powered by RealWire
Tweet Facebook LinkedIn

TV Chef Lawrence Keogh launches free kidney care cookbook



Gemma McDermott or Katie Griffiths
McCann Erickson
T: 01625 822 560
T: 01625 822 650



Kidney Care Cook Book
Kidney Care Cook Book
World Kidney Day Logo
World Kidney Day Logo

Other Files

World Kidney Day Broadcast Interviews
Kidney Care Cook Book PDF

Share Release

TV Chef Lawrence Keogh Launches Tasty Cookbook For World Kidney Day

On Thursday 12th March more than 100 countries will celebrate World Kidney Day, a global health awareness campaign that focuses on the importance of our kidneys and reducing the frequency and impact of kidney disease and its associated health problems worldwide.

In celebration of World Kidney Day, renowned TV chef Lawrence Keogh, from BBC One’s Saturday Kitchen and head chef at Roast restaurant in London’s Borough Market will launch the Rediscovering Food & Flavours Cookbook.

The cookbook has been developed by Lawrence, in conjunction with Shire, for people who suffer with kidney disease and includes a mix of tasty dishes to cook at home. Lawrence worked closely with Renal Dietician Diane Green during the creation of the recipes to ensure they are nutritionally balanced and complement the restrictions that chronic kidney disease can place on eating.

Kidney disease affects people’s lives in number of ways, one of these being the restrictions on food that can be eaten, due to the content of phosphate, sodium and potassium. With so much pleasure in life taken out of eating, whether this is at the local pub, posh city restaurant or in the comfort of your cosy home, it’s enjoyed by all and should be a relaxing and indulgent time. Many people with kidney disease are unable to enjoy food the way many of us do.

Lawrence fully understands the diet restrictions that kidney disease can place on you as he explains: “Eight years ago I had a kidney transplant at the age of just 35 and I am very passionate about raising awareness of kidney disease. I wanted to create a cookbook of recipes that are not only easy to cook but that entice people into cooking well balanced and tasty meals.“The cookbook is based on foods that people affected with kidney disease can eat, I’ve worked closely with Diana to design exciting yet achievable recipes that meet dietary guidelines. I’ve hopefully dispelled the myths that low phosphate diets are dull and unimaginative. As someone who has suffered from a kidney disorder I am delighted to be working on this project and hope it will, in a very small way help to improve the quality of life for many people.”

The Lawrence Keogh cookbook provides a mouth-watering selection of recipes such as Beef and Two Samosas with Mango Chutney, Pea and Ham Fritta and Quick Stem Ginger Ice Cream.

Lawrence Keogh’s , Rediscovering Food & Flavours Cookbook has been developed with speciality biopharmaceutical company Shire and is part of a wider kidney care programme which has been developed by Shire.

Ian Sampson from Shire comments: “This is the latest initiative in a series of programmes designed to assist Renal Dieticians, renal diseases sufferers and their carers. We want to improve the quality of life for those on low phosphate diets and we’re delighted that Lawrence has agreed to fully support this initiative. We’re confident the book will be of real value to people with kidney disease and their carers.”


Notes to Editors

  • Rediscovering Food & Flavours Cookbook is available free of charge via Renal Dieticians throughout the UK.

  • Rediscovering Food & Flavours Cookbook has been developed to provide recipes that improve life quality for patients who require low phosphate diets as part of their treatment regime.

  • Lawrence Keogh has been in the restaurant trade for more than 20 years and has previously held the position of head chef at The Avenue, Bluebird and Quo Vadis in London.

  • Shire is developing the recipe book in conjunction with Lawrence Keogh and a leading Renal Dietician to help other Renal Dieticians advise patients on how they can enjoy a better quality of life with regard to their diets and is part of a patient support package from Shire.

  • Shire is one of the world’s leading speciality biopharmaceutical companies and enables people with life-altering conditions to lead better lives.

  • World Kidney Day is a joint initiative of the International Society of Nephrology (ISN) and theInternational Federation of Kidney Foundations (IFKF). Joel Kopple, founder of theInternational Federation of Kidney Foundations first conceived the idea of World Kidney Day in the spring of 2003·        

About the organizers of World Kidney Day: Founded in 1960, the ISN is a not-for-profit society whose mission is the global advancement of nephrology. Its membership is 9,000 researchers, clinicians and other healthcare professionals from 126 countries. ISN outreach educational, training and research programs are targeted towards reducing the incidence and impact of kidney disease worldwide and make ISN the leading international organization for all issues related to the science and practice of nephrology. More information on www.isn-online.org The IFKF, a not-for-profit Federation founded in 1999, currently has a membership of 63 kidney foundations and patient groups in 41 countries. IFKF advocates worldwide to improve the health, well-being and quality of life of individuals with kidney disease; disseminates standards of best practice of treatment and care; assists with the establishment of kidney foundations in countries where they do not yet exist; facilitates educational programs for it members; and promotes kidney disease research. More information on www.ifkf.net

World Kidney Day aims to increase awareness of the role of the kidneys and kidney disease. It also aims to encourage the public to be alert for the early indicators of chronic kidney disease with the message 'Looking after your kidneys takes a moment - kidney disease lasts a lifetime'. 


Post your comments