Kelvin Beckley, 21, demi chef de partie at the Macdonald Windsor Hotel was invited to cook a three-course dinner for the Trustees of The Prince Philip Trust Fund including its Chairman, HRH The Prince Edward, Earl of Wessex at Windsor Guildhall on Wednesday, 24th April.

The invitation from the Mayor of the Royal Borough of Windsor and Maidenhead, Councillor Colin Rayner, asked if a young chef would like to prepare a three-course meal after the Trustees' meeting. Kelvin designed the entire menu which he cooked at the Guildhall, assisted by colleagues from the hotel's kitchen brigade. The meal was also served by a young group from the food and beverage team.

After a pre-dinner reception, the first course comprised a plate of John Ross Junior seafood prepared and smoked by Kelvin. This follows a recent educational visit to the John Ross smokery in Aberdeenshire with the hotel's head chef, Gareth Long.

For the main course Kelvin chose roast medallions of 21-day aged Scottish beef fillet and for pudding white chocolate and lavender custard with gingerbread; each dish was carefully matched with a different wine.  The meal was completed with a choice of Fair Trade coffee or tea accompanied by macerated cherries dipped in dark chocolate and butter spiced shortbread.  

Kelvin, who attended Desborough School in Maidenhead, completed his apprenticeship at the Royal Oak in Twyford. He then spent two years working through the kitchen sections completing NVQ2 in hospitality and Professional Cookery and his Food Hygiene qualifications. Kelvin takes his inspiration from the science of Heston Blumenthal and the traditional timeless classics of Raymond Blanc.

The Scottish Steak Club at Caleys Lounge in the contemporary townhouse Macdonald Windsor Hotel was awarded an AA rosette for its excellent cuisine and service last year. For more details call the Macdonald Windsor Hotel on 0844 879 9101,