‘’Food is an opportunity to bring people together and what better place than CUT, with our relaxed vibe, exceptional location and superb dishes. Everything from the music and lighting to the décor and art on the walls makes this a completely unique experience.’’ Elliott Grover.
Elliott Grover could not have put it better. He has cooked up an exceptional collaboration between Calum Franklin and CUT at 45 Park Lane. For a limited time only, the 10th best restaurant in The World’s Best Steak Restaurants is unveiling a collaborative menu at the famed Mayfair steak restaurant, where Calum, the ‘pastry deviant’, has designed a menu with 45 Park Lane’s Elliott Grover for five nights only.
What about the food?
Running from the 17th to the 21st of September, this exclusive collaboration will showcase Calum’s legendary British pies alongside Elliott’s contemporary steakhouse innovations. The menu is a celebration of bold flavours and refined techniques, offering dishes like a signature Chicken, Chestnut Mushroom & Tarragon Pie and an Australian Wagyu Beef Wellington.
Calum will also be serving up a Scotch Egg and the Dauphinoise potato & aged cheddar pie. The Scotch Egg is the talk of Paris with Cumberland Sausage and caper mayonnaise. Elliott has also created a trio of mini pies, which include king prawn curry puffs with curry leaves, a snow crab tart and a pickled mackerel pie.
This pop-up event isn’t just about tradition; it’s about pushing the boundaries of what’s possible when two culinary powerhouses join forces. From inventive starters like the King Prawn Curry Puffs to playful desserts like Jelly and Ice Cream, the menu is designed to surprise and delight.
The Infamous Franklin Pies
Calum has earned acclaim for his remarkable pastries, especially his exquisitely made British pies. Renowned as the “Pie King,” His pies are handcrafted with an artisan’s touch, using the highest quality sourced ingredients. His creations are not only visually impressive but also brimming with rich, deep flavours, often transforming traditional British recipes into elevated culinary experiences. Signature pies such as the Chicken, Chestnut Mushroom & Tarragon Pie highlight his dedication to artistry and flavour.
Executive Chef: Elliot Grover
Having spearheaded some of London’s most renowned restaurants, Elliott Grover is known for his culinary expertise and commitment to simplicity, as well as his banter. He has infused the menu with a fresh take on locally sourced ingredients, highlighting his close relationships with producers. His ability to push boundaries and elevate classic dishes deserves a lot of respect.
At CUT, El brings his passion for quality ingredients to the forefront, showcasing his love for seafood and his mastery of steak. His recent travels and work with Wolfgang Puck have further influenced his approach, blending vibrant flavours with meticulous attention to detail. His leadership at CUT ensures that each dish, whether a tomahawk steak or stir-fried lobster, reflects the best of seasonal produce and culinary innovation.
Pastry Deviant: Calum Franklin
Chef Calum Franklin, acclaimed for his mastery of pastry, is bringing his renowned creations to CUT for five exclusive nights. Known as the “Pie King’’ and ‘’Pastry Deviant’’ he has transformed traditional British pies into culinary masterpieces, blending intricate techniques with the finest ingredients.
His commitment to perfection in pastry extends beyond technique; he is all about honouring traditional methods while infusing them with modern creativity. His attention to detail ensures that every element of his pies, from the hand-rolled pastry to the thoughtfully chosen fillings, reflects his dedication to quality. By reviving and refining classic British dishes, he not only preserves culinary traditions but also sets new standards in the pastry world, making him a true custodian of British gastronomy.
Check out some art too
Take a look at the latest art exhibition at 45 Park Lane; Albert Irvin OBE RA: Autographic Marks. From 6 September 2024, this exhibition will explore the life and works of influential Abstract Expressionist artist Albert Irvin OBE RA HRWA (1922-2015). Look out for key pieces from Irvin’s extraordinary body of work from the early 1970s – featuring large-scale canvas works with his signature high-colour and energetic mark-making and gentle watercolours that he worked on throughout the ‘70s as well as a canvas from the ‘90s. These works were pivotal to his development but also influential in the transformation of the British art scene.
This special Calum Franklin x 45 Park Lane menu is available for dinner only between 17-21 September 2024.
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All imagery courtesy of 45 Park Lane.