Luke Emmess of The Wykeham Arms talks dad meals and the famous Wyk Pie in our meet the chef column.

What first inspired you to become a chef?

"I was put onto a programme where I attended college a couple of days a week instead of going to school. I didn't take this too seriously and left picking my choice until last minute when my options were hairdressing or catering. I fell in love with cooking and was hooked."

Tell us a bit about your career so far…?

"I did six years classical cookery training at South Downs College and was then with an agency doing a wide array of work. I moved to a Jamie Oliver restaurant in Portsmouth, then got my first head chef job at seafront pub The Still & West before The Wykeham Arms."

(Image: Fuller's) What is your proudest career moment to date?

"I won Fuller’s Young Chef of the Year and then Fuller’s Chef of the Year. I also got through to the regional finals of the Roux Scholarship which was a really big deal for me. Working a stage at Core by Claire Smyth, which has three Michelin Stars, was also a career highlight."

What is your signature dish?

"Our pub’s signature dish would definitely be our Wyk Pie – a locally famous dish that has been on the menu since the 80s. I revamped the dish back in 2021 making sure I kept it close to its heritage. It is a braised lamb and mutton pie served with a fresh lamb jus and fresh peas."

(Image: The Wykeham Arms, Winchester) Where is your favourite place to eat in Hampshire?

"I work a lot and when I’m not working, I’m at home kept busy with my family of six – so eating out is a rarity. I like to try new restaurants rather than what I know, but a go-to of mine would be The Ship in Langstone, a lovely little harbour pub."

What is your favourite meal to cook at home?

"My children's favourite dad meals have to be pasta and meat balls, fresh pasta of course, or homemade chicken pie."

What do you like to drink with dinner?

"I’m a real sucker for a good red wine."

What is your culinary guilty pleasure?

"Lamb Madras with a Peshwari Naan every time."

Which key ingredient is always in your fridge?

"Cheese!! I love it to cook with it, to snack on – I love all types of cheese at any time of the day."

What is your favourite Hampshire ingredient?

"Chalk stream trout when it is in season. This fish is enviable across the rest of the world – it’s a beautiful pink fish with exquisite flavour."

(Image: The Wykeham Arms, Winchester)