The first day of Wimbledon 2026 delivered a spectacular opening match on Centre Court. World number one Jannik Sinner started slowly and untidily, while his opponent Miomir Kecmanovic, an established but not star player, put on a battling display that pushed the Italian to five sets. The match featured slips and falls, with the crowd rising to its feet multiple times as champagne was dropped and strawberries flew from Pimm's goblets. Few opening games in recent memory have been so entertaining, according to Josh Barrie.
Heat and Refreshments at the Championships
Temperatures remained in the late 20s Celsius, making Centre Court feel like an oven. Most attendees sought relief during intervals, with some fans napping on benches after drinking Stella, while others picnicked on Henman Hill with miniature bottles of Lanson and improved pizza. Couples enjoyed canned wine and charcuterie. Barrie sampled a trio of finger sandwiches in the Amex suite: an onion bhaji sandwich in turmeric bread, an egg and cress, and a ham and cheese in granary, which was the only marginal disappointment. Despite the availability of champagne and Pimm's, Barrie abstained from alcohol for the first time at the tournament, stating the match was exciting enough without drink.
New Restaurant: Kismet at The Globe Tavern
The Globe Tavern in Borough has announced its latest long-term residency. Kismet is a modern Turkish restaurant from HAM Restaurants (known for Crispin and Bistro Freddie) and chef Kieran Mustafa, formerly of Bibi. Kismet will blend Turkish and Cypriot cuisine, offering meze, koftes, kebabs, and interesting salads alongside Turkish wines and beers. The dining room will be redecorated to evoke Istanbul, with live music once a week. Opening July 16.
Homer Lobster Returns to London
After a successful pop-up on the Southbank, Homer Lobster is opening a permanent London restaurant. The Paris-born seafood bar will take over the space of a former matcha bar on D'Arblay Street. Homer is popular in Paris for its lobster rolls, crab sandwiches, salmon pastrami, and a toasted brioche bun topped with cream cheese and caviar. The restaurant is expected to draw queues when it opens later this summer.
