About us | Manzi's of Soho

The spirit and glamour of fashionable Soho

Inspired by the playful whimsy of the original, which served Londoners for more than half a century, Manzi’s is a lively, informal restaurant with the very best fish and seafood at its heart.

Set across two floors of Soho’s Bateman’s Buildings, our restaurant pays homage to acclaimed fish classics and retro favourites, while giving them a spirited twist. Stalwarts such as Roast Scallops and Loch Duart Salmon share space with Cerviche of Sea Bream and specialties like Cioppino Fish Stew. Nostalgic classics are reworked, with desserts including Peach Melba and Black Forest Gateau, while a Retros Revisited cocktail list puts old-school favourites like Cuban Rum back on the map, alongside a contemporary Signatures Selection.

Interiors riff on the kitsch decadence of our forefather, via mermaids and mermen, nautical adornments and an abundance of sea creatures, as well as a mural inspired by Hemingway’s The Old Man and the Sea – all set against a blue, green and white palette.

Manzi’s is part of The Wolseley Hospitality Group, who own and run restaurants such as Brasserie Zédel, The Delaunay and of course, The Wolseley.

Meet The Team

From the recognisable faces on the restaurant floor to those working behind the scenes, get to know our team here at Manzi’s…

Mark Bloom | General Manager

With a background in events production, promotions and marketing, Mark first joined Corbin & King back in 2011 as a Senior Waiter at The Wolseley, before rising through the ranks to become Floor Manager at Colbert in 2013 and subsequently at Brasserie Zédel in 2014.

In 2015 he rejoined The Wolseley as Restaurant Manager, overseeing day-to-day operations which could see up to 450 covers per shift. After a few years away – including his own restaurant Fayre Share in Hackney – Mark returned to the fold in 2020, this time as Assistant General Manager of Fischer’s, before assuming the role of General Manager in October 2021. Mark then moved to Manzi’s in September 2023.

Mark tells us what he loves most about hospitality is the people: “The staff, the customers, the people I meet outside of work who I can introduce to the restaurant. It’s not about just the food or the drinks it’s about the whole package. That’s what hospitality truly is, to me anyway.”

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Christian Turner | Head Chef

Christian began his career as a chef in Adelaide, Australia, working with Maggie Beer. He moved to UK as Head Chef of Swan at The Globe in 2008. Christian joined The Wolseley as Sous Chef in February 2011, working his way up to Head Chef at Colbert in 2014, taking the same role at The Beaumont Hotel in 2015. He became Head Chef at The Delaunay in 2020. “Devising a fish-centric menu that pays homage to the classics while offering modern flair takes me back to my earliest days of cooking, combining simplicity with invention,” he says.

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Raminta Mackeviciute | Assistant General Manager

Originally from Lithuania, Raminta came to the UK in 2019 originally to study, completing an MSc in Water & Environmental Engineering. During her studies she waitressed and bartended where the hospitality bug bit hard and she never looked back., She rose through the ranks and became Assistant General Manager at Cote Brasserie in 2015. In 2017 she joined The Ivy Collection as Restaurant Manager of The Ivy Cobham, before transferring to Caprice as the AGM of Scott’s in Richmond. Raminta is delighted to join the opening team of Manzi’s and says, “I love to see guests enjoying their experience and being part of the team’s development, watching them flourish and grow”.

Vitek Melichar | Bar Manager

Vitek originally trained in Massage and Physiotherapy, coming to London from the Czech Republic in 2013. He joined Café Nero for what was supposed to be six months, but progressed from Barista to Assistant Manager and decided to stay in the UK. His thirst for hospitality continued when he joined Bar Américain at Zédel as a cocktail waiter in 2017 and took every opportunity presented for training, completing his WSET and training on numerous spirit brands. He progressed to Head Bartender in 2021, before moving to Manzi’s as Bar Manager. Vitek’s care and compassion is what drives him in service and says “I get my kick out of creating a place and experience that is unlike any other, whether that’s creating cocktails, or the introducing a guest to something they haven’t tried before”.