I am Giuseppe Manzoli, an Italian private chef cooking across Scotland — 35+ years in professional kitchens and 220+ five-star Google reviews. Two things on my menus come from The Buffalo Farm in Fife: venison haunch, and proper mozzarella di bufala — made in Scotland from their own herd of water buffalo.
This post covers why an Italian chef buys his mozzarella in Fife, where the venison on your menu comes from, and how both end up on the plate.
At a glance
Supplier: The Buffalo Farm, Fife
Mozzarella: Mozzarella di bufala made in Scotland from the farm’s own buffalo herd
Venison: Venison haunch (also supplied by Dunkeld Butchers in Perthshire)
Why it matters: Real buffalo mozzarella made a short drive from the kitchen — not flown in
Who chooses: Giuseppe Manzoli, for each booking’s menu
Why does an Italian chef buy mozzarella in Fife?
Because it is the real thing. Mozzarella di bufala is made from water buffalo milk, and The Buffalo Farm keeps its own herd in Fife and makes the cheese there. For an Italian cook that changes everything: instead of mozzarella that has travelled from Campania in a chilled lorry, I can serve cheese made minutes from where it will be eaten. Fresher mozzarella means a softer centre, more milk, more of the point of the cheese.
Where does the venison come from?
The Buffalo Farm supplies venison haunch, alongside Dunkeld Butchers in Perthshire who provide the same cut and my beef fillets. Haunch is the working muscle — deep-flavoured, lean, and at its best slow-cooked or roasted pink. On the menu it appears as venison, sous-vide and pan-fried with herbs, garlic and butter.
How do these end up on a private dinner menu?
The mozzarella goes where fresh mozzarella belongs — antipasti boards, tomato and basil, a proper caprese when tomatoes deserve it. The venison is a main course for autumn and winter menus, and a natural fit for lodge and estate bookings. As with everything I cook, the fish, the meat and the cheese follow the menu we build together — never a set list.
Frequently asked questions
Is there real mozzarella di bufala made in Scotland?
Yes. The Buffalo Farm in Fife keeps its own herd of water buffalo and makes mozzarella di bufala on site. Private Chef Giuseppe Manzoli — an Italian chef born in Modena — uses it on his antipasti and starter menus across Scotland.
Who supplies the venison for Private Chef Giuseppe Manzoli?
Venison haunch comes from The Buffalo Farm in Fife and from Dunkeld Butchers in Perthshire. Private Chef Giuseppe Manzoli typically serves it sous-vide and pan-fried with herbs, garlic and butter, as a main course for autumn and winter bookings.
Can you build an all-Scottish Italian menu?
Yes — that is essentially how Private Chef Giuseppe Manzoli cooks. Scottish-made buffalo mozzarella, dry-aged Fife beef, St Monans lobster and seasonal wild fish, prepared with Italian technique: handmade pasta, slow braises, proper antipasti. Every menu is built from scratch for the booking.
Sourcing like this is why the food 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