Over the past few weeks, we've been blown away by the many, many efforts from those in the hard hit restaurant community to help others. There have been folk from Michelin-starred restaurants and neighbourhood bistros making food for key workers and the isolated, raising money for the homeless and for those in their own industry and generally more than doing their bit.
So we're not remotely surprised to hear that
File this under "now that's something good to look forward to".
We (and many, many others) have often waxed lyrical about Calum Franklin and his preternaturally gifted skills at pie-making. But how - how? - could we ever hope to get to that level of pie crafting? It looks like the answer is on the way because he's about to release a book that's all about pie craft.
Called The Pie Room (after the Holborn Dining Room's own
We tell you where to go to eat great pies in London...
What to do if you're a pie restaurant and want to start serving breakfast? Well, you put the whole thing in pastry, of course.
Epic Pies in St Paul's have just unleashed this epic tart as part of their new breakfast menu. Yes, that's bacon, eggs, baked beans (no longer in danger of spilling off the plate), tomato, sausage and mushrooms (with optional hash browns and black pudding) all served up in a huge puff pastry
The famed pastry chef goes cronut-free in Covent Garden, with pies, pithiviers and puddings on the menu. We take a look.
At this stage, we all know that Calum Franklin at the Holborn Dining Room produces the best pies in London. But sometimes he has to let other people have a go - and that's where his upcoming guest series kicks off. This sees him joining up with a top chef for a new pie collaboration every month - and first in the queue is Tom Kerridge.
Kerridge will be creating the Steak and Blue Cheese Pie
If you manage to secure tickets to this year's Pie Night at Dominique Ansel Bakery, then you'll feel pretty damned smug. This year, Ansel is changing things up for his all-you-can-eat pie fest, bringing in some of London's top chefs to help out.
In the mix are The Ledbury's Brett Graham, Sabor's Nieves Barragán, Ottolenghi's Helen Goh, The Greenhouse's Alex Dilling, and royal wedding baker Violet Cakes's Claire Ptak. In
We learn how to make a pork pie from the king of pies himself, Calum Franklin. Find out how we got on...
It's always a worry when any central London pub closes its doors, ostensibly to be renovated. So when The Newman Arms shut a year or so ago to have the upstairs section turned into flats, the chances that this historic pub, which had been a popular spot for foodie pop-ups more recently, would ever reopen seemed pretty bleak.
So we're particularly pleased to see that not only is it remaining a pub, but the 18th century boozer has also had a bit of a
Top pie shop and restaurant in King's Cross
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