Wimbledon's chefs have introduced a new dish for the 2026 championships: karagee chicken with a fermented strawberry glaze, priced at £13.65. The dish, served at the Walled Garden outlet, uses excess strawberries from last year to create the glaze, according to Joe Furber, senior food and drink manager.
New Menu Additions and Sustainability
Joe Furber told the Express that the culinary team presented the dish in February and he has been waiting for the tournament to start so it could be available again. The karagee chicken builds on the success of chicken burgers sold last year. Wimbledon has also launched the Centenary Restaurant, offering small plates starting at £8.50 with views over the southern courts. A seared venison dish is highlighted as a must-try, reflecting Wimbledon's push for British produce. Furber noted that venison is sustainable and delicious, appearing in mac and cheese ragu and the Centenary Restaurant menu.
Around 70% of Wimbledon's suppliers are British, and all imported food arrives by ship. All food sold is carbon weighted to show emissions from farm to fork. The strawberries for the iconic strawberries and cream come from Hugh Lowe Farms in Kent, just 31 miles away, and have been supplied for over 30 years. A whopping 2.8 million strawberries were sold in 2025, and Furber expects similar numbers this year.
Price Increases Amid Inflation
Food prices have risen due to red tape, labour and energy costs, and the war in the Middle East. Strawberries and cream increased by 5.5% from £2.70 to £2.85 per portion. A glass of Pimm's now costs £13.45, up nearly 10% from £12.25 in 2025. A pint of Stella costs £8.95, a 1.1% rise of 10p, and a bottle of Champagne costs £102, £1.10 more than last year. Furber said Wimbledon is "not immune" to the wider situation but aims to offer options at different price points, from £2.85 for strawberries and cream to £20-£25 for main courses in public restaurants. Visitors are also allowed to bring their own food and drinks.
Over half a million tennis fans are expected to visit Wimbledon over the two weeks. Furber and his 3,000-strong team are ready to serve them.
