Yes — a private chef can cook for vegetarians, fish eaters and meat eaters at the same dinner party, and everyone gets their course at the same time. I am Giuseppe Manzoli, an Italian-trained private chef, and I build one menu for the whole table with proper alternatives written in from the start, not a leftover option bolted on at the end.
The dinner that made me write this was a 60th birthday for 12 in a private house in Edinburgh. Ten guests wanted beef Wellington. Two were vegetarian, and two did not want beef at all. That is a normal table, and it is exactly what the planning is for.
The starter: two ravioli, one plate
The pasta course was handmade ravioli, made from scratch in the client’s kitchen that afternoon. Ten plates of king prawn ravioli with basil and cherry tomato sauce. Two plates of ricotta ravioli with butter, Parmesan and sage. Same pasta, same effort, same bowl, served at the same moment. Nobody at the table could tell who had asked for what.
The main: sea bass alongside the Wellington
For the two guests who did not want beef I made salt-baked sea bass: a whole fish packed in a salt crust, baked, then opened at the pass. It comes to the table at the same time as the Wellington, with the same sides for everyone — dauphinoise potatoes, honey-roasted carrots, roasted aubergine and tenderstem broccoli. Second helpings went round as they always do.
How I plan a mixed table
When you book, I ask for the guest count and every dietary need up front: vegetarian, vegan, pescatarian, allergies, or simply “she does not eat red meat”. Then I write the menu with the alternatives in it, course by course, so each guest’s plate is designed rather than improvised. On the day I prep both versions side by side and plate them together, so the table eats as one. Tell me at the start and it costs nothing extra in effort or in price. Menus start from £75 per person, VAT and travel included.
If you are planning something similar in your own house, my private chef at home in Scotland page explains how an evening like this works, from the first message to the clean kitchen at the end.
In short: tell me about vegetarians, pescatarians and allergies when you book, and I write proper alternatives into the menu — handmade ricotta ravioli, salt-baked sea bass and the like — served at the same time as everyone else’s course.
Frequently Asked Questions
Do vegetarian guests pay the same price?
Yes. The menu is priced per person, from £75, VAT and travel included, and a vegetarian or fish course takes the same care as the meat one.
Can you cater for vegans, allergies and intolerances too?
Yes. Tell me when you book and I plan around it — ingredients, prep and plating are kept separate where they need to be. I do all the shopping myself so I know what is in every dish.
Will the vegetarian guests get their food at the same time as everyone else?
Yes. Both versions of each course are prepared side by side and plated together, so the whole table eats at the same moment.
I’ve been cooking professionally for 35+ years, with 220+ five-star Google reviews from clients across Scotland. November dates are open — if you’d like a dinner like this at home, get in touch and check a date.