Latest news with #strawberriesandcream
The Sun
11-07-2025
- Business
- The Sun
Staggering price for a handful of strawberries at Wimbledon after first hike in 15 years – as full food list is revealed
THE staggering price for Wimbledon's classic strawberries and cream has been revealed - as the full food list is confirmed. Beginning in 2010, guests had been able to enjoy the sweet treat for £2.50. 4 4 4 Strawberries and cream hiked in price for first time in 15 years After 15 years, SW19 chiefs upped the price ahead of this year's edition of the Wimbledon. Visitors now pay £2.70 - marking a total increase of 20p. Speaking previously, a Wimbledon spokesperson said: "We have taken the decision to slightly increase the price of strawberries this year from £2.50 to £2.70. "We feel that this modest increase still ensures that our world-famous strawberries are available at a very reasonable price." Strawberries and cream have been a Wimbledon staple since the tennis tournament's inception in 1877. Approximately 140,000 punnets of them are sold each year, meaning the new price brings in an extra £28,000 for the club. Despite the increase, Wimbledon has reiterated its commitment to being accessible to all by continuing the tradition of allowing fans to bring in their own food and drink, including alcohol. Full food and drinks price list revealed Aside from strawberries and cream, Wimbledon's full price list includes other changes. The cost of a pint of draught beer has increased by 35p from last summer. For example, a pint of Stella Artois priced up at £8.85 ($12) and a Guinness costing £8.45. Bottles of beer have also increased by 30p this time around. It's cheaper than the darts though - with Premier League fans complaining the cheapest pint was £9.25 at the final. Fans can also opt for a classic glass of Pimm's - although it will set them back a whopping £12.25 ($17), 30p more than last summer. Elsewhere, a bag of Skittles sets spectators back £5 ($7) and it's the same price for some Haribo - each 40p more than. Perhaps the more cost-efficient sweet treat is a packet of Minstrels, which at £4.40 are actually 20p cheaper than last year. Still to come This year's Women's Final will see USA's Amanda Anisimova face Poland's Iga Świątek. In one Men's Semi Finals, Italy's Jannik Sinner will play against the legendary Novak Djokovic. Meanwhile, Spain's Carlos Alcaraz is set to face USA's Taylor Fritz in the other Semi Final.
Yahoo
11-07-2025
- Sport
- Yahoo
How strawberries and cream became ‘a true icon' of Wimbledon
Wimbledon is all about strawberries and cream (and of course tennis). The club itself describes strawberries and cream as 'a true icon of The Championships'. While a meal at one of the club's restaurants can set you back £130 or more, a bowl of the iconic dish is a modest £2.70 (up from £2.50 in 2024 – the first price rise in 15 years). In 2024, visitors munched their way through nearly 2 million berries. Strawberries and cream has a long association with Wimbledon. Even before lawn tennis was added to its activities, the All England Croquet Club (now the All England Lawn Tennis & Croquet Club) was serving strawberries and cream to visitors. They would have expected no less. Across Victorian Britain, strawberries and cream were a staple of garden parties of all sorts. Private affairs, political fundraisers and county cricket matches all typically served the dish. Alongside string bands and games of lawn tennis, strawberries and cream were among the pleasures that Victorians expected to encounter at a fête or garden party. As a result, one statistician wrote in the Dundee Evening Telegraph in 1889, Londoners alone consumed 12 million berries a day over the summer. At that rate, he explained, if strawberries were available year-round, Britons would spend 24 times more on strawberries than on missionary work, and twice as much as on education. But of course, strawberries and cream were not available year-round. They were a delightful treat of the summer and the delicate berries did not last. Victorian newspapers, such as the Illustrated London News, complained that even the fruits on sale in London were a sad, squashed travesty of those eaten in the countryside, to say nothing of London's cream, which might have been watered down. Wimbledon's lawn tennis championships were held in late June or early July – in the midst, in other words, of strawberry season. Eating strawberries and cream had long been a distinctly seasonal pleasure. Seventeenth-century menu plans for elegant banquets offered strawberries, either with cream or steeped (rather deliciously, and I recommend you try this) in rose water, white wine, and sugar – as a suitable dish for the month of June. They were, in the view of the 17th-century gardener John Parkinson, 'a cooling and pleasant dish in the hot summer season'. They were, in short, a summer food. That was still the case in the 1870s, when the Wimbledon tennis championship was established. This changed dramatically with the invention of mechanical refrigeration. From the late 19th century, new technologies enabled the global movement of chilled and frozen foods across vast oceans and spaces. Domestic ice-boxes and refrigerators followed. These modern devices were hailed as freeing us from the tyranny of seasons. As the Ladies Home Journal magazine proclaimed triumphantly in 1929: 'Refrigeration wipes out seasons and distances … We grow perishable products in the regions best suited to them instead of being forced to stick close to the large markets.' Eating seasonally, or locally, was a tiresome constraint and