Le Cordon Bleu plans exclusive dinner with 28°-50°

Decrease Font Size Increase Font Size Text Size Print This Page

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is excited to announce its collaboration with the highly acclaimed 28°-50° Wine Workshop and Kitchen, to offer the ultimate dining experience, in the context of an exclusive alumni pop-up dinner!

On 19th October 2017, Le Cordon Bleu London are inviting four of their talented alumni to prepare a spectacular three-course meal at 28°-50° Maddox Street (pictured below) for some very lucky guests. The menu and wine list will be lovingly curated by the world-leading institute’s former students and the restaurant team.


The culinary dream team will consist of Grand Diplôme® graduates Ruslan Karpukhin, chef at Eneko at One Aldwych, and James Patrick Kilbane after working at Roux at The Landau is now on a new entrepreneurship adventure.  Both will work alongside 28°-50° Executive Chef Ross Sandonato.

Each will then showcase the culinary techniques they learned during their studies, while incorporating their personal touch onto the menu. Set over two floors, with a brand new downstairs cocktail bar, the stylish Maddox Street Wine Workshop and Kitchen, prides itself on providing a fantastic service in a relaxed and approachable atmosphere, with beautiful, stylish surroundings. The pop-up dinner will begin with a selection of aperitifs, followed by an extravagant menu, which will include the following:

Smoked eel, fennel puree, pickled cucumber & apple, lemon sorrel, celeriac crisp
Marsanne Tahbilk, Museum Release, Nagambie Lakes, Australia 2010

Roast venison, swiss chard, pancetta, salsify, cranberries, beetroot puree
Pinot Noir, Peregrine, Central Otago, New Zealand 2013


Calvados caramel apples, sheep milk ice cream, honey, walnut & thyme tuile
Coteaux de l’Aubance Château D’Avrille, Loire France 1989

To join the world-renowned hospitality experts for an exclusive night of fine dining and culinary inspiration, or for more details please visit: