Calum Franklin launches a wholesale pie business
Franklin joins two Michelin-trained chefs, Hervé Deville and Paul Shearing, to sell hand-raised pies to stadiums and restaurants rather than walk-in diners.
Calum Franklin has launched The House of Pies, a wholesale pastry business built with two fellow chefs to supply hand-raised British pies to stadiums, restaurant kitchens and corporate hospitality.
Franklin runs the venture with Hervé Deville, formerly executive chef at the three-Michelin-starred Sketch in London, and Paul Shearing, formerly senior sous chef at the two-Michelin-starred Bibendum and, most recently, Franklin's own head chef at the Guinness Open Gate Brewery's Pie Room. The three spent about a year building the business before announcing it this week.
Pies built for stadiums, not counters
Three Michelin kitchens, one hot water crust, and a loading bay instead of a dining room.
The House of Pies develops and produces pies to order for wholesale clients rather than walk-in customers: sports venues, restaurant kitchens, corporate hospitality and event caterers. Its opening range includes a pork birria pie finished with queso sauce and a dauphinoise potato pie with caramelised onion and comté.
Franklin says the business already serves event teams and brand clients beyond stadiums, and that the trio built the venture to hold its hand-raised detail at a production scale no single kitchen could manage alone.
A pie career that started at Rosewood
Franklin made his name as executive head chef at Holborn Dining Room inside Rosewood London, where the kitchen's hot water crust pies became a draw of their own, then opened The Pie Room, a stand-alone restaurant, in 2018. His 2020 book, The Pie Room, set out the techniques now scaled up for wholesale.
Shearing's most recent post was alongside Franklin at the Guinness Open Gate Brewery's Pie Room, which opened in December 2025. Deville trained at Le Floris in Geneva and worked as sous chef at Restaurant Patrick Guilbaud in Dublin before a decade at Sketch.
The launch lands in a busy week for London kitchens: days earlier, Henan cuisine specialist Tao Xu opened Chi Pot Pot in Holborn. The House of Pies has not named a production site or published prices.
For a recipe built the same way at home, Amuse's own hand-raised technique guide starts with a cranberry pie from Nantucket — proof the hot water crust travels well beyond pork.
