The Modern Pie Maker

'The Pie King is back with another beauty of a book' Jamie Oliver
'What Calum doesn't know about pies is not worth knowing' Angela Hartnett

From the iconic Pork Pie to the little-known Buckinghamshire Bacon Badger, in this delicious new book, Calum Franklin gives British pies the appreciation they deserve.

Focusing on pastries across the British Isles, The Modern Pie Maker includes 80 recipes showcasing Chef Calum’s contemporary takes on classic, deep-rooted traditional pies. The humble pie is one of the oldest forms of British cooking, and every region, or even town, has their specialties. Chef Calum takes us through the history of each of these beloved pies, their origins and nuances, and gives updated, elevated recipes for modern home cooking.

Expect to see:
- Stargazy Pie
- Homity Pie
- Macaroni Pie
- Balti Pie
- Cornish Pasty
- Norfolk Plough Pudding
- Forfar Bridies
- Welsh Oggie
- Manchester Tart
and many more

As well as a full range of sauces and sides, and not forgetting sweet pies, plus the secrets to show-stopping decoration and making the perfect pastry, this is a deliciously modern tribute to a rich culinary heritage.


Like this? Then you'll love The Pie Room, available now:
'I'd happily spend eternity eating chef Calum Franklin's pies' – Grace Dent
'There is no one else I know who has the passion, heart and soul for meat wrapped in hot water pastry. If you want to know how to make a pie, Calum is your go-to man!' – Tom Kerridge

Through skill, creativity and craft, Calum Franklin has elevated British pie making into an art form. A self-confessed pastry deviant, he has been dubbed London's King of Pies. His love for savoury pastry knows no bounds and he brings his passion to life both in his award-winning restaurants and in his cookbooks.

Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy, Chapter One and Aurora, prior to opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024 Calum expanded his culinary footprint internationally with the opening of Public House, a British Brasserie in the heart of Paris, and later that year relaunched The Georgian, the flagship restaurant of the iconic London department store, Harrods.

In late 2025 Calum and his partners Paul Shearing and Hervé Deville formed the bespoke pie company, The House of Pies, with the aim of elevating pie culture across the UK’s retail market.

Calum’s bestselling debut cookbook, The Pie Room, was published in 2020. The Modern Pie Maker is his second book. He is a judge for The British Pie Awards and in 2024 was inducted as an honouree member of the Confrérie du Pâté-Croûte.

@chefcalum