Wimbledon Unveils 2026 Food and Drink Offering - Including Bold New Dish

Earlier this month The All England Lawn Tennis Club (AELTC) unveiled its 2026 public dining offering, branching out from its repertoire of longstanding classics with a string of inspired dishes. 

While the club has quickly become synonymous with fresh strawberries and cream, 2026 sees the arrival of a bold new dish incorporating the juicy berries in an entirely different way. 

A newcomer to the Walled Garden, this dish features crispy fried chicken glazed in a tomato and strawberry aji, with pickled red onions and slaw. The housemade hot sauce is made from surplus fruit from Hugh Lowe Farms, helping to minimise waste while adding a unique tangy twist to the dish. 

This emphasis on seasonality and provenance runs through the entirety of Wimbledon’s public dining offering. At the Centenary Brasserie, venison has been sourced from Royal Windsor Park in Berkshire and Willo Game in Shropshire, while tomatoes used in the chilled soup have been sourced from the Isle of Wight. 

Other dishes for 2026 include pickled Hugh Lowe strawberries with basil emulsion, grilled lime and sunflower seed furikake, grilled crevettes with British Nduja butter sauce and chimichurri, and rack of South Downs pork with date ketchup, Westcombe cheddar rarebit, glazed apples, and apple and herb salad. 

Leading the 2026 Wimbledon’s culinary vision is the AELTC’s newly appointed Executive Chef, Sam Morgan. Sam is entering his fifth Championships at the AELTC, with 2026 marking his first year at the helm. In this new role, he’ll oversee nearly 350 chefs, and will be responsible for ensuring a world-class dining experience for everyone from the Royal Box to the public restaurants.

On taking the reins, Sam 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."

Meanwhile, Joe Furber, Senior Food & 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."