Early Life and Formative Influences
Calum Franklin was born and raised in London, a city that would one day crown him the “Pie King” for his extraordinary artistry with pastry. His childhood, like many future chefs, was not defined by glamorous kitchens or refined ingredients but by an early curiosity about food. Growing up in a vibrant and diverse city exposed him to a wide array of flavors, traditions, and cultural influences. London’s bustling food markets, neighborhood eateries, and the melting pot of cuisines became a foundation for his culinary imagination.
Unlike many chefs who come from long lines of culinary professionals, Franklin’s pathway into the kitchen was less obvious at first. His initial years were shaped by the simple pleasures of food and the comfort of home cooking. What he lacked in early technical knowledge, he more than made up for in creativity, determination, and a hunger to learn. Those qualities would eventually lead him to some of Britain’s most respected kitchens, and later, to the helm of establishments that redefined pastry-led dining.
Entering the Culinary World
Calum’s professional journey began in earnest at Chapter One, a Michelin-starred restaurant in Kent. Known for its precise modern European cuisine, Chapter One became his first taste of a world where discipline, technique, and perfectionism were non-negotiable. The rigors of working in a Michelin environment provided him with a crucial foundation in consistency and excellence.
Following Chapter One, Franklin immersed himself in some of London’s most prestigious kitchens. He worked at The Ivy West Street, a legendary institution where culinary tradition meets theatrical glamour. He then continued at Aurora at The Great Eastern, and Indigo at One Aldwych, where he learned to balance creativity with the practical demands of a high-end kitchen. Later, at Roast in Borough Market, he honed a deeper appreciation for the value of British produce and traditional recipes, an influence that would resurface powerfully later in his career.
Each of these experiences acted like puzzle pieces. They gave him exposure to fine dining, modern plating, casual luxury, and ingredient-driven cooking. Yet, through all of this, Franklin was still searching for his unique voice as a chef. That voice would eventually emerge not in haute cuisine’s expected spaces, but in the unexpected world of pies.
The Rise of The Pie King
Calum Franklin’s career transformed when he became Executive Chef at the Holborn Dining Room, located in the Rosewood London Hotel. It was here that he opened the now-famous Pie Room, a space dedicated entirely to the craft of pies and pastry. What might have once been seen as humble or old-fashioned became, in Franklin’s hands, a culinary canvas for art, geometry, and storytelling.
His creations were more than food; they were architectural masterpieces. From intricately latticed pork pies to towering dauphinoise potato and truffle pies, every dish combined historical inspiration with modern finesse. Franklin scoured old British cookbooks for forgotten recipes, then reimagined them with contemporary flair. He demonstrated that pies—once thought of as simple pub fare—could be elevated to the level of haute cuisine.
So spectacular was his work that Jamie Oliver dubbed him the “Pie King”, a title that has since become synonymous with his name. The public response was overwhelming, with social media turning his pastry creations into viral sensations. The Pie Room became a pilgrimage site for both Londoners and international visitors eager to experience Franklin’s artistry.
The Pie Room Cookbook
In 2020, Franklin released “The Pie Room” cookbook, published by Bloomsbury. The book was both a celebration of his craft and a guide for aspiring pastry chefs and home cooks. Packed with recipes, techniques, and historical anecdotes, the cookbook revealed the extraordinary care and detail behind his work.
The publication cemented Franklin’s reputation as not just a chef but also an educator and storyteller. His mission was to preserve the heritage of British pies while ensuring they continued to evolve. Recipes such as chicken, chestnut mushroom, and tarragon pie, or his iconic hand-raised pork pie, demonstrated how tradition could blend seamlessly with innovation.
The cookbook’s reception was glowing, praised by both critics and food enthusiasts. It gave pie-making new prestige and elevated Franklin to the status of culinary ambassador for British pastry. You can find his book here on Bloomsbury’s site.
The Georgian at Harrods – A New Chapter
By 2024, Calum Franklin took on one of the most prestigious roles in London dining: Executive Chef at The Georgian in Harrods. The Georgian, an iconic dining room in one of the world’s most famous department stores, had long been a symbol of British elegance. Franklin revitalized the menu with his signature pie-centered approach, blending sophistication with comfort.
