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
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
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, www.MacdonaldHotels.co.uk/Windsor.