Primarily I’m a meat man, although once in a while I toy with a few vegetables. (Nat King Cole)
If you ask LM what he’d like to do on a lazy Sunday, he will suggest a visit to Victor Churchill’s. It’s his happy place.
When my father comes to visit from New Zealand, he considers Victor Churchill a favourite destination. We bought him a full-day Charcuterie course for Christmas last year. He was not disappointed (and we dined extremely well on his confit of duck).
Peter Gilmore, Executive Chef of Quay restaurant – which currently sits at number 29 in the San Pelligrino top 50 – says it’s his favourite food shop anywhere in the world. If its good enough for Peter, I reckon it’s worth a blog post…
The original Victor Churchill’s was established in 1876. Father and son team, Victor and Anthony Puharich, founders of the highly regarded Vic’s Premium Quality Meats, are the fourth owners of the butcher shop in its 136 year history.
Inside, it is a shrine to protein and has literally changed the way people look at butcheries. It’s got major bells and whistles in the form of a Himalayan salt-brick wall and the kind of visual merchandising you would more likely associate with high-end fashion (in fact it has been dubbed the Tiffany’s of butcher shops) but it more than backs up with a superb meat and poultry.
If you consider yourself a meat-lover or a foodie, or you just love great design, this is one spot to add to the list when you visit Sydney…
We have some good friends visiting from Auckland next weekend. I have suggested to them we might plan a visit to Victor Churchill on Saturday so they can hand-select their protein of choice for the barbecue that evening…
Victor Churchill can be found at 132 Queen Street, Woollahra. The shop is open 7 days AND if you happen to live is a selected part of Sydney, they deliver. For those of you who just want a squizz at the fabulousness that is Victor Churchill, check out their website here.