Welsh Cakes Take Centre Stage at Wimbledon Afternoon Tea
"The scone is a British classic and so is the Welsh cake," says Bryn Williams, pictured with wife Sharleen Spiteri, lead singer of rock band Texas.
A chef responsible for serving afternoon teas to guests at Wimbledon's Centre Court and No.1 Court has defended his decision to feature Welsh cakes on the menu instead of the traditional scone.
Strawberries and cream, alongside scones, have long been a staple and a favourite among tennis fans attending the annual tournament.
However, the introduction of Welsh cakes has met some resistance, according to the Telegraph newspaper, with certain diners expressing dissatisfaction that the scone was removed from the menu.
Chef Bryn Williams Highlights British Classics
Welsh head chef Bryn Williams stated that both the scone and Welsh cake are "British classics," but he opted to include dishes from his native Wales for the Renshaw, an on-site restaurant where diners can enjoy a three-course lunch priced at £467.50 per person.
Following lunch, afternoon tea is served featuring Welsh cakes and bara brith, a traditional Welsh bread, accompanied by raspberry lime jam and lemon curd.
Williams, whose main course selections include Porth Eirias dressed crab and Welsh lamb, emphasized that he would never exclude the scone entirely.
BBC Food describes both Welsh cakes and scones as traditional tea-time treats best enjoyed warm.
"The scone is a British classic and so is the Welsh cake so they are both in the same bracket," said Williams.
Renshaw Restaurant Offers a Welsh Twist
Speaking on BBC Radio Wales Drive, Williams explained that Renshaw management had visited one of his two restaurants in north Wales to sample its traditional menu and agreed to offer it to Wimbledon diners.
"They wanted a point of difference," he said, "so, being a Welsh chef, we gave them our Welsh afternoon tea.
"We haven't changed anything, it just happens to be a bit different from the scones that people normally have."
Despite this, the Telegraph reported that the change sparked some off-court controversy.
"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.
"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."
Welsh Cakes in High Demand but Scones Remain Popular
Williams noted that his team is baking approximately 400 Welsh cakes daily to meet customer demand.
However, the scone is still expected to remain a favourite, as Forbes magazine reported that 72,000 scones were sold during last year's tournament.
