Calum Franklin

Appointed as head chef of Holborn Dining Room in 2014, Calum Franklin has combined traditional cooking techniques with clever flavour combinations to create a comforting yet contemporary British menu. In 2018, Calum was integral to opening Holborn Dining Room’s Pie Room and was awarded the title of best pastry chef at the olive Chef Awards, his beautiful latticework and creativity have earned him a cult following on social media. Beginning his career at Michelin-starred Chapter One in Kent, it was here that Calum learnt the disciplines of cooking.  With more than 200 pies made daily at the Pie Room, Calum regularly runs pie-making master classes. Embracing old school methods, Calum aims to revive the ‘craftsmanship’ of traditional English cooking and favours. A labour of love, Holborn Dining Room’s Beef Wellington takes three days to prepare the old-fashioned way. A signature of the restaurant, the dish is available one night a week, playfully dubbed ‘Welly Wednesdays’.  ” Our goal at Holborn Dining Room is for guests to be wowed by ingredients as well as cooking. I am obsessive about pastry-and seeing The Pie Room finally come to fruition was so exciting for me and the team. I find it so rewarding sneaking a peak at the delight on diners faces when a pie arrives at their table. With the new Pie Room, we are able to produce hundreds of pies a day, so we see those happy faces all day long!” A true champion of British produce, Calum is fastidious when sourcing only the best from the British Isles, wanting diners to be wowed ‘by ingredients as well as cooking’.