By Emily Ford Times On-Line 12 June 2009
Were it not for the high barred gates and stringent security checks, there would be nothing to suggest that The Clink was anything other than an ordinary restaurant. The smartly dressed, professionally mannered chefs and waiters running the high-end eatery in HMP High Down prison in Surrey, give no clue that all are serving or former prisoners.
The restaurant, borrowing the name of Britain’s most notorious prison, was set up early in 2009 by the prison’s catering services manager, Chef Alberto Crisci, as a non-profit business. Prisoners cook and serve up to 1,000 meals a day to staff, visitors and commercial customers, often working nine hours a day on weekdays. Every prisoner in the restaurant’s kitchens is working towards a qualification in catering or hygiene, while the furniture is designed and made by inmates. The aim is to give inmates a real chance of finding employment when they come out, says Crisci. “I want people who eat at The Clink to ask, 'Have you got anyone coming out soon?' I want people to hire these guys, not ignore them because of their criminal record.”