Winchester chef reaches MasterChef semi-finals with standout lamb dish
Luke Emmess, head chef at The Wykeham Arms in Winchester, has secured a spot in the semi-finals of MasterChef: The Professionals after impressing judges with his innovative lamb and pea custard tart. His reinvention of the classic British roast earned praise as a 'very accomplished Sunday Roast.'
Luke Emmess, head chef at The Wykeham Arms in Winchester’s Kingsgate Street, is through to the semi-finals of MasterChef: The Professionals after delivering a showstopping lamb dish that wowed the judges.
| Dish | Description | Judge’s Reaction |
|---|---|---|
| Pea custard tart with braised lamb | Paired with truffle honey, sheep’s yogurt, and a fresh salad | Monica Galetti called it "wonderful," highlighting the balance of sweet lamb, harissa, and yogurt |
| ‘Family Favourites’ Sunday Rib of Beef | Classic roast reimagined with onion glaze, fondant potatoes, parsnip purée, and Yorkshire pudding stuffed with beef and horseradish | Matt Tebbutt praised it as a "very accomplished Sunday Roast" |
Emmess, who has led the kitchen at the Fuller’s pub for six years, stunned diners with his modern take on British cuisine. His rise to the semi-finals marks a pivotal moment for the 34-year-old, whose seasonal menus have earned The Wykeham Arms two AA Rosettes.
“This has been a blast,” Emmess said after the announcement. “I’m proud to be part of the final eight, but I won’t stop here. My expectations for myself keep getting higher.” His semifinal appearance follows a high-pressure round where he faced off against some of the UK’s most talented professional chefs.
Key Points
- ✅ Emmess advanced to the semi-finals of MasterChef: The Professionals
- ⚡ His lamb and pea custard tart was praised by judges for its balance of flavors
- 💡 The Wykeham Arms, where he’s head chef, holds two AA Rosettes
Judges Marcus Wareing and Monica Galetti commended the creativity and precision of his dishes, while Matt Tebbutt called his Sunday roast a benchmark of modern British cooking. The panel’s feedback underscored Emmess’s ability to elevate traditional flavors with contemporary techniques.
📋 By The Numbers
- Two — AA Rosettes held by The Wykeham Arms
- Eight — Number of chefs remaining in the semi-finals
- 34 — Emmess’s age
Emmess’s journey to the semi-finals began with his signature dish: a delicate pea custard tart layered with braised lamb, fresh herbs, and a drizzle of truffle honey. The judges were particularly impressed by the dish’s layered flavors, noting how the sweetness of the lamb complemented the tang of the yogurt and the earthy truffle.
💡 Pro Tip
Emmess attributes his success to focusing on seasonal ingredients and balancing bold flavors. He recommends chefs experiment with textures and temperature contrasts to elevate classic dishes.
The Wykeham Arms, a historic Fuller’s pub dating back to 1754, has become a local culinary hub under Emmess’s leadership. The restaurant plans to host a series of tasting evenings featuring dishes from his MasterChef run, offering patrons a chance to taste his award-winning creations firsthand.
As Emmess prepares for the next round, the pressure mounts. The semi-finals will test his ability to execute under pressure, with the winner earning a coveted spot in the final and a chance to become the next MasterChef: The Professionals champion.