The much-loved purveyor of fine meats on Queen Street, Victor Churchill, first opened its doors in 1876. The current incarnation opened in 2009, with an interior redesign that won it an International Retail Design award in New York.
Anthony Puharich has been in the business of premium meats for 16 years. Providing cuts for restaurants such as Quay, Aria, Sepia, Marque and Movida, while running the Victor Churchill retail branch. You can imagine he knows how to cook a good steak.
Everything in Victor Churchill speaks of quality, abundance, theatre, luxury and indulgence. Bronzed sausages act as door handles, mirrored cabinets house dressed veal racks and forests of upright lamb shanks, while huge sides of meat rotate on a suspended conveyor belt in a glass dry-age room, all finished with a backlit wall of Himalayan salt bricks. Each aspect of a Victor Churchill visit is designed to be more than just a trip to the butcher. It’s an experience – one that takes shopping far from the realms of the ordinary. You won’t find any ‘quick sale’ or ‘discount’ flags here.
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