Holborn Pastry Master Calum Franklin Will Open a Room Dedicated to Pie

Calum Franklin, Holborn Dining Room at the Rosewood hotel’s head chef is launching a new Pie Room at the restaurant in October. It will takeover what is currently a deli space adjacent to the restaurant’s dining room.

The pies — which have fair claim to the biggest restaurant Instagram sensation in London — have become the the brasserie’s principal draw. The restaurant says that more than 200 pies are made daily; the new pie room will increase the kitchen’s capacity to meet their rising demand.

The room, an extension to the kitchen, will be open for customers to witness the chefs at work, making pork pies, beef wellingtons, pâté en croûtes and pithiviers by hand each day. The Pie Room will offer a selection of sweet and savoury pies, either to be ordered individually (prices start at £5.50) or to share (a £30 is thought to serve between 4-6 people).

Seasonal pies can be ordered from The Pie Room and eaten in Holborn Dining Room’s brasserie, both as part of a special Pie Room launch menu (which will offer four new and “creative” pie flavours), and as part of the a la carte menu throughout the year.

The Pie Room will sell fresh pies, Monday — Friday between 11am and 4pm. And, from early 2018, passers-by will also be able to pop into The Pie Room from High Holborn, and buy a ‘pie to-go’ via an open street-side hatch. Weekly pie making masterclasses will then launch in April 2018.

Franklin said: “I find it so rewarding sneaking a peek at the delight on diners faces when a pie arrives at their table. With the new pie room, we’ll be able to produce hundreds of pies a day, so we will be able to see those happy faces all day long.”

Check back next month for a first-look at the Pie Room.