Beyond strawberries and cream: Wimbledon 2026 to serve up a host of new dining options

The All England Lawn Tennis Club (AELTC) has unveiled its food programme for The Championships in Wimbledon this summer, presenting an expanded menu that draws on British produce and local suppliers to offer dining options that are almost as competitive as the tennis.

The announcement details a range encompassing sit-down restaurants and on-the-go outlets, with the intention of expanding the event’s culinary identity beyond the traditional staples. There’s refined dining as well as more casual concepts, with a stated focus on fresh ingredients and responsible sourcing.

Leading the way is the AELTC’s newly appointed executive chef, Sam Morgan. Morgan, who has more than 20 years of professional experience, enters his fifth year at the event and his first in the senior role. He will oversee nearly 350 chefs catering across venues that range from the Royal Box to the public restaurants.

British ingredients feature across board, including the Centenary Brasserie, which draws on classic influences, and The Wingfield and The Cavendish, both of which will serve seasonal menus aimed at visitors seeking lunch between matches. The traditional Wimbledon Picnic has also been revised, adapting throughout the fortnight.

The AELTC has highlighted sustainability measures in its supply chain. Surplus fruit from Hugh Lowe Farms in Kent will be used to produce a house-made hot sauce to be served with the fried chicken in the Walled Garden, while wild venison will be sourced from the Royal Parks under a sustainability arrangement.

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.”

Commenting on his appointment, 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.”

Food Desk

The Championships, Wimbledon are on from 29^th June until 12^th July 2026. For further information, visit the tournament’s website here.