The leading global network of culinary arts and hospitality management institutes, Le Cordon Bleu, recently opened a new dining concept in the heart of London called CORD. The venue combines a fine-dining restaurant, café and an extension of the London Le Cordon Bleu culinary institute, offering short courses taught by Le Cordon Bleu master chefs for gourmet and wine enthusiasts eager to learn more.
© Patricia Tobin
“As we transition out of the pandemic, we prepare to open the doors to our first-ever dining, café and cooking school concept in London – a notable milestone as we continue to celebrate excellence in teaching around the world,” said André J. Cointreau, president and CEO of Le Cordon Bleu. “At CORD, we aim to deliver savoir-faire and quality, bringing together unique techniques and the freshest, best-in-season ingredients from across global cuisines. Our guests will join us on a voyage to experience first-hand the exceptional level of skill delivered by our talented chefs, while enjoying warm, expert service in a relaxed setting.”
The 90-seat restaurant is open for lunch and dinner, Monday–Friday, and features a varied program: daily à la carte offerings, a weekly changing set lunch and dinner tasting menus. The menu highlights seasonal ingredients and precise technique. Signature dishes include handpicked crab meat with cucumber, rhubarb and radish marmalade, herb toast, brown crab dressing and watercress oil; marinated sea bream with corn guacamole, citrus, confit lemon, grilled corn and marjoram; and corn-fed chicken served with confit shallots, peas, baby carrots and tarragon jus.
© Patricia Tobin
The beverage program includes thoughtfully paired wines to complement each course. Desserts showcase refined flavors and textures, such as a warm steamed Muscovado sponge with spiced cherries, fig-leaf ice cream and green pistachio, and a candied ginger panna cotta accompanied by rhubarb and rose.
CORD’s dining rooms are dressed in bold contemporary design, featuring statement lighting and a refined color palette that complements the cuisine. The interior uses geometry and grid patterns as a design language, drawing on elements inspired by 17th-century Parisian interiors while remaining distinctly modern. This balance between classic reference and contemporary execution provides a stylish, comfortable backdrop for both dining and learning experiences.
Beyond the restaurant and café, the space functions as an educational outpost for the London institute. Short courses and hands-on demonstrations led by Le Cordon Bleu master chefs invite guests to deepen their culinary knowledge, learn professional techniques and taste the results of expert instruction. Whether visitors come to dine, learn or both, CORD aims to combine the school’s renowned pedagogy with an accessible, high-quality dining experience that celebrates seasonal produce and culinary craft.
With this new concept, Le Cordon Bleu expands its presence in London and introduces a venue where hospitality, education and gastronomy meet. CORD positions itself as a destination for food lovers, students and professionals seeking exceptional cuisine, expert-led learning and a welcoming atmosphere in the heart of the city.