Last call for entries to Le Cordon Bleu UK Scholarship Award 2016

By Hannah Thompson contact

- Last updated on GMT

Last call for entries Le Cordon Bleu UK Scholarship Award 2016

Related tags: Le cordon bleu, Culinary art, Chef

The deadline to enter Le Cordon Bleu UK Scholarship Award 2016 – with a prize including an internship at the three-Michelin-starred Restaurant Gordon Ramsay ‒ is fast approaching.

Applications close on midnight this Sunday 3 March, with the contest open to any UK resident aged over 18. The contest is now in its fifth year.

Successful applicants will then be invited to attend the semi-finals for their region, each cooking for a different local chef. These will be Anna Hansen from the Modern Pantry for London and the South East; Simon Hulstone from the Elephant in the South West; Will Holland from Coast Saudersfoot in Wales; Frances Atkins from The Yorke Arms in the North; and Mark Greenaway from his eponymous restaurant for Scotland and Northern Ireland.

Along with the internship, the award from the London culinary arts school will also offer the winner a place on the Diplome de Patisserie, followed by a three month Diploma in Culinary Management – which overall will comprise 12 months of classical techniques and management training. Central London accommodation will also be provided.

The panel is asking for an uploaded video clip from the chef introducing the county entered, an online application form, and a photo on Instagram of the applicant’s favourite British cake mentioning LeCordonBleuLondon and the #allyouneedispassion hashtag.

The scholarship seeks to promote and encourage chef training, especially at a time of increasing demand and decreasing availability of chefs. Previous partners of the award include Tom’s Kitchen by Tom Aikens, Koffmann at the Berkeley Hotel by Pierre Koffmann, the Ritz with John Williams, and the Square with Phil Howard.  

Head pâtisserie chef at Le Cordon Bleu London, Julie Walsh, said: “The scholarship offers a life changing opportunity for someone who has a passion for pâtisserie. There has never been a more relevant time than now, when the hospitality industry is experiencing a drastic shortage of young chefs with relevant training in traditional techniques. There really is no better way for them to take the first step on the ladder when it comes to finding their dream job.”

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