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"Anyone who has heard of the Internet has seen Calum Franklin’s masterpieces — a fish-shaped seabass en croute here, a flawlessly latticed wellington there. No big deal. All in a day’s work. He may have moved on from the sainted pie room, but it still takes the (often bad and weird) British classic, the pork pie, and makes it magnificent. Pork shoulder, pork leg, pancetta, smoked ham hock and fennel seeds do the job." - Laura Goodman, James Hansen