This September, CUT at 45 Park Lane will welcome renowned chef Calum Franklin for a five-day exclusive menu collaboration at the famed Mayfair steak restaurant. Calum is a self-proclaimed ‘pastry deviant’, celebrated for his time at Holborn Dining Room, his best-selling book The Pie Room, and now to be found cooking up a storm in Paris at Public House.
The Calum Franklin x CUT at 45 Park Lane pop-up will run 17–21 September. The menu, designed collaboratively between Calum and CUT at 45 Park Lane’s executive chef Elliott Grover, features starters such as The Public House Scotch Egg and Wolfgang’s Trio of Mini Pies including King Prawn Curry Puffs, Curry Leaf, Lime Puree. For the main event, a show-stopping Australian Wagyu Beef Wellington has been created collaboratively by the chefs, alongside Calum’s signature Chicken, Chestnut Mushroom & Tarragon Pie and Dauphinoise Potato and Aged Cheddar Pie. To conclude the meal, guests can indulge in a playful, pretty-as-a-picture Jelly and Ice Cream dessert.
Calum Franklin x CUT at 45 Park Lane will run from Tuesday 17 September to Saturday 21 September, dinners only, dishes priced from £14.
For further information or to make a booking, contact CUT at 45 Park Lane:
https://www.dorchestercollection.com/london/45-park-lane/dining/cut-at-45-park-lane restaurants.45L@dorchestercollection.com | 020 7493 4545