21.08.2018 • Recipes
Introducing August’s recipe of the month… Confit duck leg, guinea fowl fondant, aubergine and red pepper fricassee, wilted pak choi and hazelnut broth. This recipe is from our summer menu, lead by Head Chef Trainer Sebastien at The Clink Restaurant in Cardiff. The recipe below shows he preps and cooks the dish to train our prisoner learners. Meat fondant: 12... View post
17.08.2018 • Events
Explore the gourmet flavours of India with our chef ambassador Cyrus Todiwala OBE DL on Thursday 1st November at The Clink Restaurant in HMP Brixton. The evening will begin with a non-alcoholic mocktail and canapes on arrival created by our prisoners in training before Cyrus spices things up with a four-course menu created exclusively for the event. There will also... View post
14.08.2018 • Recipes
To celebrate National Afternoon Tea Week, Clink concept founder Alberto Crisci MBE has shared his favourite recipe for plum jam. Whether you’re a firm believer that it’s jam first and clotted cream on top or that the cream goes on first and jam finishes it off, this recipe will be the perfect addition to your afternoon tea celebrations this week.... View post
08.08.2018 • Events
Celebrate Manchester Food & Drink Festival 2018 from Thursday 27th September – Monday 8th October with The Clink. Join us for afternoon tea and a coffee masterclass hosted by our expert baristas at The Clink Restaurant at HMP Styal and The Clink Cafe, Manchester. Our afternoon tea menu includes freshly-made sandwiches, sweet treats, tea, coffee and a soft drink from... View post
07.08.2018 • News
The Clink Charity is delighted to announce the appointment of Jeremy Paxman, Shabaz Mohammed and Bojana Ignjatovic as Trustees and Lady Edwina Grosvenor as a Clink Ambassador for its female graduates. In taking up this new role Lady Edwina will be stepping down as a Trustee of the charity. Finlay Scott, Chairman of The Clink Charity said: “On behalf of... View post
03.08.2018 • News
Are you planning an autumn or winter party? Whether it’s a small gathering or a dinner for lots of guests, let Clink Events prepare and cook the food for your party. Food is prepared by serving prisoners at HMP Downview in Surrey and delivered to events in refrigerated vehicles. The food is served at events by graduates of the Clink... View post
27.07.2018 • Recipes
Introducing July’s recipe of the month‚Ķ. charred sea bass, courgette salsa, lemon reduction and basil crisps.The recipe is from our summer menu lead by Sebastien, our Head Chef at The Clink Restaurant at HMP Cardiff. It shows how he preps and cooks the dish in order to teach our prisoner learners. Courgette salsa: 10 courgettes 4 white onions 4 cloves... View post
25.07.2018 • News
Congratulations to the team in our restaurant at HMP Cardiff who have received a Certificate of Excellence from TripAdvisor for five years of consistently high ratings and reviews from guests who have dined in our restaurant. Thank you to all of those who continue to support our work in training prisoners for those who want, need and deserve a second... View post
19.07.2018 • News
Catrin Aherne, General Manager of our Styal restaurant, was awarded third place at the ACE Robyns Awards on Wednesday 18th July. Guests boarded the Bateaux London and following a boat trip along the Thames, the finalists were revealed in front of 150 guests. The ACE Robyns awardswere created in memory of CH&CO co-founder Robyn Jones OBE and the 12 finalists... View post
06.07.2018 • Recipes
July is hotting up and this month, it’s National Ice Cream Month. Relax during these summer days with some fresh homemade ice cream. The two recipes below, Easy Salted Caramel Ice Cream and Rose Water Ice Cream, are from The Clink Desserts Cookbook. To purchase your copy, please click here. Easy salted caramel ice cream Serves 8 Ingredients: 340g caster... View post
12.06.2018 • Events
The Clink Charity Ball at the Royal Lancaster London on Friday 11th January 2019 Enjoy a four-course dinner with wine prepared and served by Clink graduates, students from Westminster Kingsway and Centrepoint students in training with Clink Events.The evening will be hosted by one of our chef ambassadors, Matt Tebbutt, and Clink graduates. Bid in the auction, enter the raffle,... View post
07.06.2018 • Recipes
Introducing June’s recipe of the month….Tournedos of beef, leek and parmesan gratin, pomme gaufrette and bordelaise jus. This beef dish features as one of the main courses on the summer seasonal menu, available in all Clink Restaurants from Tuesday 12th June. The recipe below is from Sebastien, our Head Chef at The Clink Restaurant at HMP Cardiff and it shows... View post
17.05.2018 • Recipes
Introducing this month’s featured recipe from our seasonal spring menu: heritage tomato salad, bulgur wheat and cous cous, tomato ceviche, slow roast cherry tomatoes, basil and lime jelly Bulgur wheat and cous cous 250g cous cous 250g bulgar wheat Fresh mint Fresh parsley Zest of 1 lime Vegetable stock Boil the vegetable stock and cover the grains. Let it sit... View post
