We’re looking for a skilled and passionate Butcher to join the team at Pasture, where whole-animal butchery, sustainable sourcing, and fire-based cooking come together to create one of the most exciting restaurant experiences in the South West.
At Pasture, we pride ourselves on doing everything in-house—including our butchery. From dry-aged burgers to prime cuts of native-breed cattle, lamb, and poultry, our butchers are at the very heart of what we do. If you’re an experienced butcher or a chef looking to deepen your butchery knowledge in a high-performing kitchen, this is a rare opportunity to work with exceptional produce, learn from industry leaders, and help shape one of the region’s best dining destinations.
What We’re Looking For
We’re after a detail-focused and organised butcher with a strong understanding of meat quality, preparation, and whole-animal breakdown. You must have excellent knowledge of FIFO (First In, First Out) practices, food safety regulations, and hygiene standards, ensuring all products are handled and stored correctly to maintain quality and safety. Whether you're a seasoned butcher looking to bring your skills into a dynamic restaurant setting, or a chef with a serious interest in butchery, this role is all about craft, consistency, and care. You’ll need to be confident in prepping a wide variety of cuts, from steaks and burgers to poultry and lamb, and you’ll take pride in maintaining high standards of hygiene, safety, and accuracy. Strong communication skills, a team-first mentality, and a proactive attitude are essential.
What You’ll Be Doing
Breaking down whole carcasses of beef, lamb, and poultry into restaurant-ready cuts
Preparing dry-aged burgers and various house cuts daily
Setting up and stocking the daily cuts fridge for service
Ensuring consistency, portion control, and high presentation standards across all cuts
Managing stock rotation using FIFO principles to minimise waste and maintain freshness
Maintaining rigorous hygiene, safety, and temperature standards in line with food safety regulations
Supporting chefs with meat preparation and special menu items
Communicating with the kitchen and suppliers to maintain stock levels and freshness
You
You’re experienced, precise, and passionate about great produce. Whether you're from a traditional butchery background or a professional kitchen, you bring sharp knife skills, strong product knowledge, and a love for working with quality, sustainably sourced meat. You’re highly organised, with a disciplined approach to stock management and food safety. You work well under pressure, enjoy being part of a team, and take genuine pride in your craft. If you're ready to take your butchery to the next level in a progressive, fast-paced restaurant, we’d love to hear from you.
Benefits at Pasture:
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The hourly rate shown includes a competitive share of Tronc: 100% of Tronc is distributed to the staff.
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28 days holiday - including bank holidays
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20% off food and drink in our restaurants for up to six people
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Opportunity for growth and progression
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1 day of paid volunteering per year, with a charity of your choice
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Regular staff trips are arranged to our farm and to our suppliers
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Employee assistance program provided by Hospitality Action
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Enhanced Maternity & Paternity Pay
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Company events and parties
Join the Pasture family and play a vital role in delivering world-class meat and fire-based cooking from the source.
