Tennis's oldest tradition. 150,000 glasses of Lanson champagne served during the Championships. Strawberries date to Henry VIII. The Royal Box hosts monarchs and celebrities. Lanson has been a partner since 1977, official supplier since 2001.
What to do there
3 things to do
Stand at the gates of the All England Lawn Tennis and Croquet Club (Church Road, Wimbledon) where tennis history has been made since 1877, viewing the iconic purple and green gates and sometimes catching glimpses of courts through the fencing. Walk down Church Road toward the club — this is where fans wait during Championships, and the gates are free to photograph year-round. You're witnessing the entrance to where 150,000 glasses of Lanson have been served during each two-week tournament since becoming Official Champagne Partner in 2001.
Backup:If you want to go inside, book the Wimbledon Tour & Museum (£28, wimbledon.com). Walk Centre Court, see the Royal Box, visit the players' locker rooms.
Nearly 200,000 portions of strawberries and cream are served during the Championships — a tradition dating to Cardinal Wolsey's banquet for Henry VIII in 1509. Order this iconic pairing (£8-12) at the museum café, where Kent strawberries picked at 4am arrive by 11am for maximum freshness. The berries are perfect, the cream is local, and you're participating in British tennis's most beloved ritual.
Backup:If café is closed, the pub across the road (Dog & Fox) serves a version for similar price.
Find Lanson champagne in Wimbledon-branded bottles at the museum shop — the same champagne served in the Royal Box and all hospitality marquees, with an estimated 4 million glasses raised at Wimbledon since 1977. Browse the shop for these bottles (typically £30-45, premium for Wimbledon branding), knowing you're purchasing from the only official Lanson partner venue in sports.
Backup:If visiting during Championships (late June/early July), enter the public ballot months ahead at wimbledon.com for a chance to attend and buy champagne in the actual hospitality areas.
