The FatSteak Club is just that - a club.  Like minded people who want to blog about food they love to make and eat. Hearty food that might not always be good for us, but always makes us smile!

Below are our contributors, and if you want to join the club, let us know here.

Mike Pitts

I trained as a chemist, and now I don't work in a laboratory anymore, I apply that knowledge to my cooking. I do love my gadgets, experimenting and using an understanding of the principles of chemistry to make the very best food.  I seem to cook more and more as a hobby now I don't wear a lab coat, and still dream of retiring to run a small restaurant somewhere quiet.

My confidence really came when I taught myself to cook Italian and found I was pretty good at making pasta. I was married to a vegetarian then, and it was the one cuisine where I didn't miss meat. I'm big on meat usually and passionate about great ingredients and doing things from scratch yourself. I did a butchery course last year and intend to learn all the skills needed to butcher and make use of a whole pig - nose to tail.

Eating out is also a passion, and I particularly like to go for things I don't think I could do at home easily or better! Mind you, I do love a pie.

David Richards

A lot of people would be surprised to learn that my love of food came much later in life than most. Starting university, I found myself armed with a cookbook, questionable sets of pans, cutlery and relatively little culinary experience. Thankfully, I realised the wonders that could be achieved with a few simple flavours and ingredients and from then on I was totally hooked

As a software developer by day, I look forward to swapping the keyboard for the chopping board. However, I much prefer spontaneity over precision and you'll mostly find me throwing various spices around and accidentally making too much. I’m a fan of big flavours and I like everything in a dish to have a role in the big event.

For me, FatSteak Club is all about the club, everything in a dish playing its part and the whole being greater than the sum of its parts. From the plethora of spices in a great curry sauce to something as simple as sea salt and lemon on a freshly baked fish, I’m always looking for those magic ingredients that turn a good dish into a great dish. But that’s not to say I don’t enjoy a big fat steak, I like mine lightly seasoned on the rare side of medium rare. Hold my napkin, I’m going in!