Invited by Food for Soul’s Refettorio Felix initiative, the brainchild of distinguished chef Massimo Bottura, The Clink Charity’s prisoner training restaurant concept will take to St Cuthbert’s Centre at London Earl’s Court to create inspiring dishes using surplus ingredients.
The centre – a drop-in for the vulnerable – is currently undergoing a revamp with the installation of a professional kitchen, set to provide more than 30 leading British chefs with a creative workspace to turn otherwise wasted ingredients into a delicious three-course menu.
The culinary techniques, tableware and restaurant-style service on offer aims to provide more than just a warm meal, bringing dignity back to the table with Massimo Bottura’s belief that “a delicious meal shared with others is much more than a sum of ingredients. It is a gesture of love.”
Speaking of the event, Chris Moore, chief executive of The Clink Charity, said: “We are delighted to be supporting chef Massimo Bottura’s charitable food wastage project for yet another year. As a charity and as a hospitality business we always look to work in collaboration with other likeminded organisations and Refettorio Felix, like The Clink, works tirelessly to change lives for the better. Last year I joined Paul Clarkson, our Brixton restaurant head chef trainer, when we were lucky enough to go to Rio De Janeiro during the Olympics to work at the Refettorio Gastromotiva community kitchen and cook for the homeless. We are proud to continue supporting the fight against food wastage and malnutrition through this incredible initiative.”
From 5 June, the project will provide lunch from Monday to Friday for the homeless and those in socially vulnerable conditions, aiming to serve more than 2,000 meals using five tonnes of recovered food. The Felix project, inspired by Felix Byam Shaw, will continue to serve those in need after the month-long event, continuing operations at the support centre.
Alberto Crisci, director of Clink Events and founder of The Clink’s prisoner training restaurant concept, and Paul Clarkson, The Clink Restaurant at HMP Brixton’s head chef trainer, will be joining Refettorio Felix team to cook at the London-based project on Wednesday 21 June 2017.