The Pie Room
Restaurant · Holborn ·
Masterful meat pies from a pastry expert's workshop
Masterful meat pies from a pastry expert's workshop
"Elevating the meat pie to fine art, this hotel-based outlet produces tiny, ornate glazed pies—from chicken and wild mushroom to hand-raised pork pies—that are intended as grab-and-go lunches but must be preordered and are available only between 11 a.m. and 3 p.m., Tuesday to Thursday." - Stacey Leasca
"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
"Converted from the adjacent former deli in 2017 by Calum Franklin and head pie maker Nokx Majozi, this dedicated pie space focuses entirely on savoury pies and pâté en croûte rooted in British and French tradition. Its offerings are notable for artwork-like pastry, intricate design, and recipes grounded in careful research and technical craft; rapid attention via social media and word-of-mouth led to wider acclaim and a 2020 book by Franklin, helping the pie programme achieve a profile that in many ways eclipsed the parent restaurant—even as its founder prepares to move on." - James Hansen
"Look through the glass hatch of The Pie Room at Holborn Dining Room and “kitchen” is not the first word that comes to mind. Rather, this tiny, copper-encrusted room — manned with dervish intricacy by a hive of immaculate cooks — looks like the workshop of a master craftsman. That would be Calum Franklin, the ‘pastry deviant’ behind all of this who deploys cut patterns, rulers and pencils to produce lattices which wouldn’t be out of place at the V&A. Go to the restaurant for beef wellington, but the hot and cold counter of the pie room, open 11am-4pm, offers some of the best takeaways in the city." - Virginia Hartley
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