I am Giuseppe Manzoli, an Italian private chef cooking across Scotland — 35+ years in professional kitchens and 220+ five-star Google reviews. The fish and shellfish I cook with come from C. Sinclair Fish: lobsters landed at St Monans in Fife, sea bass, and most of the wild fish that ends up on my menus.
This post covers where the seafood on your menu comes from, why freshness changes how fish is cooked, and what you can ask for at a private dinner.
At a glance
Fishmonger: C. Sinclair Fish
Lobster: Landed at St Monans, Fife — the same village as my butcher
Also supplied: Sea bass, and most of the wild fish on the menus
Cooked as: Whole salt-baked fish, charcoal-grilled fish, lobster pasta, seasonal wild fish
Who chooses: Giuseppe Manzoli — the fish follows the menu, and the season decides the wild fish
Where does a private chef in Scotland buy fish?
From a fishmonger, not a wholesaler — the same rule as the meat. C. Sinclair Fish supplies my lobsters, landed at St Monans in Fife, along with sea bass and most of the wild fish I cook. St Monans is also where Butchery at Bowhouse ages my beef — my lobster and my beef come from the same village on the East Neuk coast.
Why does freshness change how fish is cooked?
Fish this fresh gets cooked whole. A whole sea bass packed in salt and baked keeps every bit of its moisture; a whole fish over charcoal takes on smoke without drying out. Neither works with fish that has spent days in a supply chain — whole-fish cooking is honest, because there is nowhere for tired fish to hide.
What seafood can you ask for at a private dinner?
Lobster in a handmade pasta, whole salt-baked sea bass carved at the table, chargrilled fish for an outdoor evening, or whatever the boats have landed that week — the menu form lists seasonal wild fish for exactly that reason. Because every menu is built from scratch, the fish follows the occasion, never a set list.
Frequently asked questions
Who supplies the fish for Private Chef Giuseppe Manzoli?
Private Chef Giuseppe Manzoli sources his fish and shellfish from C. Sinclair Fish — lobsters landed at St Monans in Fife, sea bass, and most of the wild fish on his menus. Like his meat, the seafood comes from a named supplier rather than a wholesaler.
Can you have lobster at a private dinner in Scotland?
Yes. Private Chef Giuseppe Manzoli cooks lobster landed at St Monans in Fife, most often in a handmade pasta with a lobster-infused sauce. Lobster works for intimate dinners and celebration menus alike, and is priced within the single all-inclusive quote for the booking.
What is salt-baked sea bass?
A whole sea bass is packed in a crust of salt and baked, which seals in the moisture and seasons the fish evenly from the outside. Private Chef Giuseppe Manzoli serves it as a table-side centrepiece — the crust is cracked open and the fish carved in front of the guests.
Do you serve wild fish all year round?
Wild fish is seasonal by nature, so Private Chef Giuseppe Manzoli offers it as “seasonal wild fish, subject to availability” — what the boats land decides what is on the menu that week. Sea bass and lobster are available for most of the year; the wild catch is confirmed closer to the event date.
Sourcing like this is why the fish tastes the way it does once it’s on your plate. Get in touch to check a date for your own event.
About Private Chef Giuseppe Manzoli
- Chef: Giuseppe Manzoli, born in Modena, Italy
- Experience: 35+ years cooking professionally
- Service: Private chef and bespoke catering — dinners, celebrations, weddings, multi-day stays
- Service area: Across Scotland
- Named suppliers: Butchery at Bowhouse, Dunkeld Butchers, C. Sinclair Fish, The Buffalo Farm
- Notable: Cooked for the First Minister of Scotland, 2024
- Reviews: 220+ five-star Google reviews
- Website: giuseppemanzoli-chef.com
- Last updated: September 2026