Wimbledon is synonymous with strawberries and cream, but the 2026 Championships are inviting guests to discover so much more at Wimbledon with dining to suit all tastes. From sit-down restaurants to grab-and-go favourites, the culinary offering at this year’s tournament is a heartfelt celebration of British produce, seasonality and craftsmanship.

Food and Drink at Wimbledon 2026 goes far beyond a single iconic dish. Across the Grounds, menus have been built around the finest produce from the British Isles, guided by what is in season and where it has come from. Tradition meets contemporary influence, plant-based dishes sit comfortably alongside thoughtfully sourced seafood, and the whole experience is shaped by a commitment to authentic locality. 

Meet the Executive Chef: Sam Morgan

Leading the line in 2026 is Sam Morgan, who enters his fifth Championships at the All England Lawn Tennis Club and his first as Executive Chef. With more than two decades of experience and a track record of heading up the Royal Room’s elite operations, Sam will oversee a group of over 300 chefs throughout the fortnight.

From the Royal Box to the strawberry-loving public on The Hill, his task is to ensure that every plate leaving the kitchen carries the same level of care, whether it is a tasting menu for The Royal Box or a picnic enjoyed on the lawn. His vision for 2026 is rooted in heritage but unafraid of contemporary influence, with seasonality and provenance running through every menu.

The Cavendish

Tucked inside No.1 Court, The Cavendish is an ideal spot for a relaxed lunch between matches or a quiet cup of tea away from the crowds. The menu reads like a thoughtful tour through the British larder.

Lighter appetites can opt for the Summer Salad of beetroot houmous, quinoa, grilled courgette and bitter leaves with pistou, while fried artichokes arrive with whipped cauliflower yoghurt, chimichurri and pickled and roasted cauliflower for those after something heartier. Sides lean on London sourdough with cold pressed rapeseed oil and aged sherry vinegar, British new potatoes finished with smoked rapeseed oil, Maldon salt and mint, and a bitter leaf salad dressed with London honey and mustard.

And no visit would be complete without ordering the Wimbledon cake of the day. The cauliflower used throughout the menu comes from Hammonds in Nottingham, a fourth-generation family business with over a century of growing expertise behind it.

The Centenary Brasserie

Nestled in the grounds on the edge of court 11, the Centenary Brasserie is a slightly quieter retreat that remains in the heart of the action. Inside, the menu showcases the heritage of Britain’s larder with classically inspired dishes that draw equally from land and sea.

Expect starters like a chilled Isle of Wight tomato soup with a mature Cheddar puff pastry straw, followed by a rack of South Downs pork served with date ketchup, Westcombe Cheddar rarebit, glazed apples and an apple and herb salad. The Caesar salad is no afterthought either, built around Sutton Hoo chicken, Dingley Dell Albion Coppa, London sourdough croutons, goat’s cheese and rapeseed oil. To finish, a Harrogate blue cheese arrives with port-glazed fig, honeycomb and pine nut rye.

Much of the venison on the menu is sourced from Royal Windsor Park in Berkshire and Willo Game in Shropshire, both trusted partners in sustainably sourced wild game.

The Centenary Restaurant

The Centenary Restaurant offers a refined yet relaxed dining experience with exceptional views across the southern courts. New for 2026, the menu has been reimagined around shareable dishes designed to be savoured throughout the day in an atmosphere that is informal yet elevated.

Highlights include pickled Hugh Lowe strawberries served with strawberry ponzu, basil emulsion, grilled lime, sunflower seed furikake and bitter leaves. Grilled crevettes arrive bathed in a British ‘nduja butter sauce with chimichurri, while Sutton Hoo chicken is given a contemporary twist with vadouvan spice, pickled carrot, rocket and carrot top salad and confit garlic.

For groups, the Centenary Seafood Platter for two is the standout. Crevettes with chimichurri emulsion and ‘nduja dressing share the board with dressed crab, fried rice noodles, pickled chilli and a green curry emulsion, plus a Chalk Stream trout and watermelon tartare. It is finished with potato salad, saffron aioli and a green salad with vinaigrette. The Isle of Wight tomatoes that thread through the menu are grown in the Arreton Valley and left to ripen fully on the vine.