At Harrods, Franklin created a menu that honored tradition while catering to an international audience. His presence brought fresh prestige to The Georgian, and the restaurant became known once again as a showcase of Britain’s culinary heritage, redefined through Franklin’s lens. More about The Georgian can be found on Harrods’ website.
Expanding Horizons – Public House in Paris
While leading The Georgian, Franklin expanded his culinary reach internationally by opening Public House in Paris. This elegant brasserie introduced French audiences to his British-inspired approach, bridging two of Europe’s great culinary traditions. With Public House, Franklin demonstrated his ability to adapt his pie-led philosophy to new contexts without losing authenticity.
The Parisian project signified his ambition to build not just a restaurant, but a global legacy for British pastry. It also underscored his rising influence beyond the UK, showing how pies could become part of a larger cultural dialogue in gastronomy.
Culinary Style and Philosophy
At the heart of Franklin’s cooking is a philosophy of craftsmanship. He believes in respecting tradition but refuses to be constrained by it. His work emphasizes using the right dough for the right filling—whether shortcrust, puff, or hot water crust—and treating each pie as an opportunity for creativity.
He is celebrated for elevating British ingredients, from pork and venison to truffles and comté cheese. His dishes are rich, layered, and deeply satisfying, yet always elegant in presentation. Franklin often emphasizes that pie-making is not just cooking, but architecture. Every fold, lattice, and glaze must be precise, balancing structure with flavor.
In interviews, he has shared that his greatest joy is taking something overlooked and making it beautiful again. Pies, for him, are more than a dish—they are a cultural symbol, a story of Britain’s past and present told through pastry.
Personal Journey – Overcoming Struggles
Behind the success and acclaim lies a deeply personal journey. Franklin has been open about his struggles with alcohol addiction, describing how it nearly cost him everything. At one point, the pressures of the industry and personal battles led him down a destructive path.
His decision to enter rehabilitation marked a turning point. Achieving sobriety became one of his greatest triumphs, and it reshaped his perspective on life and career. Today, he speaks candidly about his journey, using his platform to advocate for mental health awareness in hospitality. His openness has inspired many, particularly young chefs struggling with similar challenges.
This human side of Franklin—the resilience, vulnerability, and courage—adds depth to his public persona. He is not only a chef who builds intricate pies but also a role model who shows that personal recovery can coexist with professional brilliance.
Media Recognition and Public Persona
Franklin’s charisma and mastery have made him a favorite in the media. He has appeared on numerous platforms, from interviews in Luxury London and Great British Chefs to podcasts where he discusses his career, challenges, and creative process. His engaging storytelling, combined with his sense of humor, has made him a relatable figure both in and out of the kitchen.
Social media has also amplified his work, with images of his pies circulating widely. Platforms like Instagram have allowed him to showcase not only finished products but also the intricate process of pastry-making. His audience spans professional chefs, home bakers, and food enthusiasts worldwide.
Legacy and Future Directions
Chef Calum Franklin has already transformed the perception of pies in Britain and beyond. Once considered humble fare, pies are now celebrated as culinary art thanks to his vision. His influence extends through his restaurants, his cookbook, his mentorship of young chefs, and his advocacy for mental health.
Looking ahead, Franklin’s legacy will likely be twofold: as the chef who elevated British pastry to global acclaim, and as the individual who used his journey to champion resilience and well-being in the industry. His story continues to evolve, and with projects like The Georgian and Public House, he has only just begun to expand his influence.
his journey
Chef Calum Franklin’s biography is one of reinvention, creativity, and courage. From the early days in London kitchens to his reign at the Holborn Dining Room Pie Room, from authoring The Pie Room cookbook to leading Harrods’ Georgian, his journey embodies the best of modern British gastronomy. His artistry with pies has earned him the crown of “Pie King,” but his greatest legacy may lie in how he has inspired chefs and diners to look at food—and life—with new appreciation.
For anyone seeking to experience his work, a visit to The Georgian at Harrods or exploring The Pie Room cookbook offers a taste of his world: one where tradition and imagination meet, and where every pie tells a story.