Pies are some of the oldest forms of British cooking, and every region, or even town, has their specialities - but they're often overlooked. 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. He 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
- Norfolk Plough Pudding
- Forfar Bridies
- Welsh Oggie
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, these are pies you'll come back to time and again.
Like this? Then you'll love The Pie Room, available now:
'Calum is the pie king' – Jamie Oliver
'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
The Modern Pie Maker
By Calum Franklin
From the author of The Pie Room comes a mouth-watering new book which showcases the wealth of British pie making.
Material available
Please contact the Rights teamRights Sold
All Rights Avalible
Book Details
Imprint: Bloomsbury l Publiction Date: October 2026 l Format: 246 x 189mm l Word Count: 46,000 l Extent: 288
About the Author
A self-confessed pastry deviant, Calum Franklin has been dubbed London’s King of Pies. His love of pie 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 and Aurora, and was the Senior Sous Chef at Roast in Borough Market, prior to heading up the kitchen at Holborn Dining Room. He is currently head chef at Public House in Paris.
@chefcalum
