Our Story
With a lifetime of loving food; its preparation, the world of different flavours, textures and sensations and the infinite array of beautiful end results, coupled with a steadfast belief that maximum effort and quality be applied to all that you do. Along with, the countless times navigating the painfully challenging process of collectively deciding on a singular cuisine to order come takeout night, only to be continuously disappointed by the quality and the overall experience in general.
We decided to create a concept with some solutions and created a service based on our ideal takeout experience, combining it with our expectations and professional pride when it comes to value, quality and guest experience....... Pascere was born.
Pascere is Latin and it means "to feed / to nourish". Depending on which word class, dictionary definitions of its meaning can refer to:
Animals (the shepard taking his flock to pasture)
Person (to feed someone to satisfy, delight and enjoy)
Emotion (to feed, nourish or satisfy an emotional or spiritual state)
That is what we what to achieve (the shepard thing might take a while) and that is why we are Pascere.
FEED THE TRIBE
Our Story
With a lifetime of loving food; its preparation, the world of different flavours, textures and sensations and the infinite array of beautiful end results, coupled with a steadfast belief that maximum effort and quality be applied to all that you do. Along with, the countless times navigating the painfully challenging process of collectively deciding on a singular cuisine to order come takeout night, only to be continuously disappointed by the quality and the overall experience in general.
We decided to create a concept with some solutions and created a service based on our ideal takeout experience, combining it with our expectations and professional pride when it comes to value, quality and guest experience....... Pascere was born.
Pascere is Latin and it means "to feed / to nourish". Depending on which word class, dictionary definitions of its meaning can refer to:
Animals (the shepard taking his flock to pasture)
Person (to feed someone to satisfy, delight and enjoy)
Emotion (to feed, nourish or satisfy an emotional or spiritual state)
That is what we what to achieve (the shepard thing might take a while) and that is why we are Pascere.
FEED THE TRIBE
Meet Sharky
AKA...Mark Lloyd, originally from the UK. Has been in the kitchen and part of the hospitality industry for 30 years and counting. Working as a dish hand in a small hotel on the North Norfolk Coast, when fate intervened and he became mesmerised by the intoxicating passion and the pursuit for excellence in this craft. He was offered an apprenticeship and jumped at the opportunity. Afterwards, he moved to London to continue his training under Ricky Perrin at the Royal Thames Yacht Club before entering into the world of London fine dining for the next 10 years. Working for and learning from the likes of Marco Pierre White, Micheal Roux Jnr, Eric Chavot and Aton Mosimann.
Arriving in Sydney in 2007 he was the consulting chef for the iconic Rum Diaries in Bondi, as well as supporting the startups of the Morrison and the Watsons Bay Hotel. He then joined the Merivale group for the next 6 years as one of their head chefs, followed by executive roles at the Coogee Bay Hotel, Sydney and the Beach Hotel in Byron Bay. He loves good food, good hospitality, good music, good people, good times and any & all creative endeavours that make people smile and serve up great experiences.
Meet Sharky
AKA...Mark Lloyd, originally from the UK. Has been in the kitchen and part of the hospitality industry for 30 years and counting. Working as a dish hand in a small hotel on the North Norfolk Coast, when fate intervened and he became mesmerised by the intoxicating passion and the pursuit for excellence in this craft. He was offered an apprenticeship and jumped at the opportunity. Afterwards, he moved to London to continue his training under Ricky Perrin at the Royal Thames Yacht Club before entering into the world of London fine dining for the next 10 years. Working for and learning from the likes of Marco Pierre White, Micheal Roux Jnr, Eric Chavot and Aton Mosimann.
Arriving in Sydney in 2007 he was the consulting chef for the iconic Rum Diaries in Bondi, as well as supporting the startups of the Morrison and the Watsons Bay Hotel. He then joined the Merivale group for the next 6 years as one of their head chefs, followed by executive roles at the Coogee Bay Hotel, Sydney and the Beach Hotel in Byron Bay. He loves good food, good hospitality, good music, good people, good times and any & all creative endeavours that make people smile and serve up great experiences.
Kind Words
The falafel was very fresh and, dare I say moist. And that dipping sauce, Hot Diggity-that was delicious. Ordering was easy & delivery was super quick and with a smile.
J. Doyle (Elanora)
'T'was delicious and unique food, not the usual takeout. Do yourself a favour and stay, enjoy the vibe & the tunes when picking up your order.
Ms. E. (Palm Beach)
The Italian/Greek Lasagne was so good! We got the family size and even the kids finished all of theirs! We will definitely be ordering again!
Paul Balfe (Currumbin)
Kind Words
The falafel was very fresh and, dare I say moist. And that dipping sauce, Hot Diggity-that was delicious. Ordering was easy & delivery was super quick and with a smile.
J.Doyle (Palm Beach)
'T'was delicious and unique food, not the usual takeout. Do yourself a favour and stay, enjoy the vibe & the tunes when picking up your order.
Ms. E. (Palm Beach)
The Italian/Greek Lasagne was so good! We got the family size and even the kids finished all of theirs! We will definitely be ordering again!
Paul Balfe (Currumbin)
Made with care. Sourced from community. Served with heart.
Feed the Tribe. Fresh, Local, Full of Flavour
Made with care. Sourced from community. Served with heart.
Feed the Tribe. Fresh, Local, Full of Flavour
