A chef at Wimbledon has defended his decision to serve Welsh cakes instead of the tournament's traditional scones, a move that has reportedly caused some consternation among guests. Head chef Bryn Williams opted to include Welsh cakes, alongside other Welsh-inspired dishes, at the on-site Renshaw restaurant, where a three-course lunch is priced at £467.50 per person.
Williams stated that both scones and Welsh cakes are "British classics" and belong in the same category of traditional tea-time treats. He explained that bosses at Renshaw visited one of his restaurants in North Wales and agreed to feature his traditional menu at Wimbledon. "They wanted a point of difference," Williams told BBC Radio Wales Drive, "so, being a Welsh chef, we gave them our Welsh afternoon tea."
While the menu at the Renshaw restaurant also features dishes like dressed crab and Welsh lamb, the decision to swap scones for Welsh cakes in the afternoon tea service has not been universally welcomed. The Telegraph newspaper reported that some diners expressed dissatisfaction with the change. One guest was quoted as saying, "Wimbledon just has this magic, and so much of that comes from the traditions you look forward to every single year. Take the scones with jam and cream - honestly, they're just as essential to the whole Wimbledon vibe as a glass of Pimm's or a bowl of strawberries and cream."
Despite the controversy, Williams's establishment is reportedly baking around 400 Welsh cakes daily to meet demand. However, the scone's traditional dominance at the tournament remains significant. Forbes magazine noted that 72,000 scones were sold during last year's Wimbledon championships.