Clink Restaurants offer the opportunity for prisoners to train and earn qualifications in food preparation and service so they are better prepared to find full-time employment within the hospitality industry upon release.
The Clink Charity operates 3 restaurants at HMP High Down, Cardiff and Brixton. The concept was devised by Chef Alberto Crisci MBE, director of operations along with Peter Dawson, governor of HMP High Down. They manage the business model of Recruit, Train, Audit, Employ and Mentor so there are no gaps for the prisoners to fall through and reoffend. Not only do the prisoners acquire academic qualifications during their time at the restaurant, but they also learn to work as part of a team under pressure, gain confidence, motivation and pride.
Since the first Clink Restaurant launched in 2009 they have trained over 500 prisoners, of these 106 have been released and 100 have secured employment. Their aim is now focused on being able to produce 500 graduates a year into an industry that has a major skills shortage by 2017.