Why Lord’s Cricket Ground Is Famous Not Just for Cricket but Also Its Incredible Food

Lord’s Cricket Ground in London is more than just a sporting venue—it is a timeless symbol of cricketing heritage and tradition. Known as the "Mecca of cricket," Lord’s is revered by fans, players, and historians alike. For decades, it has been the stage for some of the most iconic moments in cricket history. With its elegant Victorian architecture, rich legacy, and a long-standing association with the sport, the stadium has earned an almost mythical status in the cricketing world. But while its cricketing excellence is widely recognized, there is another lesser-known yet delightful aspect of Lord’s that has recently caught attention—the incredible food served there. According to a recent report by ESPN Cricinfo, many cricketers and visitors alike consider Lord’s to be the finest cricket ground when it comes to catering.

The revelation came when several cricketers were asked which cricket stadium offers the best food. The consensus was almost unanimous: Lord’s stood head and shoulders above the rest. Players like Heather Knight and Kyle Jamieson still fondly recall the taste of the giant prawns served at the ground. Interestingly, one English woman cricketer humorously complained that the only issue was that there was never enough food at Lord’s—an indirect compliment to its mouth-watering offerings.

During the third Test match between India and England, Cricinfo sent a representative to explore what was being served in the media box. What they found was nothing short of a culinary festival. The journalist humorously remarked that the food was so indulgent it was surprising anyone could concentrate on cricket or work there at all. Each day featured two main lunch dishes—one meat-based and one vegetarian—alongside a salad bar so generous that it could serve as a full meal by itself.

The diversity and richness of the meals were striking. Throughout the week, the media and staff were treated to a variety of flavorful dishes, including curries and roasts. One of the standout meals was the Railway Lamb Curry, a nostalgic Indian dish once popular on long-distance train journeys, served on the third day of the match. Another highlight was the duck leg cooked in Kerala style—a tribute to Indian coastal cuisine and a unique offering rarely seen at sports venues. On the fourth day, the lunch featured a traditional British roast, rich, hearty, and perfectly prepared.

But the gastronomic experience at Lord’s doesn’t stop at lunch. Afternoon tea, a quintessentially British tradition, is a major attraction at the venue. The tea service includes an elegant cheese board featuring three to five types of cheese, delicate finger sandwiches filled with cucumber or smoked salmon, and a selection of cakes and freshly baked scones. These are served with jam and clotted cream—or a thick cream that tastes as rich as butter. The whole experience feels straight out of an Enid Blyton novel, adding a magical, old-world charm to an already historic stadium.

The Cricinfo reporter, clearly overwhelmed by the lavish spread, jokingly remarked that the experience left them wanting to lie down and rest. The combination of top-tier cricket and high-quality cuisine makes Lord’s truly one of a kind. In a world where stadium food often consists of basic fast food or overpriced snacks, Lord’s sets a benchmark in how a venue can offer a complete, elevated experience—both for the palate and the spirit of cricket. It is a reminder that the charm of cricket goes beyond the boundary ropes and lives in the traditions, stories, and yes, even the food that surrounds it.