The Art and History of Pies

Famed for his intricate pastry designs and innovative fillings, Chef Calum Franklin has revived the art of the pie in the UK. For this live session you are invited into the heart of Franklin’s bespoke pie room in London’s Holborn Dining Room to watch him create one of his pastry showstoppers while reflecting on the historical cooks, techniques and traditions that have inspired him.

 

Calum Franklin began his career at Michelin-star restaurant Chapter One in Kent, where he developed his culinary knowledge and skills before later moving on to roles at The Ivy, Aurora at the Andaz Hotel, Indigo at One Aldwych Hotel and Roast in Borough Market. Currently Executive Head Chef at Rosewood London’s Holborn Dining Room, he is renowned for taking old-school pastry classics and updating them with quality British ingredients. Passionate about craftsmanship, which is demonstrated through his intricate and elaborate pastry work, he is perhaps best known for having spearheaded the development and launch of the restaurant’s ‘Pie Room’, a treasure trove of savoury delicacies for food lovers.

 

Food Season supported by Kitchen Aid