Most-loved dishes
AI summary of what 14 dish mentions say about the food
The Tudor Pass’s carrot cake salata earns ecstatic praise, with reviewers calling it a brilliantly unexpected triumph. The overall vibe is one of refined, clever comfort—elevated without pretense.
“Who doesn't know carrot cake, the classic British cake to finish the meal, made with carrots, spices, normally with a topping of cream cheese. And let's say this is our version, it's the dish that replaces the tomato. So what we tasted before is now gone from the menu. So at the base, a spiced carrot foam hiding a spiced carrot cake soaked in a carrot reduction, a horseradish cream to recall cream cheese, a salad of flowers and wild herbs, a quenelle of sea buckthorn sorbet. Stefano finished your plates with a spray of sancho vinegar. It's the savoury version of carrot cake. Exactly. But there's that hint of horseradish that cleanses the palate. There's a mix of herbaceous from the herbs, sweet from the carrot, acidic from the vinegar spray. This taste is one of the best I've ever had in a Michelin-starred restaurant. Anna, who is the queen of carrot cake, what do you think? And with this wine that's almost buttery, it's spectacular.”
What creators say
1 creator has covered The Tudor Pass at Great Fosters. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Uno CHEF ABRUZZESE in UK. PRANZO INCREDIBILE al The Tudor Pass at Great Fosters, 1 stella Michelin ⭐ · @ 0:36
The Tudor Pass at Great Fosters is a Michelin-starred restaurant run by young Abruzzese chef Stefano Di Giosia, offering an incredible tasting menu that blends British ingredients with Italian technique and memory, all within a historic 1500s hunting lodge near Windsor — an unforgettable experience worth every penny.
Dishes mentioned
Consommé di Funghi
This is a mushroom consommé inspired by a smoked vegetable soup the Tudors used to eat, called Pottage. We season it with white soy sauce and top it with charcoal oil. It's a sip of autumn — perfect for this rainy day inside this wonderful place. I love starting a meal with a broth, it's very underrated in Italy. This is a concentrate of umami.
Coronation Chicken
This is a classic of the Afternoon Tea, the coronation chicken that was born with the coronation of Elizabeth II. I've always been a big fan of the crown. This is a coronation chicken shaped like a crown with an apricot and tagetes ketchup, leaves and flowers. Look how beautiful this little crown is. It's a worthy celebration of the coronation chicken, citrusy thanks to the tagetes, sweet thanks to the apricot ketchup. The wafer is incredibly thin, and it's already delicious on its own. A fantastic appetizer.
Madeleine alle Alghe con Branzino
This is a madeleine with seaweed. Madeleines are usually sweet, but I had fun making them savoury because we use a different type of sugar that doesn't add sweetness, and obviously a seaweed butter. We fill it with a citrus mayonnaise, line-caught sea bass that we season with a ponzu sauce. The ponzu sauce is the one that goes on sushi, but I made it here using sea buckthorn, mead, so it's from Great Fosters, but it has Asian flavours. A madeleine on its own with a sea taste, very iodised, very marine, with this sea bass on top with very firm, very solid meat. Spectacular. We're at the top.
Cornish Pasty Tartelletta
This is a play on one of the staples of British culture, the Cornish pasty. At the base, a crispy puff pastry tartlet filled with crème fraîche, a gel of caramelised onions cooked for 96 hours at 85°, filtered, then turned into a gel. You have ash-smoked potatoes with pickled onion on top, and on top there's cheddar from Cornwall. The most fascinating thing is how the onion was treated. You expect it sweet, but actually it's also a little acidic. I also really like the push of the cheese that leaves that umami in your mouth. Remember, real cheddar is not the one used in fast food chains, it's a proper cheese.
Pancetta di Maiale Locale Essiccata
This is one of our latest experiments. We took a local pig, the end part of the belly, we let it dry in our dry-ager like an Italian pancetta. Now I'm going to lick the stones where this pancetta was resting.
