Cheddar Nub News aims to be supportive to every element of the community from business and shops to people and charities, clubs and sports organisations.

Everyone is finding it tough at the moment and is desperate to get back to normal.

We are profiling some of these local businesses and groups regularly over coming weeks in a feature called UP CLOSE IN CHEDDAR in the hope that we can be a supportive springboard for their full return to business as usual.

Today we talk to James Simpson, who is the managing director of the FSC group in Cheddar.

During an in-depth Q and A session he talks about the impact the coronavirus has had on the food sector, and what the best things are about living and working in the Cheddar area.

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Tell us what your role involves from day to day and what are the key elements of the job?

As the MD of the FSC group my role mainly involves setting the strategy and goals for the company and then making sure that we have the right teams in the right places to deliver it. I have a great team in place at the moment and so that has allowed me to focus on adapting to the constantly changing situation with Covid.

Over the recent months I have started the process of converting our business to run on an Agile Enterprise model. Our development teams are now all operating under an Agile framework and it has been fantastic.

I run the business together with my brother Jeremy and although we don't always agree on everything there is real strength in our diversity. We also have an office in Long Ashton (our Bristol Innovation Centre, or BIC for short) and I split my time between the two locations.

Tell us a bit about your personal business background James - do you live locally?

I grew up in Cheddar and have spent most of my life in the area. I spent a few years in Bristol, Sweden and Norway but came back to the UK in 2009 and have lived in Axbridge since 2010.

FSC is a family business, started by my father in 1989, and I have been involved for most of my working life. I joined in an administrative function then moved through a field rep role, into managing the field team, account management and global consultancy.

In 2004 I took over a Scandinavian customer account, saw a huge opportunity for the company and so moved with my wife and one-year-old daughter to an island in the Gothenburg Archipelago. We started FSC Scandinavia and I took the role of MD.

We grew the business to over £20 million turnover by 2008 then handed over the reigns so I could come home and take over as MD of the group. Unfortunately, the Swedish company didn't make it through the financial crisis and we closed the doors in 2010.

In 2014, I started Somerset Charcuterie - based in Wrington - with my business partner Andy Venn. I am really proud of where we have taken the company but Andy takes care of most of the day-to-day running of that business these days.

What do you like about Cheddar? How are you involved in the local community?

I love the Mendips and the moors. Over the years I have spent a lot of time walking, running and cycling over the Mendips and I think we are incredibly lucky to have it on our doorstep.

I am very involved with the Axbridge community and am on the Sports and Social Group as well as the Neighbourhood Planning Group. I would like to get more involved with Cheddar when I have some more time on my hands.

The coronavirus pandemic had a big impact on everyone - how did it effect you?

Our business works with food-to-go (sandwiches, salads, sushi, cakes, juices, pastries, etc). When people are not going, there is not much food-to-go being sold.

We have been hit pretty hard at FSC and have had to furlough most of the team for parts of it. We have had suppliers and customers close down temporarily and some permanently.

Debenhams was one of our customers and so we suffered a big hit from them. However, we have a solid plan for getting through it and that has served us well so far.

We have been very lucky and our team have supported us in every way that they could. We are now, like everybody, looking forward to the world re-opening so that we can start to rebuild.

Somerset Charcuterie has had to completely transform into a web-based business and we have moved from more than 80 per cent of our turnover coming from outdoor events, restaurants and pubs to over 80 per cent coming from internet orders. Sales are still up year-on-year and the team over in Wrington have done an amazing job.

What businesses do you like and use in Cheddar?

I use Factory Bargains a lot. The owner, Steve, is always really helpful and he has a really good range of products that seems to be far greater than a shop of that size should have.

Almost every time I go there, only half expecting to get what I need, he has it and the prices are great.

Maunders is another favourite. During lockdown I have built an outdoor kitchen and home gym (along with many others doing the same!) and Maunders have been brilliant. Jimmer can never do enough for you.

As a family we use all the takeaways, restaurants and pubs pretty much in rotation. There is so much more choice than when I was younger which is great.

The lockdown has been very difficult for many people - how do you think that Cheddar as a village has coped?

I think that we are very fortunate to live here because we have space. I have not personally witnessed a lack of respect for the rules and I think for many people, the opportunity to slow down and spend more time locally and with their families has been a good thing.

I do feel for those who are shielding and the pubs and restaurants who have been among the hardest hit.

If there was one thing in Cheddar you would change, what would it be?

I would promote the outdoor sport pursuits. I think Cheddar could become a destination for people wanting to walk, hike, hill run, mountain bike, road bike, climb, abseil, clay pigeon shoot, sail, glide, hang glide, orienteer, cave and so much more.

All of this is already possible but there is not a joined up strategy so that people can associate Cheddar with these kind of activities. With the people would come the spend on food and drink, activities, accommodation and equipment.

I feel it could also attract a group of customers with a bigger purse and who could be more considerate of their surroundings.

If you had one message for the residents on Cheddar, what would it be?

Don't waste our most valuable resource. Get out on the hills and enjoy them!

If you could choose one famous person to play you in a movie about your life, who would it be?

Homer Simpson.

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You can check out the FSC group website HERE.

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See our other UP CLOSE profiles:

Jem Ham, managing director and founder of Cheddar Ales

Doreen Smith, operations director of Cheddar charity The Space

Don Bishop, of Don Bishop Photography in Cheddar

The Somerset Crooner, Draycott farmer Andrew Sheldon

Would you like to be the subject of an UP CLOSE profile or do you know someone who we should feature? Contact [email protected].