Tucked away from the bustle of Hall Street is this excellent local butcher. The guys from Field to Fork love to chat about all things meat — whether it's about what you're going to be cooking up at home, or about the meat in the fridges, much of which is grass-fed, cage-free and raised without hormones. Alongside its selection of raw meat and poultry, are hot, cooked meals like sticky lamb ribs and slow-braised lamb shanks. The butchers is also known for its South African-style dried meats — the biltong is legendary, spicy and moreish, while the droëwors (a traditional dried coriander-seed spiced boerewors sausage) is meaty, tender and addictive.

Images: Yael Stempler