1 Michelin star chefs - Stefano Di Giosia
Stefano Di Giosia leads the kitchen at The Tudor Pass, the intimate seven‑table restaurant at Great Fosters in Surrey.
The Tudor Pass holds a Michelin star, originally awarded in 2019, and has reopened under Stefano’s direction with a renewed focus on precision, storytelling and local provenance.
The restaurant was first awarded one Michelin star in March 2023 as part of the Michelin Guide Great Britain & Ireland.
Growing up in rural Italy, Stefano’s connection to food started early - shaped by family traditions and farm-to-table living.
He said: “I come from a very small village in Italy, and food was always at the centre of everything we did as a family. My earliest memories are of being surrounded by food - my aunt, for example, is an incredible family cook. But in Italy, when we say ‘family cook,’ we’re not talking about just a couple of plates of pasta; we’re talking about cooking for 30 or 40 people, almost like running a restaurant out of your own kitchen.
"We also had a small family farm, so food wasn’t just something we bought - it was something we grew, raised, and prepared ourselves. That shaped everything for me. By the time I was 13, I knew this was the path I wanted to follow."
A chef with experience at some of the UK’s most acclaimed restaurants, Stefano spent time at The Fat Duck in Bray, working in development and service, before
At The Tudor Pass, Stefano’s tasting menus are built around seasonal produce much of it grown in the kitchen gardens at Great Fosters. The restaurant’s name reflects its style of service - dishes are presented directly to guests at the pass, allowing chefs to explain the ingredients and inspiration behind each course.
Working alongside him is sous chef Luca Delfini, whose background includes Luca, Fallow and the three‑starred Villa Crespi in Italy.
For Stefano, cooking with the seasons isn’t a trend - it’s a creative challenge that drives constant innovation in the kitchen.
He said: “For me, cooking seasonally isn’t just about following a trend - it’s about pushing creativity. Ingredients like spring lamb or apricots have incredibly short seasons, so when they’re here, we celebrate them fully. Right now, we’re serving spring lamb with apricot and wild herbs, which creates this beautiful freshness on the plate.
"We also make use of hyper-seasonal elements from our local farm suppliers and foraging partners. When you’re constantly adapting to what’s at its best, you avoid falling into routine. It forces you and your team to stay curious, to experiment, and to keep the menu alive.”
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