Italian chefs and true Italian food hand picked and sourced from the finest suppliers available. We pride ourselves on our home made dishes, all hand prepared by our Italian chefs every day just for you to enjoy. Venezia is based in the heart of Upper Saxondale – Nottingham. Set within the Old Saxondale Hospital which was originally built in 1902, nicely surrounded by extensive semi wooded grounds
, parkland, landscape and many fine trees, with lots of hidden surprises. Boasting a very lavish refurbished interior to complement our exquisite food, creating a very relaxing atmosphere with our friendly professional staff on hand. Management and staff look forward to welcoming you to our stylish and beautiful venue, to help you celebrate your individual event. We have a lot to offer, we cater for weddings, business functions, christenings, parties and funeral wakes and of course fine dining. If you simply wish to visit us or to view our facilities at first hand, please feel free to contact us using our contact page. The Chef:
Salvatore Bartollota
Behind every truly great dish is a truly great chef and we believe that we have one of the greatest Italian chefs around today. Salvatore Bartollota has been cooking for 34 years and he is still just as passionate as ever about the excellence of his food. He truly puts his heart into every dish. His family background is littered with chefs and fine cuisine runs in his bloodline. As a child he remembers watching his mother cook and how enthusiastic she was towards the food that she made. The enthusiasm rubbed of on him and at 14 years old he started as a pot washer in a local Sicilian restaurant. He worked hard and progressed so that by age16 he had begun training as a chef. Since then his career has been varied and prestigious. He trained under internationally renowned Jackie Bruno at the Michelin star Chamade Mare Extra Lusso, Sicily. Salvatore has been head chef at the 5 star hotel- Grand Hotel, Sicily. He has also worked as head chef at Reggina Elena Park Hotel, Rimini and Zagarella Restaurant, Sicily. Since moving to the UK he has also worked as head chef for the San Carlo group at the Leicester, Birmingham and Manchester branches, before coming to Venezia. At Venezia he has been able to create his own menu and put his own experience and style into the dishes that he creates for us. He has put lots of time and effort to take the menu away from the common commercial Italian cooking and focus on traditional Italian cuisine, using the very freshest ingredients. He is just as skilled and puts as much work into his desserts as he does with his savoury food. All of our desserts are made in house and are an experience to themselves. He believes that passion makes great food and if you taste any one of his dishes you will see that he is right.
