Forget rosy fairy tales, this is a story that smells of beef fat and love at first sight! On Rue Sainte-Catherine at superstar butcher Jack O’Shea’s, Brazilian Wesley Morais De Souza was busy sharpening his knives when Brit Julia McQuaide knocked on the door looking for a student job. Sparks flew, plans were hatched and before long they opened their very own butcher’s on the charming Wappersplein in Schaerbeek. The white marble counter showcases all their influences: lamb from the British Isles, Irish Black Angus beef aged 21 to 42 days, and sausages made fresh daily. The wooden shelves are jammed with a thoughtfully chosen selection of wines, beers and condiments, including Wesley’s penchant for hot sauces (Chimi Love and Shop). Unsure where to start? Don’t worry, the duo dish out friendly, expert advice, but if you’re feeling a little shy, head to their online store (a rarity in Brussels!) to browse to your heart’s content! Chop to it! // Lina Megalinia

THE HIDDEN GEM: The free-range pork from the PQA farming cooperative in the Ardennes, transformed on-site into delicious honey-glazed hams (€25.50 per kilo). Lip-smackingly good!