The new evening menu at The Georgian will highlight British ingredients and traditional cooking, featuring Franklin\u2019s renowned pies. This initiative marks Franklin\u2019s return to London after departing from Holborn Dining Room in the summer of 2022. In the meantime, he expanded his horizons by moving to France and launching the British brasserie Public House in Paris\u2019 opera district earlier this year.<\/p>\n
Franklin spoke about his plans for London in May, expressing that he has long-term ambitions there. \u201cThe gap between London and Paris isn\u2019t that big,\u201d he noted, emphasizing he has projects in the works for the capital.<\/p>\n
He will oversee only the evening menu at The Georgian, while the daytime service will continue with an afternoon tea menu led by executive pastry chef Markus Bohr and the Harrods in-house p\u00e2tisserie team. The evening offerings will not only showcase pies but also celebrate the restaurant’s 120-year history, featuring recipes inspired by the Harrods archive with a modern twist.<\/p>\n
Diners can expect classic snacks like British oysters and caviar, as well as starters such as \u20181909 – Harrods Diamond Jubilee\u2019 consomm\u00e9, p\u00e2t\u00e9 en cro\u00fbte 1960 with Cumberland sauce, and Cornish crab tart. The extensive pie selection will include options for sharing, such as \u2018The Georgian Pie Experience\u2019, alongside traditional choices like beef and shin, chicken penny, and beef wellington.<\/p>\n
Located on the fourth floor of Harrods, The Georgian spans 10,333 sq ft, with its redevelopment managed by David Collins Studio and the Harrods in-house development team. The design of the 164-cover dining room respects the heritage of the Knightsbridge building, maintaining much of its Art Deco architectural essence.<\/p>\n
An entertainment program will run throughout the day, featuring a central piano during tea service, while evening music will reflect the room’s history, including influences from the Jazz Age of the 1920s. Ashley Saxton, director of restaurants and kitchens at Harrods, shared the overarching ambition for all Harrods restaurants: to encapsulate the brand’s finest elements\u2014atmosphere, service, and quality\u2014while ensuring each dining space has its unique identity.<\/p>\n
\u201cThe Georgian has been a centerpiece of high society dining since the Edwardian era, and our role is to revitalize its charm and secure its future,\u201d Saxton explained. \u201cWith partners like Calum Franklin, we\u2019re blending The Georgian’s iconic history with modern excellence, reinforcing its status as one of London\u2019s premier dining destinations.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
The new evening menu at The Georgian will highlight British ingredients and traditional cooking, featuring Franklin\u2019s renowned pies. This initiative marks Franklin\u2019s return to London after departing from Holborn Dining Room in the summer of 2022. In the meantime, he expanded his horizons by moving to France and launching the British brasserie Public House in […]<\/p>\n","protected":false},"author":1,"featured_media":5125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5124","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5124"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5124"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5125"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}