Local Butchery, Local Charm: Cranstons at the WI

We recently had the pleasure of joining the Blackford Women’s Institute (WI) for a fantastic evening at Scaleby Village Hall.

Our Area Manager, Mark Mallinson, who oversees our Brampton, Carlisle, and Hexham Food Halls, was invited to give a presentation, along with Ian, Manager at our Carlisle Fisher Street store. Together, they shared Cranstons’ history and expertise with an enthusiastic group of WI members from Blackford, Stapleton, Walton, and Hayton.

For those unfamiliar with the WI, they’re a cornerstone of community life across the UK, having brought women together to learn and share skills for over 100 years. When they asked us to come along and share what we do best — local produce and traditional butchery — we were thrilled.

Mark kicked off the evening with a quick rundown of Cranstons’ journey, from Stanley Cranston delivering meat around the Eden Valley by horse and cart in 1914 to the thriving business we are today with four local produce Food Halls and two Traditional Butchers Shops. He talked about how we’ve grown over the years while keeping close ties with local farmers and sticking to the craft butchery methods that set us apart.

Then it was time for the main event: a butchery demonstration. Mark expertly prepared one of our 21-day dry-aged ribs of beef, showing the group how we handle each cut with care and precision. Ian followed up by presenting a range of our kitchen-ready products, all made in-house at our stores. From convenient ready-to-cook meals to perfectly prepared joints, the demo gave the WI members a real insight into the quality and variety we offer.

Mark said: “The group was full of great questions, which kept us on our toes throughout the demo. It’s always a pleasure to connect with people who are genuinely interested in where their food comes from and how it’s prepared,”

As part of the evening, the WI held a raffle with Cranstons products up for grabs, helping raise funds for their group’s activities. But the real highlight came when Mark and Ian were asked to judge a competition of old kitchen utensils, which was a fun twist! The winners? An old-style ‘moule’ potato ricer and a unique deer antler steel.

We look forward to more opportunities to meet with local groups like the WI and continue our mission to champion local produce and traditional butchery, along with connecting with our local communities.