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Inglot and Qureshi clinch New York Open doubles title

DOMINIC INGLOT and AISAM-ul-HAQ QURESHI became a smash hit at the New York Open, clinching the doubles title on Sunday (16), with a tight 7-6(5), 7-6(6) win over the American pair of Steve Johnson add Reilly Opelka.

This is the British-Pakistani duo’s first ATP Tour doubles title. They started playing at the start of this year and finished runners-up last week in Montpellier (losing to Cacic/Pavic). This is the 14th tour-level doubles title for Inglot and the 18th for Qureshi.


“They put up an absolute fight and it’s never over until it’s over. We were panicking when they kept breaking us, so pulling this out means a lot,” said Inglot.

“Aisam and I had a tough week losing in the final last week, so I’m glad we were able to make it one step further here.”

The British-Pakistani team earned their first championship point at 6/5 in the second-set tie-break, but Johnson erased it with a forehand volley winner. With the score tied at 6/6, Johnson sent a forehand passing shot just wide and a big serve from Inglot wrapped up play after one hour and 34 minutes.

Inglot and Qureshi picked up 250 FedEx ATP Doubles Rankings points and split $40,690.

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Former Sushi Samba chef joins Kochchi Glasgow to lead Sri Lankan tasting menu

Suwaris will refine Kochchi’s menu and oversee its Glasgow and Edinburgh outlets.

Instagram/kochchi.uk

Former Sushi Samba chef joins Kochchi Glasgow to lead Sri Lankan tasting menu

Highlights

  • Suwaris joins from Sushi Samba Edinburgh.
  • Tasting menu launching May 2026.
  • Oversees both Glasgow and Edinburgh sites.
Kochchi Glasgow has appointed Shenal Suwaris as executive chef just two months after opening, bringing in a familiar face from one of Scotland's most recognised restaurant brands to lead its kitchen.

Suwaris joins founders Suki Jayaratne and Shehan Fernando, close friends with whom he shares a long-standing vision for Sri Lankan food. He arrives from Sushi Samba Edinburgh, where he served as head chef.

Born in Sri Lanka, his cooking is rooted in the island's spice traditions and regional food culture, refined with a contemporary style.

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