Tennis players at Wimbledon are enjoying unconventional meals, such as pasta topped with cake, according to the tournament chefs. Besides, they are indulging in sushi like nigiri and california rolls for breakfast. Head chef Sam Kent mentioned the variety of options available, including the peculiar combination of pasta with cake.

Sushi is a popular choice among players throughout the day, with a dedicated team of off-site sushi chefs ensuring a constant supply. The players’ preferences vary, but they often load up their plates with the available offerings, reflecting their diverse tastes.

In a sustainability effort, beef is being replaced by venison sourced from London’s royal parks in Wimbledon’s restaurants. This initiative aims to reduce food waste and promote eco-friendly practices, extending even to the treatment of leftover strawberries. The surplus strawberries are frozen and repurposed into jam, served year-round at the club and as a sauce for fried karachi chicken in the walled garden area.

To cater to the players’ needs, the Wimbledon chefs have introduced kombucha made from recycled coffee grounds, offering a low-caffeine, gut-friendly alternative. Additionally, the club is gradually phasing out ingredients like beef to achieve carbon neutrality by 2030, favoring deer meat for its sustainability and versatility in various dishes.

Venison features prominently on the menu, served in different forms across the club’s dining areas. The culinary team also incorporates sustainable substitutes like chalkstream trout and mashed peas, aligning with their environmental goals while promoting gut-friendly food options.

The integration of venison into the menu aligns with Wimbledon’s commitment to sustainability, emphasizing the importance of environmentally conscious dining choices. The club’s partnership with Levy, its official caterer, ensures the successful implementation of these changes, reflecting a broader trend towards eco-friendly practices in the culinary world.