Johnny Pusztai at JT Beedham & Son
Free pound of sausages of your choice on your first visit to Johnny Pusztai at JT Beedham & Sons only. On claiming your complementary sausages you must show your Great Food Club card at the till and your name and membership number will be recorded. Only 1lb of sausages per member. Offer subject to stock levels.
Johnny Pusztai can justifiably claim to be one of Britain’s best butchers.
The larger-than-life Nottingham meat magician is a past holder of The Observer Food Monthly’s prestigious Producer of the Year award, and receives huge acclaim from those he supplies. Nottingham’s double Michelin star winner Sat Bains is a big fan, as is one of the city’s most famous sons, fashion designer Sir Paul Smith, who hires Johnny to barbecue at his annual summer ball.
Guardian food writer Matthew Fort describes Johnny as “a ham-curing, bacon-smoking, sausage-making force of nature”.
Johnny currently buys his meat from two farmers – Roger Jackson at Hoveringham, 11 miles away, who supplies beef and lamb; and Andrew Baugh based 18 miles away at Wellow, who supplies pork. “You need a rapport with your suppliers,” says Johnny.
As well as amazing beef and lamb, the award-winning butcher makes jaw-dropping bangers and is zealous about them. “We produce over 70 different styles and are working on more all the time. Putting a sausage together is a science – you have to get the technique right, the mixing right, and you have to add the peppers in the right order.”
Great Food Club recommends that you try them.
“I think I was drawn to food because of my heritage,” says Johnny. “My dad’s Hungarian mates used to come round to our house. They’d buy their pork and make sausages together out in the yard. They’d have vests on, be hammered on wine, and be smoking fags, but I tell you, they’d make the most amazing sausages, not to mention goulash and pörkölt. My mates thought is was absolutely amazing.”
Johnny is one of the most passionate butchers you’ll meet and also one of the hardest working.