Meet Hannah - Our Training and Development Manager

This week we got together with Hannah, our Training and Development Manager, over at Fazenda Manchester for a coffee and a chat. We asked her some questions so you'd be able to get to know her a little better.

Please tell us your Fazenda Story:

Tomas, interviewed me in spring of 2016 to head up their management team for a new rodizio brand of the company which was called Bossa - meaning to 'do something with charm and flair'. I'll never forget his curve-ball-interview style, with metaphors involving X-Men and Wolverine and some other surprises on the way. This peaked my interest, and led me to accepting the role.

Leading the team at Bossa in a brand new concept was filled with fun, adrenaline and plenty of challenges. It was a great time of my life but sadly short-lived as the restaurant in Leeds wasn't as successful as projected, and thus we closed.

It was then that I joined the Fazenda Leeds management team. Which at first, I wasn't sure I wanted to do, because my background was in casual dining hospitality. I didn't think Fazenda's style was going to be for me, because frankly I didn't think I would be able to have fun. But I had been really well looked after by the company so far, so I figured it was worth a try. And boy am I glad I stayed! I soon realised whether it's premium or casual dining, it doesn't really matter. It's still creating experiences and memories for guests. It's still people-centred, dynamic teams and a fun environment.

As the company grew and my passion for training and development was recognised I made the move into the Head Office, where I still am now as Training and Development Manager. It's been a dynamic and evolving role as the company has grown further, and right now I'm looking forward to the opportunities of being within a more robust People Team as we progress to work more strategically and achieve more for our restaurant teams' development.

What do you find the most rewarding about your current role?

People. I get to interact with so many different people across all our restaurants, and it's rewarding to listen to our team's opinions and perspectives to help create positive change that matters for them.

Biggest lesson learnt in the last year:

O wow! What a question!

The most interesting thing I've learnt this year is about myself, and how I can manage my time differently to be most effective and productive with work, as well as regulate my mood and energy better. Doing something exciting or energetic early in the morning in the search of some dopamine is proving a winner for me. Chunking my time to stay focused and making time to play to my strengths of being playful and creative is part of the lesson too.

Favourite place to relax in the whole world:

I will be transparent now, I rarely choose favourites for anything. I like to have a choice and mix things up to keep my interest and feel relaxed. I am a strong fan of being outdoors to really unwind and relax, so climbing a new mountain for some escapism is on my list of go tos.

Climbing Mount Batur in Indonesia for sunrise a few years a ago was a super peaceful experience and one I'll never forget. Also in the mix is: swinging in my hammock listening to an audiobook, going camping and waking up listening to the dawn chorus as well as dancing to care free to loud music.

Favourite plant!

Hahaha, I like my plants, indoors and outdoors. As the Head Office team are likely to agree with as I've filled our office with my houseplants while I move house. My current favourite houseplant that I own is a cheese plant (Monstera Deliciosa). It has funky leaves that change shape as they grow. Outdoors, my all-time favourite flower for its smell is lavender, but I adore seeing my garden in full bloom in summer with an array of technicolour flowers with pollinators dancing about from one to the other.

Favourite Fazenda Meat, Side and Market Table Dish:

I have a favourite process, which is slow and selective. It involves starting off with a crisp glass of Domaine Chandon alongside a selection of seafood, namely langoustines, anchovies and octopus, from the Market Table. Then I only need one side in my life, which is nice and simple so the sumptuous meats and sauces can take centre stage having a party in my mouth - truffle and parmesan fries.

I love our tender, melt in your mouth cuts like Picanha and Corderio, but my all-time favourite Fazenda cut is a current butcher's choice - Fraldinha (beef skirt) for its powerful flavour. All to be accompanied with an Argentinian glass of Torrontés, which is my favourite white wine that can stand up to compliment and match the flavoursome meats.

Ohhh we can't possibly disagree with that last answer, Fazendeiros. We thank Hannah for her time and we hope you enjoyed getting to know her a little better!