Chef Luke secures place in Roux final

Making his bid to be crowned Britain’s best young chef, Luke was among 18 regional finalists competing in London and Birmingham on Thursday and was one of the six to make it through to the national final.

He will now cook for the judges again at Westminster Kingsway College, London, on Monday, April 10.

Luke said: “Securing a place in the final means a huge deal to me.

“The Roux Scholarship has always been an ambition of mine that I want to achieve. Hopefully, I can deliver on the day.”

Luke cut his teeth in kitchens at White’s Bar and Kitchen and Springwells Hotel in Steyning. He is now a chef at Dabbous, a top London restaurant.

His techniques and smiling attitude have been noted in the past, including when he was named the Craft Guild of Chefs’ Young National Chef of the Year in October 2014. At the time, Luke was junior sous chef at Belmond Le Manoir Aux Quat’ Saisons.

As a child, Luke would go fruit picking and foraging with his parents, which gave him a respect for produce.

As the oldest child, he started cooking dinner for his younger brothers when his parents were working late, and it went from there.

He loves nature and enjoys taking the best produce and creating something amazing.

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