Coronavirus (COVID-19)

With the escalation of the COVID-19 global health issue we are conscious of protecting the well-being of our members, their guests, family, work colleagues and employees in the hospitality industry, and also of adhering to government directives. Sadly therefore all events arranged throughout Britain by the Bailliage of Grand Bretagne have been cancelled until further notice. Events, including postponed ones, will recommence at the earliest possible time that the situation allows.

The Clink Restaurant at HMP High Down

Trainees at The Clink Restaurant work a 40-hour week whilst training towards gaining nationally recognised NVQ qualifications before returning to their cells in the evening. Dining at The Clink Restaurant is a memorable experience where the service is second to none and the food served offers a contemporary twist on traditional British dishes. The menus are creatively designed around the changing seasons, under the expert eye of chef Alberto Crisci, director of operations and founder. Wherever possible, we use fresh organic produce from the Bromley Gardens, which is located inside the prison walls, and is maintained and harvested by prisoners who are training to gain qualifications in horticulture. The Clink Restaurant seats up to 92 people and is also available for exclusive hire. There is an additional private room for smaller events of up to 20 people upstairs, providing the perfect place for meetings, events and private dining.

This is a member restaurant from the Thames Valley Bailliage. Click to view all the member restaurants from Thames Valley.
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Address
The Clink Restaurant Company Limited Her Majesty’s Prison High Down High Down Lane Sutton Surrey
SM2 5PJ
Contact Chris Moore
Telephone 0207 147 6728
Email chrismoore@theclinkrestaurant.com
Website http://:www.theclinkrestaurant.com