Meat up

Paddington now has its own glamour butchery with the opening of Field to Fork at Five Ways. The outlet is the fourth from the eastern suburbs business, following locations in Bondi, Vaucluse and Rose Bay. Situated in the former Sonoma café space on Glenmore Rd, the store has been designed by interiors specialist Sally Taylor, who also designed Victor Churchill in Woollahra.

Field to Fork is owned by the Horwitz family, who have been in the Sydney food industry for almost 40 years. The new outlet will offer not only premium meat, but prepared meals, ready-to-eat home meals and cooked food. A “secret grill” will offer barbecued steaks, burgers and ribs.

“The idea behind it is that you give the consumer the choice to buy the meat, or buy ready-made or already cooked meals,” says Gary Horwitz, speaking on behalf of his son Josh Horwitz, who owns the business with his mother (and Gary’s wife) Paula Horwitz. “We love the butcher business and the food business and we believe the butcher is coming back. We still think in this day and age there is a market for people seeking quality cuts and a relationship with the butcher. They want to be able to come in and share the experience of cooking and eating.

“The beautiful thing about the new Paddington store is it has an amazing design. It’s like your own country kitchen when you walk through the door.”