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Wimbledon Inspired Summer Recipes


June 24, 2019

To celebrate the Wimbledon Championships, we have released an exclusive range of delicious summer recipes that are ideal for either taking along to Wimbledon in a picnic hamper or enjoying at home in the garden with friends.


Find our range of tasty recipes below.



 Cheddar and Chutney Giant Sausage roll



150g of mature cheddar

400g good quality sausage meat

1 tbsp of English Mustard

3 tbsp Red Onion Chutney

2 Packs Ready Rolled Puff Pastry

1 Egg


Preheat oven to 200°C/180°C fan. 30 minutes of cooking time. Place the sausage meat into a bowl then grate the cheese and add to the bowl with the sausage meat. Once the cheese is mixed in with the sausage meat then add the mustard and a little salt and pepper. Lay one of the puff pastry sheets on a baking tray that has been lined with baking paper then spread the red onion chutney down the centre of the puff pastry. Place the sausage mixture over the top of the red onion chutney. Be sure to leave a 2cm gap around the edge of the pastry. Place the other sheet of puff pastry over the top of the sausage meat mixture and press around the edge with a folk to seal. Whisk the egg and brush over the sausage roll then place in the oven and bake for 30 minutes until cooked through and golden brown. Once cooked, take out of the oven and leave to cool then slice and enjoy.

 Indulgent victoria sponge



225 g unsalted butter (at room temperature), plus extra for greasing

225 g white caster sugar

1 tsp vanilla extract

4 large free-range eggs

225 g self-raising flour

1 teaspoon baking powder

1 splash of milk

For the filling

200 ml double cream

1 jar of good quality strawberry jam

1 tsp vanilla extract

250 g fresh strawberries

Icing sugar for dusting


Preheat the oven to 180ºC/160 ºC then grease and line the bases of 4 round cake tins. 25mins cooking time. Chop the butter into cubes, then mix together with the sugar in a large mixing bowl until the mixture is pale and fluffy then mix in the vanilla extract. Beat the eggs and gradually mix into the butter and sugar mixture. Then add the flour and baking powder and mix together until you get a nice batter consistency. Stir in the splash of milk just to help loosen the mixture. Divide the cake mixture into the 4 cake tins then place in the oven and Bake for 25 minutes. Once golden and cooked through take the cakes out of the oven and leave to cool for 20 minutes. Once the cakes are cool, place the cream into a large bowl, add the vanilla extract and whisk until you have firm, soft peaks. Place one of the cakes on a cake stand or cake stand and spread over the jam and cream. Repeat this process until you have added all 4 cakes. To finish, slice the strawberries, then place on top of the cake then dust with a little icing sugar.

Sharing picnic sandwich



3 tbsp pesto

4 tbsp mayonnaise

1 jar of roasted red peppers

50g sundried tomatoes

1 pack of Parma ham

1 pack of sliced salami

1/4 cucumber, thinly sliced

4 leaves little gem lettuce

1 medium sourdough


Cut out a lid on top of the loaf and leave to one side, then scoop out the dough inside the loaf to make space for the filling. Once you have scooped out the dough, you can now start to add the filling. Start with either mayonnaise or pesto at the base then layer up with the remaining ingredients.

Repeat this process until you fill the loaf. Gently make sure the filling is compact and once full then place the lid back on top of the loaf and wrap the loaf tightly in cling film.

Place the loaf in the fridge for around 3 hours to chill. Cut into wedges to serve.





6 large free-range egg whites

300 g caster sugar


400 g fresh strawberries and raspberries

200 ml double cream


Preheat the oven to 150°C/130°C fan. 60 minutes cooking time.

Place your egg whites into a clean bowl and whisk on a medium setting until they start to form nice firm peaks. Whilst your mixer is still running, gradually add the sugar. Turn the mixer up to the highest setting and whisk for around 8 minutes until the meringue is firm, glossy and smooth. Line a baking tray with baking paper. Place the meringue on to the baking paper and shape how you wish. Place the tray into the oven and bake for 1 hour until the meringue looks slightly golden and are fluffy in the middle. Take out for the oven and leave to cool for 20mins. Chop the strawberries and mix them with the raspberries. Whip the cream until it starts to firm then spoon the cream on top of one of the meringue. Place the berries on top of the cream.


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