Fill your boots (and your stomach) with the Calum Franklin x CUT at 45 Park Lane pop-up this September
If you’re obsessed with comfort food, we have just the event for you. 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 with a menu designed to satisfy every tastebud.
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.
Save room for dessert – to conclude the meal, guests can indulge in a playful, pretty-as-a-picture Jelly and Ice Cream dessert.
Make it happen
When: Tuesday 17 September to Saturday 21 September, dinners only
Wallet: Dishes priced from £14.
How: For further information or to make a booking, contact CUT at 45 Park Lane via dorchestercollection.com
Where: 45 Park Ln, London W1K 1PN
