Award-winning butcher Johnny Pusztai made the humble sausage the star of show when he took charge at Nottingham College’s Adams Restaurant on 13th March, treating Nottingham diners to a four-course menu inspired by national gold award-winning sausages - including a fabulous dessert with a twist!
Johnny Pusztai, also known as the Snobby Butcher, took time out of his busy schedule ahead of opening his new restaurant at his shop in Mansfield Road, Sherwood, to cook alongside trainee chefs at the College, with the hope of inspiring them the same way he was inspired when he first began his journey studying Butchery at Nottingham College (Clarendon).
He explained: “I have great memories of studying at College so I love coming here and seeing the team and meeting the students. I enjoy being able to give something back and helping to support the students who are the up and coming stars of the future.
“Fresh, locally-sourced produce is really important to me, my ethos is ‘from farm to the fork’. We do a lot in-house; like with our bacon from our own free-range pigs, which we cure in our cellars and smoke using wood from our own orchard. All of the sausages on the menu were national gold award-winning, and hopefully the different ways we served them introduced the students to something a bit different.
“I was really impressed with the student chefs, they weren’t afraid to get their hands dirty and just get stuck in which is a great attitude to have. I might be looking for a couple of apprentices to work in my restaurant, so watch this space!”
The menu ended with the ‘Sweet Snobby Dog’ which went down well with customers, who could choose from either chocolate, cappuccino and chilli sausage or banana hot dog doughnut bun with raspberry coulis ketchup and custard mustard.
This is the third time I’ve had the chance to meet Johnny at College and it’s been great working alongside him in the kitchen because he’s so passionate about what he does. I haven’t done this sort of prep before so it’s been really interesting using different types of sausages and ingredients.— Student Jamie Edwards-Elvidge, 18