CALUM FRANKLIN FROM HOLBORN DINING ROOM TO GUEST CHEF AT THE TWENTY SIX ON 3 DECEMBER
Calum Franklin from Holborn Dining Room, Rosewood Hotel, London is guest chef at The Twenty Six on Sunday, 3 December. Calum’s pies – which have fair claim to the biggest restaurant Instagram sensation in London – are the work of a man obsessed with pastry and will be main emphasis of his menu. The menu includes White Pudding and Mangalitsa Scotch Egg; Rabbit & Bacon Pâté en Croûte; Lobster Thermidor Tart; Braised Octopus, Chorizo Aioli; Squab Pithivier; 50 day dry-aged Beef Wellington and for dessert, Lemon Tart.
Calum has focused on British cuisine for the last eight years and in doing so, it has become his speciality. He is passionate about using the best produce the country has to offer and feels strongly that British food needs to be championed so that diners “can be wowed by ingredients as well as cooking.” In the hospitality industry Calum has become recognized for his work in pastry, crafting pâté en croûte, savoury pies and seasonal offerings at Holborn Dining Room. Rosewood London won Best London Hotel 2017 at the GQ Food & Drink awards and recently launched The Pie Room, adjacent to the main dining space, which will sell fresh pies to passers-by via an open street-side hatch. Calum is also launching weekly pie making masterclasses in April 2018.
Calum’s 6 course menu at The Twenty Six is £60 per person and will be served in one sitting for dinner on a long communal table to 26 guests. Guests to arrive at 7.30 for drinks to be seated for dinner at 8pm. Reservations are open on www.thetwenty-six.co.uk or call The Twenty Six on 01892 544607 to book. A deposit will be taken at the time of booking.
Calum’s dinner is the last in a series of guest chef events during 2017, which has also included Gareth Ward from Ynyshir Restaurant and Rooms, Wales and Luke Richardson from Wreckfish, Liverpool. A new series for 2018 will be announced in the new year.