Our Farm
.our farm
Buttercliffe Farm began as an empty plot of grassland in Bristol and has grown since 2018 into a thriving market garden. Today, it supplies our restaurants with seasonal fruits and vegetables, heritage varieties, herbs, and micro herbs, mushrooms and honey, reducing food miles, strengthening provenance, and ensuring our kitchens have the freshest possible produce.
Sustainable Practice
The farm is at the heart of our commitment to sustainability and reducing our carbon footprint. Farmer Tom and his team work the land year-round, come rain or shine, using the ‘no-dig’ method to protect soil health, growing with organic practices, and guided by the principles of permaculture. In 2021, we planted 3,000 vines of Seyval Blanc and Pinot Noir, establishing our own vineyard. From 2026, our restaurants will serve the first bottles of Buttercliffe’s low impact wine. An expression of the land around us, grown and produced with care.
.our mission
We recognise that small actions can add up to meaningful change, and believe that taking responsibility and acting thoughtfully can contribute to positive impact. By sharing our practices with staff, guests, and the wider community, we aim to show how practical, measurable actions can support a more sustainable future.
“A three-star accreditation is a truly incredible achievement and indicative of an outstanding dedication to sustainability from the entire team at Pasture.”
.Sustainable Restaurant Association
Having the ability to select what we grow, harvest it when it’s at its best and serve it within a few hours, is a chef’s dream.