The Pie Room

Enter the world of London's Pie Room.

When Calum Franklin unearthed a selection of beautiful original pie moulds, it was enough to set his imagination free. The Pie Room was born.

Steeped in tradition, with marble worktops, sumptuous pie moulds and a pie window to the street, Calum has created the ultimate destination for pie lovers the world over.

The Pie Room is a treasure trove of delicacies, and in this, his debut cookbook, Calum walks you through some of his favourite recipes, including a range of humble British pies and tarts – such as the ultimate sausage roll, cheesy dauphinoise pie, chicken and mushroom pie, glazed apple tart or even a rhubarb and custard tart – all absolutely bursting with flavour that will wow anyone who comes to your table.

Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers, as well as a step-by-step guide for making puff pastry. Each and every perfectly crafted pie is accompanied by beautiful photography from John Carey, enabling you to create your very own pie masterpieces and beautiful pastry designs.

About the Author

A self-confessed pastry deviant, Calum Franklin is fast becoming London's King of Pies. His love of pie knows no bounds, and he brings his passion to life within these pages.

Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy and Aurora, and was the Senior Sous Chef at Roast in Borough Market, prior to heading up the kitchen at Holborn Dining Room.