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Lawrence Keogh appointed exec chef at D&D London’s Old Bengal Warehouse

By Hannah Thompson , 08-Feb-2017

Lawrence Keogh appointed exec chef D&D London Old Bengal Warehouse

Lawrence Keogh is now executive head chef at D&D London restaurant the Old Bengal Warehouse near Liverpool Street, overseeing food at the New Street Grill, Fish Market, New Street Wine, and the Old Bengal Bar.

Most recently head chef at The Wolseley, Keogh also brings experience from London restaurants Roast, Kensington Place, and Quo Vadis – where he worked as head chef for Marco Pierre White.

He has added new dishes to the menus at each Old Bengal Warehouse restaurant, including a new smoked haddock scotch egg at Fish Market, and a take on a Rueben sandwich at Old Bengal Bar, including salt beef and Sriracha Thousand Island dressing, with sauerkraut and Monterey Jack cheese.

New dishes at the New Street Grill include pork chops smoked on a Josper grill, and a piña colada pannacotta with Jamaican run and pineapple sorbet.

“I have always wanted to run a restaurant in the City,” says Keogh. “My aim is to create a classic dining experience, with some favourite dishes [and] create some excitement about the food. We have a fantastic team of professional and motivated staff both front and back of house.”

“Lawrence is a wonderfully talented chef with a proven track record in some of London’s finest restaurants,” says D&D London deputy chairman David Loewi. “He’s a great fit for Old Bengal Warehouse.”

D&D London was created by Loewi and Des Gunewardena (hence the ‘D&D’), and now operates 34 restaurants and a hotel, including sites across London, Leeds, Paris, New York, and Tokyo.

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