Connect to us
21/11/14Launch of Clink Events extends prisoner training and offers an event catering service with a difference
The Clink Charity, the prisoner training initiative offering prisoners hospitality training, work experience and mentoring to help them find employment on release, has announced the launch of its new catering arm Clink Events.
The organisation behind The Clink Restaurants, the charity provides food preparation and service training to prisoners, to support their development and aid them in gaining City & Guild NVQ qualifications, with the sole aim of reducing reoffending rates through rehabilitation.
Part of a much wider scheme, the food served by Clink Events is prepared by prisoners training in the restaurant kitchens at HMP High Down in Surrey and HMP Brixton in London. The opportunity to create refined canapés and sophisticated bowl food widens the trainee chefs’ education and experience even further than preparing the seasonal à la carte available across the restaurant group. Once prepared, the food is delivered to event venues within the M25 by refrigerated vehicles supplied by 3663.
In order to offer a full service, from the food creation through to serving at the event, Clink Events has established a collaborative partnership with Centrepoint, the UK’s leading young homeless charity, to help young, disadvantaged people get their foot on the career ladder. Candidates from Centrepoint undergo a half day’s training programme to equip them with the confidence, knowledge and skill to serve guests food and drink. Each person taking part receives a certificate of achievement that they can use when looking for employment.
Available for receptions and standing parties of up to 500 people, Clink Events offers an array of canapés and bowl food, developed by The Clink Restaurant founder and director of Clink Events Chef Alberto Crisci MBE.
Stylish dishes available as part of the Clink Events menus include pulled pork & lime apple crostini with crispy sage leaves, slow braised beef cheeks with red wine and porcini mushrooms, pilaf rice, aubergine caviar with rosemary pita bread and handmade chocolate & rum truffles.
Choosing Clink Events supports the continued growth of The Clink Charity’s prisoner rehabilitation programmes whilst also giving some of the UK’s most vulnerable young people an opportunity to improve their lives and establish are rewarding and sustained career. This has a clear, positive impact on society, which can be seen in the reduction in reoffending from the national average of 46% to just 12.5%, as well as contributing to businesses’ corporate social responsibility objectives – an important factor in a society where transparency and community support is key.
Alberto Crisci comments on the launch saying, “It’s incredible how far The Clink concept has come in such a short space of time. With three training restaurants in operation and a fourth due to open at HMP Styal in spring 2015, The Clink Gardens at HMP Send and now Clink Events it means we are over half way to our goal of having ten training projects in operation by the end of 2017. This will allow us to train and release 500 graduates into employment each year and with the launch of the event catering service the prisoners in training are being exposed to even more ingredients, techniques and methods which expands their work experience and knowledge even further.
“Clink Events supports the rehabilitation revolution and will work alongside and promote other work-based prisoner training projects. We are using bread from the Bad Boys Bakery, ‘Banged up Bangers’ made from Hewell Grange rare breed pigs, fruit and vegetables from The Clink Gardens at HMP Send, wooden serving boards from The Mount Prison and uniforms from the tailoring workshop at HMP Brixton that works with The London College of Fashion workshop at HMP Holloway.”
Paul Clarkson, General Manager
The Clink Restaurant at HMP High Down, the first prisoner training scheme of its kind to open in the UK, was awarded ‘Best Local Menu’ in the Surrey Life Food & Drink Awards 2015, at a lavish awards ceremony held at Foxhills Hotel & Resort on Thursday 30th October.
Following months of public voting, the team were delighted to receive the accolade, which recognised The Clink Restaurant for its freshly cooked, flavoursome menus that are created using the very best locally sourced and seasonal ingredients.
Awarded three stars from the Sustainable Restaurant Association (SRA) for the third year running this year, The Clink Restaurant demonstrates its commitment to sustainability through a number of environmentally friendly initiatives, including composting 50 tonnes of food waste a year and converting up to 2,500 litres of used fryer oil into bio-diesel.
The restaurant has also joined forces with the prisons recycling department to ensure all cardboard is sold to local mills and recycle all cans and plastic bottles, which are sold by the tonne.
