Calum Franklin discusses his journey from the high-pressure world of Michelin-starred fine dining to becoming the face of the British pie renaissance.

Dubbed the "Pie King" by Jamie Oliver, Calum explains why he prefers the title Pie Man, and how discovering an antique pie tin in a basement sparked an obsession with a 600-year-old culinary craft. He argues that pie-making is a form of design rather than art - because food should never be confusing.Rather than looking to farmyards for inspiration, Calum draws from London architecture and historical objects found while mudlarking in the Thames, including a Freemason coin that directly influenced the structure of one of his signature dishes.

We explore the creation of The Pie Room, a space designed to immerse chefs in detail, and Calum shares why he often struggles to enjoy his finished creations despite loving the process itself.Reflecting on lessons learned from Noma, he explains why the reception desk is the most important part of any restaurant and why hospitality must always come before profitability.

Calum also opens up about his past struggles with alcoholism, the need for a softer landing within the industry, and offers honest advice to young chefs about travelling, taking risks, and stepping outside their comfort zones.And finally, his most reassuring takeaway of all: if you can drive a car, you can make a pie.