Le Cordon Bleu London today announces the launch of its exciting new Cordon Vert® plant-based courses for 2026. While Le Cordon Bleu London has offered vegetarian and plant-based short courses for some time, the addition of these further Cordon Vert classes further widens the selection available. Designed for those wanting to explore plant-based cooking through professional techniques and innovative flavour exploration, Cordon Vert® is one of a kind – a registered trademark of Le Cordon Bleu International. These courses embody the school’s commitment to excellence in plant-based culinary education and reflects growing global interest in plant-based gastronomy.

The Cordon Vert® courses offer a range of topics to those eager to master plant-based cuisine and pâtisserie. Ideal for both aspiring professionals and passionate foodies, the short courses launching in 2026 will all be taught in Le Cordon Bleu’s world-class kitchens at their Bloomsbury and Fleet Street campuses:
Cordon Vert®: Nougatine and Chocolate Tart Workshop
January 24th, full day course, £275pp
Creative Vegetables: Vegetarian Cooking Class in London
January 31st, March 7th, May 29th, August 8th, November 17th, full day course, £245pp
Cordon Vert®: Cooking with Wholesome Grains
February 7th, full day course, £210pp
Cordon Vert®: Gluten-Free Baking
March 14th, full day course, £255pp
Cordon Vert®: Praline and Apricot Roulade
March 21st, full day course, £275pp
Cordon Vert®: Plant-Based Macarons
May 9th, full day course, £275pp
Bake & Dine: Plant-Based Breakfast Baking
June 18th, 3.5 hours followed by dining at CORD restaurant, £210pp

Le Cordon Bleu first introduced plant-based short courses under Cordon Vert® at campuses around the world, including Paris, São Paulo and Ottawa. These programmes have been well-received by not just students but those interested in vegetarian and vegan techniques.

In addition to the short course series, Le Cordon Bleu London offers two specialised diplomas in plant-based culinary arts – one focusing on Cuisine and the other on Pâtisserie. These programmes explore innovative uses of fruits, vegetables, grains, nuts, seeds and pulses, teaching how to craft incredible dishes solely from plants.