Jemima grew up on a cropping and grazing property in the Liverpool Plains. She started working at Victor Churchill as she wanted a change. She has been a passionate cook her whole life, so it seemed only natural to work where she would be surrounded by truly amazing food!
Sarah's favourite aspect of Victor Churchill is the extent to which the entire team works together to provide not only the highest quality products, but where the whole team strives to provide exceptional service to Victor Churchill's customers, whether they be an international guest seeking an incredible piece of David Blackmore's Wagyu or a local customer picking up their Sunday night rotisserie chicken.
Imogen started working at Victor Churchill because her family has always run small businesses, with a high level of professionalism which are always moving forward. She loves that Victor Churchill, once a small family business, has now become incredibly successful, but the way in which all staff are recognised on a personal level remains the same.
Starting with Victor Churchill two years ago was Tim’s first introduction into the meat industry. Being a BBQ cook, he is always in search of new cuts and having access to the knowledge of Sydney's most talented butchers enables him to discover and understand the more "curious" cuts of meat.