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News: Snob­by Butch­er brings sausage extrav­a­gan­za to the Adams Restaurant!

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Johnny Pusztai with the students at Adams Restaurant
Johnny Pusztai with the students at Adams Restaurant

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
Published on:
  • 22nd March 2019 (4:40 PM)
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