As bright tennis whites leap across the manicured grass, crowds gasp and champagne is spilt in excitement, it can mean only one thing ... Wimbledon is back.

The championships return on Monday, an entertainment essential for television viewers across the country as well as those lucky enough to drape a flag over their shoulders to sit on Murray Mound.

A firmly British institution, Wimbledon is reflected in the produce it serves in the various restaurants and outlets in and around the grounds.

Salmon is sourced from Loch Duart in Ross-shire, with hake and pollock arriving from Peterhead. Jersey butter is spread on sandwiches, various cheeses are sourced from Melton Mowbray and Wiltshire and even brownies are brought in from a bakery in Swansea.

With food so inextricably linked with the annual sporting event, here's a look at some of the historical impacts that everything from strawberries to champagne have had on the tournament.

Strawberries and Cream

Of course, this is the classic Wimbledon combination everyone associates with tennis watching. British strawberries are fully in season during the summer months and make for the perfect healthy-ish snack with a good dollop of cream.

Berries are serious business at Wimbledon, with Kentish strawberries grown at Hugh Lowe Farms supplying the tennis tournament for more than 25 years.

Each year, 1.4 million strawberries are eaten at Wimbledon, compared with 445kg raspberries - proving that the classic combination is the most popular.

Strawberries and cream have been as big a part of Wimbledon as the tennis since the tournament began in 1877, the sweet treat being served up to fans as they paid one shilling to watch Spencer Gore win the first gentlemen's singles title.

Books written some 300 years earlier had described the combination as comforting, although it's not scientifically proven that a bowl will help when your player crashes out.

Pimms

The spirit in Pimms has a unique taste and is unusually used for just a handful of drinks, most popular, of course, being its namesake cocktail. It was invented in 1823 by James Pimm, who sold his secret gin, herb and liquor mix to aid digestion at his London oyster bar.

Served in a small tankard known as a "number one cup", Pimms subsequently introduced a number of different "cups" for customers, each with a different spirit, such as whisky or vodka, as a base, although most have now been phased out.

Number one remains in favour some 200 years later, though, and while a Pimms Royal Cup, the spirit added to champagne, is a popular drink, it is best known for being muddled with cucumber, mint and strawberries and topped with lemonade.

More than 280,000 glasses of Pimms were enjoyed throughout the championship in 2016 and the classic summer cocktail is sold at numerous bars across the grounds. This year, vodka-based Pimms number six cup will make a return.

Champagne

Naturally, Wimbledon has an official champagne for raising a glass to those testing last moments in a set. Since 2001, Lanson has been the official fizz of the tournament and the bottles often sport cooling jackets designed to look like tennis balls.

Founded in 1760, Lanson's roots date back to before the French revolution. In 1882, as the English market for champagne grew increasingly important, a deal was struck with a distributor in London granting exclusive rights to sell Lanson across the Channel.

Queen Victoria became such a fan of Lanson that she granted it a royal warrant in 1900, making it an official supplier to the court of England in the process.

Since 1977, the champagne has been closely associated with Wimbledon and it is now considered to be very much a part of the Wimbledon experience.

Now served in all bars and marquees in the grounds, the official champagne of the tournament is considered the perfect accompaniment to strawberries and cream

Squash

While many visitors to Wimbledon may not naturally reach for a glass of squash, large bottles of diluting juice can often be spotted courtside near the players tennis bags or on the steps of the umpire's chair.

Invented in 1823 by Matthias Robinson, barley powder was sold as a thickener for soups and ingredient for puddings. Robinsons later opened a factory in Norwich where the squash is produced to this day.

Robinson's invention of barley crystals made its way to Wimbledon thanks to salesman Smedley Hodgson, who mixed the product with fresh lemon juice, sugar and iced water and served it up for male players during the 1935 tournament.

The refreshing drink was a hit and paved the way for Robinsons lemon and barley squash to hit the shelves. It earned a royal warrant from the Queen in 1955.

Since 1935, Robinsons has been the official soft drink provider at Wimbledon, marking more than 80 years quenching the thirst of world-class players and punters alike.