London, August 20, 2024 – This September, CUT at 45 Park Lane in Mayfair is set to host an exclusive culinary collaboration with renowned chef Calum Franklin. Known for his masterful pastry creations and acclaimed work at Holborn Dining Room, as well as his best-selling book The Pie Room, Calum is now making waves in Paris at Public House. For a limited five-day pop-up from September 17 to 21, Calum teams up with CUT’s executive chef Elliott Grover to present a menu that promises to be a feast for both the eyes and the palate.

The specially curated menu features a selection of inventive starters, including The Public House Scotch Egg and Wolfgang’s Trio of Mini Pies, featuring King Prawn Curry Puffs with Curry Leaf and Lime Puree. For the main course, diners can look forward to a stunning Australian Wagyu Beef Wellington, created by both chefs, and Calum’s signature Chicken, Chestnut Mushroom & Tarragon Pie, as well as a Dauphinoise Potato and Aged Cheddar Pie. To end the meal on a sweet note, guests can indulge in a whimsical Jelly and Ice Cream dessert, as delightful to look at as it is to taste.

The Calum Franklin x CUT at 45 Park Lane pop-up will run from Tuesday, September 17 to Saturday, September 21, with dinner service only. Prices for dishes start at £14.

For more information or to reserve your table, contact CUT at 45 Park Lane via their website or by phone at 020 7493 4545. Don’t miss this unique opportunity to experience the creative synergy of two culinary talents in one of London’s premier dining destinations.

Reserve your table now for the Calum Franklin x CUT at 45 Park Lane pop-up here or call 020 7493 4545.