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The Clink Cymru will produce highly trained ex-offenders that will be placed into full-time employment within the Welsh hospitality industry as well as reducing re-offending rates in Wales.
The Clink Cymru is also showing its support to Wales through the variety of local and organic produce used at the restaurant. The farm at HMP Prescoed is training prisoners to grow, maintain and produce all of the meat, poultry, salad, vegetables, herbs, fruit and honey for The Clink Cymru, and sustainably caught Welsh seafood, Welsh cheese and bread from a local Welsh baker will be used, promoting Welsh produce across the UK.
Opening The Clink Cymru does not just provide an opportunity for the prisoners selected to work in the kitchen or front of house. Prisoners in Wales will be responsible for creating and printing the menus for the restaurant including menus in Welsh and braille. The uniforms been tailored and will be cleaned by prisoners and all of the wooden garden furniture, the bar and the reception desk has been produced by prisoners undertaking woodwork lessons and qualifications. Bee hives are also being built and kept by prisoners who have received the necessary training.
All of these training initiatives support the Governments agenda which includes providing prisoners with a 40 hour working week, providing industry in the 3rd sector, developing a partnership with the Welsh Assembly Government through learning and skills and developing the partnership with Her Majesty’s Prison Service.
To keep up to date with the latest news about the developments at The....
The Clink Charity has been shortlisted for the Association of Catering Excellence’s, ACE Sustains Corporate Award. The ceremony will be held on Wednesday 17th July at the annual ACE Summer Event at The Crystal, London’s [...]
Visiting the Clink
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The Clink relies on securing funds from private individuals and philanthropic businesses to cover....
On Monday 11th May 2009, The Clink Restaurant at HMP High Down first opened its doors to the public following many years of development by Chef Alberto Crisci, founder. The Clink’s five step programme is [...]
Success Story – Meet Michael
Released from prison on 31st August 2012, Michael (aged 25) is a successful graduate from The Clink Restaurant at HMP High Down. Now working at one of the Thistle Hotels in London, within the meetings [...]