The Clink opens its third restaurant - in Brixton Prison, London

A sunny day in south London, our taxi found its way to HMP Brixton, This was not a normal fare for the cab driver, who admitted it was a first for him. Arriving at the prison for the opening of The Clink’s third restaurant inside a prison one was faced with the normal security – have been invited by somebody who knows you and can vouch for you, no mobile phones or electronic devices, double locked gates, escorts to the restaurant. But once inside this restaurant one could have been in the West End. The restaurant is sited in what was the Governors House, a three story octagonal building in the centre of a courtyard. The décor is in subdued brown hues together with The Clinks’ trademark slate walls. Chairman of the Trustees Scott Ridley welcomed 120 guests including Prisons Minister Jeremy Wright and a large contingent of the press. Maitre Restaurateur, Clink CEO Chris Moore talked of the pride and challenges each new restaurant gives. The first was at Highdown in Surrey in 2009 which is partner by Thames Valley Bailliage, the Second in Cardiff in 2013 partnered by Cotswolds Bailiage and now Brixton partnered by London Bailliage. All three are Chaine restaurants with Chis Moore , founder Al Crisi and Jane Sanderson being the Maitre at each of the three restaurants. Conseiller Culinaire Vic Laws acts as a front of house Ambassador and now Maitre Restaurateur Cyrus Todiwala of Café Spice Namaste acts as Chef Ambassador for the Brixton “It’s pointless just training prisoners to tick boxes,” says Al Crisci, “We’re serious about this.” His idea was to identify worthy candidates (usually category C and D prisoners nearing the end of their sentences), provide them with meaningful qualifications and mentors, and help them find employment in the catering industry once they are released. These graduates come out of prison with publicly recognised NVQ qualifications. “There’s a huge skills shortage in the catering industry, so however many graduates we turn out, I know we can get them jobs.” Chris told of the really impressive results so far. Currently, 47% of ex-convicts in Britain reoffend within one year of release, rising to 75 per cent among those who do not find work. To date only 6% of Clink graduates who have been through the Clink scheme reoffended. Brixton is the third of 10 Clink restaurants that are planned by 2017. While each requires an initial investment of around £500,000 (raised privately) and a further £150,000 subsidy each year to cover training costs, it is estimated that the long-term saving to the taxpayer amounts to around £22 million a year. Still, aside from a few anomalies - plastic cutlery, a no-alcohol policy, and being locked IN the restaurant - The Clink feels much like a normal restaurant. Our menu started with ravioli with mascarpone and pungent wild mushrooms which was cleverly balanced with a little purple basil and truffle foam, followed by a herby chicken breast, fondant potatoes and carrots, and finished with a “Celebration of Pears” - a delightful combination of pears and chocolate done different ways. Brixton also has the facilities on the upper floors of the building to house private functions for small groups. The Clink is the chosen charity for Chaine GB and we are pleased to support in many ways. We will continue to support with trainers, with job openings with raffles at our major national events and with Bailliage visits. Bravo Chris and the team. The price of a three course lunch is just £21. It’s a bargain. Contact your Bailli if you would like to go.

Philip Evins

Date postedFebruary 28, 2014
Author Pphilip Evins

This news item is from the Grande Bretagne Bailliage, see more Grande Bretagne News.

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