Open for lunch in all four venues (HMP Brixton, HMP Styal, HMP High Down and HMP Cardiff), new dishes include smoked trout rillette in a citrus crumb; assiette of chicken with confit chicken terrine; pan-seared sea trout with seabass and plaice fillet, and shellfish broth;
It also caters for vegan and vegetarians, with options such as aubergine and tomato with maple-glazed squash puree, rocket salad and tomato oil forest; and a mushroom parcel with wilted greens and tarragon broth.
Desserts range from rice pudding with pistachio praline, to chocolate and pear tart with caramelised cobnut and a cocoa and lavender sorbet.
New ‘gourmet’ dinner menus are also available exclusively at HMP Cardiff, HMP Styal and HMP Brixton.
Every dish includes details of the training element of the City and Guilds qualifications that prisoners are working towards and the skills involved in preparing that dish, to make diners aware if the training involved.
For more information or to book, visit: http://www.theclinkcharity.org.