One of the grand dames of gastronomic education worldwide, Le Cordon Bleu has outposts in 20 countries and has been training chefs, restaurateurs, hoteliers and hospitality professionals for more than a century. Founded in London in 1935 by former students of its Parisian progenitor, the school proudly upholds the French culinary tradition, adapting its curriculum to accommodate new kitchen technology as it emerges. Professional training is its raison d’être – the nine-month Grand Diplôme is widely considered carte blanche for a career in the upper echelons of the food world – but the school welcomes first-timers and enthusiastic dabblers with a broad range of short courses and one-off workshops taught in its gadget-packed kitchens. Alongside a varied programme of adult sessions in cuisine, pâtisserie, wine and food styling, there are hands-on monthly workshops for children aged 8–12.
Le Grand Diplôme (9 months): £33,995
Basic Cuisine Certificate (3 months): £7,350
Wine Essentials (14 hours): £555
Pâtisserie Technique Essentials (4 days): £340
The Art of Cooking the Perfect Steak: £145
Modern and Classic Sauces: £175