The Wingfield

Located within Centre Court, The Wingfield Restaurant looks out across the historic Tea Lawn and offers a comfortable base for a full day at The Championships. The menu leans into seasonality and the sea.

Starters include a chilled cauliflower velouté with carrot, pickled cauliflower, celery, cucumber flower and nasturtium. Main courses balance plant based ambition with classic technique. A king oyster mushroom dish arrives with mushroom XO glazed celeriac, English pak choi, celeriac purée and charred sweetcorn, while a roasted black bream comes with Charlestown mussel sag aloo, fried samphire, curried fish velouté, coriander oil and a sultana and hogweed chutney.

To finish, there is Wimbledon strawberries and cream of course, with a plant based alternative available on request, or a chocolate delice with miso caramel, caramelised puffed rice and Hugh Lowe raspberries. Lobster at The Wingfield comes from British waters, with many landed at Newquay Harbour by trusted fishermen including the Loyal Partner, skippered by Phil Trebilcock.

On the Go at The Championships

Not every visit to Wimbledon calls for a sit-down meal. For guests on the move, there are Larders, Food Markets and bars across the Grounds, each designed to fit the rhythm of a day at the tennis. Whether it is a glass of Champagne between sets, a flat white before the morning matches or something more substantial before heading back to court, everything is within easy reach.

The Wimbledon Picnic, as much a fixture of the fortnight as the Hill itself, returns in modern form. Each picnic is designed for two and available both at The Championships and to enjoy at home, with vegetarian, non gluten containing and plant based options.

Over at the Walled Garden, the new Karagge Chicken has quickly become a talking point. Crisp fried chicken glazed in a tomato and Wimbledon strawberry aji is finished with pickled red onions and slaw. The dish reflects a more considered approach to ingredients: surplus fruit from Hugh Lowe Farms adds natural sweetness to the house made hot sauce, reducing waste while building depth of flavour. It is paired with Rubies ketchup, made from rescued produce.

You CANNOT leave without sampling Gower Cottage Brownies. The best brownies I have ever had. Kate’s Gower Cottage Brownies, known for being hand-baked on the Gower peninsula are something very special and must be tried to be believed.

New for 2026: All Day Finals Dining

For those lucky enough to be at the Grounds over finals weekend, a new All Day Dining package has been introduced for 2026. Available across both finals days at the Centenary Restaurant and the Centenary Brasserie, guests can settle in for a leisurely lunch and then return to the same table later in the day for a full afternoon tea. It is a way to make the most of finals weekend without missing a moment of the action on court.

Strawberries and Cream 

For all the breadth on offer this year, the most photographed plate at Wimbledon will almost certainly remain the simplest. Strawberries and cream are an icon of British summer and a defining part of The Championships.

The fruit is grown by Hugh Lowe Farms in Kent and has been supplied to Wimbledon for more than 25 years. Each morning the strawberries are picked by hand and delivered fresh to the Grounds, carefully timed to reach peak ripeness during the tournament. Served with British cream, including a plant-based option, they remain one of the most recognisable and celebrated dishes at Wimbledon.

A Responsible Approach

Running alongside the menus is a clear sustainability commitment. From returnable cups to compostable packaging, the food and drink operation at Wimbledon is shaped by an environmentally positive approach. Seafood is responsibly sourced, and a real effort goes into reducing waste, whether that is through surplus produce finding its way into the Karagge Chicken sauce or through the choices made behind the scenes.

A Celebration of British Heritage

While others like Royal Ascot have been churning out celebrity chef-driven experiences, Wimbledon has been quietly working on a really special food and beverage offering. What ties the 2026 lineup together is a clear sense of place. From Kent strawberries and Isle of Wight tomatoes to South Downs pork, Royal Windsor venison and Cornish lobster, the menus are anchored in the very best of the British Isles.

It is, in the truest sense, a taste of The Championships.

For more information and to book your table, visit Wimbledon

 

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