Attending a formal event at CORD by Le Cordon Bleu in London was probably one of my favourite dining experiences of 2024.

(Image: Ezekiel Bertrand)

I went on Monday (September 16) to the Le Cordon Bleu awards ceremony with my mum as a treat for her birthday.

The evening was an elegant affair where you’re treated like royalty and it was made even more exciting by the presence of the legendary Michel Roux, who was there to crown the winner of a prestigious scholarship to Le Cordon Bleu in London.

All the contestants who had taken part in the competition were at the restaurant, waiting to find out who would be studying at the London college as well as a visit to the Andros factory in France.

But before that, it was dinner, and, as much as I was looking forward to the event, I was a little apprehensive about the menu—half of the dishes featured ingredients I had never tried before, including venison, lobster, and sea urchin.

The evening started with a pre-starter of Isle of Wight tomatoes with burrata, marjoram, and whole-grain mustard.

This was familiar territory for me, but the combination of fresh, juicy tomatoes with the creamy burrata and the slight heat from the mustard was a perfect way to start the meal.

The dish's simplicity allowed each ingredient to shine, and it set the tone for the rest of the evening.

And again, this was only the pre-starter.

(Image: Ezekiel Bertrand)

Our starter was where things began to venture into new territory for me.

We were served lobster and sea urchin raviolo, quince, spinach, and a spiced shellfish broth.

(Image: Ezekiel Bertrand)

I had never eaten sea urchin before and was unsure of what to expect, but the dish was a revelation.

It wasn’t spiky in the mouth as I’d imagined, but the delicate raviolo was packed with flavour, and the richness of the lobster and sea urchin was beautifully balanced by the sweet quince and earthy spinach.

The broth was spiced perfectly, enhancing the dish without overpowering the subtleties of the seafood.

For the main course, we had venison, which was another first for me.

(Image: Ezekiel Bertrand) It was served with Jerusalem artichokes, girolles, and black truffles – to be perfectly honest, I still don’t know what was what in that dish.

I had always been curious about venison, and this dish did not disappoint.

The meat was incredibly tender, with a deep, rich flavour that was complemented by the artichokes and girolles.

Dessert was a modern twist on the Black Forest gateau, featuring kirsch mousse, white chocolate, and Amarena cherries.

The contrast between the tartness of the cherries and the creamy mousse was divine, and the white chocolate added just the right amount of sweetness.

All in all, this evening at CORD by Le Cordon Bleu was an unforgettable experience.

Trying so many new foods in such a refined setting, with Michel Roux there to celebrate young culinary talent, made it a night to remember.

Congratulations to Caoimhe O’Neill-McGuinness for winning the competition.

The 19-year-old is from East Sussex and said: “It feels amazing to be the winner of the 2024 Le Cordon Bleu scholarship.

“What an incredible prize, studying the Grand Diplôme and the opportunity to intern at CORD, where I will be producing food of such a high standard.

“It’s incredible to have Michel Roux Jr and Chris Galvin as mentors and accommodation from Londonist is something I never would have been able to have without this scholarship.

“I never thought I’d be workshopping a cookbook with Phaidon or visiting the Andros factory in France to see what other career paths are like.

“I’m just so excited and can’t wait to start.”

I highly recommend heading to CORD if you want an incredible meal out.