The 2026 short course series is aimed at both aspiring professionals and experienced home cooks seeking a deeper understanding of plant-based gastronomy.
Courses span both savoury and pâtisserie disciplines, with a focus on flavour development, structure and professional execution using fruits, vegetables, grains, nuts, seeds and pulses.
Among the courses launching in 2026 are workshops dedicated to chocolate and nougatine, gluten-free baking, plant-based macarons and roulades, alongside broader classes exploring creative vegetable cookery and the use of wholesome grains.
A 'Bake and Dine' format will also feature, combining hands-on baking with a dining experience at Le Cordon Bleu London’s CORD restaurant.
All courses will take place in the school’s professional training kitchens, allowing participants to work with industry-standard equipment and methods under the guidance of Le Cordon Bleu chef instructors.
Responding to growing interest in plant-led cuisine
Le Cordon Bleu said the expansion reflects sustained global interest in plant-based and vegetarian cooking, both from chefs working in professional kitchens and from diners seeking more considered, produce-driven food.
While initiatives such as Veganuary have helped raise awareness around plant-based eating, many chefs are now looking beyond short-term trends, focusing instead on building long-term skills that allow vegetables and plant ingredients to take centre stage year-round.
The Cordon Vert programme positions plant-based cooking not as a restriction, but as a technical discipline in its own right, requiring precision, creativity and a strong understanding of flavour and texture.
Plant-based diplomas also available
Alongside the short courses, Le Cordon Bleu London continues to offer two dedicated plant-based diplomas, one specialising in cuisine and the other in pâtisserie. These programmes explore how to create refined dishes using only plant ingredients, applying professional techniques traditionally associated with meat- and dairy-led cooking.
The diplomas form part of the school’s wider portfolio, which spans cuisine, pâtisserie, wine, nutrition, management and hospitality education.
Founded more than 130 years ago, Le Cordon Bleu remains one of the world’s most established culinary education networks, with more than 35 institutes across 20 countries and over 20,000 students trained each year.
The new Cordon Vert courses will run throughout 2026, with bookings now open.
Written by ABi Kinsella