it was liberating to be able to enjoy foods at whatever time of year we desired. As a result, points out historian Susan Friedberg, our concept of 'freshness' was transformed. Consumers 'stopped expecting fresh food to be just-picked or just-caught or just-killed. Instead, they expected to find and keep it in the refrigerator.' Today, when we can buy strawberries year-round, we have largely lost the excitement that used to accompany the advent of the strawberry season. Colour supplements and supermarket magazines do their best to drum up some enthusiasm for British strawberries, but we are far from the days when poets could rhapsodise about dairy maids 'dreaming of their strawberries and cream' in the month of May. Strawberries and cream, once a 'rare service' enjoyed in the short months from late April to early July, are now a season-less staple, available virtually year-round from the global networks of commercial growers who supply Britain's food. The special buzz about Wimbledon's iconic dish of strawberries and cream is a glimpse into an earlier time, and reminds us that it was not always so. Rebecca Earle is a Professor of History at the University of Warwick This article was originally published by The Conversation and is republished under a Creative Commons licence. Read the original article
The Independent
10-07-2025
- Sport
- The Independent
How strawberries and cream became ‘a true icon' of Wimbledon
Wimbledon is all about strawberries and cream (and of course tennis). The club itself describes strawberries and cream as 'a true icon of The Championships'. While a meal at one of the club's restaurants can set you back £130 or more, a bowl of the iconic dish is a modest £2.70 (up from £2.50 in 2024 – the first price rise in 15 years). In 2024, visitors munched their way through nearly 2 million berries. Strawberries and cream has a long association with Wimbledon. Even before lawn tennis was added to its activities, the All England Croquet Club (now the All England Lawn Tennis & Croquet Club) was serving strawberries and cream to visitors. They would have expected no less. Across Victorian Britain, strawberries and cream were a staple of garden parties of all sorts. Private affairs, political fundraisers and county cricket matches all typically served the dish. Alongside string bands and games of lawn tennis, strawberries and cream were among the pleasures that Victorians expected to encounter at a fête or garden party. As a result, one statistician wrote in the Dundee Evening Telegraph in 1889, Londoners alone consumed 12 million berries a day over the summer. At that rate, he explained, if strawberries were available year-round, Britons would spend 24 times more on strawberries than on missionary work, and twice as much as on education. But of course, strawberries and cream were not available year-round. They were a delightful treat of the summer and the delicate berries did not last. Victorian newspapers, such as the Illustrated London News, complained that even the fruits on sale in London were a sad, squashed travesty of those eaten in the countryside, to say nothing of London's cream, which might have been watered down. Wimbledon's lawn tennis championships were held in late June or early July – in the midst, in other words, of strawberry season. Eating strawberries and cream had long been a distinctly seasonal pleasure. Seventeenth-century menu plans for elegant banquets offered strawberries, either with cream or steeped (rather deliciously, and I recommend you try this) in rose water, white wine, and sugar – as a suitable dish for the month of June. They were, in the view of the 17th-century gardener John Parkinson, 'a cooling and pleasant dish in the hot summer season'. They were, in short, a summer food. That was still the case in the 1870s, when the Wimbledon tennis championship was established. This changed dramatically with the invention of mechanical refrigeration. From the late 19th century, new technologies enabled the global movement of chilled and frozen foods across vast oceans and spaces. Domestic ice-boxes and refrigerators followed. These modern devices were hailed as freeing us from the tyranny of seasons. As the Ladies Home Journal magazine proclaimed triumphantly in 1929: 'Refrigeration wipes out seasons and distances … We grow perishable products in the regions best suited to them instead of being forced to stick close to the large markets.' Eating seasonally, or locally, was a tiresome constraint and it was liberating to be able to enjoy foods at whatever time of year we desired. As a result, points out historian Susan Friedberg, our concept of 'freshness' was transformed. Consumers 'stopped expecting fresh food to be just-picked or just-caught or just-killed. Instead, they expected to find and keep it in the refrigerator.' Today, when we can buy strawberries year-round, we have largely lost the excitement that used to accompany the advent of the strawberry season. Colour supplements and supermarket magazines do their best to drum up some enthusiasm for British strawberries, but we are far from the days when poets could rhapsodise about dairy maids 'dreaming of their strawberries and cream' in the month of May. Strawberries and cream, once a 'rare service' enjoyed in the short months from late April to early July, are now a season-less staple, available virtually year-round from the global networks of commercial growers who supply Britain's food. The special buzz about Wimbledon's iconic dish of strawberries and cream is a glimpse into an earlier time, and reminds us that it was not always so.
