Calum Franklin's Pie Room at The Rosewood Hotel, London

We do love a pie. They're part of our British heritage. Like a hug in food form, they are cosy and comforting, conjuring up images of a wintry supper around an open fire.

So it's perfect timing then that the head chef of Holborn Dining Room at the Rosewood hotel (previously at Borough Market's Roast) and pie-maker extraordinaire, Calum Franklin, is opening a new Pie Room at his elegant British brasserie.

But he won't be serving any old pies. These ones, boasting intricate carving, beautiful latticing and often two kinds of pastry, are nothing short of works of art in both their design and taste. Some remarkably take three days to make.

This is no pie in the sky idea. Franklin's pies have become the restaurant’s principal draw. They've even become Instagram sensations — photos of his pies regularly receive over 1000 likes. But they're not just great to look at; they taste incredible too.

Some of the fillings may sound a little on the unusual side — not least the duck and pistachio combination — but they always manage to hit the spot. Always one to experiment with new patterns and flavours, this time last year Franklin served up some raised pork pies with Christmas tree patterns made from spinach set into their terrine.

The new Pie Room is situated in a glamorous Victorian style room designed by Martin Brudnizki, replete with chandeliers, oak furnishing, antique mirrors and opulent leather upholstery. Most excitingly of all though, it features an open kitchen, allowing customers to watch the chefs handcraft an array of mouthwatering pork pies, beef and mushroom wellingtons, pâté en croûte and pithiviers.

The menu will offer a selection of sweet and savoury pies, either to be ordered individually (prices start at £5.50) or to share (£30 will get you a selection of pies for between four and six people).

Although the Pie Room doesn't officially open for another month, there are already plans in motion to expand the venture. The Holborn Dining Rooms will launching a dedicated pie menu promising four surprise seasonal pies as well as classic à la carte options. While those looking for something more casual will be able to collect pies-to-go direct from a kitchen hatch on the high street from next year.

There'll also be incredible opportunities to learn straight from Franklin himself, as the chef is all set to lead some pie-making masterclasses from April 2018.

We absolutely can't wait to tuck in. If your appetite is whetted, you can click here to book now.