Luke Emmess: Wykeham Arms head chef Luke Emmess knocked out of Britain’s best young chef semi-finals

A WINCHESTER pub chef has been knocked out of the competition to find Britain’s best young chef.

Wykeham Arms head chef Luke Emmess was eliminated from the semi-finals, leaving just six chefs to face off in the April 11 final.

The competition was judged by two Michelin star chef Michael Roux Jnr and television chef James Martin, former chef of the Hotel du Vin in Winchester.

Participants received a mystery box containing: four lemons, 125g flour, 200ml unsalted butter, 150g fresh cream, 10g pecans, 200ml cream of tartar, 10g whole milk, baking soda, four medium eggs 200 g and golden syrup.

Luke, 29, said: “It was a good day. I did everything I was going to do and I was really happy. There was a high caliber and everyone did really well. I was really happy with what I did but I just didn’t make it through.

“I learned a lot to go forward in the future, it gave me the confidence to go forward next year. It might not be the same competition because of the age, but I will definitely try more.”

On the day, Luke served Dover Sole with Brown Shrimp Sauce and Wild Mushrooms for his main courses and Lemon Tart, topped with glazed pecans and honey and milk sorbet.

He said: “They complimented me on serving fish with the bone. They said of everyone else mine was perfectly cooked.

“I was really happy with what I did but there were some good dishes that day which the judges appreciated.

“It would have been nice to pass but people have been there five or six times. They have a Michelin background, which I don’t have, but I’m happy with what I did and I’m happy with what I did. done.”

Luke, from Bedhampton, began his culinary training at South Downs College in Waterlooville and won Fullers Young Chef of the Year in 2016 and Fullers Chef of the Year in 2019.

Martin E. Berry