Wimbledon players are fueling their matches with unusual dishes like trout sushi, pasta topped with cake, and kombucha, according to the tournament's executive chef for player dining, Sam Kent. Sushi is the number one choice among athletes, featuring chalkstream trout from Hampshire in nigiri, California rolls, and other forms. Kent emphasized the trout is far more sustainable than salmon, which has not been sold at Wimbledon for two years.
Sustainable Sourcing and Carbon Weighting
Wimbledon aims to be net zero in operations by 2030, with a strong focus on food sustainability. Around 70% of its suppliers are British, and imported goods arrive by ship. All food sold is carbon weighted to show emissions from farm to fork. The tournament reduces food waste by turning excess strawberries into jam for the next year or sauce for its popular chicken karaage dish.
Popular Player Dishes
Senior food and drink manager Joe Furber noted that strawberries are a hit with players—around 2.8 million are sold each year. Fresh cherries and raspberries from Hugh Lowe Farms in Kent appear on the breakfast menu. Other dishes include Isle of Wight pan con tomato, coconut chia pudding with puffed quinoa granola, and mugolio made from fermented green pinecones harvested in spring.
Kombucha and Unusual Carb Combinations
A new addition this year is coffee kombucha, brewed using coffee grinds from across the site. Kent explained, “You’re giving a second life to that product, but also then producing something that is both pre and probiotic and much lower in caffeine. It still does have a caffeine hit, but it’s a really great breakfast start that also has loads of good gut benefits.”
With matches often lasting hours, some players opt for carb-heavy combinations. Kent revealed, “You will see slightly weird things, like someone will have pasta with cake on top.”
