Calum Franklin

Calum Franklin, renowned as ‘The Pie King’ for his intricate and visually appealing pastry work, solidified his culinary expertise with the publication of his critically acclaimed cookbook, The Pie Room, in 2020. Prior to this, Franklin garnered significant industry recognition by winning the highly competitive Scotch Egg Challenge with a dish created for the Holborn Dining Room, an achievement that led to the dish becoming a lasting staple on their menu. His professional journey began in the early 2000s, cultivating his skills within prestigious kitchens, including an influential tenure at The Ivy, where he honed the foundational principles that would define his culinary signature. Throughout his career, Franklin has led kitchens and contributed to the menu development of various esteemed establishments, consistently blending classic British cuisine with refined techniques and an unwavering emphasis on quality ingredients.

His responsibilities at Harrods involve maintaining the highest standards of execution and innovation, reflecting the esteemed reputation of both the chef and the iconic British institution. Franklin continues to be an active and respected figure in the culinary world, sharing his extensive knowledge through his successful cookbook, The Pie Room, and various other culinary contributions. His ongoing work at Public House and The Georgian reinforces his position at the forefront of contemporary European cuisine, demonstrating a consistent ability to deliver exceptional dining experiences in high-profile international settings.