Giuseppe Manzoli is an Italian-trained private chef based in Scotland, cooking bespoke fine-dining menus in homes, holiday lets and venues across Loch Tay, Perthshire and the wider UK. In June 2026 he prepared a private dinner for eleven guests at Tigh na Eglaise, above Loch Tay — a multi-course menu of canapés, two starters, beef fillet sous vide, and three desserts, all cooked and plated fresh in the house. Here is how the evening came together.
Some of the most rewarding evenings are the intimate ones. This June I had the pleasure of cooking a private dinner for eleven guests at Tigh na Eglaise, here above Loch Tay — a full menu of canapés, starters, a beautiful beef main, and three desserts, all prepared and plated fresh in the house.
A smaller table is no less work than a large one. If anything, eleven covers in a private home is where a chef can really show care — every plate considered, every course timed to the room.
The menu
Canapés
- Mini tarts with roasted vegetables
- Choux pastry with smoked salmon mousse
- Haggis bon bon
- Wild mushroom & potato croquettes
Starters
- Puff pastry tart with onion, spinach, ricotta and cherry tomato
- Haddock goujons in beer batter
Main
- Beef fillet sous vide with confit garlic
Sides
- Dauphinoise potatoes
- Honey-roast carrots
- Broccoli
Desserts
- Crêpes suzette with vanilla & cinnamon ice cream
- Apple tarte tatin with vanilla ice cream
- Sticky toffee pudding with vanilla & orange ice cream
The main event
The centrepiece was a beef fillet, cooked sous vide for tenderness and an even blush of pink edge to edge, then finished with confit garlic and rosemary, rested and carved by hand before service. Served with dauphinoise potatoes, honey-roast carrots and broccoli, it is a main that feels both refined and generous — exactly what a celebration calls for.
A menu like this is a journey: light, varied canapés to open the evening; two contrasting starters; the beef at the heart of the meal; and three desserts so every guest finds their favourite — from crêpes suzette to a proper sticky toffee pudding.
Cooking at Loch Tay
Every dinner is shaped by its setting, and Tigh na Eglaise — with Loch Tay below and the hills beyond — is a special place to cook.
That is the heart of private chef service: restaurant-quality dining without anyone leaving the comfort of the house. I bring the kitchen, the craft and the calm — you and your guests simply enjoy the evening.
Watch the evening
Planning your own dinner?
Whether it is an intimate dinner like this one, a milestone celebration, a wedding or a family gathering, I cook bespoke menus for private events across Loch Tay, the Highlands and the wider UK — built around you, your guests and the occasion.
Scottish produce, Italian craft.
📍 Tigh na Eglaise, Loch Tay, Perthshire
📩 Get in touch to check availability and plan your menu.
Frequently asked questions
What is a private chef and how does it work?
A private chef brings restaurant-quality dining to your own home, holiday let or venue. Giuseppe Manzoli arrives with everything needed, cooks each course fresh in your kitchen, plates and serves the meal, and leaves the kitchen clean — you simply enjoy the evening with your guests.
Which areas does Giuseppe Manzoli cover?
Giuseppe is based in Scotland and cooks across Loch Tay, Perthshire, the Highlands and the wider UK, including self-catering houses, lodges and holiday cottages.
How many guests can you cook for?
From intimate dinners for two up to larger celebrations. This dinner at Tigh na Eglaise was for eleven guests, and bespoke menus can be scaled to suit the size of your party.
What kind of events do you cater?
Private dinners, milestone birthdays, anniversaries, weddings, hen parties, funeral receptions, and corporate or family gatherings.
Can you cater for dietary requirements?
Yes. Every menu is bespoke and built around you and your guests, including vegetarian, vegan and allergy-friendly options.
How do I book a private chef at Loch Tay?
Get in touch through the website to check availability and plan your menu. Giuseppe will tailor a menu to your occasion, guest numbers and tastes.
If you are planning something similar, my full guide to private chef dining in Scottish self-catering houses, lodges and holiday cottages explains how an evening works, what it costs and what I need from the kitchen.
I’ve been cooking professionally for 35+ years, trained in Italy, with 220+ five-star Google reviews from private dining across Scotland. Check your date.
Tigh na Eglaise is one of several private houses I cook dinners for — see hiring a private chef in Scotland for how a booking works.