New York Times
10-07-2025
- Entertainment
- New York Times
A Tennis Star Praised Strawberry and Yogurt Pasta. Wimbledon Gasped.
Athletes fuel themselves in many ways: Tom Brady has his TB12 method. Michael Phelps consumed about 10,000 calories daily while training. The WNBA star Caitlin Clark dreams of chicken Parmesan, pasta and chocolate milk after a game. But for one of tennis's top-ranked athletes, her go-to is simple: strawberries and cream. No, not the strawberries and cream long associated with Wimbledon, but strawberries and cream over — wait for it — pasta. According to the tennis star Iga Świątek, currently ranked No. 4 in the world in tennis and competing today in the Wimbledon semifinals, makaron z truskawkami, as the dish is called in her home country of Poland, is her go-to. 'I ate it as a kid,' she said in a post-match interview this week. 'It's pasta with strawberries — pasta, strawberries, a little bit of yogurt — it's just great.' Her response was met with audible gasps and murmurs from the Wimbledon crowd. 'How strange,' the interviewer mused. A video clip of the interview, posted to the official Wimbledon TikTok account, has been viewed two million times and garnered hundreds of comments. Some were skeptical: 'What on Earth are people eating,' read one. Most commenters, however, were thrilled to see a nostalgic Polish dish publicized and praised on a global stage. 'Best Polish summer food ever made,' read one comment on Wimbledon's TikTok. 'Brings back childhood memories,' read another. Many reminisced about eating the dish at their grandmother's house or for a primary school lunch. At the famous Bar Prasowy in Warsaw, a plate of strawberry pasta goes for 9 złoty, about $2.50. Want all of The Times? Subscribe.
Daily Mail
08-07-2025
- Sport
- Daily Mail
Wimbledon employee 'finds METAL BOLT in their lunch' at All England Club as '£13 salad is returned in shock'
A Wimbledon worker is reported to have swapped strawberries and cream for a metal bolt as they were left disturbed by their lunch. The Championships are well into their second week, with stars now eyeing spots in the latter stages of their respective competitions on their hunts to make history at the All England Club. Things have mostly gone smoothly so far, but for one or two incidents, including a search to find why AI technology was turned off during Sonay Kartal's defeat by Anastasia Pavlyuchenkova on Sunday. Now, a report has suggested that one of the employees at SW19 was left stunned by an unwelcomed ingredient in their lunch at the start of the week. The Sun report that the employee had ordered a salad poke bowl, which traditionally features salad greens or rice, marinated raw fish, and various other fresh vegetables and toppings. The report, though, suggests that the worker found a screw in the container given to her at the event, with it suggested she took the food and bolt back to the servers, who were left 'shellshocked'. Staff are then said to have checked the refrigerated storage areas to see if there was a nail or screw missing. Though the outcome of the search is unclear, the worker is said to have ended up missing her lunch because she didn't have time to eat a replacement that was offered. The meal is said to have cost £13. Mail Sport contacted Wimbledon for comment. Wimbledon spectators, meanwhile, are revealing what the strawberries and cream boxes at SW19 really look like - and the results have left people divided. The summer snack, which goes hand-in-hand with the tennis championship, is in high demand at the tournament as punters line up in their droves and shell out £2.70 for a box of the sweet treat. This year is the first since 2010 that the All England Club, which runs the tournament, has raised the price of strawberries and cream; which now costs £2.70. Around 140,000 punnets are bought by visitors per year, meaning the new price will bring in approximately £28,000 for the club. The 20p price increase compared to last year hasn't deterred foodies but some have been left disappointed with what they were given. Some have claimed the box is a 'rip off' and 'mostly empty' containing only a 'handful' of strawberries and 'yellow' cream.
