From Butchery to Business: Cranstons’ Mark Mallinson Shares Our Story with the WI

Cranstons’ Area Manager, Mark Mallinson, recently had the pleasure of speaking at Castle Carrock Village Hall, where 35 WI members from Castle Carrock, Talkin, and Irthington gathered for an evening of butchery, business, and community conversation.

Mark kicked off the night by sharing the story of how Cranstons began – not as a shop, but with Stanley Cranston selling meat from his horse and cart over 100 years ago. From those humble beginnings, Cranstons has grown into a much-loved local business with food halls and shops across the North, always staying true to our roots of supplying high-quality, locally sourced meat and produce.

Mark went on to explain how, while proud of our heritage, we are always looking ahead. Future-proofing Cranstons is something we take seriously, and the appointment of Chris Thomson as our Managing Director last year marks a new chapter in ensuring we remain a thriving, independent business.

A big part of that future is our commitment to training and developing our team. Mark spoke about how apprenticeships at Cranstons are no longer just a route into butchery – although training new butchers remains incredibly important to us. Today, we also offer apprenticeships in areas like HR, finance, and business administration, opening the door to a wider range of careers for local people. Mark highlighted the careers of Poppy and Tash, two team members who have used these apprenticeships to each carve out successful roles in the business outside of butchery, showing how people can grow and thrive in a variety of positions at Cranstons.

Mark also shared the inspiring story of Jamie, who joined us as an apprentice and, through hard work and dedication, was shortlisted for Young Butcher of the Year in just seven years – an achievement that reflects our focus on nurturing talent.

Reflecting on the event, Mark said: “It was a real pleasure to spend the evening with Castle Carrock, Talkin, and Irthington WI members. The conversation was brilliant, and I think people were genuinely surprised at how much Cranstons has evolved over the years – from Stanley’s horse and cart to the busy food halls we operate today. I’m always proud to share how much we invest in our people and community, and I hope I gave everyone a good insight into what makes Cranstons tick.”

Mark also spoke about our work with four fantastic Charity Partners, explaining that our charity connections go far beyond the occasional fundraiser. Every year, we share a portion of our company profits equally between our charity partners, donating £2,003 to each of them last year – something that reflects our ongoing commitment to giving back to the communities that support us.

As part of the evening, Mark also gave a butchery and product demonstration, showing how some of our most popular Kitchen Ready products are expertly prepared. Among the items showcased were lamb loin “Guard of Honour,” chicken gyros kebabs, and our bacon, brie, and cranberry chicken en croute. The demonstration sparked plenty of questions — from cooking tips to product suggestions – and all the Kitchen Ready products were raffled off to raise funds for WI activities, adding a fun (and tasty) way to support local causes.

It was a fantastic night of sharing stories, skills, and a few surprises, and we’re thrilled to have had the opportunity to connect with so many WI members – celebrating both where Cranstons has come from and where we are going next.