Steak is amazing. We know that and it's one of life's truisms that has formed the backbone of banquets since the beginning of time. The fatted calf, the steak sandwich, roast beef, T-bones, ribeye rituals, steak tartar, hamburgers (strange one), it's all here and its been here since man first discovered that if it mooed, it can be barbecued [editor: too much, ease up there!]... and relished.

Here at FoB, we love selecting beautiful, rich cuts from talented and enthusiastic butcher's that love their craft and adore their discerning customers (we can recommend one or two depending on your location).

But our steak mission is to:

"...share and swap ideas on how best to lavish 5-star treatment on regular supermarket steaks, bringing them up to and beyond restaurant quality but also to give people the confidence to splash out on an eye-wateringly expensive cut (Wagyu, Angus... the usual suspects) and have your efforts rival those of the best steaks in town."

You can do it - we've helped hundreds to do just that... and it's beautiful. (sniff)

But enough tears... if you yearn for those melting moments, or are just as proud as punch of your latest creation, please share it with us, let us share it with the world... and rejoice!

Feast on!