PRIVATE CHEF FOR GROUP STAYS IN SCOTLAND
A private chef for a group stay cooks your meals on site — breakfasts, dinners and everything in between — in the lodge, estate or castle your group has booked. I am Giuseppe Manzoli, an Italian-trained private chef, and I cook for group stays across Scotland.
From £75 per person, VAT and travel included.
35+ YEARS
Cooking professionally since my first kitchen in Modena — trained at Istituto Etoile, and cooking in Scotland for over 15 years.
220+ FIVE-STAR REVIEWS
Verified reviews on Google from clients across Scotland — weddings, private dinners and celebrations.
FROM £75 PER PERSON
VAT and travel included, so the price I quote is the price you pay. For 2 to 30 guests.
ONE CHEF FOR THE WHOLE STAY
One booking covers the whole stay. I plan the menus with you in advance, do all the shopping myself, cook breakfast and dinner on the days you choose, serve, and leave the kitchen spotless every night. Lunches, canapés, a BBQ or a Sunday roast slot in wherever you want them.
Most group stays are family gatherings — often with guests travelling from overseas who have not been in the same room for years. I also cook golf trips, shooting parties of four and five days, reunions and celebration weekends, in self-catering houses, lodges and estates across Scotland.
WHO BOOKS A GROUP STAY CHEF
FAMILY REUNIONS
Families gathering from across the world — breakfasts and dinners cooked and served, so the days go on catching up, not cooking.
GOLF TRIPS
Groups renting a house near the links — proper breakfasts before the round and multi-course dinners after it.
SHOOTING & SPORTING PARTIES
Estate parties of four and five days — hearty breakfasts, packed lunches if you need them, and dinners worth coming off the hill for.
CELEBRATION WEEKENDS
Big birthdays, anniversaries and hen weekends in a rented house — one booking, every meal covered.
A RECENT GROUP STAY: KILMARTIN CASTLE, ARGYLL
This summer I cooked a multi-day family gathering at Kilmartin Castle in Argyll, with guests flying in from Australia and London — some had not seen each other for years. Breakfast was cooked in the castle kitchen and served in the dining room every morning. Dinners moved outside to the garden room and the BBQ area the owners have built, with a smoker and a sink, and a sunset over the garden most evenings.
I did all the shopping myself, cooked with the castle’s own organic garden herbs, and made ice cream every day — the best of it a garden-mint ice cream with cooked apples from the castle’s own trees. The fish came fresh from fishmonger David Lawrie: John Dory, sea bream, haddock and a whole 5 kg salmon cooked on the BBQ. What was left of the salmon became the next day’s lunch — a salad of BBQ salmon, grilled courgettes, garden shallots, basil, olive oil and cherry tomatoes. Nothing wasted.
WHERE I COOK
Fife · Edinburgh · Perthshire · The Scottish Highlands · Loch Lomond & Argyll · The Scottish Borders · Glasgow · Aberdeen · Northumberland & north England
Travel is included in the price, wherever you are.
LET’S PLAN YOUR STAY
Tell me the dates, the house and how many of you there are, and I will come back with menu ideas for the whole stay and one clear price per person, VAT and travel included.