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. 

Our restaurant is set for theatre and our open kitchen showcases charcoal grills and dry ageing cabinets displaying whole cuts of beef ready to be cut into our signature steaks. We select beef from farms in the southwest, all of which have been raised on Pasture. We only buy suckled Native breeds of beef and dry age it for a minimum of 35 days. Our in house butchers cut the steaks fresh for each service. House cuts are generally larger steaks designed for sharing; these could range from 1kg Tomahawks & Porterhouse’s to the prize Chateaubriand. Our Steaks are cooked over charcoal and wild cherry wood for extra flavour. 

Prep Chef

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 are looking for an enthusiastic Prep Chef to complement our passionate and hard-working team. You must be able to work in a fast-paced environment, have a passion for food and work well as part of a large team.

We work in a fast-paced and energetic atmosphere, serving the finest local produce and offering dedicated, genuine service. We are proud of what we do, the values we hold and the experience we offer. Customers vary from casual lunches, long business meetings or dining with friends and loved ones for special occasions.

As a Prep Chef working the early shift, you're the quiet powerhouse behind the scenes the one who sets the team up for success before most people have had their coffee. You take pride in big batch cooking, working with precision, pace, and positivity to prepare everything from sauces to garnishes, so the team can hit the ground running. You greet the team as they arrive, help set the tone for the day, and keep everything organised and running smoothly.

This role is perfect for someone who loves structure, thrives in the calm before the storm, and takes pride in being the backbone of a busy kitchen.

Required Education, Skills and Qualifications

Ideally, at least 2 years’ experience as demi Chef de Partie/Chef de Partie/ Prep chef or above in a well-established restaurant, working with fresh produce and working well as part of a large team.

If successful, you will be provided with:

• • 28 days holiday  - including bank holiday
  • Competitive Share of Tronc, 100% of Tronc distributed to the staff. Tronc is approx. £4-£5 per hour on top of the wage.
  • 20% off food and drink in our restaurants for up to four people
  • Company events and parties
  • Training opportunities
  • Employee assistance program provided by Hospitality Action
  • Long service holiday benefit
  • Wagestream 

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.

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. 

Our restaurant is set for theatre and our open kitchen showcases charcoal grills and dry ageing cabinets displaying whole cuts of beef ready to be cut into our signature steaks. We select beef from farms in the southwest, all of which have been raised on Pasture. We only buy suckled Native breeds of beef and dry age it for a minimum of 35 days. Our in house butchers cut the steaks fresh for each service. House cuts are generally larger steaks designed for sharing; these could range from 1kg Tomahawks & Porterhouse’s to the prize Chateaubriand. Our Steaks are cooked over charcoal and wild cherry wood for extra flavour. 

Prep Chef

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 are looking for an enthusiastic Prep Chef to complement our passionate and hard-working team. You must be able to work in a fast-paced environment, have a passion for food and work well as part of a large team.

We work in a fast-paced and energetic atmosphere, serving the finest local produce and offering dedicated, genuine service. We are proud of what we do, the values we hold and the experience we offer. Customers vary from casual lunches, long business meetings or dining with friends and loved ones for special occasions.

As a Prep Chef working the early shift, you're the quiet powerhouse behind the scenes the one who sets the team up for success before most people have had their coffee. You take pride in big batch cooking, working with precision, pace, and positivity to prepare everything from sauces to garnishes, so the team can hit the ground running. You greet the team as they arrive, help set the tone for the day, and keep everything organised and running smoothly.

This role is perfect for someone who loves structure, thrives in the calm before the storm, and takes pride in being the backbone of a busy kitchen.

Required Education, Skills and Qualifications

Ideally, at least 2 years’ experience as demi Chef de Partie/Chef de Partie/ Prep chef or above in a well-established restaurant, working with fresh produce and working well as part of a large team.

If successful, you will be provided with:

• • 28 days holiday  - including bank holiday
  • Competitive Share of Tronc, 100% of Tronc distributed to the staff. Tronc is approx. £4-£5 per hour on top of the wage.
  • 20% off food and drink in our restaurants for up to four people
  • Company events and parties
  • Training opportunities
  • Employee assistance program provided by Hospitality Action
  • Long service holiday benefit
  • Wagestream 

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.