Hannah, a United States-born butcher, charcuterie, and trained chef, is passionate about nose-to-tail eating, an interest she developed while studying cooking at the Culinary Institute of America in New York. Hannah has been in the butchery industry for around 10 years after working as a chef at the Paternoster Chop House and then at Fergus Henderson’s nose-to-tail restaurant, St John. in London.

After moving to New Zealand she launched her own business 'A Lady Butcher' specialising in creating beautifully cured and preserved meats from New Zealand, using ethically raised animals with local ingredients. In March 2020, Hannah and her partner opened a nose-to-tail restaurant and brewery, Churly's, in the Auckland suburb of Mt Eden.