Cord by Le Cordon Bleu

The story

CORD by Le Cordon Bleu, London: Modern Cuisine on Fleet Street

CORD by Le Cordon Bleu serves modern cuisine at 85 Fleet Street in the City of London, and it holds a 2026 AA 3 Rosette Award for Culinary Excellence. The restaurant also received a 2026 Michelin Recommended listing. It operates from a Grade II listed building designed by Lutyens, a few minutes from St Paul's Cathedral.

Cooking under Karl O'Dell

Executive Chef Karl O'Dell leads the kitchen and builds seasonal menus around the best produce available through the year. He previously worked as Head Chef at the Michelin-starred Texture and as Senior Sous Chef at Gordon Ramsay's Petrus. The kitchen draws on Le Cordon Bleu techniques, both traditional and modern. Ingredients are sourced from around the British Isles.

Menus and standout dishes

The lunch and business set menu is a three-course offering at £45, with choices such as Rainbow Trout sashimi with cucumber, radish and lime, or Cornish cod with mussels and samphire. The dinner tasting menu, priced at £125, includes Isle of Skye scallop with Oscietra caviar as an optional supplement. A wine pairing is available for £70. Desserts include a pistachio dish with dark chocolate, cherry and caramel, and a strawberry dish with yoghurt, basil and yuzu.

Dining rooms and private hire

The main room suits everything from a quiet table for two to larger groups. The dress code is smart casual. Private rooms include the Viceroy, which seats up to 16, and the Reuters, which seats up to 6. Combined, the two rooms seat 26, and the whole venue is available for exclusive hire for up to 120 guests.

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