Calum Franklin is launching the Pie Room at the Rosewood hotel’s Holborn Dining Room next month.
With the restaurant already serving more than 200 pork pies, beef wellingtons, pâté en croûte and pithiviers every day, the Pie Room will be an open extension to the kitchen where customers will be able to watch the chefs create a selection of sweet and savoury pies.
Franklin said: “I find it so rewarding sneaking a peak 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.”
From early 2018, takeaway pies will also be available via a street-side hatch, while pie making masterclasses are set to launch in April 2018, all of which will be spearheaded by executive head chef Franklin, shortlisted for the Hotel Cateys Hotel Chef of the Year (more than 250 covers). The Rosewood London hotel itself won the Hotel of the Year – Group Catey earlier this year.
The Pie Room will be open Monday to Friday between 11am-4pm.
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