The Clink Charity is proud to announce that award-winning British chef, restaurateur, and food writer Mark Hix MBE has joined as a culinary ambassador. In this role, Hix will help raise awareness of The Clink’s life-changing work with people in prison.
To launch this collaboration, Hix will host a one-night-only dinner at The Clink’s flagship restaurant inside HMP Brixton on Wednesday 16 July at 6:00 PM. This event marks the beginning of a new series of high-profile chef collaborations designed to raise both funds and awareness for The Clink’s vital mission.
With over three decades at the forefront of the hospitality industry, Mark Hix is one of the UK’s most influential culinary figures. After 17 years as Chef Director at Caprice Holdings—where he oversaw iconic London restaurants including The Ivy, Scott’s, and Le Caprice—he went on to open several much-loved establishments under his own name, including HIX Oyster & Chop House, HIX Soho, HIX Tramshed, and HIX Oyster & Fish House in Lyme Regis.
Renowned for his championing of seasonal, sustainable British ingredients, Hix is celebrated for a bold yet unpretentious cooking style. Signature dishes include his Rabbit & Crayfish Stargazey Pie, Battered Sprats with Malt Vinegar Jelly, Heaven and Earth (black pudding, mash, and stewed apple), the ‘Hix Cure’ Smoked Trout, and his quintessential Strawberry & Sparkling Wine Jelly, all showcasing the best of British produce.
He is a regular columnist for the Daily Telegraph and the author of over a dozen cookbooks including his autobiographical narrations of his obsession with fishing in Hooked. His unwavering commitment to regional food traditions and sustainable sourcing has cemented his place as a respected steward of British culinary heritage.
For this special event, Hix will collaborate with Clink chef trainers and student participants to develop a bespoke, produce-led menu. Diners will not only experience Hix’s signature cooking style but also witness how hospitality can provide purpose, structure, and transformation within the prison system.
“With all that’s happening on the global stage, it’s easy to overlook the vital work charities like The Clink are doing right on our doorstep,” says Hix. “For me, cooking has always been a lifeline, it breaks down barriers, it nourishes and nurtures us in so many different ways and can provide purpose and structure. As a disillusioned kid growing up in the South West, it was a cookery teacher at college who opened my eyes to the creativity of cooking. That experience changed my life. Hospitality has given me great opportunities, helped me forge life-affirming relationships, and given me creative fulfilment. I’m honoured to support The Clink and hope this dinner is just the beginning.”
The Clink Charity runs innovative training programmes inside UK prisons, offering participants professional qualifications, real-world restaurant experience, and structured support to secure employment after release. Its restaurants, including the one at HMP Brixton, are open to the public and staffed by students working towards hospitality careers as part of their rehabilitation. The results speak for themselves: Clink graduates are significantly less likely to reoffend, with many going on to successful roles in top kitchens, hotels, bakeries, and cafes.
“We’re enormously excited to welcome Mark to Brixton,” says Simon McKinnon-Brahams, Restaurant Manager Trainer at The Clink. “He’s one of the UK’s most respected chefs and shares our belief that food can be a powerful force for good. For our students, this will be an unforgettable learning opportunity.”
This is the first in a rolling series of chef-led dinners at The Clink Brixton, with further events planned through 2025 and 2026, featuring some of the UK’s most celebrated culinary talents.
