Changes to menu are part of the All England Club’s drive to be more environmentally sustainable
Victoria sponge bursting with strawberry jam and cream has been a staple at Wimbledon for decades, but the All England Club has created a plant-based version for the first time.
The famous British cake has been transformed with Flora spread and coconut cream as part of a wider move to make the tournament more environmentally sustainable. The cake is being served to hospitality guests paying up to £2,000 a ticket.
:format(jpeg):quality(80)/wp-content/uploads/2024/07/drumul-valea-larga.jpg)
:format(jpeg):quality(80)/wp-content/uploads/2024/07/thailanda-viza.jpg)
:format(jpeg):quality(80)/wp-content/uploads/2024/07/1-5.jpg)