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Catering

Wimbledon is the largest single annual sporting catering operation in Europe. All the catering is undertaken by Facilities Management Catering Limited.

Restaurants at The Championships

The Wingfield Restaurant

Situated in Centre Court, The Wingfield Restaurant is a bookable restaurant, serving a fixed-price, three-course lunch. (Reservations are not accepted for afternoon tea.)

Please note, smoking is NOT permitted in the restaurant and the dress code is smart casual.

Bookings for a maximum of 6 guests can be made online by visiting www.fmccatering.co.uk and require full pre-payment. On completion of your booking you will receive one email from Paypal confirming payment and one from the FMC Reservations Office confirming your table reservation, which you should bring with you on the day.

Bookings may NOT be made by telephone, but if you have a query, please call the FMC Reservations Office on 020 8247 3023.

Restaurants for Debenture Holders

There are a number of restaurants and dining facilities on-site for the exclusive use of Debenture Holders (all links go to Debenture Website).

Centre Court Debenture Holders
The Terrace Restaurant (self-service)
The Courtside Restaurant (table served)
The Gallery Bar
The Roof Top Bar
The Champions' Room
The Renshaw Restaurant (table served)

No.1 Court Debenture Holders
No.1 Court Debenture Holders' Lounge
The Renshaw Restaurant (table served)

Refreshments during The Championships

There is a large variety of places for eating and drinking at The Championships.

TEA LAWN
Champagne and Pimm’s, strawberries & cream, light refreshments, sandwiches, salads, pastries, baguettes, pizza, dutchee sausages, ice cream and the Long Bar

CAFÉ PERGOLA
Service-assisted lunch, afternoon tea, light refreshments and wine bar

CONSERVATORY BUFFET
Self-service restaurant offering hot & cold lunches, light refreshments, afternoon tea and supper

FOOD VILLAGE
Express service offering hot food take-aways such as stir-fry, fish & chips, pizza, burger & chips, along with sandwiches, salads, pastries, cookies and beverages all from the Pantry, the Ice Cream Parlour and the Village Bar

THE BASELINE
The Baseline Diner - an informal restaurant serving hot and cold food including burgers, salads and beverages
The Baseline Café - serving a selection of sandwiches, hot paninis, delicious cakes and freshly ground coffee

THE BAKERY
Express service of baguettes, sandwiches, freshly baked pastries and hot & cold beverages

AORANGI FOOD COURT
Self-service hot and cold food, including roast to go, pizzas, salads, sandwiches, strawberries and cream and light refreshments

AORANGI CAFÉ
Express service of southern-fried chicken, sandwiches, light refreshments and the bar

AORANGI TERRACE
Serving Pimm’s, ice cream and light refreshments

COURT BUFFET
Offering of sandwiches, light refreshments and Pimm’s bar

PLAY TENNIS
Serving sandwiches and light refreshments

Strawberries and cream

To ensure utmost freshness, strawberries — usually Grade I Kent strawberries of the highest quality from LEAF-registered farms — are picked the day before and arrive at Wimbledon at 5:30am, prior to being inspected and hulled.

Catering at The Championships

Around 1,500 FMC staff are required to operate the catering outlets. The quantity of food and drink served during the fortnight is enormous.

Typical examples are:

300,000 cups of tea and coffee
190,000 sandwiches
150,000 buns, scones, pasties and doughnuts
150,000 glasses of Pimm's
135,000 ice creams
100,000 pints of draught beer and lager
30,000 portions of fish and chips
30,000 litres of milk
28,000 kilos of English strawberries
22,000 slices of pizza
17,000 bottles of champagne
12,000 kilos of poached/smoked salmon
7,000 litres of dairy cream

In addition, more than 130,000 lunches are served, as well as 30,000 meals for FMC's own staff!