Blackmore Wagyu is an award winning and internationally recognised producer of 100% Fullblood Wagyu beef - cattle that are not diluted with any other breed. The Blackmore Wagyu farm is situated in the Victorian high country, selected for its natural lagoons and old river red gums allowing the cattle to be bred in a natural, sustainable environment. Blackmore Wagyu maintain 100% Fullblood Wagyu genetics to ensure their beef represent only the highest grade of 9 and 9+.
Rangers Valley is one of the world's most respected premium marbled beef producers specialising in pure Black Angus and Wagyu cross breeds. Located in the New South Wales New England Tablelands, the cattle are farmed under world class methods resulting in the highest quality, best tasting, consistently tender and delicious beef. Victor Churchill are proud to be the exclusive retail supplier of Black Market beef by Rangers Valley which is usually reserved for the best restaurants.
Exclusive to Victor Churchill, rare breed Kurobuta Pork is farmed in Northern New South Wales. Kurobuta Pork is one of the most highly prized meats available and is internationally renowned for being of exceptional high quality. Often remarked as being the Wagyu of the pork world. This pork comes from an ancient breed of British pig, known as the Black Berkshire.
O’Connor Beef produce some of Australia’s best grass fed beef. For over 25 years O’Connor Beef has been providing premium beef from the pristine Gippsland region of South East Victoria. With abundant, nutrient rich pastures cattle graze on natural clover and rye grass that provide protein, vitamins and minerals and result in meat that is free of genetic modifications, hormones, antibiotic or chemical residues.
Saskia Beer has been tending to game animals since she was 11 years old and has amassed an exceptional understanding of what is required to produce superior game. The meat is slightly darker because they are free to roam and develop their muscles naturally. The result is a chicken that tastes like chicken is supposed to, remarked as being flavoursome, plump and juicy.
Our Head Chef Romeo Baudouin, a native Frenchman who has been with Victor Churchill from the beginning and comes with over 18 years experience in the business. Learning the art of charcuterie from his cousin, Romeo then took his skills to Harrods in London where he produced their charcuterie. You will not find a better range anywhere else in Australia and it is all made onsite by our team of chefs. The newest member of our family is our desserts and traiteur range, also made in-house with an emphasis on French seasonal classics.
The quality lamb provided by Cowra Lamb is tender with a rich, full flavour. Breakout River is situated along the banks of the Lachlan River, at the head of the Lachlan Valley, which is classed as one of the most fertile valleys in the world. The ideal pastures and fodder crops grown in the region coupled with premium genetics in the breeding, result in Breakout River Lamb having one of the best reputations in Australia.
Macleay Valley Rabbits have firmly established themselves as one of Australia’s premier producers of white rabbit. As a result of their dedication to the healthy breeding of their rabbits and quality feeding program, Macleay Valley White Rabbit is tender, delicious and flavoursome.
Uniquely flavoured smallgoods influenced by a Croatian heritage, the Skara family have brought their traditional artisan smallgoods to the Adelaide Hills. Anthony Skara, passionate foodie and his dedicated team, have won a multitude of awards and are leaders in producing true artisan style smallgoods.
Black Forest Smokehouse select the best Australian pork, the freshest herbs and spices, and combines them using family recipes passed down through four generations. The result? Consistently succulent, flavoursome hams, bacon, cold meats, breakfast sausages and salamis.
Isola Chianina beef is 100% grass fed on quality pasture in the high rainfall area of South Gippsland, Victoria. Incredibly slow growing, each animal takes around 5 years to reach Victor Churchill. Each primal cut is dry aged for a minimum of 4 weeks in our ageing room. Being a large, lean animal, it is has a long, clean flavour balanced with the complexities found in grass fed beef.
U Goose is farmed by a fifth generation family farm located in Llangothlin, New South Wales. They take pride in nurturing their birds across all stages of their life cycle from the birds naturally laid eggs under the Eucalyptus Gums in the paddocks all the way to a plump, flavoursome goose.
Holmbrae poultry are grown in the beautiful Southern Highlands of New South Wales and raised on a distinctive feed program that ensures the unique flavour experience they are renowned for. Holmbrae Chickens are also allowed to fully mature which adds to the succulent and delicious flavor that makes Holmbrae Chickens distinctive.
Located in the stunning New England region of northern New South Wales, Seaforth Farm produces exceptionally high quality lamb. Herb and Lucy Mackenzie are the custodians of this century old family farm and oversee White Suffolk and Merino cross lambs who graze on fields of winfred, tonic plantain and clover in one of the most beautiful parts of Australia.
Pork from Near River Produce comes from their farm in the pristine hinterland of the NSW Mid North Coast. Here the heritage breed Wessex Saddlebacks are allowed to spend their lives foraging and wallowing in open paddocks eating a varied diet of grains, mixed pastures and vegetables. This lifestyle and diet along with the breeds genetics and the longer time to reach maturity are what we believe gives Near River pork the sweet full flavoured taste that it is renowned for.
Redleaf Farm is located in the NSW Southern Highlands and is operated by Katrina and Sam Sparke along with their family of 4 children. They firmly believe that the best tasting meat is from happy animals and specialise in sustainably raising their free-range Saddleback pigs, Border Leister/Merino lambs and grass fed Black Angus beef. As a small family farm, their stock numbers are low enabling them to maintain their preferred hands-on approach – hence their produce is seasonal and very special.
Rosé veal from Camden Valley is a light pink colour in comparison to traditional white veal. This is because these calves are raised on a complete diet and able to roam on pasture. The “pink” colour is symbolic of ethically raised calves. This small, boutique farm is located in Camden on the fringe of Sydney. Their calves are offered a full diet to promote calf health and wellbeing resulting in a rosé coloured meat. The veal they produce is light pink in colour, delicate in texture with a subtle flavour that only free range veal can offer.
WITLOFT is an artisan Dutch leather brand founded in 2014. Established from a love for cooking and furniture-making, WITLOFT leather aprons are perfect for those with a passion for quality, handcrafted and artisanal style products.
Each apron is crafted by hand, from high quality vegetable-tanned saddle leather of Dutch origin. Leather, being a natural product, allows the aprons to age beautifully over time and wear, telling the story of the wearer and making each piece truly unique.