Former Wolseley hotel head chef Lawrence Keogh has been appointed executive chef at Old Bengal Warehouse in London.
Keogh has worked at Roast, Kensington Place, Quo Vadis (where he was head chef for Marco Pierre White) and the Wolseley.
In his new role he will oversee food throughout the venue, which comprises the New Street Grill, Fish Market, New Street Wine and the Old Bengal Bar.
New dishes Keogh has added include a smoked haddock scotch egg; and his take on a Reuben sandwich, containing Hensons' salt beef, sriracha thousand island dressing with sauerkraut and Monterey Jack cheese on butter-fried caraway bread.
Customers at New Street Grill can now opt for pork chops smoked on the Josper grill, followed by a piña colada panna cotta with Koko Kanu Jamaican coconut rum, pineapple sorbet and shaved coconut for dessert.
Keogh said: "I am delighted to have joined D&D. It is a very exciting time and I have always wanted to run a restaurant in the City. My aim is to create a classic dining experience, with some favourite dishes."
Keogh is one of a number of recent high-profile chef appointments for D&D London, which has also just installed former Sexy Fish executive chef Ben Orpwood at Issho in Leeds, and Ben Murphy as head chef of Launceston Place.
D&D London's deputy chairman David Loewi said of the announcement: "Lawrence is a wonderfully talented chef with a proven track record in some of London's finest restaurants. He's a great fit for Old Bengal Warehouse, with four unique venues in which he can really make his mark."