Victor Churchill - Fine Family Butcher. Est 1876

Born Again Carnivore

victorchurchill — Mon, 19 Jul 2010 08:00:17 +0000

A guide to aesthetics, ethics, and the importance of a good butcher. Maybe itʼs lovable serial killers, like Dexter, who have revived the worldʼs obsession with meat. Or
perhaps itʼs the butcher himself whoʼs put a fresh face on the dirty apron-wearing, cleaver-wielding cliché. Whatever the reason — weʼre back on board. And the new meat is different: itʼs stylish and ethical. It has character and is socially inclined. From degustation fiends to food junkies — everyoneʼs talking meat.

Artravel Magazinea

victorchurchill — Mon, 19 Jul 2010 01:14:36 +0000

The songs, the Villette butchers’ tango or the slaughterhouse killers, that Boris Vian used to
sing are very long gone. But as eager as we are to find the best cuts of beef, we would not
change our butcher for anything when he is able to serve the meat from Chalosse, Salers or
Limousin.

Il est un peu loin le « tango des bouchers de la villette », celui « des tueurs des abattoirs » que
chantait Boris Vian. Pourtant tous à l’affût de merlan, poire et araignée, nous n’échangerions
pour rien au monde notre boucher lorsque celui s’empresse de nous servir les viandes de
Chalosse, de Salers ou Limousine.

China Travel Channel

victorchurchill — Thu, 15 Jul 2010 00:50:06 +0000

Join China Travel Channel as they explore Vic’s Premium Quality Meats at Mascot and Victor Churchill in Woollahra Sydney. Take a behind the scenes tour with this amazing production that introduces you to ‘The Man behind the Meat’ Victor Puharich and his son Anthony Puharich. China Travel Channel tours the factory and also has a private tour of Victor Churchill meeting Head Butcher Danny Woodward, Head Chef Romeo Baudouin and sampling some beautiful Kurobuta Pork.

Watch

WIDN – Victor Churchill, Sydney

sharongray — Sun, 04 Jul 2010 15:13:04 +0000

Even the butcher’s shop has gone high design, with stunning results at this family-run business in a Sydney suburb, where even the humble ‘snag’ gets a high-end makeover.

We don’t often see butchers’ shops in these pages, and the spread of supermarket has led to them becoming pretty scarce on our high streets too.

But in Australia, as in the UK, a new breed of butcher’s shop is stepping up to the challenge, offering a quality of service and design that you won’t find in the bland isles of your local Tesco or Asda.

‘Fine family butcher Victor Churchill’ may have an old-fashioned ring to it – and the first Churchill’s butcher’s shop in the Woollahra suburb of Sydney was established in 1876 – but a radical redesign by Dreamtime Australia Design has turned this traditional stalwart into that rarest of things – a designer butcher’s.

Men of Style – Sydney

victorchurchill — Wed, 23 Jun 2010 03:17:25 +0000

Tom Williams couldn’t understand the fuss. “Meat and blokes go hand-in-hand, don’t they?” said TW, when asked if he thought it weird Men’s Style would celebrate its Men of Style for 2010 in a butcher’s shop. Then again, Victor Churchill, in leafy Woollahra, is not your average kind of butchery-the quality of the meat matched only by its slick, multi-million dollar interiors and wonderful staff.

Top Shop

victorchurchill — Wed, 23 Jun 2010 01:13:01 +0000

The Premier Award for Interior Design Excellence and Innovation went to Dreamtime Australia Design for Sydney boutique Butcher Victor Churchill. The Design Institute of Australia and Design EX bought together 10 judges for the 2010 Awards covering 15 categories.

Mercurio’s Menu

sharongray — Wed, 09 Jun 2010 02:23:37 +0000

Paul Mercurio – “My first stop is Victor Churchill butchers. Victor Puharich is a fourth generation butcher and his museum of meat is enough to convert any hardened vegetarian. Victor, this place is a work of art…”

High Steaks

victorchurchill — Mon, 07 Jun 2010 09:27:27 +0000

The luxury goods at Woollahra boutique Victor Churchill are displayed behind glass in copper-edged cases. Aproned staff don gloves to handle their precious wares, which are weighed and wrapped with care. But this is not another Queen Street antiques store. Victor Churchill is a butcher. In the shining display cabinet, under theatrical spotlights, it’s Wagyu beef that gets the top billing. With a price tag of $189.99 a kilo the Wagyu scotch fillet from Victorian producer David Blackmore is the gold Rolex of beef.

Victor Churchill Une boutique Hors Norme, en Australie

victorchurchill — Sun, 06 Jun 2010 12:35:45 +0000

“Victor Churchill sera une destination pour ces gourmets qui veulent l’ensemble du paquet – Un état de l’art-fit-out, de la viande de qualité, les bouchers compétents et professionnels de l’hôtellerie de renom qui comprennent une cuisine raffinée.” Anthony Puharich, chef de la direction de Vic de qualité supérieure Viande. Vic et Anthony Puharich avez toujours rêvé grand. Après la réussite à la viande Vic de première qualité, le fournisseur de viande menant à certains de l’Australie, la Chine et restaurants les plus considérés de Singapour, le père et le duo fils est fier d’annoncer l’ouverture de Victor Churchill – un nouveau concept de la «vieille tradition» de boucherie.

How to extend your Brand Experience? Ask the butcher!

victorchurchill — Wed, 02 Jun 2010 12:23:39 +0000

Vic’s Meat, a standout example of best branding practice has done it again.

We’ve written before about the unique, rich and memorable brand experience that is Victor Churchill, a European-inspired designer shop of carnivorous inspiration in Sydney. Now the owners have developed a website and released an iPhone app, Ask the butcher. By creating an ultimate guide to buying and cooking meat they assert themselves as the very pinnacle of meat appreciation, true carnivore connoisseurs. Ask the butcher, answers all your questions about a cut of meat, how to cook it, what recipes to use it in, and then when you get down to cooking gives you a timer with reminders when to turn the meat –keeping your premium cut premium after it’s hit the barbie.