How Wimbledon is supplied with iconic strawberries from Kent farm

Strawberries and cream remain a quintessential part of the Wimbledon experience, beloved by fans and players alike. World number one Aryna Sabalenka expressed her enthusiasm, saying to the BBC, “They’re the best, I’m addicted. I cannot stop eating them.” This iconic snack’s journey from farm to plate during the Grand Slam is a carefully managed process that ensures a steady supply throughout the tournament.

The All England Lawn Tennis Club (AELTC), which organizes Wimbledon, sources its strawberries from Hugh Lowe Farms located in Mereworth, Kent. This family-run farm has been providing several tons of fruit annually to the event for many decades. Amelia McLean, representing the fifth generation of her family working on the farm, highlighted the significance of the strawberries at Wimbledon by calling them “probably the most photographed berry on the planet.” She noted that the growing conditions in 2026 had been ideal, resulting in fruit of excellent quality. Despite recent hot weather challenges, the farm has adapted well, implementing water management strategies such as a new reservoir and runoff collection from polytunnels to handle dry spells effectively.

Once harvested, the strawberries arrive daily at Wimbledon, requiring prompt distribution around the venue. Ryan Stanton, the tournament’s culinary purchasing manager, detailed the logistics involved: “We receive 15 to 16 pallets a day that come to us early morning.” These pallets are then transported primarily to the Strawberry Centre, where a well-coordinated 24-hour operation ensures the berries are ready for consumption. Stanton described the process as “a labour of love,” underscoring the extensive planning needed to maintain the supply chain throughout the event.

Before reaching tennis fans, the strawberries undergo a manual preparation process called hulling, which involves removing the green leafy tops. At the Strawberry Centre, Emily Ostrowska has been busy performing this task using a spoon to keep as much of the strawberry intact as possible. She described the work as “good fun,” though she admitted she might tire of strawberries by the end of the fortnight. After hulling, the berries are packed and sent to kiosks around the grounds, ensuring that spectators can enjoy the classic Wimbledon treat all day long

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