Le Cordon Bleu Culinary Demonstration – Edinburgh

Celebrate culinary excellence with Le Cordon Bleu during this special visit to Edinburgh.

Le Cordon Bleu presents Live Patisserie and Cuisine demonstrations led by a Le Cordon Bleu Master Chef Anthony Boyd in the stunning surroundings of Edinburgh's Royal Botanic Garden.

This special event is also a recruitment opportunity for prospective students interested in studying at Le Cordon Bleu London, offering insight into the school’s French culinary techniques, learning methodology and professional training standards.

Live Patisserie Demonstrations - Saturday 26th September
Experience a captivating live patisserie demonstration led by Le Cordon Bleu Master Chef Anthony Boyd. The demonstration showcases the precision, creativity and discipline that define Le Cordon Bleu’s world-renowned pastry education. 

Two sessions available - 10:00am - 12:30pm and 2:00pm - 4:30pm

Live Cuisine (Seafood) Demonstrations - Sunday 27th September
Experience a fascinating live culinary demonstration led by Le Cordon Bleu Master Chef Anthony Boyd. The demonstration showcases the skill and expertise that define Le Cordon Bleu’s world-renowned culinary education.

Two sessions available - 10:00am - 12:30pm and 2:00pm - 4:30pm

Attendees will gain a first-hand introduction to Le Cordon Bleu London’s teaching approach, rooted in classical French techniques and modern professional practice.

These events are designed for aspiring chefs and career changers who want to explore studying at Le Cordon Bleu London. They offer insight into:
•    French culinary techniques taught at Le Cordon Bleu
•    The school’s learning philosophy and teaching methodology
•    Training under Master Chefs in a professional environment
•    Career pathways after graduation

What You’ll Experience
•    Live demonstration by a Le Cordon Bleu Master Chef
•    Insight into Le Cordon Bleu London’s training and methodology
•    Opportunity to engage with chef and alumni and ask questions
•    Inspiration for future culinary careers
•    Small tasting portion to taste after the demonstration


About Chef Anthony Boyd - Le Cordon Bleu Master Chef
Chef Anthony Boyd was born in Cardiff, Wales, where he inherited an interest in cooking from his mother who trained to be a chef.

Chef Anthony’s career took off after moving to London in 1994 to work in the kitchen of restaurant Chez Bruce. After progressing through the kitchen brigade, Chef Anthony moved to The Square in London’s West End in 1997, working as part of a team that earned the restaurant two Michelin stars. In 1999, Chef Anthony gained the position of Head Chef at The Glasshouse in Richmond, with responsibility for managing and training a brigade of ten chefs. The Glasshouse earned a Michelin star in 2002 with Chef Anthony in command of the kitchen. After 11 successful years, during which time he cooked for the British ambassador to the EU, Chef Anthony moved to the Michelin starred La Trompette in 2010, with control over a kitchen brigade of 14 chefs.

Chef Anthony’s culinary knowledge and expertise was called upon by the Young Chef of the Year Competition, who invited him to judge the award between 2004 and 2008. In 2017, he was part of the judging panel for the prestigious Champagne Gosset Matchmakers competition.

Chef Anthony joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2013. He has travelled across the globe on behalf of Le Cordon Bleu London, teaching his craft at demonstrations in Russia, Italy, India, Ukraine and Portugal to name a few.