A royal past, British roots, Italian flair: why The Tudor Pass is the restaurant to try this year.
Regal past, British roots, Italian flair: why The Tudor Pass is the restaurant to try this year
Nestled within the centuries-old walls of Great Fosters, an elegant 16th-century building once a royal hunting lodge, The Tudor Pass restaurant interprets modern British cuisine with an unparalleled balance of technique, sophistication, and sensory storytelling, worthy of its recently confirmed Michelin star. An intimate experience, deeply rooted in the seasonality of its ingredients, where the historical context interacts in perfect harmony with the contemporary flavours of the dishes.
In recent months, the restaurant has attracted attention for its recent change in the kitchen, with the arrival of its new Executive Head Chef, Stefano Di Giosia. Twenty-eight years old, one of the youngest Michelin-starred chefs, his career began in Abruzzo (Italy) and then fully developed in the kitchens of the United Kingdom: formative years at Heston Blumenthal's The Fat Duck, where he refined his technique and narration through food, culminating in his promotion as Development Chef; a brief stint at KOL in London, before landing at The Tudor Pass. Born in Scorrano, a small village in the province of Teramo, raised among vegetable gardens and family traditions, from an early age he learned to appreciate ingredients not just as raw materials, but as cultural and sensorial heritage
His cuisine clearly communicates his vision: clean flavours, celebration of local produce, and accuracy in the technique. Di Giosia doesn't cook merely to impress: for him, every ingredient is a chapter, every menu is a carefully crafted story that encompasses Italian roots and international influences, without distorting the exquisitely British soul of his dishes. The only constant is seasonality: the menu changes with the seasons, with produce from local farms, and with herbs and flowers picked in Great Fosters’ gardens.
The Experience
The culinary offer unfolds around two tasting menus, a 4-course and a 6-course one, which showcase flavors with a measured and elegant progression. There's no pursuit of excess, but rather balance: the flavors are pure, clean in structure, and surprising in their apparent simplicity. The true stars are the ingredients, enhanced by an extraordinary technique and a vivid imagination: that’s how the carrot cake becomes savoury, licentiously wrapped in a carrot foam and accompanied by the herbaceous notes of the wild flower and herb salad, which doesn't overpower but rather enhances the sinuosity of the horseradish cream. The homage to the Tudors comes to life with the return of the smoked mushroom potage at the beginning of the meal, made even more vigorous by the grilled oil, with a nod to the Orient through the use of white soy sauce.
A tribute to Queen Elizabeth II couldn't be missed, whom Di Giosia celebrates with his personal reinterpretation of the coronation chicken, in which the apricot ketchup engages in a courtship dance with the citrus notes of the marigold. Even the meat course lives up to expectations and reveals the full extent of the chef's skill: seemingly standard fare (game and blackberries), Di Giosia doesn't shy away from adding a personal touch of Timiz pepper, dried next to the flame, to enhance the barbecued meat. Radicchio and celeriac round out this autumnal treat, made unforgettable by the touch of “Concord8” vinegar in the raw celeriac salad.
The seafood dish pays homage to the Mantuan origins of Luca Delfini, sous chef at The Tudor Pass and Di Giosia’s long-time colleague: pickled pumpkin, Disaronno mousse, and amaretto celebrate the traditional Italian tortello without stealing the spotlight from the star: the Orkney scallop, whose incredible plumpness is enhanced by Sturia caviar and the citric touch given by the lemon gel. The bite is galvanized by the spicy kick of pickled chili pepper, originally from the Basque Country but grown twenty-five kilometers from the restaurant. A complex dish, yet extraordinarily intelligible on the palate.
The Service
The understated elegance immediately catches the eye as you enter the dining room: well-arranged tables in a space that blends the charm of history (we're in the same building that hosted, among others, Elizabeth I and Sir Francis Drake) with touches of contemporary design. The service at The Tudor Pass is attentive but never intrusive, friendly without being overbearing, in keeping with the restaurant's identity. The staff serves and presents each dish at the table, establishing a direct dialogue with the diner: it’s the touch that creates a deeper, almost intimate connection between the dining room and the kitchen—a detail that lingers as deeply as the flavours themselves. Great care has also been taken in the wine selection, designed to complement the dishes with balance and precision, making the tasting both easy and enjoyable.
The experience at The Tudor Pass is the icing on the cake of a magnificent stay at Great Fosters in Egham: a timeless place, full of history and character, less than two hours from London
Contacts
The Tudor Pass
Great Fosters, an SLH Hotel
Stroude Rd, Egham TW20 9UR, Regno Unito
Phone: +44 1784 433822
