Vaucluse is our second home. We opened Field To Fork Vaucluse in October of 2016. We included our traditional butcher’s display into our second location. You’ll be able to find all of our fantastic products from Bondi: outstanding ethically raised and sustainably farmed meat and poultry, delicious cooked homestyle meals and our renowned house-made biltong, droewors and boerwors. As well as this, we’ve added a full deli display with cured meats and cold cuts, olives and a range of superb cheese. You can even find artisan bread, pastured milk and organic farm fresh eggs.
Vaucluse is managed by Matthew Derrick. Matt grew up near Oxford, UK and was classically trained as an English butcher before immigrating to Australia. Matt is our favourite Pommy export and we love the passion and dedication that he pours into his craft. Ironically, Matt lives in Bondi. When not at work, Matt is a keen surfer and an avid photographer. Check out his Instagram; @matt.d.photography. He has a stunning eye for landscapes around NSW.