Overview

• The 20p increase marks the first rise since 2010, ending a 15-year price freeze on the dish.
• Strawberries are harvested at sunrise at Hugh Lowe Farms in Mereworth and arrive on the grounds by 9 a.m. each tournament day.
• Unused morning picks are repurposed into house-made jam and servings use seaweed-based spoons with minimal packaging to reduce waste.
• Spectators queue early for precise ten-berry portions served with unsweetened cream or a plant-based alternative, with about 200,000 servings expected over the fortnight.
• Joe Furber insisted visitors can bring their own food but that Wimbledon’s offering is superior, while Iga Swiatek humorously suggested Polish strawberries might outshine the British crop.