Behind the scenes with… Christian Turner, our Head Chef
From devising menus and sourcing the freshest fish, to embracing the simplicity of retro classics, we found out more about how Christian runs the kitchen at Manzi’s
What kind of dishes can we expect at Manzi’s?
Fresh, high quality fish cooked well and served with an air of fun. We want our diners to have a happy and satisfying experience – it’s about enjoyment on every level, from the food and the interiors to the service and the atmosphere.
What was your inspiration when devising the menu?
We wanted to tip our hat to the original Manzi’s with its air of decadence and flamboyance, via dishes that felt nostalgic and familiar, though with a contemporary twist. I was inspired by an image I had in mind of the original with its red gingham tablecloths, scurrying waiters, steaming bowls of fresh seafood and house wine in abundance. That has translated to dishes like Lobster Thermidor or Shellfish Platters with buttery sauce, but with a lighter touch. There’s a European sensibility running through the menu infused with a dose of British eccentricity.
How does the menu combine retro appeal with new flavours and ideas?
The classics will always be the classics but we’ve added something unexpected here and there. For example, we’re serving clams in Newcastle Brown Ale, rather than in white wine for a leftfield touch and our Smoked Eel with Horseradish has been stripped back to its key ingredients. We’ve really had fun with the desserts, returning to old-school dishes made well, from Fruit Jelly and Black Forest Gateau to Arctic Roll. These retro dishes still ring true – they are approachable and understandable, which is the kind of concept I like to embrace when dining out.
What are some of your current menu highlights?
We’ve included some mains that can be shared by two because I wanted to return to the concept of convivial dining. At home, with friends or family, everyone is eating the same dish at the table and talking about the same food. We wanted to recreate that here, with luxurious plates like Monk Fish Wellington, a hearty Cioppino Fish Stew, or a decadent Shellfish Platter – sharing a big bowl of food with someone is a great joy.
What do you enjoy most about running a kitchen?
Finding suppliers, taking as much of a sustainable approach as possible, tasting new products and creating new dishes are all key, but I also love working with people. There’s a perception that kitchens can be harsh, hierarchical places to work, but I don’t subscribe to that. I have a team of 35 people and although we all work hard, we take time to check in and encourage one another. One of my favourite things to do is wander around the kitchen with a clutch of dessert spoons in hand, tasting and trying what’s on the stove.
What does heading up the kitchen at Manzi’s mean to you?
There’s a sense in which this menu has returned me to my earliest days of cooking. Right from the get-go, when I was working with chef Maggie Beer in Australia, where I was born, I learnt not to overcomplicate dishes. As you grow as a chef, you push the boundaries and try new things, which I’ve done many times, before returning to the simplicity of the classics. Now I prize simply prepared dishes using the best of ingredients. In many ways, I’ve come full circle.
