Le Cordon Bleu Skills Kitchen 

Le Cordon Bleu’s master chefs will be sharing a full range of culinary skills and techniques. Enjoy workshops and demonstrations on plant-based cooking and Pâtisserie. Expect to brush up on your cooking with life-long skills and exciting new recipes with Le Cordon Bleu chefs.

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes, dedicated to providing the highest level of world-class programmes. Le Cordon Bleu’s place in the industry plays an integral part in the success of its thousands of students who graduate each year. Aside from the teaching chefs, wine experts and lecturers, who have all been recruited from the best 5* hotels and Michelin-starred kitchens around the world, students also have the opportunity to watch esteemed chefs from the industry during exclusive live demonstrations at the school. Le Cordon Bleu’s world renowned reputation has built fantastic relationships with hotels and restaurants who are keen to employ Le Cordon Bleu graduates. 

Graduating from Le Cordon Bleu can lead to a number of amazing career opportunities including a business owner, head chef, food journalist, food stylist or sommelier. Across the globe Le Cordon Bleu has had many notable alumni such as Julia Child, Mary Berry, Peggy Porschen and Yotam Ottolenghi. Other more recent alumni to note have included Adria Wu, Rachel Khoo, Tess Ward and John Whaite.

One To Watch: Savoury & Sweet Demonstrations

Savoury Plant-based Cuisine & Nutrition

Kohlrabi and sorrel ravioli, spiced carrot emulsion, pine nut crumble 

Marinated kohlrabi slices filled with its own puree flavoured with refreshing sorrel leaves served with a sweet spiced carrot juice, spring young carrots and a crunchy pine nut topping.

Sweet Patisserie 

Apple Tart Tatin

Compressed apple, linzer base, blown sugar apple and monzana foam.

Friday 

12:00 - 12:45
Sweet

14:30 - 15:15
Savoury

Saturday 

12:00 - 12:45
Savoury

14:30 - 15:15
Sweet

Sunday

10:45  - 11:30
Savoury

14:30 - 15:15
Sweet

One To Take Part In: Savoury & Sweet Workshops

Savoury Plant-based Cuisine & Nutrition

Red quinoa salad with golden raisins, peach and tarragon vinaigrette

A colourful multi textured salad made of soft quinoa, celery, cucumber and cherry tomatoes served with sweet golden raisins, crispy puffed quinoa and a fruity peach and tarragon dressing.

Sweet Patisserie 

Pineapple & Yoghurt Tartlets

Sable crust, pineapple brunoise encased in passion fruit confit, topped with fresh fruits and dots of zesty lime yoghurt cream. 

Friday 

10:45 - 11:30
Savoury

15:45 - 16:30
Sweet

Saturday

10:45 - 11:30
Sweet

13:15 - 14:00 
Sweet

15:45 - 16:30
Savoury

Sunday

12:00 - 12:45
Sweet

13:15 - 14:00
Savoury

15:45 - 16:30
Savoury

Secure your place today! 

Le Cordon Bleu Skills Kitchen

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