2017’s Courtside restaurant at Wimbledon championship was with all the same chefs from last time, Albert Roux, Angela Hartnett and Alyn Williams. I had once more been asked to still keep the coronation chicken salad on, as it was as still popular as ever. The rest of the menu though was all changed, we had gin and juniper cured salmon with pickled vegetables, lamb rump with courgette fritters & chickpeas, then a mille-feuille of strawberries and raspberries.