Lawrence Keogh appointed as executive chef of Old Bengal Warehouse
D&D London’s Old Bengal Warehouse announced today the recent appointment of Lawrence Keogh as executive head chef. In his new role, Lawrence oversees food throughout the venue, which comprises the New Street Grill, Fish Market, New Street Wine, and the Old Bengal Bar.
Lawrence brings with him a wealth of experience at some of the UK’s leading restaurants. These include Roast, Kensington Place, Quo Vadis (where he worked as head chef for Marco Pierre White), and most recently the Wolseley where Lawrence was head chef.
Since joining the team, Lawrence has already made his mark on the menus at Old Bengal Warehouse with a selection of new dishes at each restaurant. Added to the menu at Fish Market is a seafood-inspired alternative to a classic British favourite, smoked haddock scotch egg. At Old Bengal Bar, Lawrence’s take on a Rueben sandwich is a delicious accompaniment to the large selection of cocktails. The sandwich contains Hensons’ salt beef, Sriracha Thousand Island dressing with sauerkraut and Monterey jack cheese on butter fried caraway bread. Customers at New Street Grill can now opt for pork chops smoked on the Josper grill, followed by a piña colada panna cotta with Koko Kanu Jamaican coconut rum, pineapple sorbet and shaved coconut for dessert.
Speaking of his appointment, Lawrence Keogh says: “I am delighted to have joined D&D. It is a very exciting time and I have always wanted to run a restaurant in the City. My aim is to create a classic dining experience, with some favourite dishes. The city is busier and buzzier than ever and this is a great opportunity to create some excitement about the food in each of the outlets at Old Bengal Warehouse. We have a fantastic team of professional and motivated staff both front and back of house, and our aim is to create restaurants where the customers will feel right at home.”
As well as a successful career inside the kitchen, Lawrence is patron of The National Kidney Federation and an ambassador FOR Kidney Research UK. In addition, he is an academician member of the Royal Academy of Culinary Arts where he is actively involved in the Chefs Adopt a School Programme, bringing culinary insight into food technology to children under the age of 16.
D&D London’s Deputy Chairman David Loewi said of the announcement: “Lawrence is a wonderfully talented chef with a proven track record in some of London’s finest restaurants. He’s a great fit for Old Bengal Warehouse, with four unique venues in which he can really make his mark.”
For further press information please contact Laura.Hammond@saucecommunications.com