Buckingham Palace Denies Secret Service Row With Royal Chefs at Trump’s Windsor Banquet

Buckingham Palace has issued a statement after rumours swirled that Donald Trump’s Secret Service personnel had a “heated” row with King Charles’s kitchen staff before the state banquet. The US President was wined and dined in spectacular style at Windsor Castle on Wednesday, where both the monarch and Mr Trump hailed the UK-US special relationship.

But below stairs, sources reported that relations took a turn for the worse when members of Mr Trump’s Secret Service team entered the Castle kitchen to oversee the culinary preparations. Tempers are said to have frayed with a source claiming chefs “grew frustrated” as agents kept checking and even sampled the food. A Palace source has since denied the claims.

A source told the Daily Mail: “The banquet was a resounding success in the main hall, but there was a disruption behind the scenes.

“Tensions flared between the chefs preparing the meal and the US security team responsible for protecting the President and his entourage.”

They claimed the chefs had been working to plate three courses flawlessly but “grew frustrated” as US Secret Service agents “repeatedly” checked and even sampled “all the food”.

The source claimed what started as “quiet irritation” spiralled into a “heated exchange” during which voices were raised on both sides.

It took a few minutes for tempers to “cool” while guests in the hall were “completely unaware” of the row, according to the source.

The Palace source said: “This story, and these claims, are categorically untrue.” The White House and the US Secret Service have been approached for comment.

Guests at the sumptuous event feasted on Hampshire watercress panna cotta with parmesan shortbread and quail egg salad.

This was followed by organic Norfolk chicken ballotine wrapped in courgettes, with a thyme and savoury infused jus.

Dessert was bombe glacee cardinal, which was made up of a vanilla ice cream bombe with a Kentish raspberry sorbet interior and lightly poached Victoria plums.

The wine list included a 2016 English vintage sparkling wine from the Wiston Estate and a Domaine Bonneau de Martray.

The main course was accompanied by a white Corton-Charlemagne, Grand Cru 2018, and a red Ridge Vineyards, Montebello, 2000. Winston Churchill’s favourite champagne, Pol Roger, was also poured into the guests’ glasses.

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After dinner drinks included a 1945 vintage port and a 1912 cognac, this being the year his Scottish mother was born.

This was followed by organic Norfolk chicken ballotine wrapped in courgettes, with a thyme and savoury infused jus.

Dessert was bombe glacee cardinal, which was made up of a vanilla ice cream bombe with a Kentish raspberry sorbet interior and lightly poached Victoria plums.

The wine list included a 2016 English vintage sparkling wine from the Wiston Estate and a Domaine Bonneau de Martray.

The main course was accompanied by a white Corton-Charlemagne, Grand Cru 2018, and a red Ridge Vineyards, Montebello, 2000. Winston Churchill’s favourite champagne, Pol Roger, was also poured into the guests’ glasses.

After dinner drinks included a 1945 vintage port and a 1912 cognac, this being the year his Scottish mother was born