Recent news

25/03/14The Clink’s newest member of the team
by The Clink

We’re pleased to welcome Jane Sanderson to our growing team as operations director to take overall responsibility of the day-to-day running of our three prisoner training restaurants.

Jane brings with her an enormous amount of knowledge and experience of the hospitality industry with over 27 years’ experience, most recently UK catering operations project manager for Elior’s Marks & Spencer division.

An experienced project manager with an in-depth understanding of the hospitality industry, Jane’s new role will see her work in partnership with Al Crisci, in his new role as brand and training director. With the restaurants all registered as City & Guilds training centres, Al and the team of trainers and assessors will train up to 132 prisoners at a time across all three sites.

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25/03/14Three Star SRA Awards all round
by The Clink

Part of the structure behind The Clink’s Restaurants is that we strive to be as economical and environmentally friendly as possible. Within the hospitality industry, a three star rating from the Sustainable Restaurant Association (SRA) is an accolade to aspire to and to be celebrated when achieved and we’ve not only achieved a three star rating across all three of our restaurants but we’ve also been recognised as one of the founding members of the SRA.

We are thrilled that we have now achieved a three star sustainability award at each of our three training restaurants; The Clink Restaurant at HMP High Down, The Clink Cymru at HMP Cardiff and The Clink Restaurant at HMP Brixton. Other prestigious restaurants that have achieved this elite award include sustainability conscious River Cottage, Hugh Fearnley-Whittingstall’s chain of restaurants, Raymond Blanc’s Michelin star Belmond Le Manoir aux Quat’Saisons and Bistrot Bruno Loubet at The Zetter Hotel.

Impressing the SRA’s assessors in all three main areas – sourcing, environment and society, The Clink Restaurant at High Down achieved an overall rating of 79% and was specifically recognised for its creative sustainable actions such as composting 50 tonnes of food waste a year and converting up to 2,500 litres of fryer oil into bio-diesel. The Clink Cymru at HMP Cardiff achieved a 75% rating. Its food sourcing played a large part in this score with many ingredients coming from the prisons farm, which helps to dramatically reduce its carbon footprint and food mileage.

The Clink Restaurant at HMP Brixton, which opened just last month, is the latest Three Star Sustainability Champion for The Clink with a rating of 75% and a number of initiatives in place such as using locally sourced produce that helps to strengthen the local economy.

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25/03/14Cyrus Todiwala OBE DL supporting The Clink Restaurant at HMP Brixton
by The Clink

Following the successful launch of The Clink Restaurant at HMP Brixton in February, Cyrus Todiwala OBE DL has been appointed as chef ambassador for the restaurant, following in the footsteps of other industry greats including Italian legend, Antonio Carluccio, chef ambassador for The Clink Restaurant at HMP High Down.

Since the mid 1990s, with his wife Pervin, Cyrus has expanded his culinary footprint from Café Spice Namasté to two additional London restaurants as well as The Park Café in Victoria Park, East London. Widely regarded as having raised the bar in Indian cuisine in the UK, Cyrus has channelled his culinary imagination to create inspiring dishes, showcase the depth and excitement of Asian food and the importance of using well-sourced, sustainable ingredients.

As chef ambassador, Cyrus will dedicate his time and expertise to the prisoners in training at The Clink Restaurant at HMP Brixton, training the chefs, as well as helping to increase awareness of the charity and its work in reducing reoffending.

Cyrus comments, “It’s an honour to be a chef ambassador for The Clink Restaurant and one of the team of ambassadors. The reasons are many, but it is especially meaningful when one can contribute towards improving the lives of others. To give individuals that might have taken a wrong turn the opportunity to do right and to help pave their way a great future is very rewarding. My role will be to add a little bit more to the current programme, which is fabulous. I shall endeavour to do as much as I can with the time I have.”

To find out how you can get involved and support the charity and its training initiatives, please click here.

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25/03/14Evening sittings at The Clink Cymru
by The Clink

As our only restaurant that sits outside the prison walls, we are able to offer diners the chance to enjoy the restaurant’s unique offering on the last Wednesday of every month in the evening at The Clink Cymru at HMP Cardiff.

Evening sittings require diners to arrive at the restaurant in time to be seated for 7pm before enjoying a set three-course menu that showcases the skills of the prisoners currently training both in the kitchen and front of house. To find out about evening sitting dates for 2014, please click here.

With a wealth of flavoursome Welsh ingredients available on our doorstep, the chefs at Cardiff use ingredients that are seasonal, fresh and packed full of flavour with ingredients coming from the farms and gardens at HMP Prescoed in Usk, 25 miles away.

The menus change with the seasons and current dishes include hot crab & smoked mackerel pancake roll with artichoke cream, herb crusted pork chop, sage dauphinoise, caramelised apple & seasonal greens and our much loved celebration of pears for pudding. There’s also a cheeseboard offering a selection of the best Welsh cheese available.

To book a table at The Clink Cymru please click here. To reserve a table for the evening sitting on the last Wednesday of each month please email the reservations team by clicking here.

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