The Championships, Wimbledon, is the oldest tennis tournament in the world, and is widely regarded as the most prestigious. Held at the All England Club in Wimbledon, London, since 1877, it is Europe’s largest annual catering event attracting more than 470,000 fans each year.
Delivering against a strategic plan
We work hand in hand with our clients to make joint decisions around food and beverage procurement at the Club. With a strategic plan for catering in place, we provide a consistently excellent service whilst delivering against key priorities such as:
- Showcasing the best of British produce
- Sourcing only the highest quality seasonal ingredients
- Working sustainably by building long term relationships
- Ensuring products are sourced ethically and responsibly
Working towards the development of a Wimbledon Food Charter in 2018, our ultimate objective is to deliver the products for a food and beverage experience which proudly recognises and celebrates the Club’s traditions and values whilst helping achieve its strategic objectives.
Showcasing the best of British
Wimbledon is a celebration of great food and drink. With an emphasis on quality British produce, we proudly showcase our excellent supply partners, who are chosen for their commitment to quality, and many of whom have stories that are rich in history and tradition.
The famous Kentish strawberries
Wimbledon is synonymous with strawberries and in fact we supplied over 33,000kgs of Kentish strawberries at The Championships in 2017. Our partner is the family-run business Hugh Lowe Farms, who are based in Mereworth, Kent. They’ve been growing strawberries since 1893 and to ensure the utmost freshness, strawberries are picked at 4am, collected from the packing plant at 9am and then delivered to the Club by 11am for inspection and hulling. They are then enjoyed by guests on the same day.
Sutton Hoo slow grown chickens
In the heart of the Suffolk countryside you’ll find Sutton Hoo slow grown chickens; the produce of a small chicken farming family who believe food tastes so much better when it has been grown slowly. A traditional breed, reared the right way by people who care, Sutton Hoo slow grown chickens are chickens with a very real difference. Ranging over 40 acres of pasture overlooking the River Deben, it’s a slower growing breed, taking three months to reach maturity, 25% longer than the average factory farmed product. It’s because these chickens have more exercise, are grown for longer and have a natural, varied diet that they taste so much better.
Affiliated with The Championships for more than 40 years, The Cake Store in Sydenham, London produces scones and handcrafted Wimbledon themed treats throughout the Fortnight. Beginning as a humble bakery, the company is now recognised as one of the capital’s leading makers of celebration cakes. A century on and the business still remains in the same family hands. Working around the clock and producing around 10,000 scones per day over The Championships, The Cake Store have used the same scone recipe for over three generations. It contains just five basic raw ingredients, although the quantities and method remains a secret.