Surely we’ve all mulled over the idea of going vegan or vegetarian now and again. But we quickly scrap the thought when we remember places like Pasture exist. The upscale steakhouse serves some of the finest cuts of meat in Bristol.
From classics like sirloins and ribeyes, to the ‘dinosaur cut’ tomahawk and prized chateaubriand, all dry aged for a minimum of 35 days, we’re struggling to even finish this sentence because we can’t stop thinking about its godly steaks…
If it eases your meat-eating guilt, Pasture only uses products local to the South West. Selecting beef that is ethically and sustainably raised on pasture. Pasture guarantees freshness too. Steaks are cut fresh for each service in the open kitchen – where you can see dry aging cabinets displaying whole cuts of beef and chargrills for cooking.
But if you were ogling Pasture’s prized steaks on your last visit. Desperate to get your hands on a cut. See how it would cook with your sous vide machine or gas barbecue. You’re in luck. The steak restaurant will be expanding early next year with a new butcher’s shop, alongside a grocery store, burger joint and breakfast offerings.
“Redcliffe has undergone a major transformation since we first opened our doors in 2018. Both residential and office blocks are being constructed all around us and it’s fast becoming a stylish and sought after central location for Bristol,” said Sam Elliott, chef owner of Pasture. “We are very excited to bring our new offer to Redcliffe with an emphasis on high quality food and sustainable production. We have plans for further expansion next year.”
Pasture first opened its doors in Bristol in 2018, before launching a second steakhouse in Cardiff in 2020. The new venture, known as Prime & Pasture, will be an extension of the current Portwall Lane site in Redcliffe. To learn more head here.