A recent trip to the Welsh capital reminded me how unfamiliar my own former workplace had become. Boarding the train from Chepstow required only a tap-on, tap-off system rather than a traditional ticket.
Emerging from Cardiff station felt like entering unfamiliar territory. The city centre had transformed into something contemporary and inviting, bustling with activity despite the cold March evening.
Our destination was Pasture on High Street, and arriving ahead of our reservation time posed no issue as we were directed to the stylish basement dining area. This flame-focused establishment exuded sophistication.
The décor featured natural wood, leather upholstery and carefully arranged cutlery resting on pristine linen. Our waiter, an exceptionally tall and sharply dressed man named Prince, introduced himself at the table.
The drinks selection proved extensive, with numerous cocktail options, a comprehensive wine list and intriguing beer and lager choices at the compact bar. We selected an affordably priced South African Shiraz alongside a fruit juice.
The menu, while straightforward, held considerable appeal. When our mains arrived, Prince presented a substantial wooden board displaying three signature beef cuts: an enormous tomahawk steak reminiscent of a Fred Flintstone prop, a thick chateaubriand fillet and a substantial porterhouse. He described each in meticulous, tempting detail.
Previously considering rump and sirloin options, we ultimately decided to share a chef-style tomahawk. Ruby opted for the celeriac Wellington priced at £17.95 while Jo selected fire-roasted chicken at £19.95.
For starters we shared char sui belly pork portions at £10.50 each and mushroom croquettes at £7, with the author choosing squid and aioli at £10.50. Prince began explaining how this differed from standard calamari before catching himself.
The squid arrived completely black from squid ink coating, delivering remarkably intense flavour. Those accustomed to ordinary calamari might find it unusual, though the reviewer found it excellent.
Our one-kilogram tomahawk steak, priced at £11 per 100 grams, arrived sliced and tender with substantial bone-attached meat remaining. We selected peppercorn and bearnaise accompaniments though the exceptional quality needed no enhancement.
Two included sides accompanied the steak, supplemented by beef fat and thin fries at £5.95 plus a notable kohlrabi and spinach gratin at £6.95.
The wine was complemented by several pinters of Bristol-brewed lager. Desserts included a panne cotta, a sticky toffee pudding shared between the couple, and a pot of tea for Jo.
Recognising the special occasion, Prince delivered a charming finale: chocolate petit fours decorated with an elegant handwritten congratulations message piped in chocolate sauce across the serving platter.
Pasture carries premium pricing but delivers exceptional quality through locally-sourced ingredients, making every penny worthwhile. David Barnes covered the entire bill.