15th Nov 2011 - 00:00
Abstract
Contract caterer Harbour & Jones has hosted lunch at The Clink Restaurant at HMP High Down to introduce its staff and clients to the charity and the work it does to rehabilitate offenders and help them enter the hospitality industry.
The event saw guests welcomed with a glass of alcohol-free Bucks Fizz followed by a seasonal and British-based three-course meal of Cornish sardines, rolled lamb served with seasonal vegetables from The Clink's own gardens and a celebration of English apples to finish. All of the dishes were prepared and served by 22 prisoners under the supervision of HMP High Down catering manager Al Crisci, a prime mover behind the Clink project. The prisoners are currently training in The Clink Restaurant in order to gain their City & Guild's qualifications in front of house service, food preparation and science of cleaning. Harbour & Jones has been working with The Clink for 10 months, with Jules Heckman-Hughes, the company's creative director, dedicating two days a month to train and support prisoners in their front of house qualifications. In addition, a trainee from The Clink has been working with Harbour & Jones in one of its high profile central London venues, gaining valuable real-life experience in a busy and dynamic restaurant. The aim of the lunch was to help find for prisoners potential employment opportunities within Harbour & Jones and with any clients who want to get involved with The Clink Charity. Prisoner rehabilitation is a primary goal of catering and front-of-house service training initiative The Clink. The first of its kind in the UK, The Clink is a public access, fully operational restaurant within the secure walls of the prison.
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