A donation of more than £6,000 has been given to a children's hospice.

The Mayor of Windsor and Maidenhead handed £6,082 to the Alexander Devine Children's Hospice Service, after collecting the amount at a charity dinner this autumn.

The contribution will help the charity provide specialised care and assistance to children with life-limiting and life-threatening conditions, as well as their families, across Berkshire and the surrounding counties.

The mayor, Councillor Simon Bond, said: "I’m proud today to have made this donation to Alexander Devine Children’s Hospice Service, who do fantastic work providing care to local people.

"It was an honour to present this donation directly to Fiona Devine, who founded the service and whose continuing work is inspiring."

He also extended his gratitude to all those who contributed and attended the charity dinner in September, saying their support was integral to the successful fundraising.

In response to the donation, Fiona Devine MBE, founder of the Alexander Devine Children's Hospice Service, said: "We’re delighted to have been chosen as the mayor’s charity.

"The dinner was an amazing success and we are very pleased to have raised £6,000."

The charity dinner, which took place at the Guildhall, had Mr Harry Hunter as the guest speaker.

Mr Hunter is the oldest Briton to have run the Marathon Des Sables, an ultra-marathon across the Sahara desert.

Earlier this year, he ran the 160-mile marathon in seven days in aid of the Alexander Devine Children's Hospice.

The next charity dinner is scheduled for December 6, in aid of The Baby Bank.

The mayor, Councillor Simon Bond, has invited people the borough for an early Christmas celebration at the Windsor Guildhall.

Tickets for the event, priced at £70 each, are available both individually and in tables of eight.

The menu for the evening includes a choice of smoked salmon with vodka crème fraiche and beetroot or spiced parsnip and apple soup for starters.

The main course will feature a choice of traditional roast turkey with all the trimmings, pork belly, or a vegetarian option of beetroot and squash Wellington, all served with seasonal vegetables.

Desserts include Christmas pudding with brandy butter, custard or cream, or coffee pannacotta.

Special dietary requirements will be catered for if requested in advance.

The event will be held on the first floor of the Guildhall, with a stairlift available for those who require it.