Calum Franklin

Calum Franklin is an acclaimed executive chef renowned for his innovative approach to traditional British cuisine, particularly his mastery of pies. As the executive head chef at Holborn Dining Room, located in the prestigious Rosewood Hotel, he has transformed the perception of pies into a culinary art form. His commitment to quality is evident in the over 200 handmade pies sold daily, each crafted from locally sourced ingredients and showcasing intricate designs.

Franklin’s culinary journey began in notable establishments, including The Ivy and Indigo at One Aldwych, where he honed his skills in fine dining. His passion for pastry was ignited while working under esteemed chefs, leading him to specialize in creating exquisite pies and Wellingtons. This dedication culminated in his appointment at Holborn Dining Room in 2018, where he has since elevated the restaurant’s reputation as a destination for pie lovers.

In September 2019, Franklin published *The Pie Room*, a bestselling cookbook that features 80 remarkable pie recipes. The book received widespread acclaim, being highlighted in prestigious publications such as The Times and the Wall Street Journal. His work not only celebrates British culinary heritage but also inspires a new generation of chefs to embrace traditional techniques with modern flair.

Looking ahead, Franklin is set to expand his culinary influence internationally with the opening of Public House in Paris, aiming to showcase British cuisine on a global stage. His vision is to continue redefining the pie, ensuring it remains a beloved staple in contemporary gastronomy.