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Pasture
Sector: Hospitality
Details: Fire, meat, music
Location: Bristol and Cardiff
Pasture
Pasture takes meat seriously. Founded by Chef-Owner Sam Elliott, the restaurant concept with spaces in Bristol and Cardiff works with local beef suppliers and only uses native breeds that have been raised on Pasture – hence the name. In-house butchers prepare steaks fresh for each service and you can expect popular cuts as well as sharing steaks such as the 1.2kg tomahawk and Chateaubriand with every piece of meat cooked over charcoal and wild cherry wood. Mix that with a lively atmosphere and an extensive bar menu, and you have yourself a restaurant that is designed to indulge and delight its guests.
"Well were proud to be involved in the opening of Pasture's first site"
Andy Atkins, Project Manager
Bristol Concept
Following a decade of working with Jamie Oliver, Sam Elliott opened Pasture Bristol in March 2020. Set across two spacious floors, the ground level is for causal drinks with upbeat music while the winding staircase takes you up to the buzzing dining room with an open kitchen with ageing cabinets showcasing the selection of beef that would appeal to any carnivore. Celebrating fire-based cooking, the steaks might be the stars of the show but there are plenty of exciting starters such as ash-baked beetroot, duck liver mousse and Cornish mussels to dig into.
Our Involvement
Full design and build as well as certain metal works. Charcoal cooking projects are always challenging but we have helped deliver an excellent environment for staff and customers
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