Ollie Dabbous Brings a Fresh New Flavour to Treehouse at The Championships, Wimbledon in 2027

Hospitality at The Championships has always been about more than world-class tennis. It is about creating unforgettable moments, exceptional dining, and experiences that stay with guests long after the final point has been played.

As acclaimed chef Ollie Dabbous prepares to take the reins at Treehouse for The Championships, Wimbledon 2027, we caught up with him to discuss his inspiration, the menu, and what guests can expect from one of the most exciting hospitality experiences at SW19.

What excites you most about taking on the Treehouse at The Championships, Wimbledon in 2027?
Just the sense of occasion. Being part of something so prestigious with so much history behind it. Also, the Treehouse is such a fun venue; it has a really youthful energy.

What does Wimbledon mean to you personally?
Wimbledon has a sense of gravitas and integrity like no other sporting venue I can think of. For everyone who is lucky enough to be there, it will feel like a treat.

What does a “perfect Wimbledon dish” look like to you?
Well, I think strawberries and cream sums it up: British produce at its best, served with simplicity and finesse. I will be doing my own version at The Treehouse.

What does the Treehouse setting allow you to do creatively that a traditional restaurant might not?
I love the fact the Treehouse serves waves of bowl food rather than a singular sit-down dinner. It de-formalises the day and means you can come and go and pick at things at your convenience. We are looking to make each course as colourful, vibrant and, of course, delicious as possible, whilst keeping it modern and playful, as that is really the vibe of the venue.

Are there any ingredients you particularly associate with Wimbledon or the British summer?
We will be using native ingredients wherever possible: from English peas, Jersey Royals, beetroot and lemon verbena, to Cornish mussels and monkfish from a supplier I have been using for over 20 years, when I was on the fish section at Le Manoir. We are also looking at a cider supplier who makes it from apples that would otherwise go to waste.

Is there a particular dish on the 2027 menu that you're especially excited for guests to try?
Probably the “Peas & Mint” dish: a light pea mousse topped with a crisp pea salad, then a mint tea granita. It is a signature of mine that I have been serving for years, and one of my favourite dishes. It is incredibly fresh and its colour scheme of green and purple perfectly matches that of the AELTC.

How do you create food that complements the atmosphere of The Championships?
Make it fun, make it charming. I want the guest to smile when they see the dish, then for it to taste even better than it looks. I think little nods to the tournament are fun, but I like to avoid gimmickry for their own sake.

What do you hope guests remember about the Treehouse experience beyond the tennis?
Just having a smile on their face all day long. To have memories of shared enjoyment with their loved ones that they will look back on fondly in the years to come.

And finally, will you be first in line to go down the Treehouse slide?
Will there be a glass of Champagne waiting for me at the bottom?!

Experience Treehouse with Keith Prowse

Combining the prestige of The Championships, Wimbledon with a vibrant and contemporary hospitality setting, Treehouse promises to be one of the standout experiences of 2027.

From Ollie Dabbous' inventive take on British seasonal ingredients to the relaxed, sociable atmosphere that makes Treehouse so unique, guests can look forward to a day that celebrates world-class tennis and exceptional dining in equal measure.

A VIP experience from Keith Prowse - Wimbledon's Official Hospitality Partner - offers one of the only paths to guaranteed courtside seats on either Centre Court or No.1 Court, on the date of your choosing.