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Peyton and Byrne appoints Lawrence Keogh as Executive Chef for Kew Gardens

Peyton and Byrne has announced that Lawrence Keogh has joined the group as Executive Chef, responsible for the four catering venues at the Royal Botanical Gardens, Kew. The varied product offer caters for the Gardens’ 1.35million visitors a year.  
Lawrence has over 20 years’ experience in the restaurant trade, amassing an impressive list of credentials during this time. He joins Peyton and Byrne from The Wolseley, where he was head chef for four years. Prior positions include head chef roles at D&D’s The Avenue, Bluebird, and Quo Vadis as well as Roast.

Lawrence has also acted as a consultant chef to British Airways, where he developed inflight menus for the London to New York First and Business Class services.  

Peyton and Byrne provide four catering outlets at Kew including the Orangery Restaurant, serving a daily-changing menu from English breakfasts to afternoon cream tea; Victoria Plaza Café, an artisan coffee shop and bakery; White Peaks Café, offering a wide selection of family-friendly plates; and The Pavilion, open during the warmer months, providing outdoor dining space and a selection of grilled and barbecued dishes directly from the terrace.  

Peyton and Byrne are committed to providing a high quality quintessentially British eating and drinking experience to reflect the Garden’s heritage. The emphasis is on seasonal, well-sourced ingredients as well as Peyton and Byrne's signature range of freshly baked goods.    

Commenting on Lawrence’s appointment, Oliver Peyton, founder of Peyton and Byrne, said: “I am very pleased to welcome Lawrence to the team. With over 20 years’ experience, he brings a wealth of skill and insight to the role that will be pivotal in driving forward our culinary offering at Kew.”  

Lawrence said: “I am very much looking forward to working with Peyton and Byrne at Kew. Being such an iconic attraction, I am delighted to be building on its success, showcasing the best of British through its menus and dining experiences.”

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