LONDON, England - A host of leading WTA players and other guests will be treated to a special tasting menu emphasizing flavour and nutrition at the annual WTA Pre-Wimbledon Party on Thursday.
Designed by the chefs from Babylon at The Roof Gardens, Kensington, the party's venue, the focus is equally on traditional British ingredients and an athlete-friendly balance of food groups - such as a hake confit with confit leeks, Jersey Royal potatoes, ruby grapefruit and a vierge oil dressing.
British No.3 Heather Watson has tasted the fregola pasta with grilled aubergine, peppers, courgettes, cherry tomatoes, lemon thyme and parsley, remarking that the dish is "a great slow-release energy source". She added: "The day before my first match at Wimbledon, I’ll have a very similar meal. Ingredients like grilled aubergine and tomatoes ensure my diet is vitamin-rich ahead of the big slam."
Meanwhile, World No.7 Johanna Konta discussed the marinated and baked chicken with preserved lemon and coriander, served on golden raisin and nut cous cous. "It's essential for me to include a mix of carbs and protein in all my meals ahead of a Grand Slam," said the British No.1. "It's not too heavy and the chicken is a good source of lean protein, which helps with recovery after long workouts. The nuts and cous cous also add some great variety to the dish as they both provide slow-release energy."
Also on the menu are English asparagus topped with grated Burford brown chicken egg and pistachio nut crumb, as well as a feta, pomegranate, beetroot and mint salad. For dessert, a touch of luxury was added to a traditional Wimbledon favorite in the form of a strawberries-and-cream ice cream bar.
You can follow the glitz and glamor of the WTA Pre-Wimbledon Party on the WTA's website, Twitter and Facebook channels on Thursday.