Let battle commence

The finals of the PubChef Excellence Awards chefs' competition begins next week.

Over the next month, chefs from around the country will be battling it out

head-to-head in 12 category finals, from which the overall title of PubChef of the Year 2007 will be decided.

Three top quality finalists have made it through to the cook-off stages of each category after a paper judging.

The chefs taking part in the first week of the finals and their competition dishes are as follows:

Young Pub Chef of the Year 2007​Sam Sanderson, New Holly, Forton, Nr Preston, LancashireLamb rump with ratatouille and cumin mashed potato

Lee GoodmanThe Williams Arms, Wrafton, Braunton, North DevonBeef olives in a beer sauce with broad bean pudding and local organic crusty cream mash

Jamie ClarkeThe Rose & Crown, Snettisham, NorfolkRavioli of brown Norfolk shrimp and seabass, Brancaster mussels, grilled flat bread

Eastern Cuisine Pub Chef of the Year 2007​Matthew CurmiRising Sun Thai Tavern, Poole, DorsetFresh pasta ravioli with a creamy aromatic duck filling and Thai pesto

Ian SmithThe Fountain Hotel, Tenbury Wells, WorcestershireSalmon Raj

Martin RudleyRing O¹Bells, Thornton, Bradford, West YorkshireThai steamed cod on prawn and saffron jasmine rice with a warm lime and mango salsa

Game Pub Chef of the Year 2007​Mark LevyThe Russell, Ellesborough, Aylesbury, BuckinghamshireRoast partridge, smoked Old Spot bacon, potato, leek and mushrooms

Daniel KirkpatrickThe Shoulder of Mutton, Holcombe Village, Bury, LancashirePheasant and chestnut ravioli, sauteed spinach, white chocolate and thyme foam

Simon GoodmanThe Lickfold Inn, Nr Petworth, West SussexDate stuffed breast of West Sussex pheasant with puy lentils and a fricassee of wild mushrooms and leek

Beer with food Pub Chef of the Year 2007​James RogersThe Dog Inn, Woodbridge, SuffolkMedallions of local venison with Adnams bitter and red wine sauce

Yann MartinRing O¹Bells, Thornton, Bradford, West YorkshireOven roasted loin of lamb, served with a black pudding flavoured tarlette filled with roasted cherry tomatoes and a Black Sheep gravy

Pepe AlarconThe Williams Arms, Braunton, DevonGreen risotto of Devon lamb, Peruvian style served with Cusquena beer

Seafood Pub Chef of the Year 2007​John RuddenThe White Hart Inn, Lydgate, Oldham, LancashirePan roast corvina fillet with lobster and chicken ravioli and a pea and mushroom foam

Simon GoodmanThe Lickfold Inn, Nr Petworth, West SussexOpen ravioli of king prawn, langoustine and clams in a light Selsey lobster cream

John ArmstrongThe Puesdown Inn, Compton Abdale, GloucestershireTournados of roast hake with salmon mousseline, trompetter and Parmesan mash, finished with a chive sauce and Parmesan tuile

Starters & light bites Pub Chef of the Year 2007​Ross WhitmillThe Swan, Salford, Milton Keynes, BuckinghamshireCheese and spinach soufflé

Daniel KirkpatrickThe Shoulder of Mutton, Holcombe Village, Bury, LancashireHome-made white pudding and rhubarb sausage, seared scallops, burnt orange marmalade

Richard UptonThe Three Fishes, Mitton, Nr Whalley, LancashireWinnie Swarbrick¹s cornfed Goosnargh chicken liver pate, golden raisins, Cumberland sauce, toasted organic bread

Meat Pub Chef of the Year 2007​2 November 2006John RuddenThe White Hart Inn, Lydgate, Oldham, LancashireRoast loin of lamb with lamb faggot and thyme fondant

Ross WilliamsThe Wellington, Wellington, HerefordRump of Marches lamb with aubergine, feta, potato and rosemary sauté, roast garlic and thyme jus

Bill LeadbeaterThe Masons Arms, Swerford, Chipping Norton, OxonMilk poached shoulder of Gloucester Old Spot pork, parsnip and date puree, fried sweet potato and wilted thyme spinach