Wimbledon's Iconic Strawberries and Cream: A Farm-to-Fork Journey

Strawberries and cream is a treat synonymous with Wimbledon.

"They're the best, I'm addicted," world number one Aryna Sabalenka told the BBC. "I cannot stop eating them".

But how does the championship keep tennis fans, and the players, in supply?

The BBC followed the berries from farm to fork to find out.

The All England Lawn Tennis Club (AELTC), which runs the Grand Slam event, sources its strawberries from Hugh Lowe Farms in Mereworth, Kent.

The family farm has delivered several tons of fruit to SW19 every year for decades.

"It's probably the most photographed berry on the planet and so we're really conscious of making sure that people get the right iconic treat when they go to Wimbledon," said Amelia McLean, of the fifth generation to work on the farm.

She told the BBC that growing conditions so far in 2026 "meant that everything has ripened up really perfectly" and produce "should have really good quality".

Recent hot weather "presented a few challenges" too but the farm was "pretty resilient and well set up for it", according to McLean.

The consensus among scientists is that human activities are causing climate change, posing serious threats to people and nature.

What was previously a once-every-10-year heat event was now "looking like once every three", she said.

The farm has adapted by installing a new reservoir in 2025 and collects water runoff from its polytunnels to help manage dry spells.

McLean said: "I think all farmers of our kind of crops are really looking at investing in their water storage."

Strawberries are dispatched daily to London throughout the tournament.

"You've got to maintain flow to keep up with the demand," she said, describing the work as "good fun".

Ostrowska told the BBC she loved strawberries but conceded "maybe after the two weeks" she would start to get a bit sick of them.

After being hulled, the berries are then boxed and distributed to kiosks, ready for tennis fans to enjoy.