Lawrence Keogh is Executive Head Chef at D&D London’s Old Bengal Warehouse, which comprises of the New Street Grill, Fish Market, New Street Wine, and the Old Bengal Bar. He has been in the restaurant trade for more than 20 years and has previously held the position of head chef at The Avenue, Bluebird, Quo Vadis, Roast and The Wolseley, all in London.
Lawrence has cooked for a number of dignitaries and royals, including the Queen Mother, Margaret Thatcher and the late King Hussein of Jordan. He wrote a recipe book called Food For Life, from which all proceeds went to the National Kidney Foundation of which he is Patron. He is also 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.