Hampshire chef Luke Emmess pipped to the post in MasterChef:The Professionals finals despite “quite extraordinary” food
Hampshire chef Luke Emmess was pipped to the post in the MasterChef:The Professionals finals this evening (Thursday, March 26) despite his “extraordinary” food - including a quirky take on the traditional English breakfast.
Luke, who lives in Bedhampton, was one of three chefs competing in the final of the BBC show which eventually saw Gareth Baty crowned the winner despite tough competition from both Luke and fellow finalist Mark O'Brien.
The 33-year-old former South Downs College student wowed the judges with his menu which featured a reimagining of a traditional breakfast using pasta and served with a ‘sausage sandwich’; an Asian-inspired duck and plum sauce main course; and a dessert inspired by a Tiramisu.
The judges praised Marcus for his vision with Marcus Wareing calling his food “quite extraordinary”, while Monica Galetti called it both “fun” and “precise”.
Speaking on the show, Luke said he found the feedback to be really emotional and his time on the show was “eye-opening” and had really helped him to develop as a chef.
He said: “The competition has been a great experience, I’ll look back on it fondly.
“I’ve definitely developed as a chef, it’s going to a couple of days to sink in but I’m looking forward to going back to normal life for a little bit.”
Portsmouth-born Luke was raised in Leigh Park and has previously worked at Jamie’s Italian and the Still & West in the city, before a move to Winchester where he is currently the head chef at Fuller’s pub and restaurant The Wykeham Arms.