The Clink Restaurant was also shortlisted in the ‘Restaurant of the Year’ award which was a huge achievement for the team with so many other fantastic restaurants in the county producing exceptional food, including three Michelin starred establishments.
Chris Moore, Chief Executive of The Clink Charity adds, “A huge thank to all of you who voted for us, we’re so grateful for your support and it’s because of you that we are able to continue our work in rehabilitating prisoners and reducing reoffending rates, through training and education.”
25/09/14A new look for The Clink website
We are excited to announce that we have been working on a complete redesign of our website, which will be launched by the end of this year. The new website is being designed by award-winning web design agency Ignite Hospitality.
The reason we are building this new website is to enable us to clearly house the large amount of information we need in order to convey the many aspects of the charity and its training initiatives. It will also offer users a more fluid journey when navigating the website and will simplify the bookings process. The final result will allow people to use the website to its full potential and glean as much information from it as possible which will help people to understand our aims and goals better.
The growth of the charity is gathering a momentum and the new website is another positive move for us as it will help us to spread the message of rehabilitation through education and skills training further.
We’ll bring you more information on this over the next couple of months.
We are pleased to announce two new members of The Clink Ambassador Programme this month. Accomplished hotelier Graham Bamford has been appointed as group mentoring ambassador and Michelin Star chef Adam Simmonds joins us as a chef ambassador at HMP High Down, strengthening our prisoner training further.
The Ambassador Programme was created to ensure a consistently high standard and wide range of training for the prisoners. Graham’s extensive experience in hospitality will further strengthen this and offer those training in the kitchen and front of house an insight into a high end hospitality environment.
Graham says, “The Clink Charity has already done such excellent training work with prisoners in the UK which has dramatically reduced reoffending rates and I am thrilled to have joined its Ambassador Programme.”
Adam joins the Ambassador Programme as chef ambassador, alongside fellow chefs, Cyrus Todiwala OBE DL, Antonio Carluccio OBE and Giorgio Locatelli. He comments, “I am looking forward to working with the talented trainees in the kitchen to continue the great work of the charity and the people who have donated their time to educating and rehabilitating prisoners”.
As respected industry figures Graham, Adam and the other ambassadors help raise the charity’s profile and champion our mission of rehabilitating prisoners through education.
Click here to see who else is involved with The Clink.
- November 2014 (2)
- September 2014 (9)
- August 2014 (8)
- July 2014 (2)
- May 2014 (7)
- March 2014 (6)
- February 2014 (3)
- January 2014 (7)
- December 2013 (1)
- November 2013 (5)
- October 2013 (1)
- September 2013 (1)
- July 2013 (8)
- May 2013 (6)
- April 2013 (8)
- January 2013 (5)
- November 2012 (8)
- October 2012 (2)
- September 2012 (8)
- August 2012 (1)
- July 2012 (6)
- June 2012 (5)
- May 2012 (7)
- April 2012 (8)
- March 2012 (8)
- February 2012 (8)
- January 2012 (6)
- December 2011 (5)
- November 2011 (5)
- October 2011 (8)
- September 2011 (7)
- July 2011 (8)
- June 2011 (9)
- May 2011 (7)
- April 2011 (4)
- March 2011 (8)
- February 2011 (3)
- January 2011 (5)
- December 2010 (1)
- November 2010 (1)
- October 2010 (2)
Afternoon Tea Alberto Crisci Albert Roux Ambassadors Awards Cardiff Chris Moore Christmas Clink Events Clink Merchandise Corporate Social Responsibility Cyrus Todiwala Donate Events Ex-Offenders in Employment Farms and Gardens Graduate Reunion Graduate Stories Graduate Update Group bookings HMP Send HMP Styal Kevin McGrath Meet the Team Mentoring Merchandise New Menus Reducing Reoffending Rehabilitation Results Retail special offer Sponsor Statistics Success Stories Sunday Lunch Sustainability The Clink Charity The Clink Cymru The Clink Gardens The Clink Restaurant The Clink Restaurant at HMP Brixton The Clink Restaurant at HMP High Down The Clink Restaurant at HMP Styal Training