Acelebrationoffire-basedcooking
.About us
Chef Owner Sam Elliott opened Pasture Bristol in 2018, with a vision to create memorable dining experiences, which put great emphasis on supporting local suppliers, ethical and sustainable working practices. 5 years on, Pasture has grown into a dynamic and forward thinking group of unique venues across two cities. These include Pasture Restaurant & Radius in Bristol, and Pasture & Parallel Restaurants in Cardiff as well as our new bar Nightshade.
Striving for excellence
We are always striving for excellence in all that we do, from product sourcing & menu creativity to our warm & engaging service. We strive to provide each and every guest with an unforgettable experience every time they visit. We also invest in the brilliant individuals who make up our Pasture Team, encouraging creativity and growth. This has created a culture of respect, support and progress which has become foundational to Pasture as a business.
Adventures in hospitality are exciting, dynamic and above all, rewarding. It’s all about hiring the right people who share our company values, have the freedom to be themselves and have fun.
.Sam Elliott, Chef owner
handpicked & prepared
Our in-house butchers handpick and prepare the very best meat from farms in the southwest, all of which is Pasture raised. We only buy suckled Native breeds of beef and dry age it for a minimum of 35 days. Our Steaks are cooked over charcoal and wild cherry wood for extra flavour. Our very own farm in Bristol, ButterCliffe Farm, provides all of our venues with lovingly grown organic fruit, vegetables, flowers and herbs.
