Tournament chefs at Wimbledon are overhauling player menus with a focus on gut health and sustainability to enhance athletic performance, according to reports.
The culinary team has introduced probiotic products, plant-based options, and fermented items such as kombucha made from recycled coffee grounds to meet the evolving demands of tennis stars.
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"Gut health and probiotic products are very popular.
We're aware of that so we're absolutely thinking about that," said Joe Furber, senior food and drink manager at Wimbledon.
Organizers have also expanded sustainable sourcing, replacing salmon with Hampshire chalk-stream trout and beef with wild venison culled from London's royal parks.
New Menu Highlights
"It's something we've improved on for this year," added head chef Sam Kent.
"If a player walks into our restaurants and wants to focus on their gut health, we have provided them the options there, but also the information telling them that this is what's got good gut health in it."
Sushi remains a top favorite, requiring a full-time on-site team to prepare rolls from early morning to satisfy players at any time.
"Sushi is always popular with the players, it's number one … sushi is absolutely always popular across the board," said Kent.
"We can't make enough of it, they absolutely love it.
We have a full-time team of on-site sushi chefs and they are producing from the very early hours of the morning.
Sushi is available all times of the day."
