Daily Mail
Tom Parker Bowles was impressed by a steakhouse from a trio with outlets in Bristol and Cardiff, specialising in British grass-fed beef and produce from their own farm in Somerset.
Char siu pork belly “soft as a sybarite’s resolve, with a crisp curl of crackling and a blob of wonderful barbecue sauce” was followed by short-rib croquettes with a “low, sonorous moo”, then a half-kilo of Chateaubriand, “cooked rare, properly seasoned and gloriously charred… There’s even a whisper of funk.”
“Creating a successful restaurant is about so much more than just food – it’s an eternally whirring machine, made up of a hundred different parts, greased by pure hard graft. Pasture does what it does very well indeed and is proof, if proof be needed, that there are shards of the joyous in the general doom and gloom.”
Tom Parker Bowles - 2025-07-01
