Wimbledon 2026 unveils expanded public dining menus with British produce and waste reduction measures

The All England Lawn Tennis Club (AELTC) has announced its 2026 public dining programme for The Championships, Wimbledon, unveiling a range of menus that draw on British produce and local suppliers. The plans, revealed in London on Friday 8^th May 2026, extend the tournament’s food and drink offer beyond its traditional association with strawberries and cream, spanning seated restaurants, on-the-go outlets and an updated version of the Wimbledon picnic.

Leading the catering operation is the AELTC’s newly appointed executive chef, Sam Morgan. Morgan has more than 20 years’ experience and is entering his fifth Championships at the club, though his first in the leading role. He will oversee close to 350 chefs during the event, with responsibility for dining across the site, from the Royal Box to the public restaurants.

British ingredients feature across several venues. The Centenary Brasserie, located beside Court 11, offers classically inspired dishes drawn from land and sea. The Centenary Restaurant, which overlooks the southern courts, introduces a menu of shareable plates for 2026. The Wingfield, in Centre Court, overlooks the Tea Lawn and serves seasonal dishes, while The Cavendish, within No. 1 Court, is aimed at relaxed lunches and lighter refreshments between matches. The Wimbledon picnic, designed for two, has also been revised with seasonal options and is available both at the tournament and to take home.

The menus incorporate waste-reduction measures. Surplus fruit from Hugh Lowe Farms in Kent, which has supplied strawberries to Wimbledon for more than 25 years, is used to make a house hot sauce for the fried chicken served at the Walled Garden. Venison is sourced from Windsor Great Park in Berkshire and Willo Game in Shropshire, while tomatoes come from the Isle of Wight, cauliflower from Nottingham and lobster from British waters landed at Newquay Harbour.

Joe Furber, senior food and drink manager at the AELTC, said: “We are incredibly proud of the breadth and quality of the public restaurant offer for 2026. Our goal was to ensure there is truly something for everyone, from refined sharing dishes to classic favourites with contemporary twists. By putting fresh, seasonal British produce at the heart of our menus, we’re giving tennis fans an authentic taste of the British summer that matches the world-class action on the courts – proving that food and drink at The Championships is so much more than just strawberries and cream.”

Morgan said: “Stepping into the role of Executive Chef is a huge honour, especially as we look to push the boundaries of what guests expect from dining at The Championships. My focus is on absolute quality throughout, ensuring our public restaurants are on par with the capital’s finest. We’ve worked closely with our incredible network of British suppliers to ensure that every menu reflects the very best of the season.”

Dishes announced for 2026 include a coronation chickpea tart, tandoori Chalk Stream trout, Royal Parks venison tartare, a shellfish platter featuring Devon crab and lobster, and a muscovado custard tart served with Scottish cherries. Strawberries and cream, including a plant-based option, remains on offer across the grounds.

Food Desk
Photos: AELTC / Filippo L’Astorina

For further information about The Championships, Wimbledon and its dining programme, visit wimbledon.com.