The FINANCIAL — Lawrence Keogh is to join the Wolseley as its new head chef, it has been confirmed by Rex Restaurant Associates.
Keogh joins RexRA from Roast Restaurant in London's Borough Market, which he opened in 2005 with Iqbal Wahhab.
His restaurant career, which spans more than 30 years, includes head chef roles at the Avenue, Bluebird and Quo Vadis.
A regular on television, Keogh has also produced two recipe books: Food for Life, from which all proceeds went to the National Kidney Foundation; and Rediscovering Food & Flavours: The Kidney Care Cookbook, developed with Shire and available free of charge.
Keogh himself suffered chronic renal disease in the past and his life was saved by a kidney transplant.
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