Pasture is a Steak House & late night bar brought to you by Chef Owner Sam Elliott. Pasture restaurant is a celebration of fire-based cooking and incredible local ingredients. The in-house butchers handpick and prepare the very best meat from farms in the south west and our chefs use it to cook beautiful, modern dishes. In a nutshell Pasture is about fine dining for everyone, with slick, engaging service, top-quality food and a team whose knowledge is as strong as it’s passion. 

Running physically and metaphorically alongside Pasture, Parallel shares the same vision and ethos but its own unique path.

Parallel is an immersive experience, set around the open kitchen with live fire cookery. Focussing on vibrant and energetic fine dining, our menu consists of small plates, perfectly paired with our expertly curated wine list. Our daily changing menu will bring you an innovative and unique experience every visit.
 

Parallel - Chef de Partie 

The hourly rate for this role includes a competitive share of Tronc. 100% of Tronc is distributed to the staff, giving approximately £4-£5 per hour above the standard hourly rate of 12.40.

We’re looking for a passionate and enthusiastic Chef de Partie to join the team at Parallel, our exciting, small-plates, countertop dining restaurant. If you thrive in a fast-paced kitchen, take pride in high standards, and love cooking with confidence in front of guests, we’d love to hear from you.

While Parallel shares the same ethos as Pasture – growth, excellence, and innovation, it has its own identity and creative direction. Here, we serve a menu of hyper-seasonal dishes, using the best local produce and a variety of cooking techniques, including cooking over charcoal. All of our meat and fish are sustainably sourced, and our chefs work in full view of the guests, delivering an engaging, open-kitchen experience.

What We’re Looking For
We want someone who is:

• Confident and skilled in the kitchen, especially when cooking in front of guests

• Passionate about seasonality, quality ingredients, and sustainability

• A team player with great energy, curiosity, and drive

• Experienced in a similar role within a high-quality restaurant

Skills & Experience

• Minimum 2 years’ experience as a Demi Chef de Partie, Chef de Partie, or higher

• Solid understanding of fresh, seasonal cooking

• Basic butchery skills and knowledge of working with quality meat and fish

• Comfortable in a collaborative, high-performance team environment

Pasture is a Steak House & late night bar brought to you by Chef Owner Sam Elliott. Pasture restaurant is a celebration of fire-based cooking and incredible local ingredients. The in-house butchers handpick and prepare the very best meat from farms in the south west and our chefs use it to cook beautiful, modern dishes. In a nutshell Pasture is about fine dining for everyone, with slick, engaging service, top-quality food and a team whose knowledge is as strong as it’s passion. 

Running physically and metaphorically alongside Pasture, Parallel shares the same vision and ethos but its own unique path.

Parallel is an immersive experience, set around the open kitchen with live fire cookery. Focussing on vibrant and energetic fine dining, our menu consists of small plates, perfectly paired with our expertly curated wine list. Our daily changing menu will bring you an innovative and unique experience every visit.
 

Parallel - Chef de Partie 

The hourly rate for this role includes a competitive share of Tronc. 100% of Tronc is distributed to the staff, giving approximately £4-£5 per hour above the standard hourly rate of 12.40.

We’re looking for a passionate and enthusiastic Chef de Partie to join the team at Parallel, our exciting, small-plates, countertop dining restaurant. If you thrive in a fast-paced kitchen, take pride in high standards, and love cooking with confidence in front of guests, we’d love to hear from you.

While Parallel shares the same ethos as Pasture – growth, excellence, and innovation, it has its own identity and creative direction. Here, we serve a menu of hyper-seasonal dishes, using the best local produce and a variety of cooking techniques, including cooking over charcoal. All of our meat and fish are sustainably sourced, and our chefs work in full view of the guests, delivering an engaging, open-kitchen experience.

What We’re Looking For
We want someone who is:

• Confident and skilled in the kitchen, especially when cooking in front of guests

• Passionate about seasonality, quality ingredients, and sustainability

• A team player with great energy, curiosity, and drive

• Experienced in a similar role within a high-quality restaurant

Skills & Experience

• Minimum 2 years’ experience as a Demi Chef de Partie, Chef de Partie, or higher

• Solid understanding of fresh, seasonal cooking

• Basic butchery skills and knowledge of working with quality meat and fish

• Comfortable in a collaborative, high-performance team environment