The Best of British - What goes into making the new Rosewater Pavilion's all-British menu?

April 29, 2019

Rosewater Pavilion is a brand new addition to the hospitality line-up at The Championships, Wimbledon from 2019. Inspired by the theme of tennis in an English garden, the facility can boast beautifully landscaped gardens and subtle floral touchpoints along with a four-course à la carte menu using premium, British sourced ingredients.

Sourcing the best of British has been a challenging process, but our team have travelled the breadth of the country to find the very best ingredients for the greatest of quintessentially British occasions. The below provides some insight into the locally sourced produce that goes into the menu for this year's Rosewater Pavilion debut.



Marion Regan, Producer of strawberries and raspberries – Hugh Lowe Farms, Mereworth, Kent

Marion’s great grandparents began growing strawberries on the greensand slopes at Mereworth in Kent in 1893 and the family has been producing them here ever since.

Marion ReganFarming approximately 700 ha of mixed soft fruit/arable fields, they are one of the oldest established soft fruit farms in the UK. Harvesting runs from April through to November starting with a high quality glasshouse crop before picking from outdoor fields.

All berries are chilled and packed in their own pack house, where excellent refrigeration and automated packing lines, and good transport links make it a highly effective facility.

Hugh Lowe Farms applies LEAF’s Integrated Farm Management (IFM) principles, which combine the best of traditional farming methods with modern technology. IFM helps farmers to maintain high standards of food production with minimum environmental impact through careful attention to water and soil management, energy efficiency, landscape and nature conservation and pollution control.

Hugh Lowe Farms undertakes the LEAF Audit each year, which is the framework for implementing IFM. It provides a comprehensive health check of the whole farm and allows Marion and the team to benchmark their performance and provide action plans for continuous improvement.

For Wimbledon, the berry variety chosen by HLF is 'Malling Centenary' which is known for its exceptional fruit quality. It produces attractive berries with a uniform conical shape and a superb, sweet flavour. We are always working with Marion to ensure the most suitable and best quality Grade 1 English berries are used.


Sutton Hoo Slow Grown Chickens - Suffolk

In the heart of the Suffolk countryside next to the ancient Anglo-Saxon National Trust site at Sutton Hoo is the home of another heritage treasure for you to enjoy, Sutton Hoo Slow Grown Chicken; the result of a farming family who believe that food tastes so much better when it has been grown slowly, the traditional way.

The story of Sutton Hoo Chicken began in 1994 when Charles & Belinda Nash set out on a mission to rear truly free range chicken in the Suffolk countryside they both loved. Despite Charles’ passing in 2009, Belinda and Charles’ godson, Will, continue to carry on the couple’s lifelong dream, growing their chickens slowly and roaming freely on Suffolk meadows.

Sutton Hoo Slow Grown Chickens are chickens with a very real difference. This slow maturing breed is reared with great care, to the highest welfare standards, on 40 acres of pasture overlooking the River Deben. They are reared on average for 25% longer than standard free range chickens and 70% longer than standard indoor chickens. This allows more time for the bird to develop a fuller and more succulent flavour. 

The birds live in small groups and shelter from the elements in mobile houses that have no artificial lighting and are naturally ventilated. From about 3 weeks of age the happy chicks venture outside to enjoy exploring under Suffolk’s vast open skies. Their playground is the tussocky grassland where they are free to peck, graze and engage in their natural behaviours. They are hand fed an antibiotic free diet supplemented by the natural nutrients foraged from the surrounding grassland. It is a level of care and husbandry that goes well beyond the commoditised phrase “free range”.

It is because these chickens have more exercise, are grown for longer and have a natural, varied diet that they taste so much better. The family firmly believes the true taste of chicken is something to be savoured and love the simple recipes that bring out the best in their delicious chicken.

Smoked Salmon

Richard Cook, Owner of the Severn and Wye Smokery

The rivers Severn and Wye are synonymous not only with wild salmon but also with, the elver and eel, the two rivers being one of Europe’s biggest elver fisheries. The Severn & Wye Smokery is situated between these two great salmon rivers on the edge of the Royal Forest of Dean and has been operating since 1989. Starting with two flagship products, smoked wild salmon and smoked eel, the business has grown to produce a full range of smoked fish products.

Since we started, we've been dedicated to supplying hospitality and chef driven businesses. Over the years we have gained a reputation as the 'chef's secret' by making bespoke cures and products for many high profile chefs, as well as for Wimbledon.
Richard CookEach year we work with the team at Wimbledon to develop the exact specification and flavour for our salmon at The Championships; we’ve even created a purpose-built development kitchen with an all-electric induction system, combi ovens, Josper and charcoal grills. The production techniques and smoking processes we use are still very traditional and grading, filleting, curing and cutting are still mostly done by hand. We chip all our own oak wood for smoking, which gives our smoked products a unique distinctive taste. We can either hang or lay out the fish for smoking, depending on our client’s preferences.

As a business, we are committed to being sustainable, as demonstrated through a number of projects, including our 10 year initiative, working with schools to restock the elver population in the local rivers; eliminating all fish waste; eradicating the use of fossil fuels; and planting trees to compensate for the oak used in the smoking process. We are also MSC certified, ASC certified and RSPCA approved.

We are a carbon zero company and are committed to becoming self-sufficient in all aspects of production. We even have our own water treatment facility, which is the only single-cell lagoon system of its kind in the UK.

2019 is the twelfth year we have worked with Wimbledon and we hope to continue to grow and develop this relationship year after year. We don’t have a mission statement but if we did it would be along the lines of ‘‘How can we do better’’. It is our drive and passion that sets us apart.


Secure your place at Rosewater Pavilion in 2019

Official hospitality for The Championships, Wimbledon remains on sale with a number of experiences still available, including Rosewater Pavilion.



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