Harry Fraser has been in the catering industry as a chef for the past 38 years, 16 of those years have been spent building a successful, high quality catering company.

The name Harry Fraser is highly respected in the area and throughout the country, the business is built upon this reputation and Harry continues to thrive in the field of catering

Gwen has been a part of the team since 1992 and spent 20 years in the catering industry before joining Harry’s team.

As operations director Gwen is in charge of all functions and event from first enquiry to the actual day itself and she will ensure your day runs smoothly.

Brian is our Executive Chef and a director of the company. He has been with Harry for 15 years and is a highly qualified chef.

Brian has compiled an exquisite choice of menus for any event and would be more than happy to meet with you to discuss your requirements.

Originally from South Africa John came from the Spur Corporation - a leading chain of restaurants into the outside catering business and easily settled into Scottish life as part of our team in 2001.

John takes the lead in the set-up and general running of the events. John also takes care of all our website maintenance and IT needs

Alan has 25 years experience in the catering industry, joining our team in 2001 from Ecosse a-La-Carte.

Alan takes care of the buffet sector of the company along with function set-up and operations and is our current manager for the Broomfield terminal supporting the offshore industry

Bob originally owned a transport logistics business in Huntly and came to Harry Fraser Catering in 2000 to take care of our fleet of vehicles and all our delivery needs.

Bob also maintains equipment for both function use and hire

Pam has many years experience in an office environment and joined our team in 2003, she generally runs the office and deals with enquires and ordering.

Graeme has worked with Harry since the catering business was based in Westhill and joined Harry in Inverurie soon after the company was re-located to become a well-respected and talented chef.