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The Clink Restaurant at HMP Cardiff is now open for service Wednesday and Friday evenings and for Sunday lunches. These extended hours will enable The Clink to provide a wider breadth of training for the prisoners by experiencing evening and weekend service which is often more formal than weekday breakfast and lunch.
Since opening in September 2012, The Clink Charity’s second training project has received high praise from the Welsh community and media. In April 2013, the restaurant began opening on the last Wednesday of every month and the response from the prisoners in training and from customers has led to the extended opening hours, as of July 2014.
Visitors to the restaurant will now be able to enjoy the restaurant’s highly acclaimed food between 9.00am and 4.00pm Monday, Tuesday and Thursday and 9.00am to 9.30pm Wednesday and Friday. The restaurant is also now open on Sundays, for the first time ever, with a brand new roast lunch menu available from midday until 3.00pm.
The restaurant is available for private bookings for a minimum of 25 guests, Monday to Friday evenings and bespoke menus can be created especially by the chefs to meet individual event requirements.
The 30 category D prisoners from HMP Prescoed and HMP Cardiff work a 40 hour week either in the kitchen or restaurant, training towards gaining nationally recognised City & Guilds NVQ qualifications before returning to their respective prisons at the end of each working day. Seasonal dishes are created using a variety of local produce to champion the wealth of incredible ingredients found throughout Wales and the UK.
Each diner who visits The Clink Restaurant is helping to simulate a true-to-life working environment that is essential for the continued development of the prisoners in training.
To book a table at The Clink Restaurant at HMP Cardiff please click here or call 029 2092 3130.
To find out more about The Clink Restaurants and how to support the charity’s other initiatives please visit www.theclinkcharity.org.
As a unique restaurant that serves flavoursome, skilfully prepared food and aids prisoner rehabilitation at the same time, we think we’ve got something to offer that’s a little different.
When you dine at The Clink Restaurant you are facilitating the training of prisoners in cooking and front of house service, to help them gain qualifications and ultimately employment once they are released.
We take pride in our seasonal menus that are created using locally sourced ingredients, some of which come from the prison gardens here at HMP High Down. We strive to offer superior customer service at all times and give diners an experience to remember, but most of all we want to continue having a positive impact on reoffending rates.
Please help us to gain recognition for our efforts and nominate us in the Surrey Food & Drink Awards in the Restaurant of the Year category.
Thank you for your ongoing support. If you would like to reserve a table for your next visit please click here.
The Clink Restaurant at HMP High Down has reached a significant milestone since the prisoner training scheme was launched in 2009. This month marks the fifth year of operation for the restaurant and highlights the incredible success achieved so far in reducing reoffending rates. Since the restaurant opened almost 500 prisoners have been trained in cooking and front of house service and in 2013 alone 94 prisoners were trained and 53 qualified graduates were released into employment.
The Clink Restaurant’s fifth year also coincides with the opening of the charity’s third training restaurant – The Clink Restaurant at HMP Brixton, the first scheme of its kind in the capital. Details of two further Clink projects have also been released this year with The Clink Gardens at HMP Send in Surrey launching this summer and The Clink Restaurant at HMP Styal in Cheshire opening in 2015, subject to planning permission.
With all prisoners in training following The Clink’s Five Step Model of recruitment, training, auditing, employment and mentoring The Clink Restaurant at HMP High Down has achieved a verified reoffending rate of 12.5%, a dramatic reduction compared to the national average of 46.9%. The official statistics for 2012 have not yet been released but unverified figures currently show this to be a reoffending rate of 6%.
In addition to the 14 prisoners training in the kitchen and 14 prisoners in the restaurant training at any one time, there are also 12 prisoners working in the Bromley Gardens at HMP High Down, learning skills in horticulture by growing and harvesting more than three quarters of the vegetables, salad and herbs used in the restaurant.
Chris Moore, chief executive of The Clink Charity says, “Over the past five years we have achieved so much and we will continue to expand The Clink training concept across the UK with our next two projects already on the horizon. By the end of 2017 we will have 10 projects in operation allowing us to train and release more than 500 qualified prisoners into employment each year. It’s thanks to the hospitality industry, philanthropic individuals and generous organisations that we are able to grow our training efforts so successfully so thank you to all those who have shown their support.”
Each diner that visits The Clink Restaurant at HMP High Down is providing the trainees with a true-to-life working environment that is essential for the continued development of the prisoners in training, allowing them to apply their experience and gain nationally recognised NVQ City and Guilds qualifications.
To find out more about The Clink Charity, its three training restaurants and for information about getting involved, please visit www.theclinkcharity.org.
To book a table at one of The Clink Restaurants, please visit www.theclinkrestaurant.com/ book-now.
Our Ambassador Programme is designed to support the work that we do in prisoner rehabilitation through experts in the industry donating their hospitality expertise. Ambassadors have an in-depth understanding of the charity and its position in society as a training scheme that transforms lives.
We’re delighted to welcome several new restaurant ambassadors who will be responsible for delivering relevant industry education to the prisoners in training at both restaurants at HMP High Down and HMP Brixton. They will assist in fundraising, increasing the profile of the charity and its initiatives, help source employment opportunities for graduates and most importantly, pass on their knowledge through training sessions with the prisoners.
Andrew Etherington FIH FCSI, public sector catering expert, director of Andrew Etherington Associates and vice chairman of Foodservice Consultants Society International (FCSI) has been appointed as Restaurant Ambassador of The Clink Restaurant at HMP High Down, along with Peter Bramich, retired Hotelier and past President of the Institute of Hospitality, who has also accepted the position.
Esher Williams, lecturer at Westminster Kingsway College, hospitality consultant and previous winner of the prestigious Toque d’Or competition is Restaurant Ambassador of The Clink Restaurant at HMP Brixton.
We very much look forward to working with all four Restaurant Ambassadors and seeing the prisoners in training develop their skills even further with their help.
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