Le Cordon Bleu London to introduce new plant-based short courses for 2026

Le Cordon Bleu London has announced the introduction of a new series of short courses under its Cordon Vert brand, beginning in 2026 at its Bloomsbury and Fleet Street campuses. The courses, which will focus on plant-based cuisine and pâtisserie, are intended for both aspiring professionals and home cooks interested in developing their skills in planet-friendly culinary techniques. The move comes in response to growing global interest in alternative gastronomy and aims to further expand the school’s offerings in this area.

The Cordon Vert programme (a registered trademark of Le Cordon Bleu International) will feature a range of full-day and shorter courses throughout the year. Among the classes scheduled are the Nougatine and Chocolate Tart Workshop (24^th January, £275), Creative Vegetables: Vegetarian Cooking Class (multiple dates at £245), Cooking with Wholesome Grains (7^th February, £210), Gluten-Free Baking (14^th March, £255), Praline and Apricot Roulade (21^st March, £275) and Plant-Based Macarons (9^th May, £275). Additionally, a Bake & Dine: Plant-Based Breakfast Baking course will be held on 18^th June, offering three and a half hours of tuition followed by a meal at the CORD restaurant (£210 all in).

Le Cordon Bleu is an international network of culinary arts and hospitality management institutes, with more than 35 schools in over 20 countries. The organisation trains over 20,000 students annually from more than 100 nationalities. While traditional French culinary techniques remain central to its teaching, the school states that its programmes are regularly updated to reflect innovations and trends within the industry. They have previously introduced Cordon Vert at campuses in Paris, São Paulo and Ottawa, which were reported to have been well-received. In addition to the new short courses, there are two specialised diplomas in plant-based culinary arts, one focusing on cuisine and the other on pâtisserie, and both covering the use of fruits, vegetables, grains, nuts, seeds and pulses to create a variety of dishes.

The new Cordon Vert courses in London are designed to appeal to a broad audience, from those seeking professional development to enthusiastic home cooks looking to expand their repertoire with plant-based recipes. Further details, including additional demonstration events, are anticipated to be announced in the coming months.

Food Desk

Le Cordon Bleu’s Cordon Vert courses launch in January 2026 at the Bloomsbury and Fleet Street London campuses. For further information or to enrol, visit here.