VICTOR Churchill is not a newcomer on the Sydney raw meat food scene.

Not even close; in fact, it’s a legend.

Originally opened in 1876, this renowned butcher is a must-visit spot for Sydneysiders and visitors alike.

Situated discreetly on a plush tree-lined street, this old-school butcher is living it up in a new space, where it rocks a haute-couture boutique feel.

From the illuminated window dressings to the multi-layered, intricate butcher blocks, to its floor-to-ceiling Himalayan rock salt brick wall, this is definitely a contender for the world’s coolest butcher.

And if that weren’t enough, their supreme quality meats fill the kitchens of the best restaurants in Australia and abroad, daily.

Between it solid produce and supreme design, it’s real easy to see how Victor Churchill has been named the Prada of meats.

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