Lunch at the Adam’s Restaurant


In the heart of Nottingham’s Lace Market you’ll be spoiled for choice when it comes to eateries and places to hang out. It’s also a hub for shops, private companies and students attending the local college. Standing out from the sea of buildings is the historic Adam’s Building, in the past the lace headquarter and now a hub for education.  The building is the largest and finest example of a Victorian lace warehouse to survive in the country, and is one of Nottingham’s finest treasures.

Last week we were invited to sample lunch at the Adam’s Restaurant, run by New College Nottingham staff and students and located in the Adam’s Building. Read on to find out what we thought about this dining experience.

UntitledJayne – Most people who work and play in the Lace Market have probably walked past the beautiful grade 2 listed Adam’s Building without realising that it is home to our hospitality stars of the future who are being nurtured and primed to add value to the county’s fabulous array of places to eat.

Building residents, New College Nottingham, have created the Adam’s Restaurant where diners can enjoy fabulous contemporary cuisine which is cooked and served by their students.

So, we hot footed in to the restaurant one lunchtime, keen to upgrade from our usual bland and uninspiring lunch and keen to have our taste buds tickled.

This ex Victorian warehouse restaurant was buzzing with people discussing business over lunch and a sprinkling of shoppers escaping from the busy streets of Hockley. I did my usual trick and hung my nose over every dish coming out of the kitchen as I tried to make my mind up what to have and eventually settled on delicious homemade parsnip soup, served with freshly baked bread (I ate far too much – school girl error) and salted butter. The swirl of cream on the top was so inviting that I started to eat it without even taking a photo – fortunately my colleague was clicking away though – and this wholesome soup quickly filled me up (combined with the aforementioned excess of warm bread rolls). So tasty and warming and already significantly more appealing that my usual lunchtime offer – it would have been enough by itself.

I had fortunately chosen wisely for my main course though I did wonder whether I was being served my dessert in error when it appeared out of the kitchen – it looked so pretty until I cut into it and realised that it wasn’t a swirl of ice cream, it was an egg. A cupcake sized round of smoked haddock and leek lasagne, topped with a perfectly cooked poached egg and accompanied by a stunning parmesan wafer – oh my days – amazing!

I’d greedily ordered a side of French fries and these were actually a perfect accompaniment to the dish. I’ve made the right choice (still think the braised beef and mash looked wonderful…). Bizarrely, I’m not a fan of smoked haddock but a small amount in between layers of light, fresh lasagne, combined with leeks and dribble of egg yolk is a wonderful understated combination. I’d love to have watched the team prepare this in the kitchen as I can’t poach an egg to save my life – do they do cooking classes on how to poach eggs?

My colleague immediately withdrew from ordering a dessert – full to bursting – but I twisted her arm behind her back and we attempted the milk chocolate mousse with caramel meringue, oranges and white chocolate. So, so good and beautifully presented but yet again, I dived in without capturing its beauty on film. But take it from me – it was lovely and as it’s true that the first bite is with the eyes, it had me at hello – amazing.

I waddled back to work determined to spread the word about this restaurant and their polite and friendly front of house team. And how creative the chef and kitchen crew are – all under the watchful supervision of experienced chefs and hospitality experts.

For the price of an artisan sandwich, fancy crisps and posh coffee, why don’t you sit back and relax in this ex Victorian lace warehouse and take advantage of their lunch and dinner menus. Spot the stars of the future – some of their alumni are already making waves in the county’s restaurant industry.


Kinga – I’m a regular at the Adam’s Restaurant so I was really looking forward to sampling the new menu. We arrived at noon for an early lunch and the restaurant was just starting to get busy. We were greeted by friendly staff and taken to our table.

The menu at Adam’s Restaurant is always perfect for me because there’s not too many options to chose from and confuse me in the process. It’s straight forward and put together to suit vegetarians also. The staff are also really helpful when it comes to guests dietary requirements.

davWe both decided to go for a two course meal. I went for seasonal soup served with homemade bread and salted butter for my starter which turned out to be really creamy and delicious. It was little sweet and had a hint of cream and parsley on top. Second course was an easy choice from me, I went for chicken dish – panko crust Kiev with herb butter melted on top, french fries and mixed salad. It did not disappoint, the portion was very generous and deliciously wrapped in the herb butter with a dominating taste of garlic – which was a clear winner for me, I love garlic.

The whole meal was delicious, and I can’t wait to go back. I really want to have this amazing chicken dish again – I really enjoyed it. I really think Adam’s Restaurant needs to introduce a loyalty scheme of some sort because I would have had plenty stamps already.

Adam’s Restaurant is open for both lunch and dinner. To find out more about the opening times and read about the restaurant please visit our website.

Posted on 15 March 2017
Featured author: Kinga

Addicted to music and learning languages. Loves reading, gardening, travelling and everything new media related.

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    Addicted to music and learning languages. Loves reading, gardening, travelling and everything new media related.

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