CALUM FRANKLIN - Executive Chef at Holborn Dining Room
His career began at Michelin-star restaurant, Chapter One in Kent. It was here he learnt the fundamentals of cooking and developed his culinary knowledge. He later went on to work at The Ivy, Aurora within the Andaz Hotel, Indigo at One Aldwych Hotel and Roast in Borough Market.
CURRENT KITCHEN & ROLE
HOLBORN DINING ROOM, EXECUTIVE CHEF
PAST KITCHENS & ROLES
ROAST RESTAURANT, SENIOR SOUS
ONE ALDWYCH, SOUS
AURORA AT THE GREAT EASTERN HOTEL, SOUS
DESERT ISLAND DISH & DISC
A HARDCORE, DIRTY FULL ENGLISH, DANGER ZONE BY KENNY LOGGINS
What Inspired You To Become A Chef?
I was the new kid working as a kitchen porter and really looked up to the chefs, from the first day i knew that was what i wanted to do there and then, it was a huge relief finding what i wanted at a young age.
What Was Your Very First Job?
I was a tea boy at an acting agency on berwick street when i was 15, i remember turning up in a white tracksuit once, i thought they were going to sack me, but it turned out my tea making skills were on point.
Which Ingredients Do You Have A Love/Hate Relationship?
Foraged herbs, there’s a massive misuse of them nationwide and chefs often put them on a plate just because they have a cool name or look good where in reality they just taste of sweaty grass. That’s probably a name for one actually.
Which Chef Inspires You The Most?
I could never nail that down to one person, different guys inspire me in different ways, like mario batali with his yellow crocs.
What Would Be Your Last Supper And Who Would Cook It?
I’d be very happy with my family all mucking in and doing a roast together, no matter what the end product was. I have fond memories of my dad putting the peas on to boil before the meat went in the oven.
Favourite Junk Food/ Guilty Pleasure?
Pickled monster munch with an old jamaica ginger beer because together, they are one of food’s natural, classic pairings.
What Would You Like To Change About The Restaurant Industry?
The removal of service charge/tipping that’s happening in new york and now here is a really interesting prospect, it would be great to raise the entry point salaries for young chefs. Also, instead of having names printed on chef jackets, guys could have them on the shoulders in big letters like footballers do, or alternatively, just stop doing it.
Who Would Be In Your Fantasy Dinner Party?
The full cast of time bandits, it would be the feast to end all feasts.
What Does The Future Hold?
We have some really cool projects on the go at the moment but it’s difficult for me to say too much, i don’t want to ruin the surprises too early. So wait.