Prison dining experience, The Clink Restaurants has launched their new summer menu, showcasing the best of British seasonal ingredients.
The new lunch menu, available in all four of The Clink’s restaurants – HMP Brixton, HMP Styal, HMP High Down and HMP Cardiff, offer diners a delightful selection of dishes including vegetarian and vegan choices.
The delicious starters include a duck liver parfait with apricot and rosemary relish, raspberry vinegar gel and rye bread crostini; sardines escabeche with celery and kohlrabi slaw and black olive crumb; and fennel, yellow cherry tomato and spring onion tian with orange jelly and star anise syrup.
The main courses offer diners a wonderful selection from corn-fed chicken breast with lemon and marjoram butter, yellow beans, dauphinoise potato and tarragon velouté; pan seared fillet of grey mullet with braised fennel, artichokes, purple potato crisps and red pepper coulis; and roast courgette stuffed with black-eyed beans and tofu, bulgur wheat, couscous and heritage tomato salsa.
The tempting desserts include a dark chocolate ravioli with raspberry sabayon, raspberry and chilli sorbet and a raspberry and ginger compote; almond milk crème caramel, thyme roast peaches and blueberry brownie crumb and a blackcurrant and grapefruit posset with strawberry gel and rosemary.
To make diners aware of the training the prisoners are undertaking, each dish on the menu includes details of the training element of the City and Guilds qualifications they are working towards and the skills involved in preparing that dish.
In addition to the new lunch menu which is available at HMP High Down, HMP Styal, HMP Brixton and HMP Cardiff, new gourmet dinner menus are available at HMP Cardiff, HMP Styal and HMP Brixton, as well as Sunday Lunch menus at HMP Brixton, HMP Styal and HMP Cardiff.
To find out more about The Clink Charity and its prisoner training initiatives please visit www.theclinkcharity.org.