Whilst strawberries and cream are still top seeded, The All England Lawn Tennis Club has plenty of other food choices on offer. We tried an early taste and we loved all.
‘The Championships’ dining collection covers everything, from posh seated venues with an elevated view, to grab and go snacks, and this year Wimbledon promises to have the tastiest line up yet.
Newly appointed Executive Chef, Sam Morgan welcomed us to The Wingfield Restaurant, bringing with him 20 years of expertise and some superb canapes, and then, with his team, showed off a sample of each of the public restaurants’ world class dishes – from refined fine dining to grab and go. We didn’t get to try the dishes served in the Royal Box though, that remains a secret.
One thread that runs through all the restaurants is a sharp focus on British produce and local suppliers. Obviously British strawberries of course, from Hugh Low Farms in Kent, served in takeaway boxes with lashings of cream, salad tomatoes from the Isle of Wight Arreton Valley, and also wild game such as venison as well as superb fish such as chalk stream trout.
From the menu at The Cavendish came Fried Globe Artichokes with roasted cauliflower, whipped cauliflower yoghurt and chimichurri, a delicious vegetarian dish that looked a treat, The Cavendish is also a spot for afternoon tea or simply a tea or coffee (with cake, of course).
A sample from The Centenary Restaurant, next to Court 11, was a plump and juicy crevette, grilled and served chilled with a mildly piquant British ‘nduja butter sauce and chimichurri. The crevettes come from Nordic waters, but are landed at UK ports so they’re super fresh. The new dishes here are all designed to be shared
The Centenary Brasserie in the same location, serves classic dishes such as Rack of South Downs Pork and Sutton Hoo Caesar Salad for lighter dining From the Centenary Brasserie was served a crisp, short, pastry case filled with venison tartare and a caramelised onion puree, spring onion emulsion and pickles. Lovely.
More seafood can be caught at The Wingfield Restaurant in Centre Court overlooking the historic Tea Lawn, which served us a shellfish platter perfect for a sunny day.
As we all know, Wimbledon fortnight can be a bit wet, but this selection of dressed Devon crab, pickled Charlestown mussels, prawns, cured Chalk Stream trout, sea bream ceviche and candied jalapeno could warm anyone’s cockles (cockles not supplied). A saffron potato salad, soda bread and a summery leaf salad added even more freshness.
Wimbledon hates food waste, as should we all, so surplus strawberries are used in an Ají spicy sauce at The Walled Garden that’s served with crispy Karaage Chicken, pickled red onions and ‘slaw. Just the sort of quick tasty bite to get into between matches.
Food has become a big part of the action at any major sporting event these days, from breakfast to dinner, and with The Championships The All England Lawn Tennis Club has created a selection of restaurants and eating opps to rival the very best worldwide.
For some restaurants you’d be best off booking ahead to guarantee a spot , and you can find all the info needed on the website