butcher as ecosystem

There seems to be a trend of redefining the food shop as a working environment. It’s not a big trend, it’s happening slowly. One of the best examples is butcher Victor Churchill on Queen Street in Woollahra, Sydney, Australia. Victor Churchill is known for it’s Premium Quality Meat, and is the leading meat supplier to some of the finest restaurants in Australia, China and Singapore.

The redefinition of a butcher shop is an interesting one: it’s a working environment, a cooking environment and a shop environment. Looking at it from an ecosystem-point-of-view you have to meet the wishes of the workers as well as the customers. The shop has two working kitchens producing a range of condiments and charcuterie products. The kitchens are also used for cooking classes open to customers, like the Basic Beef Butchery class.

We think that Dreamtime Australia did a breath taking job on Victor Churchill’s shop, designing a one-of-a-kind, world-class space. A working environment responding to both workers and clients. It inspires and motivates. It seems that Dreamtime works the same way as the team behind Creative Valley: “offering a platform from which all team members can provide feedback and suggestions for the development of the business”.

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