Table 5/6 - Calum Franklin

29th October 2025

Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. Calum first honed his pie rolling skills at Holborn Dining Room, nurturing the craft and discipline required to make the most delicious pie. The result is pastry creations that are as experimental as they are beautiful, with flavours of dauphinoise potato pie comté, truffle and caramelised onion, chicken, chestnut mushroom and tarragon and hand-raised pork, all remaining on the Pie Room’s menu to this day. Following Holborn Dining Room Calum opened a new outpost in Paris delivering high-end British grub to the French, and is now at the helm of Harrods’ historical Georgian restaurant.