Cut at 45 Park Lane will welcome chef Calum Franklin for an exclusive five-day menu collaboration at the Mayfair steak restaurant.

Franklin made his name in London as Executive Chef of Holborn Dining Room, where he became known for making intricate pies. His debut book, The Pie Room, was published in 2020.

He left Holborn Dining Room in 2022, and in spring 2024 opened Public House in Paris, bringing traditional British pub dishes to the French capital.

As the chef returns to London in September, the Calum Franklin x CUT at 45 Park Lane pop-up offers a menu that has been designed by Franklin and CUT at 45 Park Lane’s Executive Chef Elliott Grover. Highlights include starters such as The Public House Scotch Egg and Wolfgang’s Trio of Mini Pies including king prawn curry puffs, curry leaf and lime puree.

For the main event, an Australian Wagyu Beef Wellington has been created collaboratively by the chefs, alongside Franklin’s signature Chicken, Chestnut Mushroom and Tarragon Pie with dauphinoise potato and Aged Cheddar Pie. To conclude the meal, diners can indulge in a playful Jelly and Ice Cream dessert.

Back in September 2011, Wolfgang Puck made his restaurant debut in Europe when he opened modern American steak restaurant, CUT at 45 Park Lane, a Dorchester Collection hotel. Since joining the team in April 2022, Grover has led his team with a vision to offer outstanding dishes, a superb wine list and impeccable service.