Osman is known for his best-selling Thursday Murder Club novels and as the former host of Pointless. He described the experience as feeling like a responsibility more than an honour.

On the same day, 67 recipients were honoured by the Princess Royal. Among them was comedian Bill Bailey, who received an MBE for services to entertainment. Chef Marcus Wareing also received an MBE for his contributions to culinary arts and broadcasting.

Osman reflected on the moment, saying, “I’m very proud of being from Britain.” He detailed the formalities of the ceremony, noting how he had to shake hands, walk back, bow, and walk off.

He met his wife, Ingrid Oliver, on the set of Richard Osman’s House of Games in 2022. Osman stepped down from hosting House of Games in March 2026.

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Luke Emmess, the Head Chef at The Wykeham Arms, has made a significant mark on the current season of MasterChef: The Professionals. As the competition progresses, Emmess has reached the semi-finals, showcasing his culinary talents to a panel of esteemed judges, including Marcus Wareing, Monica Galetti, and Matt Tebbutt.

During the semi-finals, Emmess presented a pea custard tart served with braised lamb, fresh salad, truffle honey, and sheep’s yoghurt. Judge Monica Galetti praised the dish, noting, “The sweetness of the lamb with the flavour of the harissa and the freshness of the yoghurt – it’s wonderful.” This positive feedback highlights Emmess’s ability to blend flavors effectively.

Emmess’s final dish, a ‘Family Favourites’ Sunday Rib of Beef, was another standout moment. The dish was accompanied by onion glaze, fondant potatoes, parsnip purée, asparagus, Chantenay carrots, truffle cauliflower cheese, and a Yorkshire pudding filled with beef, horseradish, and watercress. The dish was served with a rich beef red wine sauce combined with horseradish cream, which impressed the judges.

Judge Matt Tebbutt remarked on the dish’s quality, stating, “This overall is a very accomplished Sunday Roast!” Meanwhile, Marcus Wareing commented, “It was a good plate of food – tasty!” These accolades from the judges reflect Emmess’s skill and creativity in the kitchen.

Emmess expressed pride in being part of the final eight contestants, stating, “I am very proud and happy that I am part of the final eight. I don’t want to stop there though, my expectations for myself keep getting higher.” This statement underscores his ambition and determination to excel further in the competition.

As the competition continues, Luke Emmess’s journey on MasterChef: The Professionals remains a focal point for viewers and culinary enthusiasts. His ability to impress the judges with his dishes not only showcases his talent but also sets a high standard for the remaining contestants.

With the semi-finals now concluded, the anticipation builds for the next stages of the competition. Emmess’s performance thus far has positioned him as a strong contender, and many are eager to see how he will continue to evolve as a chef.

The recognition from judges like Marcus Wareing is significant for Emmess, as it validates his culinary skills and enhances his reputation in the competitive cooking landscape. The outcome of this season will undoubtedly impact his career moving forward.

As the series progresses, viewers are left to wonder how Emmess will navigate the challenges ahead and whether he can secure a place in the final rounds of the competition.

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In a recent episode of MasterChef: The Professionals, Luke Emmess, the Head Chef at The Wykeham Arms, showcased his culinary skills, reaching the semi-finals of the competition. The episode aired on March 16, 2026, in Winchester, where Emmess presented a remarkable dish that caught the attention of the judges.

Emmess’s presentation included a pea custard tart served with braised lamb, fresh salad, truffle honey, and sheep’s yoghurt. Judge Monica Galetti praised the dish, highlighting the delightful combination of flavors, stating, “The sweetness of the lamb with the flavour of the harissa and the freshness of the yoghurt – it’s wonderful.” This positive feedback set the tone for Emmess’s performance in the semi-finals.

For his final dish, Emmess prepared a ‘Family Favourites’ Sunday Rib of Beef, which was accompanied by an array of sides including onion glaze, fondant potatoes, parsnip purée, asparagus, Chantenay carrots, truffle cauliflower cheese, and a Yorkshire pudding filled with beef, horseradish, and watercress. The dish was complemented by a rich beef red wine sauce combined with horseradish cream, showcasing Emmess’s ability to create a sophisticated meal.

Judge Matt Tebbutt remarked on the dish, saying, “This overall is a very accomplished Sunday Roast!” His praise reflects the high standards Emmess maintained throughout the competition. Additionally, Marcus Wareing described the dish as “a good plate of food – tasty!”

Emmess expressed his pride in being part of the final eight contestants, stating, “I am very proud and happy that I am part of the final eight. I don’t want to stop there though, my expectations for myself keep getting higher.” This sentiment underscores the competitive nature of the show and Emmess’s drive to excel.

Throughout the competition, Luke Emmess impressed the judges with a series of sophisticated, flavour-packed dishes, establishing himself as a strong contender. As the series progresses, viewers are eager to see how he will continue to develop his culinary skills and creativity.

Reactions from the audience and fellow competitors have been overwhelmingly positive, with many praising Emmess’s innovative approach to traditional dishes. His ability to blend flavors and present visually appealing plates has made him a standout contestant this season.

Details remain unconfirmed regarding the next stages of the competition, but Emmess’s journey thus far has certainly captured the attention of culinary enthusiasts and fans of the show alike.

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