British pie-making, global flavours

Calum Franklin is one of Britain’s leading voices in savoury pastry and pie making. Through his work at Holborn Dining Room and The Pie Room, he helped bring serious attention back to British pies, combining technical skill, creativity and a deep respect for traditional craft.

His career includes time at The Ivy, Chapter One and Aurora, before opening Holborn Dining Room in 2014 and The Pie Room in 2018. In 2024, Calum expanded his work internationally with the opening of Public House, a British brasserie in Paris, before relaunching The Georgian at Harrods later that year.

Calum’s first cookbook, The Pie Room, was published in 2020, followed by The Modern Pie Maker. He is also a judge for The British Pie Awards and was inducted as an honorary member of the Confrérie du Pâté-Croûte in 2024.

Hervé Deville brings decades of experience from some of Europe’s most respected kitchens. Born in Saint-Étienne, France, he trained under Claude Legras at Le Floris in Geneva, where he developed a precise, sensory-led approach to cooking.

His career went on to include time with Éric Fréchon, before moving to Dublin as sous-chef at Restaurant Patrick Guilbaud, Ireland’s first two-Michelin-star restaurant. He later became head chef at Wenge in Luxembourg, further developing his leadership and technical experience.

Hervé then joined Pierre Gagnaire’s London team, becoming Executive Chef at Sketch in Mayfair, where he spent more than seven years leading the kitchen at one of London’s most highly regarded Michelin-starred restaurants.

Today, Hervé works across consulting, hospitality and bespoke food projects, bringing refined technique, operational experience and a high standard of execution to House of Pies.

Paul built his career in some of London’s best-loved kitchens, including Odette’s, Tramp and Caviar Kaspia. He became Senior Sous Chef at Bibendum and Head Chef at One Aldwych and spent four years as a Head Chef with Gordon Ramsay. At The Ivy Collection’s development kitchen, he worked on new concepts including the launch of Ivy Asia.

From there, his focus moved from the pass to production: how to develop, source and deliver food consistently at volume without compromising quality. He set up and ran his own central production unit, supporting pub groups with menu development, openings, training, procurement and partnerships with artisan manufacturers.

As Culinary Director of Hospitality Innovations Group, Paul manages product development, manufacturing and procurement projects for hospitality operators worldwide. For one of the world’s largest airline caterers, he spent two years taking around 60 items for a major carrier’s new inflight menu from concept to sign-off. He worked with the culinary teams in both the client’s kitchens, then again in the manufacturers’ kitchens, so the culinary team’s standard held to brief all the way from production to service.

A twelve-month project with co-founder Calum Franklin, Company of Cooks and Diageo at the Guinness Open Gate Brewery laid the foundations for House of Pies. Paul now leads its commercial side, turning culinary ambition into reliable quality at scale.