CHEF Neville Brown is hoping for the big pies in the hotly contested National Steak Pie Competition 2007.

Neville, who is head chef at the Talbot Arms, Benville, near Dorchester, has won through to the semi-final of the competition organised by the English Beef and Lamb Executive (EBLEX).

The Talbot Arms' home-made steak and ale pie really caught the judges' attention thanks to its tasty combination of prime tender beef, St Austell Ale and thick gravy, encased in hand-made shortcrust pastry.

Neville said: "This is fantastic - it's the first competition I've entered in the 15 years I've been a chef.

"I have been making my steak and ale pie for around 14 years and have taken the recipe to every establishment I have worked in.

"During this time I've perfected its taste and presentation, so it seemed only right to enter this particular pie rather than one of the weekly special pies we also offer here.

"Since reaching the semi-final sales of the pie have gone through the roof!

"We've put posters up all around the pub to let our customers know, and they are all confident that I will make it through to the final.

"I truly believe I make the perfect pie and I hope the judges agree."

To reach the next and final stage of the competition, semi-finalists must make it through the Mystery Dining round, when judges will turn up at their premises unannounced to sample and score the pie on site.

Six finalists will then be selected to go through to the championship cook-off final at Westminster Kingsway College on July 16, 2007, when they will go head-to-head with the best in the country in the battle to win the prestigious National Steak Pie Champion title.