On Tuesday the 22nd November, Chef Patron, Cyrus Todiwala OBE of Café Spice Namasté will host a spectacular event to raise awareness and support for two outstanding British causes The Clink Charity and ABF The Soldiers’ Charity.
The dinner will begin at 7pm and will be held at the Maze Inn, London, where Cyrus Todiwala will cook and serve an authentic Indian five course menu using the best, seasonal British produce available.
The evening will begin with a first course of Welsh hen crab and mussel chaat followed by pheasant and partridge chilli fry a la goa-portuguesa.
The third course will be a jungle khargosh ka maas with a main course of Norfolk turkey nargisi kofta curry and vagharaela chaawal.
Dessert will be an exquisite medley of Kulfi, a traditional Indian dish similar in appearance and taste to Western ice cream but a much thicker and creamier consistency.
As well as an unforgettable dinner, guests will also enjoy talks from representatives of both charities. Chris Moore, Chief Executive of The Clink Charity will be giving a talk on behalf of the charity to explain more about the remarkable work being done to aid the rehabilitation of prisoners.
Places for this exclusive dinner are £60.00 per person with only a limited number of tables available. Book a table now by visiting the Pipe Dream website.
About The Clink Restaurant and Charity
At Her Majesty’s Prison High Down in Surrey, prisoner rehabilitation is a primary goal of catering and front-of-house service training initiative The Clink. The first of its kind in the UK, The Clink is a successful public access restaurant fully operational within the secure walls of the prison, initiated by passionate chef Alberto Crisci MBE, with the support of Governor of H.M.P. High Down, Peter Dawson and Founder Trustees Kevin McGrath and Kate Quigley-Ruby. It is manned by prisoners eager to develop on-the-job skills and hospitality industry experience ready for employment upon release.
The Clink restaurant, seating 90 diners, offers breakfast (6:30am to 9:30am) and lunch (midday to 3pm) and the open plan kitchen can be viewed from the restaurant offering guests the opportunity to watch food preparation. Offering a memorable dining experience, seasonal food is prepared, cooked and served by 22 prisoners who have applied to work and train towards obtaining recognised City and Guilds qualifications in catering, cleaning and customer service during the last six to 18 months of their sentence.
The Clink Charity continues to seek out opportunities to showcase these graduates’ culinary and front-of-house service talents to organisations in a position to consider taking on qualified, full-time staff and it aims to continue to secure funds from private individuals and philanthropic businesses to meet the cost of training and the running of the business.
Visit www.theclinkcharity.com for further information