Emma Keenan wins Le Cordon Bleu London’s most valuable scholarship in 130th anniversary competition
Emma Keenan, a 27-year-old aspiring chef from Enniskillen, Northern Ireland, has been named the winner of the 2025 Le Cordon Bleu London Scholarship Competition. The announcement was made on Monday, following a live culinary final held at the school’s Bloomsbury campus. The competition coincided with the 130th anniversary of the institution, and this year’s prize was the most valuable to date, totalling more than £90,000.
Keenan secured the top spot after presenting a Savoury Choux Ring with Mushrooms, Mascarpone and Hazelnut and Parmesan Craquelin to the judges. The panel included prominent figures from the world of fine dining, such as Emily Roux (Caractère), Chris Galvin (Galvin Restaurants), Nicolas Houchet (The Savoy) and Caoimhe O’Neill-McGuinness, last year’s scholarship recipient.
The annual scholarship competition aims to provide aspiring chefs from all backgrounds with the opportunity to train under Le Cordon Bleu’s masters and gain industry experience through placements. The 2025 iteration involved 16 finalists who were assessed on their technical skills, creativity and passion for the culinary arts. Keenan’s performance stood out for what the judges described as her “determination and intuition” in the kitchen, as well as the enthusiasm she expressed during her interview.
As the winner, Keenan will receive a full scholarship to study the Grand Diplôme programme at Le Cordon Bleu London, which includes both cuisine and pâtisserie training. The award also comes with a three-month internship at Cord by Le Cordon Bleu, 12 months of accommodation in London provided by Londonist DMC, mentorship from chefs Michel Roux Jr and Chris Galvin, and an overnight stay at The Savoy hotel.
Speaking after her win, Keenan said: “I don’t think I’ve ever felt so proud of myself in my life. I feel incredibly grateful because every finalist is a deserving winner. They’re all such talented and passionate people. I feel incredibly excited about what lies ahead and I can’t wait to get started.”
For the first time in the competition’s history, two runners-up were also recognised: Melissa Kuo from London placed second and was awarded a place on either the Basic Cuisine or Basic Pâtisserie three-month programme, and Ruby Goodens from Hull came third, earning a spot on Le Cordon Bleu’s Summer Essentials course. Both will also receive a two-week internship at Cord, along with prizes from The Savoy and publisher Phaidon.
Commenting on the event, Emil Minev, culinary arts director at Le Cordon Bleu London, said: “This year’s 130th Anniversary Scholarship has been one of our most exciting and competitive to date. The level of creativity and dedication from all the finalists was exceptional, and Emma distinguished herself with outstanding technique and passion.”
Food Desk
For further information about Le Cordon Bleu London, training programmes and future competitions, visit the school’s website here.
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