New restaurant and bar
is all about the meat. Sustainable, high-welfare, locally reared meat, that is.
From huge sharing cuts to steaks, a short rib pie and classic burger, it’s all going to be on the menu at this brand new venue, which sits on the cobbles of Portwell Lane, opposite St Mary Redcliffe.
By taking whole animals – which will come from small, independently run farms – and butchering them on site, the kitchen team will make sure that nothing goes to waste. (Expect to see chicken livers used in starters, and steak off cuts in burgers, for instance). And they’ll be dry-ageing the beef themselves, too.
It’s all chef Sam Elliott’s idea; having grown up in the area, he’s been away for over a decade, working with Jamie Oliver. He left his post about five months ago, and has now taken on the former Bangkok Joe’s site, below the Genting Casino.
The large space spans over two storeys; the ground floor will be the bar area, with a drinks including Bristol-brewed beers (from Moor, Lost and Grounded and Wiper and True), and a classic cocktails with a twist (smoked Negroni, anyone?). The house gin has been made in collaboration with
, and will be stored at the bar in one of the distillery’s former copper stills, and served from reused glass bottles.
Sam hopes to have live music in this space too, and local artist Jody (an Upfest regular whose work you’ve probably seen around Bristol) will be working his magic on the staircase too, covering it with a huge mural.
Upstairs, which benefits from large arched windows that overlook the 800-year-old church, there will be seating for around 75, and the open kitchen will be able to watch the chefs at work over the Japanese grill, charcoal oven, and butchers block. They’ll also be able to have a gander at the meat itself, which will be displayed in large fridges.
As well as main meals, there is going to be a kids’ menu and express lunch offering available too; the latter featuring meals priced around a tenner and guaranteed to see you full-bellied and finished within your hour lunch break. Roast lunches will be served on Sundays and – get excited – they’ll come with bottomless gravy. (Did you just fist pump too?)
Sam has made great use of independent businesses in and around Bristol, sourcing everything from coal to photography and
from the local area. He’s also working with Help Bristol’s Homeless, donating all the takings from his water sales to the local charity.
Pasture is set to launch on 28 February, and if you fancy winning a steak there during opening week check out the
Photos by Sam Gibson