During Wimbledon, we will be serving up a delicious dessert, created by Executive Head Chef, Lawrence Keogh. Bite into our English strawberry shortbread with Chantilly cream,  a decadent combination of a shortbread base, vanilla genoise soaked in Grand Marnier, topped with sliced strawberries and crème Chantilly priced at £7.50. It can be enjoyed in the restaurant for lunch and dinner or in the botanical garden terrace during lunch whilst watching the tennis unfold on our outdoor screen!