The one-day-only event will celebrate classical French cuisine and professional culinary training
On Friday 6 March, Le Cordon Bleu, the world-renowned culinary arts and hospitality management institution, is hosting an exclusive in-person event in the city, celebrating classical French cuisine and professional culinary training.
Taking place at Restaurant SAMPA, the two hour event features a live cuisine demonstration led by Fabrice Monperrus, alongside Caroline Martins, Le Cordon Bleu London alumna and founder of Restaurant SAMPA.
The demonstration will showcase the precision, technique, and creativity that underpin Le Cordon Bleu’s culinary heritage, providing invaluable insight into classical French cooking alongside modern professional practice.
Chef Caroline Martins trained at Le Cordon Bleu London, completing her Diplôme de Cuisine before working in Michelin-starred kitchens including Kitchen Table at Bubbledogs, Galvin La Chapelle, and Pied à Terre. She now leads Restaurant SAMPA in Manchester, where her cooking combines classical French technique with global influences.
Chef Fabrice Monperrus is a Paris born chef whose career spans Michelin-starred restaurants, luxury private dining, and prestigious institutions including the House of Lords and the British Museum. As a Le Cordon Bleu Master Chef, he regularly leads live demonstrations and teaches professional culinary techniques to aspiring chefs.
Designed for aspiring chefs, career changers, or those curious about formal culinary education, this Manchester event provides the rare opportunity to experience the calibre of training associated with Le Cordon Bleu first hand, offering a taste of what a future in professional kitchens and hospitality could hold.
This one-off event will take place at Restaurant SAMPA on Friday 6 March, starting at 15:30.
Tickets for the event can be purchased here
Restaurant SAMPA, 67 Warwick Street, Manchester M1 1EH
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