Meet the Team: Janice Simpson
Jo, our Marketing Coordinator, caught up with Janice over a coffee and a hot chocolate in Café Oswalds, right above the Cumbrian Food Hall in Penrith. She’d just finished a busy shift in the production kitchen but took a moment to relax and share some stories – about her role, the Cranstons kitchen, and a little bit about the person behind the apron.
What first attracted you to work at Cranstons?
I saw the job advertised in the paper – I think it might have been The Herald, if it was even called that back then!
How long have you been part of the Cranstons team?
It’ll be 10 years in August! I started in the Food Hall and was there for about 18 months before moving into Production. I spent 6 months in what we call High Risk, which is where our ready-to-eat products are prepared; sandwiches, salads, wrapped pies, and more. I then transitioned into the kitchen. I haven’t looked back since.
Have you seen any big changes in the business or the kitchen during your time here?
Definitely – we’ve progressed a lot. The precooked food has increased in popularity, so my workload has lifted. Fashions have changed, it used to be more about whole joint cooking, whereas now it’s mostly prepared products, for example our buttermilk chicken or Scotch Eggs.
Moving from a customer-facing role to Production was a big change for me.
What does a typical day look like in the Production Kitchen?
It’s very busy, definitely full-on. I start at 4:30am, prepping the veg for the day. We usually begin by prepping the vegetables that go in our salads, so they’re ready for the salad team to crack on with as soon as they arrive.
Then we cook our ‘Ready to Eat’ range, deep fry our Scotch Eggs, then get straight on with the orders placed by the shops. We put the joints of meat in the oven for overnight cooking, before cleaning down all the appliances and utensils, ready for our hygiene team to power wash all the walls and floors.
Are there any seasonal products you find especially challenging to make?
I’m really proud of how carefully we make everything — I always think, “If I wouldn’t buy it myself, why should anyone else?” The Beef Wellingtons are probably the trickiest. They’re not cheap, and usually the star of the show, so I want to make sure they’re absolutely spot on every time. It takes a bit more patience, but it’s worth it.
What’s the most rewarding part of your role?
I love to see the end product in the shop, and showing my Granddaughter everything I’ve made.
Getting to the end of a hard day’s graft is always satisfying, knowing everything has been prepared with the care and attention our customer’s know, and deserve. It makes me very proud of my team – they work hard and it shows.
What’s something about your role people might not realise is so important?
People often don’t realise how important organisation is in my role. I work closely with every department – for something as simple as a Steak and Veg Pasty, I coordinate the steak from our master butchers, order and cook the veg, then make sure everything gets to the Pie Room on time.
Planning ahead is essential too – we start preparing for Christmas in May, especially for things like the Christmas baguettes.
Attention to detail matters just as much. Every basil leaf we use is hand-picked and washed by us – and we get through around 3kg a week, which is a lot when you remember how light basil is!
And finally, people are often surprised by how early my mornings start – but I don’t mind!
How do you train or support new team members?
Matt, who runs the kitchen with me, and I always make sure to talk through everything with new starters and reassure them. We let them know it takes time and practice to learn it all. They can ask for help as many times as they need – that’s what we’re here for. We regularly check in with them to see how they’re doing and offer support.
How do you keep the team motivated during busy production periods?
We usually keep ourselves to ourselves before our morning coffee – heads down, getting the work done. It’s not that we’re not talking, but we appreciate the chance to gather ourselves and wake up. After a couple of hours, we’ll have a chat, some craic, and get the radio going.
Q: How does your team maintain such high standards and consistency across so many handmade products?
Right from the start, we make it clear that top quality is our goal. Everything is made to a tried-and-tested recipe, and it’s all meticulously recorded. It’s better to send something back if it doesn’t meet our standards than send out an inferior product. Our standard is premium, and anything less just won’t do. The more we practice, the smoother it becomes. If anyone’s unsure, they can always check with Matt or me.
As a company we do monthly product monitoring, where different departments meet and taste products to see if it meets our standard.
What’s the biggest challenge your team faces?
The biggest challenge is the sheer number of products we make – well over 150. People don’t always realise just how much passes through our department, but I take pride in knowing everything we send out is top quality.
To give you an idea, I made around 1,530 large lasagnes last year! And in summer, our High Risk team can make half a tonne of coleslaw in one busy weekend – that’s a lot of veg for us to chop.
What advice would you give to someone starting in a production kitchen?
It’s hard work, but it’s so rewarding. The team is great, and you’ll be working with people you can rely on.
What’s been your proudest moment during your time at Cranstons?
I’m a very in the moment person, and people will laugh, but when Liverpool won the league recently, that was it for me! I’m a huge football fan and they’re my team
Quick fire round
Bacon or sausage on your sandwich? What sauce?
Bacon, always, with brown sauce. Although, I recently had bacon on a waffle with mascarpone and maple syrup, and it’s my new favourite thing!
What’s your go-to karaoke song (even if it’s just in the car)?
I’m not a karaoke person, but if I had to pick it would be Rod Stewart – Reason to Believe. I love him, I’ve only seen him 4 or 5 times! I don’t find him attractive – I just like his music.
Do you have a nickname at work? If so, what’s the story behind it?
Not that I know of!
Ideal day off?
Walking out on the fells – we live in such a beautiful area, it’s great to make the most of it.
Tell us a bit about your family – it sounds like a lively one!
I’m from a big family – one of eight! Six boys and two girls, so I’m used to a full house. I have quite a big family of my own too: four boys and three granddaughters. I love spending time with them – there’s never a quiet moment.
Recently, my son brought home an 8-week-old Labrador puppy called Lenny. So far, he’s chewed my Michael Kors trainers, my cushions, my sofa, carpet, and wallpaper! The dog, that is – not my son!
I make sure to give each of my granddaughters individual time. The eldest, nearly 14, spends Wednesdays with me after school, and we’re going to London for her birthday in August. The middle one comes over on Thursdays – we recently spent three nights in Edinburgh and had a brilliant time. The youngest, who’s six, comes over on Fridays, and when I asked what she wanted to do for her birthday, she said “Skydiving!”