Chris is a master butcher. He joined Cranswick Gourmet Bacon Company and his unique techniques for preparing bacon went on to influence the design of our state-of-the-art facilities.
Chris trained as an apprentice with Jack Scaife, buying livestock, preparing meat and eventually running the company. He spent two years perfecting his speciality dry cure bacon, changing recipes, breeds and processes before supplying Fortnum & Mason and the House of Lords and later exporting to Japan, South Africa and South America.
Chris is still involved in the production of our bacon range, united with us in our mission to protect this great British craft.