Luke

Luke Emmess grew up in Leigh Park, Portsmouth, and lives in Havant, Hampshire, with his wife and four children. He's currently head chef at The Wykeham Arms, a celebrated 2AA Rosette pub and hotel tucked into the historic streets of Winchester between the Cathedral and Winchester College — a charming 18th-century Grade II listed inn known for its log fires, old school desk bar tables, and food that punches well above typical pub fare.

Luke's path into kitchens began almost by accident. As a teenager, he was enrolled in a schools programme that split time between college and school. He left his subject choice too late, and the only spots remaining were in catering or hairdressing. He chose catering — and a lifelong passion was born. He went on to study culinary arts at South Downs College for six years, specializing in larder and pastry in his final year, and landed his first kitchen job at age 14 in a small local café.

His career trajectory took him through five years at Jamie's Italian in Portsmouth, where he worked through every section, before becoming head chef at The Still & West pub — his first head chef position, earned young, in what he describes as a "sink or swim situation." He's since built an impressive competition résumé, including participation in the prestigious Roux Scholarship, and has retained the Wykeham Arms' coveted AA rosettes under his leadership.

Luke describes his cooking style as "a mix of classical cookery techniques but with modern flair and style," shaped by a decade in pub kitchens. "I like to do things properly — no cutting corners but not necessarily traditionally," he says. His three can't-live-without ingredients — butter, lemons, and eggs — speak to a chef grounded in French fundamentals with a practical, no-nonsense approach. When he's not running service or competing, he's dad to four kids, squeezing in gym sessions and the occasional round on the games console.