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Forget those ever-expanding soulless supermarkets - here are six of the best shops to make your mouth water.

Choc treats

The Chocolate Society, 36 Elizabeth Street, SW1, 7259 9222. Definitely not the place to visit if you're on a January diet. The society treats chocolate with the gravitas usually reserved for fine claret. The ingredients are natural and each variety has its own character. It is the main importer of French Valrhona, the rich king of chocolate. It also stocks its own fresh truffles, chocolate flakes and 32 varieties of bonbons. Tasting is encouraged.

Early risers

Michanicou Brothers, greengrocers, 2 Clarendon Road, W11, 020 7727 5191.

Cypriot siblings Chris and Andy are passionate about veg. They spend five hours each morning finding the best produce at New Covent Garden and boast eight types of tomato.

Fresh fish

Steve Hatt Fishmongers, Essex Road, N1, 020 7226 3963 When Jamie Oliver and Rick Stein need advice on fish they turn to Steve Hatt.He guarantees that his stock arrives within 24 hours of being landed and none is frozen. The shop smokes its own and lobsters are boiled to order. Attentive service, up-market species and outstanding freshness come at a price, but you can find great value for money.

Very big cheese indeed

La Fromagerie, 30 Highbury Park, N5, 020 7359 7440; 2-4 Moxon Street, W1, 020 7935 0341.
In 12 years Patricia Michelson has gone from enthusiastic foodie to the French Guilde de Fromagers' master of cheese. No wonder Gordon Ramsay is a fan.

She stocks 200 varieties from all over Europe and many of her suppliers are literally one man and his sheepdog.

Prize pies

Lidgate Butchers, Holland Park Avenue, W11, 020 7727 8243 The Lidgate family has had the business for more than 150 years. In the window there are poster-size love notes from Antony Worrall Thompson and Nigella Lawson, who praise the knowledgeable staff, organic beef and prize-winning pies.

Gallic baker

Maison Blanc, for London branches call 020 8838 0848. Raymond Blanc set up Maison Blanc in 1979 to produce authentic French bread for his restaurant, Le Manoir. Today the bakery still imports its ingredients and bakers from France, producing a dazzling range, from perfect baguettes to the excellent pain au lardon, made with hunks of salty bacon.