On Saturday 29 June, culinary school Le Cordon Bleu London will be hosting its first ever summer festival to give attendees a taste of the range of culinary skills, techniques and knowledge it has to offer.\r\n\r\n\r\n\r\nThroughout the day, there will be food demonstrations from well known chefs as well as themed practical workshops delivered by Le Cordon Bleu\u2019s master chefs, some of its successful alumni and guest chefs from well known restaurants.\r\n\r\nThere will also be wine and beverage tasting workshops, a \u2018slow food\u2019 market, and a pop-up bookshop from Phaidon. Tours of the school\u2019s state-of-the-art facilities will be offered throughout the day with Le Cordon Bleu staff on hand to answer questions.\r\n\r\nCooking demonstrations - Guest chefs from top restaurants will host informative demonstrations, showcasing recipes and techniques. Chefs include: Asma Khan of Darjeeling Express and featured in Netflix series Chef\u2019s Table, Anna Hansen of The Modern Pantry, Ramael Scully of Scully in St James\u2019 Market, Rakesh Nair of Cinnamon Club, Kerth Gumbs of Ormer Mayfair and Robert Ortiz of Lima.\r\n\r\nPractical workshops - Practical culinary workshops will be run by the following Le Cordon Bleu alumni: Sarju Ranavaya, a pastry chef at The Taste Lab, who came in fifth place in the Coupe du Monde de la P\u00e2tisserie 2019 and won Best Artistic Chocolate Showpiece at the UK Pastry Open 2019. Joo Won, head chef at the Michelin-starred Galvin at Windows, whose expertise lies in both traditional French cuisine and traditional Korean cuisine. Olivia Burt, a sous chef at Claridges Hotel, who was the first woman to reach Roux Scholarship Finals in four years.\r\n\r\nWine tasting workshops - There will be three wine tasting sessions with master sommelier Matthieu Longuere, focusing on how to choose the right wine for any event or occasion, to suit any food palette and how to decode labels.\r\n\r\nSlow food market \u2013 This will be an all-day market with food suppliers and producers which all celebrate the three guiding principles of slow food: \u2018good, clean and fair.\u2019 Participants include: Haye Organic Farm, Brambletye Biodynamic Farm, The Tomato Stall, Hiver Beers, O\u2019Shea\u2019s Butchers, Hook and Son Raw Organic Milk, Bath Soft Cheese Co., Cannon and Cannon, Kitty\u2019s Kombucha, Lalani and Co., Gilt and Flint Craft Beer, Slow Honey \u2013 Taste of Spain and Woodland Free Range Eggs.