Peyton and Byrne has appointed Lawrence Keogh as executive chef at Kew Gardens, where he will be responsible for the four catering venues at the Royal Botanical Gardens, Kew.
Keogh, who has more than 20 years' experience in the restaurant trade, joins from the Wolseley, where he was head chef for four years.
Prior to that he held head chef positions as D&D London's the Avenue, Bluebird and Quo Vadis, as well as Roast.
He has also acted as a consultant chef to British Airways, where he developed in-flight menus for the London to New York First and Business Class services.
Peyton and Byrne provides four catering outlets at Kew including the Orangery restaurant, Victoria Plaza café, White Peaks café and the Pavilion.
Keogh 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."
Oliver Peyton, founder of Peyton and Byrne, added: "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."
Peyton and Byrne provides catering at several London visitor attractions including the Royal Academy of Arts, National Gallery, Wallace Collection, Institute of Contemporary Arts, St James's Park, the British Library and the Lyric Hammersmith.
Kew Gardens attracts 1.35 million visitors a year.
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