Sarah Hammond

Sarah Hammond

Committee Member

Current Position:

People Director – Cave Hotel & Golf Resort, Korean Cowgirl Restaurants & Pentland Homes.

Previous Position: 

UK Head of People, YO! Sushi, Paku and Taiko Foods Ltd, Head of People, The Hush Collection


Sarah first started her journey within hospitality by attending the iconic Westminster College in London’s Victoria where she studied ‘Hospitality and Institutional Operations’.  Sarah was soon to discover that her talents did not lie within the field of cooking (and still don’t….) so instead turned her focus to the heart of the industry – our people – entering the world of Human Resources.

Her early career included a stint within contract catering, working for Gardner Merchant’s elite dining division Directors Table.  Sarah’s first lead role within People was when she joined Bank Restaurant’s in 1996, then a newly opened 300 seater brasserie in Aldwych, London.  The company quickly expanded, opening further Banks along with a new venture, Fish! Plc.  The first Fish! Opened in Borough Market and what followed was rapid expansion across the UK.

In 2003 Sarah joined Hush Restaurant in Mayfair in preparation for the Companies expansion plans ….and expand they did, over the course of the next 17 years Sarah supported the group in opening numerous restaurants; both large, high-end restaurants as well as high street brands.

Sarah then spent the next 15 months working for the powerhouse that is YO! Sushi, overseeing the restaurants and retail division, supporting the opening of 200+ kiosk in major supermarkets, along with the Taiko production factory in North West London.

What do you enjoy about working within HR in the hospitality industry?

“I thrive off the passion of the people I work with and the diverseness of the teams we create, the people we meet and the challenges we overcome.  I love being able to make a difference and support others, I feel very lucky that my role within hospitality allows me to do this everyday.  The fast-paced environments we work within and the fact that no two days are ever the same and infectious and I couldn’t imagine working in any other industry”