'Pasture's Radius is one of the best dining experiences I've ever known'

We spent an evening enjoying the immersive dining experience in a former staff room at Pasture

I'd spent hours at Pasture's very own Buttercliffe Farm in Long Ashton before heading across to their immersive dining experience at Radius to tuck into a five-course tasting menu, using much of the produce we had seen growing fresh in the farm that very same day. When we arrived at Radius, which is located at the same venue as Pasture, the space was warmly lit, there were jars on shelves showcasing concoctions made from the farm's produce, and a display of fresh farm veg sat welcoming us in.

The concept behind Radius, and the layout of the space itself showcases this, is that guests will sit around a circular bar, closed off from the main Pasture restaurant with double doors and curtains for the ultimate VIP feel. Staff will talk about each course in the very centre of the room, with guests surrounding them, and will delve into the local produce, local suppliers, drinks and all that has gone into the carefully curated menu.

The menu for Radius changes every so often, and can be heavily influenced by what is being grown on the farm. Our experience cost £75pp for food and an additional £45pp if you also wished to enjoy the Flight - and it was absolutely worth every penny. This is truly the most memorable food experience I have ever been a part of and I still can't get it out of my head.

Our chefs, Aidan Lockheed and Jayne Spicer, had been working tirelessly for hours to prepare our food - each dish had so much thought behind it, and a tremendous amount of attention to detail.

Even if you weren't familiar with the farm, the food spoke for itself. The guests around me - for you all become very familiar with each other by the end of the night - had come from Weston-super-Mare and even travelled all the way from Torquay because they had heard great things about Radius and Pasture.

Our first course consisted of one of the restaurant's famed 'butter buns' - a rich brioche-style bread bun, paired with a delectable serving of smoked onion butter. Already we were off to a flying start.

We also had one of the vividly coloured carrots I had seen at the farm - mine was bright red in colour and coated with a tempura, which complemented the sweetness of the carrot perfectly. Beetroot jam also sat atop the carrot, adding another element of sweetness and this was dished up along with half a crunchy raw radish, smoked ewes curd, and bluefin tuna, ponzu and sesame.

The fish literally melted in your mouth, really bringing home the experience of fine dining. The chefs urged us to just grab that radish and dip it into the ewes curd - and they would often help guide you into how to eat things, though it was completely optional.

The welcoming drink for the evening was a proper mix of Somerset and Bristol suppliers with a farm spritz, made with Dunleavy sparkling white wine and Pasturepomp Gin. You can read more about my time sampling a key ingredient used in this drink, while visiting the Pasture farm, here.

Other highlights over the five courses included the lobster in a bouillabaisse sauce, served with a hefty slice of locally made sourdough bread which was smothered in beef fat. Each individual element of this was a mouthful of heaven, but dipping that bread into the bouillabaisse made me feel like I was eating a secret family recipe in an establishment by the sea.

Alongside this was a heritage tomato salad, with raspberries and fennel flower vinegar. Tomatoes of every colour created a rainbow of a dish and each bite full was different.

The grilled tuna, with basil, turnip, rainbow chard and mussel beurre blanc was extraordinary and delighted even the non-seafood lovers among the group - the tuna had the smoky flavour you would expect from the restaurant's signature steaks, the mussel beurre blanc was probably the best I have ever tasted, and the vegetables were out of this world.

The fourth course was the 'Pièce de résistance' - four intricately sliced chunks of 60-day aged sirloin, drizzled in a three peppercorn sauce, and served with an exquisite potato terrine, sage, carrot top pesto (from the very carrots we were served during our first course all that time ago), short rib, cavolo nero and a sort of black garlic ketchup.

The sirloin was, not surprisingly, some of the best meat I've ever eaten. The potato terrine was a masterpiece, with that carrot top pesto and the peppercorn sauce bringing it all together into a hearty dish in itself.

There was even a dessert course to finish things off, with three exquisite and different desserts - including a beef fat chocolate tart. Impeccable.

Some of the key things I loved about Radius include the fact that the chefs have multiple uses for one single ingredient - and this was showcased throughout the meal. Our hosts were also engaging, friendly and made the whole experience fun, relaxing and highly enjoyable - but we also left knowing more about the restaurant and our food.

Showcasing what the farm is producing, without overpowering these vegetables - and by utilising herbs and ingredients in drinks, sauces, as garnishes etc - is just utterly genius. I don't think I have ever felt so good and so satisfied about a meal in a sense that I knew throughout it all exactly where each and every part of it had come from - and it was all from the South West region at most (if not just down the road).

All in all, it's near impossible for me to summarise what makes Radius a must visit for anyone and everyone - foodie or otherwise. The staff never miss a beat, have wonderful personalities, passion and expert knowledge of their craft.

The menus showcase local suppliers, the talent of the chefs you get to meet, and the hard work that's taking place behind the scenes at the farm. And the people around you will share something truly special with you, an unforgettable experience none of us would have ever expected.

As our two newfound friends from Friday, newlyweds Matt and Erin Burns, echoed, Radius is one of the best things we have ever had the pleasure of enjoying. I just wish I could go back every night for more of the same!