“The inspiration for this dish comes from within The Wolseley Hospitality Group and its focus on French-based cuisine. As a seafood restaurant, I wanted to create something unique but with a clear heritage. Pairing fresh tuna with quail egg and pommes paille felt like the perfect expression of that combination.”
“Having visited the Chalk Stream farm and experienced the beautiful streams of clear river water, I wanted to bring a piece of this countryside beauty to London. Using trout alongside fresh watercress from the South-East felt natural – it’s a dish that speaks to purity and place.”
“Autumn and winter are the best times for pumpkin, and this dish speaks about comfort, seasonality, and simplicity. Food doesn’t need to be complicated – it just needs to be good. Paired with oyster mushrooms, it’s warming and satisfying.”
“With nods to the Eastern European cuisine that’s part of my heritage, I wanted to bring a little bit of home to Manzi’s. Mackerel is bold and rich, and pairing it with beetroot and horseradish remoulade gives freshness and vibrancy.”
“I’ve always loved Black Forest cake, and of course, everyone knows the Knickerbocker Glory. This dessert combines the two – boozy chocolate ice cream, cherries and cream, into something indulgent and playful, a sweet way to finish the meal.”
