The battle-hardened champions of Wimbledon are revving up their engines on more than just the tennis courts – they're fuelling their bodies with a new breed of breakfast champions. Trout sushi and coffee kombucha, once unheard of in the world of professional tennis, have become unlikely superfoods to boost gut health and supercharge performance. As the tournament's top chefs serve up a menu that's as much about sustainability as it is about satisfaction, players are reaping the rewards.
Joe Furber, Wimbledon's senior food and drink manager, reveals that a growing number of tennis stars are opting for gut-friendly grub to give them an edge on the court. 'It's no longer just about what tastes good – our players want food that will fuel their bodies and minds,' he says. Head chef Sam Kent adds that the culinary team has gone all out to cater to this demand, offering a spread of fibre-rich plant-based delights and fermented products like kombucha.
The tournament's commitment to sustainability is taking centre stage, with beef replaced by venison from London's royal parks – a move that slashes carbon emissions while delivering a leaner, meaner meat. Chef Bryn Williams notes that venison is 'a powerhouse of protein' with a lower carbon footprint than its red-meat counterparts.
Wimbledon's chefs are also getting creative with locally sourced ingredients like British chia seeds and Hampshire trout – the latter a more sustainable choice than salmon. Sushi remains the star of the show, with dedicated teams working through the night to meet demand from players who can't get enough of this gut-friendly treat.
But it's not just about what's on the plate – Wimbledon is also brewing up something special in its on-site coffee shop. Coffee kombucha, made from spent grounds collected daily, gives a 'second life' to waste and serves up a probiotic-rich drink that athletes are lapping up like champions.
Dr. Luciana Torquati, sports nutrition expert at the University of Exeter, explains why gut health is key for athletes, particularly in hot conditions: 'Foods containing live cultures, prebiotics, and supplements can promote a diverse microbiome – essential for digestive and immune health, nutrient absorption, and minimising illness that could impact performance.'