Prodigious master chef in the art of doughs, Calum Franklin scintillates at the helm of the invigorating cuisine at the Holborn Dining Room, located in one of London's historic districts. A true work of art,
Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
Dimitri Fayard has an impressive record. Having settled in Chicago for the past fifteen years, he learned his trade from the top pastry chefs before becoming in turn an international reference. A disconcerting simplicity behind
Meg Galus could have become an actress but finally, it's in the kitchen where her hyperactivity gives free rein to her talent. As the head of the pastry and sweet range at the all-new Somerset
Banana and gianduja Tartelet by Chef Meg Galus, Boka group.
By his own admission, Nicolas Haelewyn fell into the caramel pot as a child. A childhood in Normandy and grandparents who raised dairy cows sealed his fate once and for all: after a decade criss-crossing
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
