Tennis players at Wimbledon are enjoying unique dishes, such as pasta topped with cake, according to the tournament’s chefs.
Additionally, players are indulging in sushi, including nigiri and California rolls, for breakfast. Sam Kent, head chef at Wimbledon, mentioned the presence of unconventional food combinations like pasta with cake as toppings.
When asked about the sushi breakfast trend, Kent confirmed its popularity among players, stating that sushi is available throughout the day due to high demand. The chefs have a dedicated team preparing sushi from early morning hours to meet the players’ preferences.
Moreover, as part of an environmentally conscious initiative to reduce food waste, venison sourced from London’s royal parks is being used as a sustainable alternative to beef in Wimbledon’s dining establishments. Leftover strawberries from the annual order of 2.8 million berries are frozen and repurposed into jam, served year-round at the club and as a sauce for fried chicken in the walled garden area.
The excess food is also donated to the local charity City Harvest using a van humorously named Vandy Murray. Additionally, the chefs at Wimbledon are innovating by brewing low-caffeine kombucha from used coffee grounds, providing players with a gut-friendly breakfast option.
Furthermore, as part of their goal to achieve carbon neutrality by 2030, Wimbledon is gradually replacing ingredients like beef with more sustainable options. Venison, praised for its nutritional density and environmental benefits, is featured in various dishes across the club’s dining areas.
The introduction of venison aligns with Wimbledon’s sustainability efforts, alongside other changes like using chalkstream trout from the River Test as a salmon substitute and mashed peas in place of avocados. This shift towards eco-friendly practices is also reflected in the club’s focus on gut-friendly foods, such as kombucha made from used coffee grounds for players.
Players are embracing these changes, enjoying probiotic-rich kombucha and dishes like coconut chia pudding bound with mugolio instead of refined sugar, showcasing Wimbledon’s commitment to both player well-being and environmental sustainability.
