Londoner Snah Fatah has won the 2026 Le Cordon Bleu Pâtisserie Scholarship, securing a prize package worth more than £75,000.

Following the final in London last week, Snah will receive fully funded training at Le Cordon Bleu alongside industry opportunities and support as she takes her first steps towards a career in pâtisserie.

Having baked from the age of six alongside her mother, learning traditional Middle Eastern and Kurdish breads and pastries, Snah has long dreamed of pursuing a culinary career. After many years working, she was recently made redundant, which offered her the chance to turn her lifelong passion into a profession. Her ambition after the Le Cordon Bleu course is to open a community-led space, offering high quality bakes, apprenticeships and opportunities for aspiring chefs who may not have access to traditional training routes.

For the final, contestants were tasked to craft a Raspberry, Lemon Thyme and Wild Flower Dacquoise, demonstrated by Le Cordon Bleu London Deputy Head Pâtisserie Chef, Jean-Francois Favy, in one of the institute's specialist demonstration classrooms. The competitors had 90 minutes to recreate the dish before presenting it to the judging panel, including Julie Walsh, Head Pâtiesserie Chef; Emily Roux, owner of Caractere Restaurant; Chris Galvin, creator and inspiration behind Galvin Restaurants; Ellie Smith, Managing Editor at Phaidon; and Matthew Hodgett, Teaching chef at Le Cordon Bleu. 

First runner up, Eleanor Parry, will receive a scholarship to study a Basic Pâtisserie certificate at Le Cordon Bleu London and Sonny Franklin the second runner up will receive a place on the Pâtisserie Techniques Essentials Short Course. 

Snah said: “Winning the Le Cordon Bleu scholarship is truly a dream come true. I feel incredibly grateful to the judges and Le Cordon Bleu for believing in me and giving me the opportunity to learn from some of the very best in the industry.

"Baking has brought me so much joy over the years, and to now take this next step feels so special. I hope my journey inspires people to take the chance, because you never know where it might lead.”

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The new competition forms part of the school’s annual scholarship programme and has been created to identify and support emerging pâtisserie talent through professional training, mentorship and hands-on industry experience.

At the centre of the prize is a place on Le Cordon Bleu London’s Diplôme de Pâtisserie (intensive) and Diploma in Pâtisserie Innovation, with studies due to begin in January 2027.

But beyond the classroom, the scholarship has been positioned as a wider career-development opportunity. The winner will also secure a three-month internship at CORD restaurant, London accommodation provided by Londonist DMC, mentorship opportunities with Michel Roux and Chris Galvin, a selection of Phaidon books, and dinner for four at The Lecture Room & Library at Sketch.

The competition also carries strong industry recognition, with Emily Roux joining the judging panel as part of the process.

Industry backing adds weight to launch

For Le Cordon Bleu London, the launch of a dedicated pâtisserie scholarship reflects both the continued appeal of pastry as a specialist discipline and the demand for structured routes into the profession.

While the school’s scholarship programme has previously supported aspiring chefs across a range of culinary areas, this latest edition places a clear spotlight on pastry, offering one individual the chance to combine technical education with real-world kitchen exposure.

Chef Emil Minev, culinary arts director at Le Cordon Bleu, said: “Our annual scholarship competitions have long played an important role in helping Le Cordon Bleu London discover and support aspiring culinary talent, and we are delighted to launch this new opportunity focused on pâtisserie.

“This initiative has been designed to give one talented individual not only access to professional training, but also the mentorship and industry experience needed to help build a future career in the sector.”

That combination of education, mentorship and stage experience is likely to be a major draw for young pastry chefs looking to break into the industry, particularly at a time when specialist pastry roles demand both creativity and technical discipline.

More than one winner will benefit

Le Cordon Bleu London is also extending the opportunity beyond the overall winner, with prizes for second and third place.

The second-placed candidate will receive a basic pâtisserie course at Le Cordon Bleu London, plus a two-week stage at CORD.

Third place will receive a food photography course at Le Cordon Bleu London, as well as a two-week stage at CORD.

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All finalists, excluding the winner, will also receive afternoon tea for two at Sketch and a Phaidon book.

The competition timeline will see quarter finalists announced on Friday, June 12, before semi-finals take place across Monday, August 3 and Tuesday, August 4.

Finalists will then be confirmed on Friday, August 14, ahead of the live final on Monday, September 21.

The final will be held at Le Cordon Bleu London, followed by an awards dinner at CORD restaurant.

To apply for the course, visit Le Cordon Bleu London website.