Following two days of intense competition at Le Cordon Bleu London’s Bloomsbury Institute on 7th and 8th July, the finalists of the 2025 Le Cordon Bleu London 130th Anniversary Scholarship have been revealed.
The 32 semi-finalists faced a rigorous sensory challenge and interviews with an expert panel of judges. After much deliberation, 16 talented individuals have been selected to progress to the grand final, which will take place on Monday 8th September 2025.
The finalists will participate in a culinary challenge set by Le Cordon Bleu Master Chefs, before presenting their completed task to a judging panel comprising some of the best in the industry, including Emily Roux from Caractère, Chris Galvin from Galvin Restaurants, Nicolas Houchet from The Savoy and Le Cordon Bleu Culinary Director Emil Minev. It will take place at Le Cordon Bleu London’s Bloomsbury Institute. Later that day, the finalists will attend a formal meal at CORD by Le Cordon Bleu on Fleet Street, where the winners and runners-up will be revealed.
The finalists for the 2025 Le Cordon Bleu London 130th Anniversary Scholarship are:
Kiren Agravat, Cheshire
Shay’ Oluwaseun Akindeinde, Hitchin
Daria Boichenko, Bournemouth
Maisie Burns-Clarke, Leeds
Raman Dhaliwal, Coventry
Luke Dorning, Cardiff
Sonny Franklin, Liverpool
Sam Gilbert, Bristol
Ruby Goodens, Hull
Daniel Hogarty, London
Jane Hong, London
Emma Keenan, Enniskillen, Northern Ireland
Melissa Kuo, London
Adiputra Mehanda, London
Bethany Walker, Newcastle
Hugh Walker, London
Among this year’s inspiring group of finalists are individuals whose stories are already capturing attention:
Kiren Agravat from Cheshire, a recent graduate, has taken a Chef de Partie job at the point of application.
Raman Dhaliwal from Coventry, a scientist, lived in Korea for two years and now works at the Electron Microscopy Facility at Oxford University.
Sam Gilbert from Bristol, a healthcare consultant and former NHS doctor, is now seeking to transition into a culinary career.
Ruby Goodens from Hull, an apprentice chef, was a finalist in Nestlé Torque D’Or and placed second in the UNOX CombiGuru competition; she lives and breathes food, with Level 3 college training and strong regional press interest.
Daniel Hogarty from London, founder of a cancer trust, set up a cancer screening not-for-profit in November 2022 and has Nepali heritage.
Jane Hong from London, a management consultant, is also a social media creator with over 30,000 followers on her channel @let.jane.cook, sharing Korean food content.
Emma Keenan from Enniskillen, Northern Ireland, a food product developer, is on sabbatical from her role as a junior product developer for Co-Op in Manchester.
Melissa Kuo from London, formerly a doctor, now works as a bakery assistant.
Adiputra Mehanda from London, a business architect, is a self-taught Indonesian cook with more 12,000 followers on Instagram (@adi.mehanda).
Bethany Walker from Newcastle, with a background in finance, previously worked as a DEFRA policy advisor and scientist.
The ultimate winner will receive a life-changing prize package worth over £90,000, including a full scholarship for the renowned Grand Diplôme®, a three-month internship at CORD, mentorship from celebrated chefs such as Michel Roux Jr. and Chris Galvin, 12 months’ accommodation in London, an overnight stay at The Savoy, and more.
This year, the second and third runners-up will also receive some incredible prizes, including 3-months study on a Basic Cuisine or Pâtisserie Certificate, a 2-week stage at Cord restaurant and prizes from the Savoy and Phaidon, all designed to accelerate their culinary careers. Last year’s winner, Caoimhe O’Neill-McGuinness from Eastbourne, now studying at Le Cordon Bleu London, described the experience as “life-changing” and said the opportunity has fuelled her passion and drive in the culinary world.
Emil Minev, Culinary Arts Director at Le Cordon Bleu London, said “This year’s competition has already showcased an inspiring level of talent. The semi-finalists performed incredibly well, and narrowing down to just 16 finalists was no easy task. We look forward to welcoming them back for the grand final in September and seeing them rise to the next challenge.”
The annual Le Cordon Bleu London Scholarship competition remains one of the most prestigious culinary competitions in the UK, continuing to launch careers and inspire the next generation of chefs.
