The Modern Pie Maker

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

One of the oldest forms of British cooking, every region has their own pie specialties. Focusing on these pastries - both sweet and savoury - from across the British Isles, Chef Calum showcases 80 contemporary takes on classic, deep-rooted traditional pies, along with a little history of each of these beloved recipes.

Expect to see:
- Stargazy Pie a luscious fish pie from Mousehall in Cornwall with a decorative and edible surprise
- Macaroni Pie practically a national dish in Scotland
- Balti Pie a pie born out of the Midlands, and a favourite at football terraces across the nation
- Welsh Oggie traditionally a lunch for Welsh miners, close to its cousin the Cornish pasty
- Norfolk Plough Pudding the steaming suet pudding that sparked the idea for the book
- Shepherd's Pie an Irish classic with a sweet potato twist
- Manchester Tart a lighter take on the traditional dessert from Manchester
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 Calum's first book, the best-selling 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

Review

The pie king is back with another beauty of a book

― Jamie Oliver

What Calum doesn't know about pies is not worth knowing. I love the history, love the modern ones . love them all. This is a book made for people like me who love pastry ― Angela Hartnett

Calum's first book has long been a favourite in my kitchen; The Modern Pie Maker might have just topped it. This bible of British pies is a masterpiece ― Matthew Ryle

Calum brings a rare combination of kindness and extraordinary skill to everything he does. His work is thoughtful, precise and full of care, and sets a standard so many of us aspire to ― Ravneet Gill

About the Author

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.