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Calum Franklin

Photo of Calum Franklin

Executive Chef Holborn Dining Room

Photo of Calum Franklin


Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants before taking the position of Executive Chef at Holborn Dining Room. His career began at Michelin-star restaurant, Chapter One in Kent. It was here he learnt the fundamentals of cooking and developed his culinary knowledge. He later went on to work at The Ivy, Aurora within the AndazHotel and Indigo at One Aldwych Hotel as Sous-Chef respectively.

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Opportunities arose at Roast in Borough Market, where he took on the role of senior Sous-Chef. He was with Roast for a very successful two years before joining Holborn Dining Room in the position of Head Chef. 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 industry Calum has become recognized for his work in pastry, crafting pâté encroûte, savoury pies and seasonal offerings at Holborn Dining Room. Holborn Dining Room specializes in classic British cuisine with a modern twist and is open for breakfast, lunch, and dinner. Holborn Dining Room seats 200 people and serves approximately 600 guests per day.

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