This year Wimbledon was celebrating 140 years since the Championships were founded … the inaugural Wimbledon Championships began on 9 July 1877 – the Gentlemen’s Singles being the only event held.
|Wimbledon complex with the|
Centre Court at the centre
The Club had started out in 1868 as the “All England Lawn Croquet Club” … lawn tennis was added in 1876 … tennis was added into the name the same year – it originally had the incredible name of Sphairistiké – translated from ancient Greek as ‘the art of playing ball’! It became known as Stické or Stické tennis – hence, thankfully, tennis is its name … I was never any good at languages – ancient or modern!
|Timeline - found here|
Over the years life changed … the Championships became simply known as Wimbledon – the oldest tennis tournament in the world - and is widely regarded as the most prestigious. It also promotes gender equality …
Media coverage of the Championships has been broadcast on radio by the BBC since 1927, black and white tv coverage began in 1937, full colour tv was launched in 1967 …
|Sir David Attenborough|
… guess who was instrumental in bringing us Wimbledon in colour – none other than Sir David Attenborough – broadcaster and naturalist. His career within the Beeb is interesting – see link.
So Wimbledon is celebrating 90 years of radio broadcast, 70 years of tv coverage and 50 years of colour tv … and what better way to note these events – than to have a Great British Menu Banquet for tennis dignitaries.
This has become an annual series … which I mostly enjoy … seeing top British chefs compete within regions to cook one course for the banquet – themed around the particular event being promoted each year … so lots of balls around in 2017!
Each week the chefs battle for their dish to be selected for the final banquet menu. I’ll link to the post I wrote in 2012 (which was in recognition of the Olympics) … oddly and fittingly enough this was the evening my mother died – strange: I hadn’t realised that before. She was an excellent cook and loved different ideas … this is perfect for those memories of my Ma and Cornwall.
Finally this year – we had two female chefs winning through … though Pip Lacey inspired my Carpaccio post, as this was her starter dish in 2015 … and if you hadn’t guessed it by now – a Turkish-Cypriot chef – who used … you guessed this too – Rosewater!
Back to 2017’s recipes, gender equality matched, – titled as below …
Starter: Pip Lacey (from the Midlands) – “Whatever The Weather” …
Her course comprised pickled heritage radish, sautéed runner beans, pickled courgettes, honey-soused tomatoes, tomato hearts, and goat’s cheese ravioli (purple and green – Wimbledon colours) served in a yellow ‘tennis ball’ bowl; “hot tomato rain” in watering cans to be poured over.
|Ceramic tennis ball filled with summer veggies c/o BBC|
Fish: Tommy Banks (North East) – “Turbot with Strawberries and Cream” …
The turbot was decorated with red strawberries pickled with elderflower vinegar, fermented green strawberries and a creamy herb velouté was a surprising hit – Wimbledon strawberries featuring in the fish course.
Main Course: Michael Bremner (Scotland) – “The Grass is Greener” …
Ox tongue topped with jux-filled ravioli and served with pickled summer vegetables and rye-grass cooked potatoes. (Rye grass – because that is the type of grass used for the courts).
|Michael Bremner's dish c/o BBC|
Dessert: Selin Kiazim (London + South East) – “Honouring Venus Rosewater Champions” …
Vanilla muhallebi (creamy dessert base), white peach and raspberry jelly, served with peach sorbet, raspberry and rosewater sauce, almond meringue shard and a peach bellini. Looks amazing!
|Selin Kiazim's wonderful creation c/o BBC|
I know – 'I can hear’ some of you thinking … good heavens above – what a palaver … but it’s a series I enjoy and watch as much as I can – my light entertainment … and this year combining it with a Wimbledon banquet was a delight to my blog posting thoughts!
|Close up of Selin's dessert|
I will tell you quietly that they wanted the Banquet outside at Wimbledon … well fine – but it rains here! So rapidly it was moved indoors … the bit that disappoints me (each year) is the final programme showing the Banquet and preparations … just not enough time to do the whole justice … I’d really enjoy it!
Right that’s me done showcasing Rosewater and Wimbledon for another year … though I do have other tennis posts I’d like to write … the pineapple, some art and posters … but next year isn’t far away … is it?!
Believe it or not … I have more rose type posts to write up – but I’ll give them a break for a while … I have exhibitions to post … so a change-up coming next …
… also the “We are the World Blogfest … in Darkness, Be Light” is up next weekend … I hope some of you will join us …
full details and sign up here ... Simon's We are Still Warmly Welcoming #WATWB
Croquet has been kicked into the long grass, Wimbledon’s shaved lawns have come and gone, equality has been achieved … and Rosewater after the 2017 Great British Menu could be ready for us to rinse our hands, after the mouth-watering banquet … until next year …
|Wimbledon colour flowers for you|
all for sticking with me through these posts!
Great British Menu 2012 - Olympics themed held in the Painted Hall at the Royal Naval Hospital, Greenwich
Summary came from - T-Vine ... the free English-language magazine for British Turks detailed in the link below:
Selin Kiazim's participation detailed here T-Vine's Great British Menu contestants page and details ... including the recipe summaries I've set out in the post ...
History of Wimbledon and the BBC 1927 - 2017 - charting the development through the years
Recipes can be found here c/o BBC:
Ladies Dressed in White ... was Selin's original dish - which she changed to the one I've shown in the post ...
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