Calum Franklin

Calum Franklin began his culinary journey at the age of 16 as a kitchen porter in South East London. This initial experience in a fast-paced kitchen environment solidified his decision to pursue a career in cooking. Over the years, he developed a significant reputation, earning the nickname ‘The Pie King’ due to his focus on creating intricate and visually appealing pies. His commitment to this craft led to the publication of his cookbook, “The Pie Room,” further establishing his expertise in the area. His career has seen him cook in various high-profile settings, including working at The Ivy as a young chef.

Franklin’s professional achievements include leading kitchens and contributing to menu development at prestigious establishments. He has been recognized for his culinary skills, even participating in collaborative cooking events with internationally acclaimed chefs like Magnus Nilsson, Christian Puglisi, and Daniela Soto-Innes. A notable milestone in his career was winning the Scotch Egg Challenge with a dish prepared for the Holborn Dining Room, which garnered significant media attention and has remained a staple on their menu. His work often involves a blend of classic British cuisine with refined techniques, emphasizing quality ingredients and foundational cooking principles.

Currently, Calum Franklin is responsible for the kitchen operations at Public House in Paris and manages the evening menu for The Georgian in Harrods, London. His role at Harrods involves ensuring a world-class dining experience that combines the venue’s historical charm with modern culinary excellence. He continues to share his knowledge through his cookbook and various culinary contributions, maintaining his standing as a respected figure in the culinary world.