For the chop: Butcher combines tradition with cutting-edge design

Sydney – A butcher has had a boutique makeover; joints of meat and poultry hang from the ceiling at Victor Churchill, where clever design combines history with modern features.

Created by Dreamtime Australia Design, the butcher shop, which was established in 1876, now features custom-made copper refrigerated cabinets to display meat. An old sandstone wall has been used to create a backdrop for the butcher’s ‘working stage’.

A glass-walled cool room lets customers see the ageing process of larger cuts of meat, while the in-store butchers prepare sauces, parfaits, terrines and sausages. A Himalayan salt-brick wall lends extra flavour to the hanging meat.

Updated food spaces such as Victor Churchill are responding to consumers who are turning to high-quality, simple but perfect products.