Our History

In the summer of 2014, the Haughie family purchased Perks Catering from Anna White, rebranding the business as McCrimmon & Reid in October of the same year.

Having worked as a Chef at The Savoy and top London restaurants for nearly a decade, Alan Haughie located back to Hampshire where he spent most of his childhood. Following a number of years as Head Chef at Hotel TerraVina in the New Forest, Alan moved to Stockbridge to take up a position as Head Chef at The Greyhound on The Test where he achieved the coveted award of Michelin Pub of the Year 2014. He is now Chef Proprietor of McCrimmon & Reid.

Alan’s brother David Haughie manages McCrimmon & Reid’s strategy and finances. He has worked in The City and has a background in financial services.

 

Our Team

Alan Haughie

Alan is the co-owner, and chef proprietor, of McCrimmon and Reid, and the driving force behind the imaginative and innovative seasonal menus that set the company apart from its competitors.  Having schooled in Hampshire, Alan then set off to work at The Savoy in London, aspiring to learn from the best and serve classic cuisine of the highest quality.  His learning saw him serve under many renowned chefs in many well-known London kitchens, such as Brasserie St Quentin in Knightsbridge and Patterson’s in Mayfair; he then set off to Europe as a private chef to discerning clients.  In 2008 he returned to England to take up a position at Lainston House and then, to his first head-chef position, at Hotel Terravina, in the New Forest.  After 2 years developing and refining his signature approach to modern British cooking, he moved back to Hampshire, and The Greyhound in Stockbridge.  He gained many national accolades, including the much-coveted 2014 Michelin Guide Pub of the Year award.  This lengthy path has led Alan to enter into partnership with his brother David and bring his vision of quality food, with a creative edge and stunning finish to fruition; Alan’s vision is to take Michelin star quality food and service to events in client’s homes and workplaces.

Alan Haughie
Alan HaughieChef Proprietor

David Haughie

Much of David’s youth was spent fishing on the Test and that led him to join Orvis, where he worked for 8 years, looking after clients on the river from a base in Stockbridge.  Reluctantly, he decided to follow another path, initially in engineering but then into banking, where his expertise is in the financing and trading of independent oil and gas companies worldwide.  A keen experimental cook, David is far more at home on the riverbank fishing, but is also keen on spear-fishing and sport-shooting; it is then he likes to turn the fruits of his pursuits into food for family and friends.  He brings 12 years of corporate and trading finance experience to McCrimmon and Reid’s leadership and sits alongside his brother, Alan, as a co-owner and partner.  It is this marriage of his experience in the finance field, and Alan’s considerable repertoire as a chef, that enthuses David to build a high quality Hampshire family business.

David Haughie
David HaughieDirector

Chris Hodder

Growing up in Hampshire, Chris trained initially as a mechanic, before choosing his true passion, and training as a chef.  Like many chefs, he started as a kitchen porter and helped with food preparation.  He enjoyed the fast-paced kitchen life and relished the opportunity to influence food style; he followed this path through several chef positions, eventually working with Alan at The Greyhound in Stockbridge as chef de partie, where he was a part of the team winning the restaurant the coveted Michelin Pub of the Year 2014.  At McCrimmon and Reid, Chris has taken on the role of sous chef, allowing him to experiment and be innovative.  It is in this role he can enjoy the challenges of catering for large numbers but still using high quality ingredients and plenty of imagination.

Chris Hodder
Chris HodderSous Chef