Having spent a decade working for Jamie Oliver, Sam Elliott opened his first solo venture, Pasture, in 2018.
Inspired by Fire, Meat and Music, Sam brings theatre and excitement to all of his restaurants, which specialise in dry-aged, pasture-fed beef, in-house butchery and fire cooking.
Five years on, and Pasture has grown into a diverse group of restaurants across Bristol and Cardiff, all showcasing the best suppliers and producers from Bristol, the south west of England and Wales, creating jobs for over 200 members of staff.
