Last Friday was the final of the Great Fleet Street Quarter Cook Off 2026 – a celebration of the culinary arts and community, hosted in partnership with CORD by Le Cordon Bleu.
Our 8 finalists created their own Le Cordon Bleu-standard dish, using fresh produce grown in the Urban Farmer Project by Square Mile Farms to create hand-rolled pasta dishes. Congratulations to all of the fantastic cooks from a range of local businesses for their participation over the last few weeks!
We are delighted to announce our winners for 2026:
🏆Harriet Fyfe, Opus 2
🥈Andrew Lewthwaite, Avolution
🥉Izabela Kawecka, Venatus
Our fabulous finalists were asked to recreate the same dish from the semi-finals, but with their own personal twist. The judges were looking for improvement, health and safety, and most of all creativity – they certainly had their work cut out for them!
Our huge appreciation goes to the judges Taz Khan MBE, Lulu Grimes, Lady Lucy French OBE, 2025 runner-up Ben Phillips (St Bride Foundation) and Le Cordon Bleu’s Chef Colin for their insightful feedback and judgement.
Thank you to all the competitors who represented their businesses in such a fun and spirited competition: Opus 2, Technip Energies – Genesis, Withers, Bluefield Partners LLP, Venatus, Studio Zao, Avolution, inlumi, St Bride Foundation, William Reed Ltd, BRG, and Mott MacDonald.
