A chef serving up afternoon teas for some of Wimbledon’s Centre Court and No.1 Court guests has defended his decision to put Welsh cakes on the menu instead of classic favourite, the scone.<\/p>\n
Along with strawberries and cream, the scone is traditionally a massive hit among the crowds of tennis fans at the annual tournament.<\/p>\n
And the addition of the Welsh cake has not gone down well with some, according to the Telegraph newspaper, with diners unhappy it knocked the scone off the menu.<\/p>\n
Welsh head chef Bryn Williams said both were “British classics” but he had chosen dishes from home for the Renshaw, an on-site restaurant where diners can enjoy a three-course lunch for \u00a3467.50 per person.<\/p>\n
Lunch is followed by afternoon tea, including Welsh cakes and bara brith, a Welsh bread, with raspberry lime jam and lemon curd.<\/p>\n
Williams, whose main course options include Porth Eirias dressed crab and Welsh lamb, said he would never exile the scone.<\/p>\n
BBC Food describes both the Welsh cake<\/a> and scone<\/a> as traditional tea-time treats best served warm.<\/p>\n “The scone is a British classic and so is the Welsh cake so they are both in the same bracket,” said Williams.<\/p>\n He told BBC Radio Wales Drive<\/a> that Renshaw bosses had visited one of his two restaurants in north Wales to sample its traditional menu and agreed to make it available to Wimbledon diners.<\/p>\n “They wanted a point of difference,” he said, “so, being a Welsh chef, we gave them our Welsh afternoon tea.<\/p>\n “We haven’t changed anything, it just happens to be a bit different from the scones that people normally have.”<\/p>\n But the Telegraph said it had caused some off-court controversy.<\/p>\n “Wimbledon just has this magic, and so much of that comes from the traditions you look forward to every single year,” one diner told the newspaper, external<\/a>.<\/p>\n “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.”<\/p>\n Williams said his staff were baking about 400 Welsh cakes a day to keep up with diners’ appetites.<\/p>\n