Jamaican sprinter Usain Bolt delighted the crowds when he appeared in the Royal Box on Wimbledon’s iconic Centre Court on Friday.
But it was the legendary Olympic sprinter’s favourite dish that has become even more of a runaway success with this year’s elite players.
Bolt, who is still unbeaten as the fastest man ever in the 100m and 200m an incredible 17 years after setting world records in both, has said the traditional Caribbean dish, where chicken is coated in a spicy marinade, gives him ‘power’.
He even went on to open his own restaurants Tracks and Records heavily featuring the speciality with two branches now on his home island.
Perhaps inspired by the charismatic sprinter’s long-standing assertion that authentic jerk chicken has played a big part in his track success, the dish is now being devoured in platefuls at the tournament’s players’ restaurant.
The All England Club’s Senior Food and Drink Manager Joe Furber says players – who are treated to a ‘rotation of 14 different global cuisines’ across Wimbledon fortnight in their exclusive restaurant – have been consistently opting for this year’s specially-created jerk spiced chicken thigh with jerk barbecue cauliflower and black bean and cinnamon braised rice.
‘Jamaican cuisine has been really popular with the players this year,’ explained Mr Furber, who heads a team of 3,000 including 300 chefs during the championships.
‘They love the jerk chicken and rice with all the slaws and sauces and salads. It looks beautiful. As far as we know jerk chicken is unique for us on the tour.
Jamaican sprinter Usain Bolt delighted the crowds when he appeared in the Royal Box on Wimbledon’s iconic Centre Court on Friday (pictured)
The Olympic gold medalist is seen with his long-term partner Kasi Bennett
The couple have been dating for over 12 years after first getting together in 2013
Bolt has said the traditional Caribbean dish jerk chicken (pictured) gives him ‘power’
‘We wanted to create a rotation of dishes from all over the world not just because we have players from all over the world but because players have different dining tastes.’
And whether the players like the dishes is never left to chance with Mr Furber saying he has a specialist research team who ‘constantly consult and engage with the players’ on the tour ‘throughout the year’, helping them to plan menus in precise detail.
‘The whole idea of the players’ restaurant is to give the players options so players and coaches can choose and build their plates.
‘We do get feedback and find out what is popular on the tour and we use data from what has been popular and what has not been popular to build up a picture of what the players like.
‘Recipes and dishes are constantly adjusted according to the data and every dish on every menu is reviewed each year so we can try new things. The culinary team are constantly coming up with new ideas.’
Mr Furber has the mammoth task of overseeing all the menus for the players and the public in four public restaurants including the new Centenary Restaurant which has replaced a seafood only restaurant.
Meanwhile, in the Royal Box, guests are treated to a sit-down lunch before play starts on Centre Court each day and an afternoon tea later on which ‘focus on British ingredients and absolute seasonal ingredients’.
Menus which are closely guarded are planned throughout the year and ‘tweaked’ daily.
And while the tournament even sells pre-ordered Wimbledon picnics with a picnic mat to sit on which are ‘very popular’ on Henman Hill, the public are also permitted to bring in their own food and drink in a rare move for a sporting tournament.
‘We are proud to let people bring in their own food and drink – it can be a very long day,’ said Mr Furber.
