Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks.Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods.In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK’s retail market. Calum’s bestselling debut cookbook, The Pie Room, was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte.@chefcalum

The pie king is back with another beauty of a book

Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks.Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods.In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK’s retail market. Calum’s bestselling debut cookbook, The Pie Room, was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte.@chefcalum

The pie king is back with another beauty of a book

Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks.Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods.In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK’s retail market. Calum’s bestselling debut cookbook, The Pie Room, was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte.@chefcalum

The pie king is back with another beauty of a book