Spring Has Sprung at CORD With Their Tasty New Menu

CORD by Le Cordon Bleu, the fine dining restaurant located on London’s historic Fleet Street, has launched a new Spring menu by Executive Chef Karl O’Dell and Head Chef Justine Bordet.

The announcement follows the prestigious recognition of three AA Rosettes, recently awarded to CORD, affirming its position as one of the capital’s most exciting culinary destinations.

The accolade marks a significant milestone for the restaurant, which opened in 2022 as the first UK fine dining venture by the globally renowned Le Cordon Bleu culinary arts and hospitality management institute. The AA inspectors praised CORD’s “precise cooking, packed with flavour and verve”, highlighting the strength of its seasonal approach, exemplary service and polished setting.

The new Spring menus celebrate creativity, technique and the best of the season. As Head Chef, Justine Bordet works closely alongside Karl to design and finesse each dish, both leading the kitchen team in delivering an exceptional guest experience. A passionate and accomplished chef, Justine brings a wealth of experience from acclaimed kitchens in France, including Le Sylvestre and Alya’s Restaurant by Sylvestre Wahid, where her leadership helped secure a Michelin star.

The refreshed à la carte menu offers elegant new starters such as balsamic-marinated beetroots with goat’s cheese, cashew nuts, pesto and rocket; Otoro (the most prized cut) bluefin tuna served with beef consommé, tamarind and Oscietra caviar; Cornish crab paired with honeydew melon, lime leaf and dill; and a rich, comforting dish of slow-poached hen’s egg with asparagus, almonds and Alsace bacon.

Main courses include seasonal White asparagus with morels, wild garlic, arborio rice and jasmine; Cornish red mullet with fennel, potato, orange and bouillabaisse; Garden pea tortellini with yuzu, mint, pine nuts and ricotta; and a dramatically presented dish of Salt marsh lamb rack with asparagus, pistachio, mint and green olives.

To finish, a refined new dessert of Mango and passionfruit with yogurt, lemongrass and ginger offers a bright, palate-cleansing finale.

The tasting menu has been reimagined for the season, and the set menu, served at lunch and early evening, also introduces fresh additions including Cos lettuce with cucumber, ricotta and wild garlicand Stuffed squid with tomato, pepper and courgette.  Each dish reflects the kitchen’s thoughtful approach to balance, seasonality and flavour.

CORD’s wine programme is led by Head Sommelier Jiachen Lu, whose refined palate and international experience bring depth and precision to every pairing. Working closely with the kitchen, Jiachen curates a dynamic wine list that balances classic labels with emerging producers, offering both prestige and discovery. Her thoughtful selections showcase everything from Grand Cru Burgundy to expressive New World vintages, each chosen to enhance the nuances of the seasonal menu.

Located in a historic Grade II listed building on Fleet Street, CORD by Le Cordon Bleu unites fine dining, a café, cookery school and culinary event venue under one roof. With the launch of its Spring menu and the recognition of three AA Rosettes, CORD continues to evolve as a destination of culinary excellence and innovation and make its mark on the UK’s exciting culinary scene.

CORD Restaurant 85 Fleet Street, London EC4Y 1AE

Email: reservations@cordrestaurant.co.uk www.cordrestaurant.co.uk

About CORD by Le Cordon Bleu

CORD offers an exquisite fine dining experience in the heart of the city, with its expertly crafted menus, exceptional wine offering, meetings and events spaces for all occasions, cooking classes and corporate events. Located in a grade II listed Lutyens designed building, on Fleet Street, CORD is a perfect combination of timeless elegance, innovative menus, and excellent service. Chef Karl O’Dell, who joined CORD in 2023 has previously held the esteemed role of Executive Chef at the Monarch Theatre at Park Row in London. Prior to that, he was Head Chef at the Michelin-starred restaurant, Texture and was also a valued member of the team as Senior Sous Chef at Gordon Ramsay’s Michelin-starred restaurant Petrus. 

About Le Cordon Bleu

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes steeped in history with a rich heritage spanning 130 years. The school maintains its global presence with 35 schools in more than 20 countries, training over 20,000 students of more than 100 different nationalities every year. Traditional French culinary techniques remain at the heart of Le Cordon Bleu, but its academic programmes are constantly adapted to include new, innovative technologies required to suit the growing needs of the hospitality industry. The London institute offers a large range of programmes from short courses, certificates and professional diplomas covering cuisine, pâtisserie, wine, nutrition and management, to undergraduate and postgraduate courses in culinary arts and hospitality management.

What’s Behind the Viral Seafood Boil Trend? Experts Share How to Make Your Own