LEARNING TO LET GO
Calum Franklin is an award-winning chef and author of one of the most exciting cookbooks. A self-confessed pastry deviant, his love of pies knows no bounds and he is renowned for taking old-school pastry classics and updating them with quality British ingredients and complex techniques – resulting in constructions that are elegant, refined, and considered unparalleled by many. The result is a feast for the eyes and palate with each and every pie cooked from raw, locally sourced ingredients and entirely handmade, from the pastry and lining to the filling and decoration.
Drawing on a wealth of culinary experience, Calum has worked at a variety of celebrated restaurants including roles at The Ivy, Aurora at the Andaz Hotel, Indigo at One Aldwych Hotel and Roast in Borough Market prior to his appointment as Executive Head Chef of the Holborn Dining Room, located within the iconic Rosewood Hotel in 2018.
In September 2019 Calum released The Pie Room cookbook: 80 achievable and show- stopping pies and sides for pie lovers everywhere with Bloomsbury publishing. It was an immediate bestseller, topping retail charts and gaining notable critical success. Featuring in The Times, Wall Street Journal and the Financial Times to name a few.
Embracing old-school methods, Calum has revived the ‘craftsmanship’ of traditional English cooking and flavours through his dedication to one of Britain’s most iconic dishes.
“CALUM FRANKLIN IS THE PIE KING” JAMIE OLIVER
“IF YOU WANT TO KNOW HOW TO MAKE A PIE, CALUM IS YOUR GO-TO MAN!” TOM KERRIDGE