The story of the London school began in 1931 when former Paris students Rosemary Hume and Dione Lucas were given the right to take the Le Cordon Bleu tradition to London, where they founded L’Ecole du Petit Cordon Bleu. The school eventually joined the Le Cordon Bleu network in 1990 as part of its international expansion.
Le Cordon Bleu combines innovation and creativity with tradition through its certificates, diplomas, bachelors and master degrees. Its educational focuses are hospitality management, culinary arts, and gastronomy.
London is widely considered the gastronomic capital of the world, attracting ambitious culinary and hospitality talents from around the globe.
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