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Lawrence Keogh


An accomplished Head Chef who has created, opened and operated the kitchens in some of London’s most prestigious restaurants in recent years. In addition to my restaurant work, I have made numerous TV appearances including BBC1’s Saturday Kitchen Live and UKTV’s Food Market Kitchen, as well as radio with Chris Evans on BBC Radio 2. I have hosted many large consumer food shows including the Saturday Kitchen roadshow, BBC Good Food Show Live and Summer Time Kitchen at Hampton Court in 2015. Previously I have been Consultant Chef to British Airways on their inflight food and am a Patron of the National Kidney Federation.

Lawrence has written two books: Food for Life, from which all proceeds went to the National Kidney Federation, and also Rediscovering Food & Flavours: The Kidney Care Cookbook which is available both on the Kidney Research UK website and also on Lawrence’s own website.

In 2013, Lawrence became an Academician member of the Royal Academy of Culinary Arts.  Since joining, he has become actively involved in the Chefs Adopt a school Programme which brings a culinary insight into food technology to children under the age of 16.

Lawrence Keogh - New Book


The National Kidney Federation (NKF) are very proud to have had this this wonderful, inspiring cook book put together for them. This book is not only is suitable for kidney patients, but also for families looking for healthy eating that is enjoyable and tasty.

The NKF would like to thank the generosity of Amgen Ltd for their educational grant to cover the costs of preparation and the printing of this book. The NKF would also like to extend a massive thank you to Lawrence Keogh and Janet Brinkworth, who put their heart and soul
into producing this delightful book and for calling on friends and colleagues to help them.

The NKF supports the 3 million people in the UK with kidney disease and this book is another way of giving kidney patients and their families a brighter future while living with this dreadful disease.
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Lawrence Keogh - TASTE! Healthy Eating for a Modern Lifestyle
Lawrence Keogh with Michel Roux Jr and Paul Hollywood

Airline Food & Beverage

Menu Design and implementation

CPU support 

Menu presentations

Menu balance and design for wellbeing

Seasonal approach

Themed Restaurants

The menus can be written across the outlets to match the brand along with costing and competition set analysis

Recipe Documentation (Prep Recipes and Plate Assembly Tutorials)

Personnel Support

Rota planning
Support staff in  training needs
Support staff forums

Waste Management

Waste control

Waste reduction

Store and goods in solutions

Lean stock control

Customer waste focus

Recipe Costing

Breakage Analysis