Pasture

Fire, meat and provenance

Everything at Pasture centres on live-fire cooking and carefully sourced meat. The steaks are pasture-raised and dry-aged, the same cuts the group sells through its own butcher's shop. The kitchen's stated focus is simple: good produce, good hospitality and cooking over flames, which suits anyone who wants a serious steak dinner rather than a set tasting experience. The group's ethos puts provenance, sustainability and innovation side by side, and the restaurant's own tagline sums it up as fire, meat and music.

From its own farm

The group runs Buttercliffe Farm at Long Ashton, just outside Bristol, which supplies seasonal fruit and vegetables, heritage varieties, herbs, mushrooms and honey to the restaurants. The aim is shorter food miles and fresher produce, so the side dishes and garnishes change with what the farm is growing.

When to go

Pasture is a good choice for a celebration or a long evening meal close to Temple Meads. Book ahead through the website, and check the allergen information online if you have dietary needs. St Mary Redcliffe Church is just around the corner for a look before dinner, and the harbourside bars are a short walk away afterwards. The group also offers private hire and gift vouchers.

Highlights

• Bristol original of the Pasture group, opened in 2018
• Dry-aged, pasture-raised steaks cooked over fire
• Produce from the group's Buttercliffe Farm in Long Ashton
• Steps from St Mary Redcliffe Church

Good to know

• Reservations are taken online through the restaurant's website.
• Allergen information is published on the website.
• Private hire and gift vouchers are available.

Frequently asked questions