A RESTAURANT has introduced a five-course pie tasting menu at up to £150-a-head.
Chef Calum Franklin is behind the grub.
Chef Calum Franklin is behind the pie tasting experience at the Holborn Dining Room
But the trendy menu is a far cry from a traditional Desperate Dan steak and ale number.
Instead, it features rabbit, pork and pistachio en croute with a plum chutney, followed by a lobster thermidor tart.
Diners move on to a potato, comté and caramelised onion pie, with parsley sauce.
Then it is time for a traditional steak and kidney pudding, followed by an apple tarte tatin and a scoop of vanilla ice cream.
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It will set diners back at least £100 and, if they choose the recommended wine pairings offered with each pie, the bill goes up by £50.
The food is served in the five-star Holborn Dining Room’s Pie Room in central London, an open kitchen and glass-fronted dining space.
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The room, launched last year, allows visitors the chance to watch them being made.
During the day, it is a working kitchen which sells takeaway pies through its “Pie Hole”.
In the evening it turns into a private dining area, seating up to ten people.
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