Wimbledon is the oldest and arguably most famous tennis tournament in the world, and there are a few treats that have become synonymous with the event over the past century.
Most know Pimms is a huge part of the event, with guests enjoying a refreshing glass in the middle of English summer while the world’s best tennis players take to the court.
But unless you’re an avid tennis fan, you may not realise Wimbledon also goes through around 34 tonnes of strawberries each year as guests snack on the simple but sweet duo of strawberries and cream.
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The event is said to be Europe’s largest catering operation each year with plenty of food stalls offering several different delicacies.
However, none seem to quite as popular as strawberries and cream, with around 191,000 portions being served up each year.
So, where exactly did the tradition start?
Well, it actually dates back to more than a century ago to the first-ever Wimbledon held in 1877, when there were only around 200 guests in attendance.
Apparently, the dish was served as a dessert at the Hampton Court home of Lord Chancellor Cardinal Thomas Wolsey when King Henry VII and his court visited during the tournament.
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It then gained popularity because the King ate it, and it soon became a tradition at the event.
Wimbledon is held through June and July, the peak of the British strawberry season.
Back then, the popular fruit was only available for a few weeks each year, making it a delicacy only enjoyed by the upper class.
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As Wimbledon grew, it became an event attended by that same upper class, and eating them at the tournament was a sign of the calibre and prosperity of the tournament.
Today, the strawberries served at Wimbledon are grown locally at Hugh Lowe Farms, located just under 50 kilometres from the tournament, and delivered fresh daily.
To ensure there are enough strawberries to cater the event, Hugh Lowe Farms will plant around 100,000 plants in late March each year.
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The strawberries are inspected by the Wimbledon food and beverage team each morning and only the best are served to guests.
Any strawberries not used over the fortnight are frozen and used to make the strawberry jam served with scones and Victoria sponge at the Wingfield Café, which is open year-round.
The price of strawberries and cream at Wimbledon has stayed the same since 2010, with one serving setting attendees back £2.50, or just under $5.
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