Summer Festival
Le Cordon Bleu London Summer Festival features a variety of activities including cooking demonstrations, culinary workshops, wine tastings and the opportunity to sample gourmet products.
Alongside workshops from Le Cordon Bleu London’s own master teaching chefs, the Summer Festival will include fantastic guest chef demonstrations from some of London’s top chefs.
Guest Chefs
Le Cordon Bleu London Summer Festival saw top guest chefs hosting demonstrations throughout the day. This year we had demonstrations from Chef and Co-owner of Sollip Woongchul Park, Executive Chef at Park Row Alyn Williams, Executive Pastry Chef at The Connaught Nicolas Rouzaud and Head Chef at Fenchurch Restaurant Kerth Gumbs.
Offering a unique experience to our guests by organising a range of activities. This includes games, wine tasting and salon gourmet.
Salon Gourmet
Salon Gourmet Tasting Area, a food and drinks tasting space for guests to sample and purchase some fantastic products from top partner brands, including a Wine Bar featuring wines from Louis Latour and Champagne Gosset, plant-based 'cheeses' from Julienne Bruno, Prosciutto di Parma and Parmigiano Reggiano, Brindisa and a Pisco Bar serving cocktails with the Peruvian Embassy UK.
Workshops
Le Cordon Bleu London Summer Festival 2024 offered a range of practical workshops, allowing attendees to get a hands-on experience cooking at Le Cordon Bleu.
Demonstrations
he event also featured top guest chefs hosting demonstrations throughout the day. This year there were demonstrations from Head Chef at CORD by Le Cordon Bleu, Justine Bordet; Executive Pastry Chef at the Dorchester Hotel, Michael Kwan; Chef Patron of The Grill by Tom Booton at The Dorchester, Tom Booton; Chef Patron of Kayu, Karim Bourgi; former Executive Chef at Galvin at Windows, Marc Hardiman; Le Cordon Bleu Master Bakers, Stephane Gliniewicz & Douglas Bond Mollitt and Head Chef at Cavita restaurant, Adriana Cavita
Bustronome
Le Cordon Bleu’s first fine dining restaurant in London, teamed up with Bustronome to create a unique dining experience. Guests aboard Bustronome’s double-decker fine dining restaurant enjoyed an exquisite menu crafted by Cord’s Executive Chef Karl O’Dell and his talented brigade, whilst experiencing unparalleled views of some of London’s most iconic landmarks. Two buses were chartered for the event, both decked out to show off some of Cord’s stunning dishes. To complete the experience, Cord’s sommelier, Jiachen Lu, curated a selection of wines and non-alcoholic beverages to pair perfectly with the menu.
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