When it comes to good food, which is your favourite cuisine? While there is plenty of choice when it comes to eating out, not everywhere is great.

Especially when it comes to steakhouses, however, I went to Macellaio RC, which has restaurants in London’s Soho, South Kensington and Exmouth Market.

Macellaio RC describes itself as an Italian ‘theatre’ meeting British classics.

Using traditional Italian cooking techniques, the restaurant focuses on the thinly sliced topside of world-renowned Fassona Piemontese beef.

The beef comes from the special mountain valleys of North Genoa, known globally to be the leanest breed of cattle.

So, there were high expectations of the quality.

The Fassona Piemontese beef has an arguably superior taste to Wagyu or corn-fed USDA beef, thanks to its melt-in-the-mouth texture.

Not only was the beef we had tender and juicy but it also had a slight rich flavouring too.

One of the talking points of the dinner was the lit beef dripping candle which may divide some customers.

The candle itself was the theatre of the meal but did leave a greasy taste in your mouth and on your lips.

However, the meal had a slight twist. As the beef was paired with a British touch thanks to the sides of bone marrow, roast potatoes, seasonal vegetables and of course, gravy.

All of them tasted delightful, in particular, the bone marrow which is a truly underrated ingredient.

Staff at Macellaio RC were welcoming and shared their knowledge about the ingredients and where they came from.

Fassona’s provenance dates back to the Palaeolithic era in 1856. Traditionally, the cattle are given particularly good lives and raised on small farms, which is reflected in the taste.

At Macellaio RC, cows are bought aged four years and up, then dry-aged and butchered in-house.

Something which makes the dining experience at Macellaio RC a little bit more extra special.