Hannah Miller, owner of A Lady Butcher, commenced her professional journey as a chef, driven by a passion for fine cuisine since her early days.
She worked in different roles in the hospitality industry, such as front-of-house positions in restaurants, since her teenage years but never imagined pursuing butchery as a career.
While working in various commercial kitchens, Miller came across the art of butchery and realised that acquiring knowledge in this field could enhance her culinary skills further. This passion for "nose-to-tail" concepts grew stronger with time.
“My mentor in the field of charcuterie has been Julian Schapiro, although he is currently based in the United States. Nowadays, I rely more on social media contacts to share ideas and clarify doubts,” said Miller.
Miller enjoys experimenting with the traditional flavours of charcuterie and delving into the nuances of "cooked" charcuterie. Her motivation stems from customers' satisfaction with her products, whether a succulent steak or a slice of bresaola with the perfect salinity.
“There is always more to learn, and I am constantly practising to improve my craft.”
Her advice to aspiring chefs is to conduct thorough research, read extensively, and not hesitate to seek guidance. Perfection is a gradual process; the most challenging aspect is commencing. Starting with determination and perseverance is vital.
While running A Lady Butcher, Hannah Miller is also the co-CEO of the Behemoth Brewing Company. She finds that the most rewarding aspect of her career has been training and nurturing the talents of fantastic charcuterie assistants over the years.
To celebrate Women in Business, click here to read more.
