Alberto Crisci (former chef and current catering manager at the jail) came up with this plan and his intention is to give them a sense of purpose, catering experience which may lead to recruitment in the catering industry when in the future.
Paying guests will be able to enjoy the deluxe food cooked and served by inmates from next year.
The drive and inspiration behind The Clink project comes from the popular Catering Services Manager at HMP High Down, Chef Alberto Crisci, winner of the Butler Trust and BBC Radio Four’s Food & Farming Awards.
After his work at the prestigious Mirabelle Restaurant and The Rgent Crest Hotel in London, as well as at his own London restaurant, Chef Crisci has managed the prison kitchens at High Down for eleven years.
Every day, Chef Crisci and his catering team supply 3000 meals to the highest possible standard, on time and on budget (approximately £1.68 per man, per day).
In addition, Chef Crisci has trained prisoners to high levels of culinary skill – whether in national qualifications (City & Guilds NVQ 1, NVQ 2, NVQ 3 and A1 Assessor Grade) or through banqueting events (such as gourmet lunches for V.I.P.’s).
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