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Calum Franklin unveils Harrods restaurant’s evening menu
Acclaimed chef and pie maker Calum Franklin has taken the helm of the dinner offering at the recently-reopened The Georgian, an historic restaurant at luxury Knightsbridge department store Harrods.
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Franklin made his name as executive chef at The Holborn Dining Room, with his pies and Wellingtons gaining many plaudits.
Late last year he announced that he would be bringing his modern take on traditional British fodder to the Parisians with the opening of Public House in the French capital’s Opera district, but his latest venture sees him return a little bit closer to home.
The Georgian, situated on the fourth floor of Harrods, first opened in 1911, and Franklin’s dinner menu, launched on Monday 4 November, pays homage to its long history, with dishes including 1959 sole Bercy and 1960 pâté en croûte.
Of course, no Franklin menu would be complete without a few things encased in pastry, and the dinner menu offers just that with a selection of pies, including the £90 The Georgian Pie Experience (for two), which is slow-cooked lamb shoulder of British lamb in a pie, served with ratatouille, anchovy tempura, and a lamb consommé. There is also the Atlantic lobster pie (£45) which takes the form of vol-au-vent, a Beef Wellington to serve two (£145), and, for the vegetarians, a leek and potato pie (£25).
In addition to the new look menu, the refurbishment has also involved some added sparkle, with the dining room now featuring 25 chandeliers, as a video shared by Franklin revealed:
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According to the website of fit out contractor Corey + Wooley, the renovation took place over eight weeks and cost around £500,000.
“Our ambition for all Harrods restaurants is to evoke the finest elements of the Harrods brand —the atmosphere, the service, and the quality — while ensuring each space reflects its unique identity and proposition,” commented Harrods’ director of restaurants and kitchens Ashley Saxton.
“While every dining space within Harrods has a rich history, few embody this more than The Georgian, which has been at the heart of high society dining since the Edwardian era,” Saxton continued. “Our challenge and opportunity as the custodians of this historic restaurant are to restore its vibrancy and secure its future for the next century. By providing a world-class proposition through partners like Calum Franklin, we aim to blend The Georgian’s iconic charm with modern excellence and reaffirm its place as one of London’s most important dining destinations.”
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