The Championships, Wimbledon launches new culinary collaboration with Allegra McEvedy

Visitors to The Championships, Wimbledon should expect to find a new on-the-go range as the culinary team has partnered with Allegra McEvedy, MBE, co-founder of LEON, working to deliver an appealing array of healthy snacking pots and contemporary, homemade salads.

Launching at The Championships, Wimbledon in July, Allegra has worked with Wimbledon’s culinary team from Compass Group UK & Ireland, the official caterer to The Championships, to develop new lines of seasonal dishes for public areas, that will bring her renowned good food to the summer’s headline tennis tournament.

Allegra has a passion for fresh, seasonal produce and bold flavours whilst always keeping an eye on sustainable sourcing.

New this year, The Championships has brought their salad making in-house, with a core range of four plus a couple of weekly special main size boxes. Allegra developed the recipes along with the Compass Group team to be freshly prepared in the courtside kitchen every day. On the menu visitors will find Roast Salmon Superfood Salad with watercress, pearl barley, avocado & rocket; a nod to Middle Eastern trends with a Lebanese Freekeh and Chilli Feta box; as well as a signature Wimbledon Coronation Chicken with toasted almonds and apricots. A well-sourced Bonito Tuna Niçoise completes the core range.

McEvedy has also designed an eclectic family of vibrant snack pots from a very English smoked salmon, avocado and samphire salad to a Moroccan carrot mezze with cumin, orange, sultanas and coriander.

The sandwich range has also seen a substantial revamp under McEvedy’s eye, where familiar favourites have been given a bit of a makeover: the smoked salmon and cream cheese now comes in a soft simit roll with dill, lemon juice and cucumber and the chicken is now roasted and served with vine ripened tomatoes and rosemary mayo on 8-grain bread. New, lively flavours have also been introduced, such as tuna salsa verde, Mumbai chicken flatbread, and goat’s cheese with grilled peppers & chilli jam on Italian spianata.

Allegra McEvedy commented: “Working to deliver the best on-the-go offer possible in such a high-profile, exceptional venue has been an honour as well as fun. I’ve hugely enjoyed bringing my experience of the best of the British High Street, along with some top notch restaurant flavours to Wimbledon and after all the hard work by the Compass team as well as myself to deliver these new dishes I now can’t wait to see how they go down over The Championships: hopefully they’ll smash it!”

Gary Parsons, executive chef for Compass Group UK & Ireland at The Championships, Wimbledon, said: “Allegra and our culinary team have been hard at work creating a really exciting new range to launch at this year’s Championships. Allegra shares our commitment to ethical, sustainable good food and we are looking forward to working with her on other projects too. We are preparing to serve over 100,000 salads and pots over the coming fortnight.”

Allegra has over 20 years’ experience working in some of the UK and USA’s top kitchens and is a proud and active patron for the Fairtrade Foundation, and an ambassador for Compassion in World Farming and patron of The Food Chain. In 2008, Allegra was awarded an MBE for services to the hospitality industry, with the citation of promoting healthier eating and ethical sourcing in the UK.

-ENDS-

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