Just like Stanley Cranston back in 1914, our skilled butchers buy only the best cattle, sheep and pigs from farmers we know and trust,
expertly hanging and cutting the meat. We have full control from field to counter.
Working in our Cumbrian Food Hall kitchens our experienced team make sausages, cure bacon, bake pies and prepare salads and sandwiches. For the sweet toothed amongst you we even have a special dessert kitchen, the Bannofee pie is a must try!
Roger Cranston – Operations Director
Our Master Butchers train for years to perfect their knife skills – and they know a thing or two about great meat. Whether that’s dry ageing our beef so it’s mouth-wateringly tender and full of flavour or expertly curing bacon loins the traditional way for bacon packed with flavour. Our sausages, pies, salads, cooked meats, sandwiches and desserts are all made in- house too. Our shops are full of products made by us; if it has a Cranstons label on it we made it and we made it with real care and pride.
David Law – Master Butcher and Production Unit Manager
34 years a butcher
Ashlea Pearson – Kitchen Supervisor
Over 20 years experience ‘making’ at Cranstons
We have long standing relationships with local farmers we trust to raise the best produce which means they know the quality we want for our customers. So our producers raise their cattle, pigs, lamb, and poultry to our agreed standards. Alongside our local meat, we’ve gathered over 50 of the best of Cumbrian and Northern food and drink producers to supply our food halls where we stock locally produced ice-cream, jams and chutneys, cheese, ales, spirits and handmade chocolates.
Geoff Bell – Far Broom Farm Long Marton
(Supplier of cattle and lambs for over 20 years)
Justine Carruthers – Traybakes Ltd
(Cranstons Supplier for over 15 years)
A family run butchers for more than 100 years, we are
passionate about offering the highest quality local
meat and produce for our discerning customers.