Our Team
Lawrence and Andrew are running The Foundry day to day. Aligning with our community ethos, we've recruited an enthusiastic local team to help run both the bar and kitchen. We want everyone to feel part of The Foundry family. If you want to join the team, just drop us an email at hello@thefoundrythamesditton.com
Executive Chef
Lawrence Keogh
An accomplished Head Chef who has created, opened and operated the kitchens in some of London’s most prestigious restaurants including The Wolseley and Roast.
In addition to his restaurant work, Lawrence has 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.
He has also hosted many large consumer food shows including the Saturday Kitchen roadshow, BBC Good Food Show Live and Summertime Kitchen at Hampton Court.
Lawrence is a Patron of the National Kidney Federation and 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. Both are available on the Kidney Research UK website.
In 2013, he became an Academician member of the Royal Academy of Culinary Arts and has been actively involved in the Chefs Adopt a School Programme which brings a culinary insight into food technology for children under the age of 16.
Favourite tipple
Guinness Extra Cold - or if it's wine, Vinho Verde or Albariño.
Favourite meal
Pan con tomate with Serrano ham, skate wing with capers & butter followed by his mother's Dublin Coddle!
General Manager
Andrew Pengelly
An experienced Beverage Director who over the last 15 years has launched and operated some of the best bars in London, Dubai, Abu Dhabi and Miami.
In addition to his career in bars, Andrew was General Manager of Supperclub London and opened and managed both a bar training school and an events company in Athens, which was contracted to manage large scale events for drinks businesses (Diageo, Bacardi etc) along with large sale private events and launches.
The business also built up a range of spirit and bar related products that was imported and distributed throughout Greece and the Islands.
Favourite tipple
Guinness Extra Cold - or if it's wine, a Bordeaux red.
Favourite meal
Simple Greek food; grilled fresh fish, sardines & salad. Roast leg of lamb for Sunday lunch and also partial to a curry!