ARU London Le Cordon Bleu Visit

At ARU London, we focus on all aspects of the hospitality industry, with many of our students pursuing careers in leading kitchens across London and beyond.

Our students gained an insight into the rich history of this renowned culinary school, founded in Paris in 1895 by journalist and publisher Marthe Distel, creator of La Cuisinière Cordon Bleu magazine.

They enjoyed a tour of the remarkable kitchens and wine room, where they observed the intensity of the programmes, which focus on classic French cuisine alongside modern international culinary techniques.

A highlight of the visit was a live culinary demonstration by Chef Anthony Boyd, who has had an illustrious career leading some of London’s best-known Michelin-starred restaurants. Chef Anthony also led a fantastic discussion on modern culinary trends, including global cuisines, innovation, plant-based cookery, and the evolving London food scene.

Key takeaways for our students included the wide range of opportunities within the food industry, both in the UK and their home countries, as well as the challenges the sector faces, such as skills shortages and rising costs. They also explored the latest food trends, including the increasing presence of African eateries, the growth of plant-based menus, and a strong industry focus on sustainability initiatives.

Our students left feeling inspired to further research and critically analyse these key areas as they continue to develop a holistic understanding of the industry from multiple perspectives. This visit is part of our commitment to ensuring ARU London Hospitality, Events, and Tourism students are well-prepared to showcase their unique skills and thrive in their future careers.