Since opening in 2014, The Clink Restaurant and Bakery at HMP Brixton, run by The Clink Charity and staffed by prisoners in training, has equipped over 400 students with professional hospitality skills, offering a powerful pathway to rehabilitation beyond prison walls. Over 235 City & Guilds NVQ qualifications in hospitality and catering have been awarded to students trained at The Clink’s HMP Brixton Restaurant, reducing reoffending and providing employment opportunities for prisoners upon release. By placing participants at the heart of real restaurant operations, the programme equips them with the skills, confidence, and structure needed to build brighter futures.
Situated in the old governor’s house dating back to 1819, The Clink Restaurant offers seasonal dishes featuring, A la Carte, Afternoon Tea and Sunday Roast menus. The award-winning Clink Bakery at HMP Brixton is a thriving social enterprise renowned for its high-quality artisanal baked goods, handcrafted by individuals in custody who are also working towards City & Guilds NVQ qualifications in baking and hospitality. Each dish is thoughtfully prepared by inmates in training, combining technical excellence with fresh, sustainable ingredients, and served in a unique setting that continues to change lives through food.
The refined à la carte menu, changing quarterly, showcases a seasonal celebration of bold, modern British cuisine with international influences. Guests can begin with inventive small plates such as Torched asparagus with cured egg yolk and pea romesco, and Sea bass crudo with Seville orange and rye crispbread. Mains offer something for every palate, from Chargrilled lamb chops with pistachio and bagna cauda, to plant-based creations like Tandoori romanesco with sweet potato purée and samphire bhaji. To finish, indulgent desserts such as Kataifi custard tart with poached rhubarb and Tonka bean cheesecake with lime curd offer a memorable end to a transformative dining journey.
Served on alternate Fridays, Afternoon Tea at The Clink Restaurant at HMP Brixton offers a refined twist on a British classic. Guests enjoy delicate sandwiches such as Egg and dill mayo on brioche, Coronation chicken on wholemeal, and Cucumber with cream cheese on a savoury scone. Warm plain and fruit scones come with house-made preserves, lemon curd, and clotted cream. Sweet treats, crafted by NVQ Level 2 patisserie students, include Rhubarb and ginger custard tart, Mango and kaffir lime roulade, and Wildflower honey cake with dulce de leche cream.
The Clink’s Sunday Roast celebrates British tradition with a refined, seasonal twist. Starters include Yukon gold rosti with rose harissa, nduja flatbread with stracciatella, and house-baked soup and bread. Mains feature Roast sirloin, Lemon thyme chicken, Poached seatrout, or a vegetarian stuffed cauliflower, all served with roast potatoes, seasonal veg, and rich gravy. Finish with Rhubarb and apple crumble or a Vegan tonka bean cheesecake.
Simon Mckinnon-Brahams, The Clink General Manager, commented:
“The Clink Brixton’s 10-year anniversary marks a decade of hard work, transformation, and life-changing training. We’re proud of the hundreds of trainees who’ve gained qualifications, confidence, and careers in hospitality. Here’s to continuing to offer fresh starts for the next 10 years.”
Over the past decade, The Clink has received national recognition for its impact, including significantly reducing reoffending rates among graduates. In a full AA Rosette assessment process, the restaurant at HMP Brixton was rated at the highest level – Highly Commended – for two consecutive years which was a fantastic tribute to training staff and students. Many graduates have gone on to forge successful careers in the hospitality industry, demonstrating the powerful role that education, opportunity, and belief can play in breaking the cycle of reoffending.
