Chef Calum Franklin, celebrated for his masterful approach to the art of pastry, brings his culinary expertise to The Georgian at Harrods, elevating traditional British cuisine to extraordinary heights. Known as the “king of pies,” Calum has gained acclaim for his intricate, visually stunning pies and dedication to preserving heritage recipes with modern flair.
At The Georgian, an iconic dining destination within the luxury department store, Calum blends timeless elegance with innovative gastronomy. His menu pays homage to British culinary traditions while showcasing seasonal, locally sourced ingredients, ensuring every dish is as exquisite in flavour as it is in presentation.
We caught up with Calum to talk about his career and his new venture.
How did it all start?
Oh way back! I was really lucky to find a job I loved so early on. I started working in professional kitchens fresh out of school, and I’ve never looked back.
Why pies?
I enjoy slow, crafted cookery, and I’m also fiercely proud of this part of British culinary history and culture. I’ll shout about it all day long to whoever will listen or until I’m asked to be quiet.
What are you doing pie-wise at Harrods?
We have a changing menu of 5-6 beautifully crafted pies that sit alongside a brasserie menu that reflects the rich century of history of The Georgian restaurant.
Top tips for making the perfect pie at home?
There are two things that are probably the most important… the first is time. Make fillings the day before if possible, so the day you are serving you are always just having fun with the pastry and not stressing. The second is temperature, so keep chopping boards cold in the fridge to work the dough on for fine details and don’t let doughs get warm whilst working or they become a cakey texture and lose any flakes.
You have just returned from Paris. How would you compare the Paris and London dining scenes?
Very different! Paris is my second home, and I love having a restaurant there. There is an emergence of world food and different cultures now in Paris (including British!), but it has been slow in comparison to London, where the scene is so strong. However, it has a much stronger national culinary identity. I think that is something we really lack here. How many fully British restaurants could you name to tourists coming here? I think we have to be better at that.
You are the king of pies, but tell us about the other side of pastry – the sweet side. Are you any good at baking cakes?
I adore sweet pastry work. There is a real discipline to it at times, where you can’t really cut corners when you are doing very fine work, and other times you can rustle up a cake with some intuition and experience at home based on what’s in your cupboard. I like the contrast of those things.
Can the pie ever make it to the afternoon tea table?
I think a delicate, petite pie could sit comfortably on an afternoon tea. Maybe a little warm coronation chicken pie with a light flaky pastry would be nice.
Top 3 favourite restaurants in the UK?
Perilla in Stoke Newington
Paul Ainsworth at No 6 in Padstow
Chez Bruce in Wandsworth
If you could award a Michelin star right now to a UK Chef, who would it be to and why?
I hope that Ben Murphy gets one at whatever place he does next. I think he pushed so hard to get one at Launceston Place, and I was always miffed for him every year when he was overlooked.
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All imagery courtesy of Harrods / John Carey.