Celebrating success at Wimbledon

Gary Parsons, executive chef for Compass Group UK & Ireland at The Championships, Wimbledon
Blog

At Wimbledon, food and drink is an integral part of the experience during The Championships and it’s great to be celebrating another year of delivering exceptional food services to over 470,000 visitors.

 Our people are our greatest asset. Every year we work hard to ensure we provide the highest quality of food and services to all of our visitors during The Championships, and this year was no different. Once again it’s been brilliant to see the dedication and hard work of our teams in the build up to the event, and over the two weeks. Altogether we had 355 chefs working across 51 onsite kitchens to deliver outstanding food and drinks to 27 restaurants and 30 grab-and-go outlets. We served customers a range of signature Wimbledon dishes and seasonal specialties, spanning everything from the healthy to the more indulgent, while also showcasing cuisines from around the world.

This year, visitors were also introduced to a new healthy treat as they were able to enjoy a range of delicious snack pots and contemporary homemade salads after we teamed up with Allegra McEvedy, MBE, co-founder of LEON. During the Fortnight, we freshly prepared the new line of seasonal favourites everyday in the Centre Court kitchen for public areas. We’ve received outstanding feedback on the new range with 79,654 sandwiches and salads being sold altogether.

As well as tennis, Wimbledon is all about celebrating great food and drink. We believe in cooking our food with fresh, responsibly sourced British produce and we work side by side with the Wimbledon team, to ensure we deliver amazing food that matches the calibre of the visitor experience here. It has been great to see the new products, as well as the traditional, being well received by visitors to The Championships.

 Other highlights during The Championships include:

  • 17,170 portions of fish & chips served
  • 110,225 scones made and 141,235 cups of tea poured
  • 33,211 kg of Kent strawberries served
  • 2,200 catering staff and 226 managers working onsite, including 27 culinary students from Hammersmith College, University of West London and South Thames College