For over seventy years now, Robinsons has been an integral part of the great Wimbledon tradition. In fact, it was at Wimbledon that Robinsons was first invented in the 1930s. Mr E. Smedley-Hodgson, a steward attending one of the players on Centre Court, found the revitalising mix of Robinsons patent barley water, lemon juice, sugar and ice to be just what was required on another blazing hot day in June. And Robinsons has been present at the Championship ever since.

Through the years it has picked up a number of well-known devotees. Fred Perry was rather partial to a glass or two and Jean Botora was often heard requesting his favourite ‘demi-demi’, a mixture of Robinsons lemon and orange. More recently, exciting British players like Tim Henman and Laura Robson have enjoyed it on their way to various match victories at the Championship. And it isn’t only the players of course, Wimbledon’s many umpires, ball girls and ball boys all drink an amazing 12,000 litres of Robinsons squash every year.