Tennis players at Wimbledon are enjoying unique culinary creations, such as pasta topped with cake, as shared by the tournament chefs. Alongside these unconventional dishes, athletes are starting their day with sushi, including nigiri and california rolls. Head chef Sam Kent mentioned the popularity of sushi among players, available at all hours with a dedicated team of off-site sushi chefs preparing it diligently.
In a move towards environmental sustainability, venison sourced from London’s royal parks is replacing beef in various dining establishments across the Wimbledon grounds. This eco-conscious initiative also extends to handling excess strawberries, where leftovers are frozen to produce jam served year-round and a strawberry sauce for fried karachi chicken. Any surplus food is donated to local charity City Harvest using a van humorously named Vandy Murray.
Furthermore, Wimbledon officials are introducing a new offering for players: low-caffeine kombucha brewed from recycled coffee grounds, providing probiotic benefits and a gentle energy boost. As part of its commitment to carbon neutrality by 2030, the All England Club is gradually phasing out ingredients like beef in favor of more sustainable options like venison, praised for its nutritional density and versatility in various dishes.
The club’s culinary innovation extends to using chalkstream trout from the River Test to replace salmon and swapping avocados with mashed peas, aligning with their sustainability goals. Venison, being a more eco-friendly meat choice, is highlighted for its lower carbon footprint compared to beef, with an abundant supply in the country. This shift to venison has been a collaboration with Levy, Wimbledon’s official caterer, known for promoting environmentally friendly practices across its venues.
In addition to the dietary changes, players are now indulging in kombucha made from used coffee grounds for its probiotic qualities. The granola in the coconut chia pudding served to athletes is sweetened with mugolio, a unique ingredient made from fermented green pine cones, avoiding refined sugar.
