Pip Lacey's starter is a humorous take on the unpredictable British weather and features an unusual presentation. Ryan Simpson's dish represents an allotment complete with soil, while Nick Deverell-Smith's creation is a tribute to the precision cutting of Wimbledon's grass.

The Central fish dishes feature a tribute to Wimbledon strawberries and cream using strawberries and lobster. Another chef uses crab to make a savoury cream tea.

Ryan Simpson hopes to elevate a ploughman's lunch into a gourmet affair, Pip Lacey pays tribute to an unusual Wimbledon icon, while Nick Deverell-Smith looks to celebrate a meat which he thinks is underused - venison.

Central desserts are pineapple dishes, in reference to the pineapple on the top of the Wimbledon men's singles trophy, and a celebration of summer nostalgia.