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The Clink (restaurant)
The Clink is a fine dining restaurant located inside HM Prison High Down, in Banstead, Surrey. It is the first of a series of planned restaurants to be set up in conjunction by The Clink Charity and HM Prison Service, with the second restaurant located near HM Prison Cardiff. The concept was invented by chef Alberto Crisci, who was awarded a Catey Award in 2011 for his work with the charity, and set up by him together with Kevin McGrath. The restaurants employ serving offenders who undergo training whilst they work.
==Description==
The restaurant was opened jointly by The Clink Charity and HM Prison Service following a concept proposed by chef Alberto Crisci,〔 who had previously worked for Marco Pierre White at the restaurant Mirabelle in London.〔 〕 It launched in May 2009, at a cost of £550,000. Crisci worked to generate the funds to pay for the restaurant with the permission of Governor Peter Dawson. The charity foundation set up by Kevin McGrath donated £250,000. Inmates earn National Vocational Qualifications whilst working at the restaurant.〔 In January 2012, celebrity chef Antonio Carluccio was announced as chef ambassador of The Clink at HMP High Down.
Because of its status as Category B prison, visitors to High Down, including customers of the restaurant, are required to hand over mobile phones and any potential weapons or sharp objects before entering.〔 As no metal cutlery is allowed within the prison, diners must eat with plastic cutlery, which Crisci said complicated the menu: "We can't serve you anything tough, so we concentrate on slow-cooked dishes like shoulder of lamb and mutton hotpot". Potential customers are also required to book in advance and have security clearance.
The Chief Executive of The Clink Charity, Chris Moore, stated that he intends to open two additional Clink restaurants per year up to 2016. He expects that there will be two venues in London opened during 2013. He said the purpose of the Clink was to "reduce re-offending rates of ex-offenders by training and placing graduates upon their release into the hospitality industry." Between the launch of the High Down restaurant in 2009 and January 2012, 111 prisoners were trained, of whom 26 have been released with two of those going on to re-offend while 22 remain in full-time employment.〔 This compares to the national re-offending rate of 47%.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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