The All England Lawn Tennis Club (AELTC) has unveiled its 2026 public dining offer, highlighting a diverse culinary landscape that extends beyond the event’s much-loved, traditional staples. Rooted in a deep respect for the British Isles, the new offering showcases the breadth of Great British produce and champions local suppliers to deliver exceptional, seasonal flavours to every tennis fan. From refined seated dining to vibrant on-the-go concepts, the 2026 vision embraces modern creativity and responsible sourcing across the entire event.
Leading the 2026 Wimbledon’s culinary vision is the AELTC’s newly appointed Executive Chef, Sam Morgan. With over 20 years of expertise, Sam enters his fifth Championships at the AELTC and his first leading the line. Overseeing nearly 350 chefs during the event, he is responsible for ensuring a world-class dining experience for everyone from the Royal Box to the public restaurants.
Quality British ingredients are featured across The Championships, from the classically inspired Centenary Brasserie to the seasonal menus at The Wingfield and The Cavendish – perfect for relaxed lunches between matches. Even the classic Wimbledon Picnic has been updated with a modern twist, offering seasonal, specialised options for fans to enjoy during the fortnight.
Reflecting a commitment to sustainable sourcing, the menu champions British producers through innovative waste-reduction strategies. This includes using surplus fruit from Hugh Lowe Farms in Kent to create a house-made hot sauce for the fried chicken at the Walled Garden, and sourcing sustainable wild venison from Royal Parks.
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.”
Executive Chef, Sam 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.”
