Qualifying begins: 26 June
The Draw: 30 June
Pre-event Press Conferences: 1 & 2 July
Order of Play: 2 July
Championships begin: 3 July
COME BACK FOR LIVE SCORES & LIVE BLOG FROM 26 JUNE
Here’s everything you need to know about where and what you can eat and drink at Wimbledon - from restaurants to picnics on the lawn. Read more about our suppliers and our commitment to top quality British produce and sustainability.
Hugh Lowe Farms have been supplying strawberries to Wimbledon for over 25 years.
Together with their delicious raspberries, they are synonymous with summertime and Wimbledon.
Grown in Kent, the Garden of England, means they can deliver the freshest tasting berries timed to ripe perfection, with the most enticing aroma, during the two weeks of Wimbledon.
Their dedicated and skilled pickers start work at dawn every day, hand selecting every berry to make sure it is good enough to go in a Wimbledon tray.
Foodie fact - each year over 28 tons of strawberries (1.4million strawberries to be precise) and 445kg of raspberries are picked and consumed during the tournament.
That’s more than 140,000 punnets!
Cannon & Cannon is renowned for using British cured meat and charcuterie. Sean Cannon started his company in 2010 to connect his two greatest passions: eating in restaurants and rural communities. Having grown up in Norfolk, seeing first-hand how globalisation affects farming, he wanted to pair chefs passionate about British meat with local produce. Due to the sales growth and interest for British charcuterie there has been a rise in the number of British Lop pigs, the breed which nearly died out.
Bolney Wine Estate in West Sussex is situated on a hill which was part of the Butting Hill One Hundred, listed in the Domesday Book. Tradition has it that the Prince Regent was a frequent visitor, staying at Bolney Lodge, of which Bolney Wine Estate formed a part in the 18th century. In 1972, Janet and Rodney Pratt planted three acres of vines at Bolney and daughter Sam Linter took over in the mid-1990s and is now assisted by top winemaker Liz Garrett. Their ethos is to promote and maintain biological diversity, health and stability in the vineyard, resulting in some of the best wines in the UK.
Goose Island’s journey began with founder John Hall’s trip across Europe and the belief that America deserved better beer. On his return to Chicago John set out to introduce the widely unknown craft brewing process to the masses and took his customers with him on his mission. This was back in 1988. “We don’t need to be the only beer you drink. We just want to be the best beer you drink”.
Jasper Cuppaidge founded Camden Town Brewery in 2010 with the aim of making great lager. The brewery is devoted to championing modern techniques to convert a generation of beer enthusiasts into lager lovers.
Passionate about both the ingredients and the process, every element of the beer is monitored by dedicated professionals.
The smoker is situated on the edge of the Royal Forest of Dean, between the rivers Severn and Wye, which are synonymous with wild salmon.
The smoking processes remain very traditional with grading and filleting (curing and cutting) still mostly done by hand.
Their own oak wood is chipped for smoking, which gives the fish a unique distinctive taste.
In November 2012 Severn and Wye Smokery was invited by The Wild Life Trust to the House of Commons at Westminster to pick up its Nature Works award in recognition of its Tanks in Schools and eel restocking project.
Foodie fact - Richard Cook, owner of the Severn and Wye Smokery, works with the chefs at Wimbledon to exact the specification and flavour for the salmon served at The Championships.
At sunrise, as the final fishing boats arrive back into ports across Britain, buyers are busy sourcing the finest catch of the day from the coastal fish auctions at Newlyn, Newhaven, Lyme Bay Reserve and Peterhead. Only the best fish and seafood, is chosen, transported directly to the Wimbledon kitchens where it is cleaned, filleted and cooked.
Responsible sourcing is paramount to The Championships and all fish and shellfish is traceable. At this year's Championships, your menu will be brimming with the likes of brill, monkfish, lemon sole and Cornish oysters.
Direct Seafoods has supplied fish and shellfish to The Championships since 2007.
Foodie fact – Most restaurants in London will be familiar with the name of Laky Zervudachi, Direct Seafoods Sustainability Director. Laky has been welcomed into restaurant kitchens since the 1980s when he would cycle around the city delivering boxes of oysters.
The Cake Store began as a humble bakery in Brockley called Slatter’s Bakery and is now recognised as one of the London’s leading maker of celebration cakes. A century on and the family owned bakery still remains in the Slatter family hands.
Throughout its 40-year relationship with Wimbledon, the Cake Store has created tennis themed treats throughout the two-week tournament. Cakes have been made some of the biggest names in the game, including the late great Fred Perry, Boris Becker and even a gluten free cake for Novak Djokovic.
Working around the clock and producing around 25,000 scones per day over The Championships, the Cake Store has used the same special scone recipe for over three generations. It contains just five basic raw ingredients, although the quantities and method remains a closely guarded secret!
Foodie fact - Last year, the Cake Store produced its two millionth scone for The Championships!
Square Pie was founded in 2001 by Martin Dewey with a market stall in Old Spitalfields Market.
With the premise that great food should be simple food, the team draws on each seasonal harvest and uses only the finest natural ingredients and classic cooking techniques.
The artisan pie maker now operates 6 pie restaurants across the UK and has partnered with Wimbledon since 2011.
For The Championships, Martin has created classic British pies, including steak and ale, chicken and mushroom and goat’s cheese and sweet potato, as well as mini pie canapés and sausage rolls.
The company has won numerous awards including the recognition by Great Taste awards and the Sustainable Restaurant Association.
Foodie fact - Square Pie is said to have the ‘busiest pie shop in the world’ at the Glastonbury Festival, where last year they hand mashed over 3 tonnes of potato!
In the heart of the Suffolk countryside Sutton Hoo’s free range chickens roam the grassy plains, overlooking the River Deben.
Charles and Belinda Nash were farmers with a mission which was to rear truly free range chicken in the countryside they loved. They gained a national reputation for the quality of the product and the unsurpassed welfare.
The chickens are fed outside by hand on a 100% natural and additive free diet, with additional nutrients foraged from the surrounding vegetation. Sutton Hoo farm rears their birds in the slow, traditional way – from egg fertilization to full size which takes three months.
Baseline’s menu this year features off free-range chicken from Sutton Hoo, served on baby summer leaves and wrapped in freshly-baked artisan flatbread.
Chunk of Devon, gourmet pasty makers, grew out of the back of a local butchers shop in a small Devon village. Simon and Suzi Bryon-Edmond took over in 2006 with a belief that food should be simple, tasty and natural.
In 2009 the Devon pasty makers won the coveted title of ‘Britain’s Best Cornish Pasty’ and have gone on to win over 70 awards across their range of both pies and pasties. They have been champions at the British Pie Awards twice and have won numerous Great Taste awards, the benchmark for speciality food and drink.
Their Chunk Pie factory is based in Ottery St Mary where a team of 40 make and bake a range of pies, pasties, pork pies and sausage rolls.
Foodie fact - Chunk's pasty artisan makers are called hunks!