In recent weeks, the students have been busy preparing, cooking and serving the Spring menu, which features dishes including grilled mackerel & charred grapefruit salad, root vegetable risotto and dark chocolate mousse with poached cherries.
The front of house teams have also been creating new seasonal non-alcoholic cocktails including a blackberry & ginger mojito with blackberry puree and ginger ale.
A spokesperson said: “When you book a table to enjoy our Spring menu, you are providing valuable training opportunities for our students who are working towards changing their life for the better. We look forward to welcoming you to our restaurants.”
The Clink Charity trainees have shown a ‘significant’ 65.6% drop in reoffending rates post release from prison. The students train for up to 35 hours a week to prepare them for working life upon their release.