Meat specialist Ryan Boon on Cape Town

Meat specialist Ryan Boon on Cape Town

Image credit: Andrea Van Der Spuy

The traditional butcher, 33, on set menus, spas and midnight snacks.

I was born and raised in the city of Durban.

What I love most about living in the Cape is the passion.

When out-of-towners come to town, I enjoy taking them to places that make our country unique, such as the Karoo, bungee-jumping at Bloukraans, game parks, into the mountains, along the streams in the Western Cape, to traditional South African restaurants, and the local butcher, of course. I love to drive around and show people our amazing secrets.

The best restaurant meal I’ve eaten recently was at our local restaurant, Noop in Paarl –  a quick in and out. Great food, awesome owner and he supports local.  We haven’t eaten out much this year, with business expansions etc…

Our (other) favourite restaurants include Jardine and Jordan in Stellenbosch and The Test Kitchen, which is stellar. We enjoy tasting menus or preset ones, as they allow you to focus on the company and conversation and just enjoy the experience the chef wants you to…

My wife and I enjoy attending events that suit our mood in the moment; we are impulse kind of people. The great thing about Cape Town is that there is always something happening to satisfy one’s mood….

Our favourite weekend getaway is anywhere with a quality spa! There is no substitute for a solid full-body massage. We also have a family house in Langebaan, which is close to Paarl, and great for the girls [my wife and two daughters].

On my bucket list to still do in the Cape is spending more than one night in a five-star hotel. I definitely want to get back on my bodyboard and ride some of the Cape’s best waves, and not get devoured by a shark…

The best coffee in my area is from Seattle Coffee.

The best outdoor activities in our area are fishing and hiking in the Du Toit’s Kloof Mountains.

I don’t give much thought to Banting. Make the effort to learn about your body, your blood group, and your genes. Eat what you know is good for you, what you can digest properly, and what you were designed to process and burn.

When I do drink, my tipple of choice is Southern Comfort in any shape or form. It goes down a treat…

To be a (good) butcher, you can’t be lazy, or else you get a backhand; you definitely need to be a people’s person; and you need to be humble – you can’t have an attitude and think customers will continuously support you.

I am currently busy opening our new production facility at our Paarl factory, and we are planning a huge marketing campaign for our Stellenbosch retail outlet. Watch this space.

On Sundays, I’m at church first, then in the garden with my girls, chilling on the couch with my wife, and lastly planning my week.

Money is the root of all evil. Do what you are passionate about, and money will come.

Straight after this, I’m brushing my teeth and going to bed!

When I wake up in the middle of the night, I go straight to the fridge and look for yogurt or ice cream.

One day I will look back and be happy if I have affected someone’s life positively, even if it’s just one person. I want to add value wherever I can.

Find out more about Ryan – and the excellent meat he sells – on his website.

Disclaimer:

The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.

Time of publication: 05 September 2016

2 Responses to “Meat specialist Ryan Boon on Cape Town”

  1. HEATHER DYERS

    I HAVE NEVER MET SOMEONE MORE GENUINE AND YET ADVENTUROUS WITH AMBITION! A TRUE INSPIRATION “CUT FROM THE OLD CLOTH”!

    Reply
  2. Antjie

    Defnitief die beste Diens en Vleis by Die Boons. Julle is Die Beste.

    Reply

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