Daniel Crump MCA and Margriet Vandezande-Crump, Owners
The husband and wife team have worked in some of the UK’s most established restaurants, such as Michelin starred Petrus in Knightsbridge, Restaurant Gordon Ramsay in Chelsea, The Oxford Blue in Old Windsor and Trinity in Clapham.
With a strong focus on service, Daniel and Margriet have a genuine passion for hospitality. They have hand-picked every element of the pub and restaurant with guests’ comfort in mind.
Launching in December 2019, The Greyhound is their first solo venture.
Jermaine Harriott, Head Chef
Jermaine started with us in the summer of 2022 as sous chef alongside James and has now taken on the reins of the kitchen as head chef.
Jermaine has worked in some of the UK’s top restaurants, including the famous Langan’s Brasserie in London, the Royal Over-Seas League, Jason Atherton’s Michelin-starred Pollen Street Social, and Skylon.
He has also worked in high-profile Manchester venues such as Mr Cooper’s at the Midland hotel and Aiden Byrne’s 20 Stories.
His cooking style is focussed on seasonal produce and retaining the integrity of the ingredient.
James Askew, Development Chef
James has been with the Greyhound since opening when he joined as sous chef. After one year he became head chef and led the kitchen team for nearly two years.
James is now leading the development of our special projects and supporting our wider growth plans.
He previously held roles at Odette’s in London’s Primrose Hill, where he worked under chef Bryn Williams, and the White Oak in Cookham, where he worked under Clive Dixon.
Andrius Prelgauskas, Restaurant Manager
Andrius has been with the Greyhound since opening. His care for his guests and his strong attention to detail is what makes Andrius the best at what he does.
As part of his role, Andrius leads the waiting team and works with Daniel and Margriet to oversee the service and to train and develop the front-of-house team.
Andrius has a strong service background, having worked at Tom Kerridge’s two Michelin-starred pub, the Hand and Flowers, as well as the Oxford Blue in Old Windsor.
Hannah Rippon, Assistant Manager
Hannah is responsible for overseeing business operations alongside Daniel and Margriet.
Part of our opening team, Hannah has extensive experience in hospitality having previously worked at two Michelin-starred Moor Hall in Lancashire as well as the Oxford Blue in Old Windsor.
With a strong passion for hospitality, Hannah is an integral part of the restaurant’s service-led approach.
Looking for an opportunity to be a part of a passionate team?
Get in touch to find out about current vacancies.
Send your CV to info@greyhoundbeaconsfield.co.uk
