The Tudor Pass, led by Executive Head Chef, Alex Payne, is an intimate, gastronomic restaurant with only seven tables. The restaurant is located at Great Fosters near Windsor and is recently awarded a Michelin star. Alex’s signature four or seven course tasting menu, available for lunch & dinner is inspired by classic flavours and seasonal ingredients, harmonised by modern techniques. Alex and the team really express their passion for food through so much detail, creativity and theatre.
We recently experienced a dinner and it was absolutely world class. We also got the inside scoop with Alex on this newly Michelin starred restaurant.
How did it all start?
I fell into cooking, I never grew up wanting to be a chef, I failed college (all my own fault) and was working in a kitchen pot washing, the chef asked if I would like to work full time in the kitchen and I said yes. I instantly knew the kitchen was the place for me. I was very ambitious at a young age and went up to London and worked really hard to get to where I am today.
Tell us all about the culinary concept at The Tudor Pass?
We are a tasting menu only restaurant and our style is classic British/European dishes or flavours cooked using modern techniques.
What about the interiors?
We have an intimate small dining room with 7 tables only. Inside a 15th century Tudor building, the restaurant has an eye catching tapestry on one wall then a huge mirror on another wall with a beautiful fireplace in the middle of the room.
What inspires your style of modern cuisine?
I love creating something unique and special, this could be a flavour combination or presentation that guests will remember for a long time.
Any future signature dishes you are working on currently that you can tell us about?
I am looking at a new cherry and almond dessert which has taken me a fair few weeks to come up with. It’s a flavour combination that was made classically with the Bakewell, but we are working on our own take on this.
How important is sustainability at The Tudor Pass and the food you create?
Sustainability is extremely important in our cooking. We make sure the suppliers we use are guaranteeing us great sustainability from the farms our fruit and veg come from or to the fish our fishmongers are using.
What do you like to cook at home?
I don’t tend to cook at home much as the two evenings I get off a week with my wife we spend either eating out and supporting hospitality or seeing friends and family.
Top 3 favourite restaurants in the UK?
Da Terra, Core by Clare Smyth, Alex Dilling at Hotel Café Royal
If you could award a Michelin star right now to a UK Chef, who would it be to and why?
Tom Scade at the Vineyard. I personally know how hard he works, his food is very clean and extremely flavour driven, fully deserves one!
What is next for you and The Tudor Pass?
I am going to keep pushing to achieve as much as we can here, I am never content on what we are doing, we never stand still, we are always looking to see how we can improve and make an even more memorable experience for the guests. All in all, I am extremely happy and proud with what we have achieved in a short period of time and very excited for what is to come.
To discover more, visit alexanderhotels.co.uk/the-tudor-pass
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All Imagery courtesy of The Tudor Pass.