Le Cordon Bleu London is probably best known for pastries that look more like art and chefs who make everything look suspiciously easy. This winter, though, the Bloomsbury spot is turning its attention to vegetables with the launch of its new Cordon Vert® plant-based short courses, marked by two live cooking demonstrations on Thursday 29 January and Friday 16 February, both open to the public.
The Cordon Vert® programme applies the same classical French techniques the school is famous for to plant-based cooking, with an emphasis on flavour, structure and proper kitchen skills. It's already been rolled out at Le Cordon Bleu campuses worldwide, and these two evenings offer a casual way to see what that actually looks like on the plate.
The first demonstration takes place on Thursday, 29 January, led by Le Cordon Bleu London's Cuisine Teaching Chef, Colin Westal. With a background that includes training under the Roux Brothers and time at Kensington Place with Rowley Leigh, Westal brings serious credentials and a clear interest in modern veggie cooking. Guests can expect a live demo of a dish from the Cordon Vert® programme, tastings, and a closer look at how the new short courses are structured.
The second event, on Friday 16 February, features Julius Fiedler, author of “Naturally Vegan”, and a familiar face to anyone who follows plant-based food online. As a Slow Food ambassador, Fiedler focuses on traditional dishes from around the world that happen to be vegan, rather than recipes built around restriction. He'll demonstrate a recipe from his book, take questions from the audience, and sign copies on the night.
Both events are pitched as accessible, informative evenings rather than full-on masterclasses, making them ideal for home cooks, plant-based eaters, or anyone interested in how classical technique translates to modern vegetable cooking.